Campbell's Bread Tin/Pan
- Commercial-grade aluminized steel construction
- Ideal for artisan loaf breads
- Slightly tapered sides for easy removal
- Durable, long-lasting professional bakeware
- Ideal for home or bakery use
- Made in Great Britain
Campbell's Bread Tin/Pan
After many shape and size trials, Campbell (of the Rackmaster oven) finally found designs he loves, and we think you'll love them too! Campbell's bread tins are made of fully commercial grade aluminized steel and have no nonstick coating. You can develop a seasoning over time that will help your bread release. We recommend coating the inside of the tins with vegetable oil and then baking the empty tins in a hot oven. Repeat this process, then lightly oil the tins before each bake.
*Dough weight capacity varies by type of flour used and hydration of dough.
A lid for the straight sided tin is available to turn it into a Pullman style tin.
Select an option above between the pan with straight sides or tapered sides. Pans are available individually, or in sets of four at a discounted price. The straight-sided tin measures 8.85” x 3.9” x 3.9” and the tapered pan measures 8” x 4.1” x 3.5”.
We also offer Campbell's rye bread tin that's designed for 900g of whole grain rye dough, and measures 6.5" x 4.1" x 3.9".
The Campbell loaf tins are not dishwasher safe. Simply wipe out the tins after each bake.
Note: Campbell's steel bakeware comes from the manufacturer with minor scuffs, like those shown in the photo here. These scuffs are normal and do not affect the use of the bakeware. However, if you want steel bakeware that's free of scuffs, we recommend you take a look at USA Pan nonstick aluminized steel bakeware.
Specs
Care Instructions
When washing your uncoated tin for the first time, hand wash in hot soapy water. Ideally dry them in a cooling oven. Once you have dried the tins, grease them up before every bake until a residue has built up then grease again as required.
Many people don’t wash the tin between bakes as this helps avoid the dough sticking, much like your favorite black iron pan.
IMPORTANT: Don't place the bread tin in the dishwasher. The harsh chemicals of the detergent will eat into the tin and damage it.
Shipping
Accessories for this product:
This slide on lid fits Campbell's 8.5 x 3.9 inch straight sided bread tin. Tins are sold separately.
In stock Usually ships in 1-2 business days.
Login
1 - 10 of 13 reviews
I have industrial sized bread pans passed down from my grandfather who was an industrial baker and the amount for a single batch just lays out the loaf too flat, and most recipes are sized for household sized mixers. I tried double batch and successive batching but to make it simpler and quicker these pans are the right size. The loaves rise higher in this size pan and look prettier. This size loaf is fine for a family of four. I usually bake two loaves at a time which supplies a week’s worth of bread when used for breakfast and/or lunch. The metal folds and spot welding are clean and uniform. The rim ring stiffener makes these pans strong. I specifically did not want a coated pan and was looking for a design that could be seasoned like my grandfather’s pans; these are the best pan designs found after considerable searching. Good product at a good price for the design, layout, assembly, and cleaning that goes into this type of product. I am ordering another one and am tempted to order a pack of four to use as gifts for my children.
These are very well made and stand up to the abuse of baking. Do not expect them to be the usual non-stick pan but they are close enough.
I bought a set of 4. I read they were not non-stick, so I seasoned with a few layers of Flax Oil. TBH not sure I needed to do that, but it makes me sleep better so to speak. I've only made 2 loaves so far, but no sticking issues. In both cases the sides of the pans were coated with butter and flour and butter and sugar. Be careful if cooking directly on a stone, or you can end up with a burnt bottom like me. It will take some trial and error for me to get right. With that said, I plan to buy another set of 4 in my goal to open a micro bakery. Best pan I've found so far in terms of build quality and straight sides.
I love the aesthetic and function of this pans. They develop a more nonstick coating after a few uses when greased well. Nice straight sides. Would buy again.
Love these loaf pans. A nonsense piece of baking kit.
Amazing bakeware that will be heirlooms for your family.
Pleasant Hill Grain, you rock!!❤️
I absolutely love these Campbell bread tins. The quality of construction is top notch and I really like the aesthetics of a taller loaf and this pan delivers exactly what I like. I spray just a little bit of olive oil spray to prevent sticking and the bread slides right out. Easy to clean up with a damp cloth.
So happy to have these beautiful non-coated pans. I buttered them and had no trouble with sticking whatsoever. I'm sure I'll have them for a lifetime.
I have been using the bread tins and have great results with my bakes.
As I’ve grown older, my favorite foods have grown simpler, and my interest in sandwiches and sandwich making have increased. Bread is the weak link in memorable sandwiches, and I’ve begun baking my sandwich breads again after a pause since the 1980s.
Pullman pans have made this shift much more fun than the open pans I used to bake in. But most Pullman pans scaled for home use are chemically coated, I use only uncoated bakeware, and the uncoated Pullman pans I could find were twice the size I needed. And then PHG began carrying Campbell’s straight-sided Bread Tins: aluminized carbon steel, sized for home use (8.85x3.9x3.9”), built to last, and easy to season. Add the available lid, and you’re in business for making Pullman loaves.
These pans are a dream. Brushed once or twice with butter, oil, or Baker’s Joy!, they need no further seasoning unless you use them to bake high-sugar loaves. They produce trim, uniform slices for sandwich making: crusts are evenly browned, thin, and crisp; crumb is soft and fine grained.
I particularly enjoy baking shokupan and potato loaves in the Campbell Bread Tin: I use Ken Forkish’s shokupan recipe from Evolutions in Bread (2022) and the late, great Tassajara Bakery’s (San Francisco) potato bread recipe from The Tassajara Bread Book (1970). Dough based on 400g of flour (roux/preferment plus main dough) fits perfectly in the 8.85” Campbell tin. (The pans are also available as Jumbo Pullmans, 14x4.7x4.7”.) The shokupan’s roux and the potato bread’s russet starch preferment produce gels that give both breads long-lasting moistness and lively rise. The Campbell pan completes those circuits—it makes these simple, tasty breads memorable. I can’t recommend it enough!
Featured Items
.jpg?ts=1722446879)
.jpg?ts=1722447034)
.jpg?ts=1722440160)
.jpg?ts=1722440160)
.jpg?ts=1722440160)
.jpg?ts=1722440159)
.jpg?ts=1722440158)
.jpg?ts=1722440161)
.jpg?ts=1722440161)
.jpg?ts=1722440158)
.jpg?ts=1722440160)
.jpg?ts=1722440159)
.jpg?ts=1722440158)
.jpg?ts=1722440168)
.jpg?ts=1722440161)
.jpg?ts=1722440158)
.jpg?ts=1722440160)
.jpg?ts=1722440161)
.jpg?ts=1722440158)
.jpg?ts=1722440157)
.jpg?ts=1722440160)
.jpg?ts=1722440158)
.jpg?ts=1722440159)
.jpg?ts=1722440158)
.jpg?ts=1722440158)
.jpg?ts=1722440160)
.jpg?ts=1722440160)
