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.
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LOVE your books and life changing recipes!! Also Red Star Yeast is the BEST!! I’ve tried others and this is the one that works well all of the time.
Thank you for sharing your passion.
What an awesome giveaway! Iwould love it.
Kori
Yummy! The pan looks awesome!
It’s definitely time for warm cinnamon bread. The new loaf pan would be wonderful!
Mmmm, bread. I love fall – if only because it’s a great time of year to bake.
I would love another heavy duty loaf pan! I have one and it’s wonderful. Two would be ideal. Thanks for the opportunity!
I have used and loved Red Star yeast for years. The Artisan Bread in 5 Minutes a Day makes the whole process sssooo much easier and it tastes good too!
Awesome giveaway, the fall is a perfect time to start using the oven for fresh baked breads. I’ve been eyeballing the dough whisk and bread pans for quite sometime, too!!
Ok so I am a celiac and love bread not a very good combination…. I have been trying to do your recipes but with my other allergies and the fact I live in Canada, I haven’t been successful yet. I know with better yeast and pans it would help but of course I’m sure your contest isn’t open to us Canucks.
Hi Irene,
Here is a post about our gluten-free recipes, which all appear in our second book Healthy Bread in 5! https://artisanbreadinfive.com/?p=1396
Enjoy! Zoë
I have been using Red Star ever since I found the big bag at Costco — especially handy when making the big batches of bread dough — the Red Star yeast keeps beautifully in the freezer. Great yeast and a FANTASTIC price.
What a gorgeous loaf! I’m thinking some fragrant french toast would be in order with this bread.
One of the few good things about winter coming is that making bread becomes such a pleasure. One of the great moments of the winter is the view of snow out the window and the smell of bread baking inside. I’m excited about trying more recipes from the book!
What beautiful bread! I could really use these bread pans, too–since I’ve decided to try to replace my kids usual bread with homemade ABin5 bread. Love the raisin bread, as well!
I love both Chicago Metallic and Red Star. I laughed the other day because my neighbor was chatting me up about your book and singing the praises of your recipes.
great prizes for baking bread this fall!
I just bought both your books when they were on sale at amazon.in the past I baked a lot and am coming full circle and look foward to eating bread again that will not flair up my allergies and is tasty!
I hate my “borosilicate glass” loaf pans and have long wanted to have a couple heavyweight metal pans.
that cinnamon bread looks delicious. thanks for the contest!
We’re dealing with an recently diagnosed gluten-intolerant teenager. There are many frustrations, but the gluten free recipes in Healthy Bread come out perfect. I’ll be trying some in pans.
Love your books. Can’t wait for the new one!
I’ve found that that loaf breads work best when made from dough containing oil or butter. In fact, I’ve known a number of people who were disappointed in ABi5 because they don’t like crispy crusts. All they need to do is use the recipes containing oil, and they’ll have a perfect soft crust. Maybe it would be helpful to have a “Crispy Master Recipe” and a “Soft Master Recipe” side-by-side.
Hey, I picked up a Red Star coupon with your faces on it at the State Fair when I picked up my knitwear submissions in the Home Arts building. And actually, making bread with your recipes has inspired me to enter something baked in the fair next year.
Enter me to win! I’d put any of those prizes to good use.
Sign me up!
Love your books–the clear, concise instructions have helped me bake so many tasty loaves, crusts, flatbreads, etc. It would be wonderful to have some good equipment now that I have discovered the inner bread baker in me!
I just made a free-form loaf of olive oil bread on Sunday. It lasted until Monday morning. A record for my family. My family loves the Cinnamon Raisin loaf, I haven’t made any in a bit, I will have to do so.
A nice big loaf pan would be wonderful! I like Red Star yeast, too. It does seem to work better–especially with the whole grain loaves.
Thanks to Red Star and the great artisan bread, we have both books and enjoy trying new ideas.
Oh I have my fingers crossed. I would love all of it. My pans are ancient and I really want your book. I use Red Star too. So many names, so little time, just pick me and be done with it. LOL
When I tried it in a loaf pan I almost thought it was sacrilege, but it came out great. Now you have a post. Thanks! (Oh, and please pick me… 🙂
I love Red Star and making loaves of bread both free-form and in loaf pans. I’ve also used mini-loaf pans. I have to work hard, though to be sure the inside is done. Thanks for the time estimates, and I love the post above that says to bake the last 10 minutes on a stone!
ooh I want a new bread pan!
oh wow i’d love to be included in this drawing. bread in five has changed how we eat bread – and i’ve been sharing with so many folks. a large (and heavy) bread pan, etc would be a wonderful go-along with this practice of baking. :o) thank you for offering!
Love the recipe and trying it all sorts of ways. My family thinks my kitchen is a pizzaria! Loved the class this summer at Cooks!
Can’t wait to try some of your recipes in loaf pans!
I love both of your books and my kids love the whole wheat brioche cooked in a loaf pan. Thank you so much for writing these books!
Love your books and use Red Star all the time.
I am getting into baking bread so much! Right now I have some sourdough starter fermenting. Some new equipment would come in handy!
I love Artisan Bread in 5 Minutes a Day!! I’ve told all my bread-making friends about it had have made several ‘converts’!
My family loves the bread I am baking from Healthy Breads!
Love both of your books and I’ve made many, many loaves of your bread thus far and it’s made me and my (in 11 days) husband very happy that we can have freshly baked bread anytime we want it! Thanks for the drawing and good luck to everyone 🙂 🙂
I would LOVE new pans and baking tools/supplies! I am a newlywed and trying to keep myself and my new hubby eating healthy homemade food as much as possible. This would be a perfect addition to our new kitchen.
I am having so much experimenting with this bread – a new pan would be awesome!!
Always looking for other ways to bake bread easily. Love the first two books – very helpful
We bake something almost every day. I love it!
Would love to win your give-away! The pan looks great, can’t wait to try the cinnamon-raisin bread!
Great giveaway. I love your book and Red Star yeast has been working well for me too.
I love the look of that loaf pan! I may have to buy it if I don’t win it!
I’m very excited to have found your recipes here. I got connected through the Everyday Cheapskate. I’ve never heard of this before and have made the 5 minute white bread and today am trying the brioche dough. It’s a great concept! Thanks so much. Hope I win, but wow, what a lot of competition!
I am just getting into making bread so this giveaway would be awesome!
cool! I would love to win.