Loaf pan breads work beautifully with my method
People think of artisan-style loaves as being free-form, but my high-moisture, stored-dough method also works beautifully in loaf pans. Read on to hear more about getting great results with traditional un-coated loaf pans.
In the books, I’ve tended to be on the careful side about loaf pans. Since this dough is so wet, I recommended non-stick pans and even so, to grease them well. Yet a very heavyweight aluminum pan works beautifully too– all you have to do is grease it well (I like olive oil even for American-style breads but you can use any liquid or solid shortening you like):
… and be sure the formed dough is well dusted with flour before putting it into the pan— it shouldn’t feel all sticky as it goes in. If it does stick a bit, just let it sit for 10 minutes after taking it out of the oven and it will “steam” itself out. I love this pan, and when I say it’s heavyweight, I mean it. The pan weighs a full pound…
This was a big loaf 2 pounds, 5 ounces of dough, using my Master Recipe. Loaves this large need to rest for 90 minutes after shaping, and they tend to need extra time in the oven. For this size, a lean dough needs 45 to 60 minutes at 450 degrees F, and enriched doughs will need about an hour at 350. Or more. If you’re finding that there’s over-browning or scorching in your oven at this temp, try again 25 degrees lower (Fahrenheit) and increase the bake-time by 10 or 15%. Go by the loaf color and the firmness of the crust:
A reader recently asked about REALLY big loaves, in a 16-inch long pan (but still 4 inches by 4 inches h*w), in a pan like this one. That’ll work too, but you need a lot of dough: 54 ounces / 1530 grams, almost a full batch of my Master recipe. Have a great fall, and follow on Twitter, and on Facebook too…
Red Star Yeast (Lesaffre Corp) sponsored this post, and supplied yeast for recipe testing.
Note: BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions.
Thanks for the chance to win! I am glad the weather is getting cooler. I just couldn’t get motivated to bake much bread this summer. Can’t wait to get the next book. Pizza is one of our favorite things to make with your doughs.
That cinnamon bread looks amazing!
I love your bread recipes! The pans would make a great addition! Thanks!
The bread looks delicious! I’m excited about getting your books–and I’ll be even more excited if I win those pans. 😉
Thanks!
hope this is not a duplicate submission — I may be one of those who somehow submitted an entry in the wrong location
My thanks to you and Red Star for making this giveaway possible…
Jeff R. (jeff.)
I would like to enter the giveaway too! I have totally redone the way our family eats based on how much I enjoyed your first book. I bake so much now and as a result, we’ve eliminated so many processed foods from our diet. I used to be intimidated by cooking but when I mastered making a few types of bread, I began to branch out and wonderful things have happened as a result! Thank you so much for your work.
I’d love a new loaf pan!
Score. please.
Just send it my way, please! I just made the pumpkin pie bread, the first time I’ve used your method with loaf bread. It was great!
I just started making bread using this method. For the Whole Wheat Bread with Olive Oil what size rising container should I get? It looks like I will need a 4 quart container.
Love the ABin5 and Healthy Bread books! Have given two as presents so far and will be giving more for Christmas! I have used Red Star yeast for years – buy it by the “brick” at our local restaurant supply or warehouse store. I have been so pleased with the free form loaves that I haven’t used a loaf pan yet, but I’m game to try! My kitchen/great room always smells so good on baking day – sometimes I’m temped to bake just for the homey atmosphere. 🙂 I recently subscribed to RSS Feed, it’s wonderful to know I’m not missing any news or updates.
Your book changed my life. I am from Italy and I must have fresh bread every day (my life depends on it 🙂 and I’ve also converted a couple of friends, who now bake regularly. Thank you
If I win, it will just be another way that ABI5 and Red Star have “enriched” my life!
Sounds great! The cold weather makes me want to bake loads of bread.
Hello,
Love both of you and your energy. You changed my life by making bread easy and fast, didn’t have the time to make bread all day, I now have the confidence to change the recipes and expand from what you have taught me. Found you by way of Panini Happy and her post a long time ago about using homemade bread from your first book for the ultimate panini! Have both of your books, waiting for the next one!
Thank you so much, I have people fooled thinking I am a wonderful baker, Heidi
I live in Texas and it is finally getting cool enough for most days bread baking. I love your recipes and techniques.
