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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My mom used red star when she made bread when I was growing up. I wish she had known about your method. As a single mom she could have used the time freed up with this method. But we survived. I made sticky buns today with challah dough from first book= awesome!
Wooohoo! I would love to get going on this cinnamon bread. Winning new tools would be awesome also!
My wife loves the fresh bread I make her from your book. Her mother bought me “Healthy Bread” almost a year ago and I’ve been making bread at least once a week since then. Her favorite is Olive Spelt, the one with the yogurt in it.
I use this yeast. Thanks!
I’ve been on the lookout for a new loafpan – this one looks great! Love their yeast!
Would love to have a new bread pan! It would make my bread bakin go a little faster!
Pick me! Pick me! 🙂
I’ve had ABin5 since it was first released. Just obtained a copy of HBin5, but haven’t had a chance to bake from it yet – looking forward to more fabulous breads! Thanks!
I’d love to win! I tell everyone about your book and bake bread weekly.
Love your books and recipes! Its the only bread I use for our family now. We love it!
Cinnamon-Raisin. mmmm. I’ve been using Red Star for over a year now. It keeps beautifully in the freezer.
Yum.. Wish I had some of that raisin bread instead of the nutrition bar I just ate for breakfast!!!
throwing my hat into the ring!
Gorgeous! I was excited to see Red Star again in the grocery; none of the stores in Georgia had it when I was living there.
I make all of our bread now with ABin5 method.
I have always enjoyed baking yeast breads, and your method has just added one more degree of “WOW!” to my baking! My family thinks everything I bake from your “Healthy Artisan Bread in 5” is wonderful – and I agree! Thanks for sharing 🙂
just baked my first batch of bread using red star and my bread turned out perfectly! i’m hooked!
Looking forward to the results of the giveaway. Going to attempt some of your “grilling” options this fall.
One of my favorite recipes from the first book is the sunflower loaf. A friend of mine told me you can taste the sunshine! I have baked many of theses breads in loaf pans, never had one stick.
Nice pan – I’d love to win one!
I’ve been wanting the Danish dough whisk for a while but with financial hard times in my family haven’t felt free to buy it yet. Making homemade bread is a great way to save some money on the food bill – and with your method, it’s super-easy and super-yummy.
I would love to replace my wimpy loaf pans with something much more substantial – and that whisk looks very cool! Thanks!
Looks like great swag! I’d love to win! I also need to make the cinnamon-raisin loaf!
The Master Recipe is one of the best things I’ve come across in the past year and I’ve enjoyed sharing the bread and teaching friends and family how to bake it. I’ve been working pretty bare-bones, though, and could use some more tools. Thank you for sharing your talents with us!
I’d be thrilled to win! I have so enjoyed baking my way through the book, and I would love some fabulous pans to help me out in the process!
I’d love to win this one! thanks for great posts!
Oh please, oh please pick me! I’d love to get some new pans. I haven’t got any that work really well.
Oh, I would LOVE to win this!! I love your book and your recipes, and have been telling everyone about them!
Knowing that your breads work in a loaf pan opens up a whole new facet of baking. Can’t wait to try it!
I have loved every recipe I have tried. Find bread is now part of every meal.
Would love the bread pan.
Can’t wait for the Pizza and Flatbread book.
ABiFM is always amazing me. It’s a boon to bread bakers indeed. And love the shout-out to Milwaukee!
Cheers,
*Heather*
Got the first book as a gift, bought the second and can’t wait for the third. Have loved every bread we’ve made from them — and can certainly use a new loaf pan to keep making them in!!
I have (& love) both Bin5 books. So happy to know I can bake in a pan, too! Now, I just need a decent pan… And a whisk…
Love your books! Have printed out the cinnamon raisin bread recipe to try; it looks yummy!
I would like to try out the Danish dough whisk. Thanks.
That is a great video!! Love your method. Been doing bread that way since your master recipe appeared in the La Crosse (WI) paper years ago.
I have yet to try your dough in a bread pan. This looks very interesting. I’ll have to try it soon.
I’d love to win these fabulous prizes! ABin5 has made me a baker!
I love this bread!
2 pound loaf?? I might even have some bread left over after the guys hit it fresh out of the oven!
That looks like a fantastic loaf pan!
We tried the cinnamon bread from the original book. It was FABULOUS! Thanks for the reminder, I’ll be making some soon.
Add me to the mix. If I get the pan I’ll pass it along, but anything else-woohoo! 😀 Thanks-love your recipes and style of baking.
I love having dough always ready in the fridge, when ever the kids say Pizza it is no problem!
Sorry mistyped email in my pizza post
Love your books and recipes–I’ll have to give Red Star a try.
Thank you for the offer.
wonderful!
I had one of those dough wisks from my grandmother, but didn’t know what it was…and now that I do, I don’t know where it is!
Fresh warm bread sounds yummy! Love all of your great tips.