I continue to be very impressed by the silicon rubber baking moulds that I recently mentioned. I’ve got three – two bread “tins” and a six-slot muffin tray, all in a gorgeous bright red.

The particular advantage over metal moulds is that it is so much easier to remove the baked goods. They can be extracted while still hot, without damage and with a significantly reduced chance of burning yourself. Some breads work very well without the constraint of a mould but the constraint is invaluable with things like toasters and sandwiches in mind. I even think there is a difference in taste, perhaps to do with the limited options for water to escape during cooking?