Love the products! And most importantly the bread on my table because of them!
I am giving bread for Christmas. Wonderful ideas! Winning will only make me bake more bread!
looking forward to making this bread for the first time this weekend!
I love give aways almost as much as I love making the breads in your books. Thanks for having them and thanks for the great books!!
Dear Jeff and Joe,
Thanks for explaining how to use “regular” pans. I have a number that I would love to use. Looking forward to making some of Zoe’s raisin bread.
In the meantime, I think I may be seeing an omission in HB5. In the Cinnamon Crescent Rolls with Cream Cheese Icing (p234?), the recipe says 1TBSP melted butter. It doesn’t say what to do with the melted butter.
However, I’m guessing it means to spread it on the rectangle of dough before sprinkling on topping. Am I correct?
Please enter me in the contest! THANKS!
Your fan since early ’09! Judy
Judy: It’s in the book, there on page 295 (watch the page number). Step 1 says “… Combine the sugar, cinnamon, and oil. Set aside.” That’s where you use the oil (can swap for melted butter if you like). Jeff
I am always annoyed that overseas people dont get to go in competitions. I promote your methods and books constantly and feel I should have the chance to win some of the prizes offered.
I have your “Artisan” and your “Healthy” books and have so much fun! My family loves bread. I really enjoyed grilling our bread this summer–helped keep the house cool and oh, my, is it TASTY! Pick me! Pick me!
I can’t stop drooling when I see the cinnamon bread. Your recipes are so easy. What a time saver!
The bread looks delicious. Hope I win–great giveaway!
I am making some of your bagels tonight with dried cherries, pumpkin seeds and dates. So excited!
Would love to get a pan and the mixing wisk. Great bread, have shared it with many, everybody loves it. Thanks for the great books and your support.
Love your method and equipment testamonials. Would love to add to my collection!
Love your bread, and I’ve written about it on my blog!
MMMMM…I would love to win. I would also love to eat some of that raisin bread.
I have both books and love making such great bread!
Thanks for the giveaway!
I love your books and only use red star yeast. thanks for the giveaway.
I loved your first book so much that I bought the second one as well. I am more of a hearty grains person, and love, love, love the carrot bread recipe! (especially with your cream cheese recommendation) I also can’t wait for to try some of the pizza recipes you guys showed at one of your Minneapolis demonstrations! Yum!
I love baking bread and your method makes it really easy.
I love your books. I have one on my e-reader. I would like to know what you think about think about Pullman Pans?
What a great giveaway! Thanks 🙂 I never thought to try the loaves in loaf pans-I hink my first effort will be that cinnamon raisin bread-yum!!
Ooh, great giveaway!
We just made up a batch of your bread this past Sunday. Your book had arrived on Saturday!! Love it! Now we need to win us some goodies!!
enter me in the giveaway! Awesome stuff 😀
Love some new bread pans!
Ooh! What a great giveaway!
I always use parchment paper to line my loaf pans…works beautifully!
Exciting give away!! Love your books!
I have been using both of your books to make bread at a mile above sea level here in Denver with very good results. I always use a thermometer to test doneness so I am not fooled by the outside appearance. We have to adjust our temperatures for the altitude here as well – water boils at approximately 202 degrees at 5000 ft – so that’s when my bread is done! Thanks for your great technique and recipes.
Please enter me for the giveaway!!! Just mixed a batch of whole wheat from your first book!!!
I’d love to win!
The loaf pan makes it seem much easier to me, and maybe we can even use it for sandwiches now… looking forward to trying it.
Oooh perfect timing!
I’m finally getting a new stove (as opposed to the convection/toaster oven I’ve been using all this time). Stalled kitchen remodel, don’t ya know.
Would love to win! Would also like to be able to buy Red Star yeast, but can’t find it in the Tulsa, OK area.
Healthy Bread is in the mail and on its way to me! Recently had wheat removed from my diet, so looking fwd. to the new book. I’ve been a baker all my life (just recently made Zoe’s awesome Coconut Cream Cake for auction for Camp Milton Yeary’s Camp for Kids with Cancer. Can never bake too much! Just need to learn to bake healthier. I would love to win, but would be happy with Red Star Yeast coupons!