Let me talk to you about bread pans :-) . Here we have four rye breads, ready to proof, in four different pans. . From closest to furthest away: . A metal non-stick pullman-style pan (which has a lid): This bakes amazing wholegrain rye (and it’s the tin that I talk about most in my rye course) because it’s narrow yet high, conducts heat well and keeps steam in. Loaves cooked in it rise beautifully and look like they came out of a top-notch kitchen (which sometimes, mine is ;-)). I just wish it wasn’t non-stick… . A long ceramic pan: This is called a ‘plum cake’ pan here in Italy (one day I will understand the Italian obsession with plum cake!). It used to have a lid, but my son, Gabriel ‘helped’ with tidying up earlier this year and it got smashed! Now I tent it with foil during proofing and baking. It’s slower at baking due to being ceramic, but the loaves are good. . A bog-standard metal non-stick pan: I’ve had this 2kg tin years. Most times I use it, I line it (because of the non-stick). For rye, I always tent it with foil. It cooks bread quickly, but the resulting loaf can look a bit boring. . My pride and joy. My baby. My Emile Henry ceramic pan with lid: This has two holes in both the base and the lid that help circulate a small amount of air. For best results it needs to go in a non-fan oven. It does something to the crust of my rye and spelt breads that is just heavenly and I also feel so homely using it. . Ridiculourly detailed instructions on how to make this 100% wholegrain rye sourdough loaf (which, as you can see, is a staple in my home!) plus another three wholegrain rye recipes are in my course over at @thefermentationschool. There’s a link in my profile. . What bread tin do you use?