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.
I’m just starting out baking bread. Your books have been such a help!
Looks yummy! I would love a new loaf pan!
I would love to win a bread pan. The bread looks yummy.
I love “Artisan Bread in Five Minutes a Day! ” Just bought “Healthy Bread in Five Minutes a Day” and can’t wait to try the recipes!
LOVE these books and this method! Would love to try to use a good bread pan to make more of a LOAF. Thanks
I love your books and your method! I need to bake some up today. And I’d love to win this set:)
I really just started experimenting with homemade bread a year ago. I love my KitchenAid, I love Red Start Yeast and I love Artisan Bread. I currently use antique bread pans I’ve picked up at estate sales over the years. Love it!
oh i would love to win. i love your books. the only problem is i don’t have enough fridge space to keep the basic recipe at all times 🙁
A friend introduced me to your books, and I’ve really enjoyed the recipes I’ve tried from “HBin5”
Great giveaway! I’ve been wishing for a danish dough whisk ever since zoe extolled how incredible they were
great, I never had a decent bread pan! (mine are pretty flimsy)
I have been introducing all my friends to your bread making methods. I just moved and need new kitchen supplies. I have been looking all over for an Irish wisk.
Love your books and using the Red Star yeast.
I just want to say how glad I am to have been gifted your book… I bake bread weekly sometimes daily 🙂
I *love* your books!!!!
I was very intrigued by the Danish dough whisk, and would love to have one, along with everything else.
I am so excited for those pans and would love to get my hands on one!
I bake bread a lot, and having been showing many friends how to bake also. This giveaway sure would come in handy!
I have just started making artisan bread and I am loving it. Love both your books and web site. Just wish I could attend some of your classes
Oops, good that you are moderating… I spelled my email wrong in my comment before this and I really want to win.
The raisin bread looks yummy. I also use Red Star yeast & will be looking for the brown jar with your pic.
Love Red Star yeast, and my pans are in sorry shape. Would love to win a new one.
I love making bread! I just started this year, and I was very excited to find your website! Lots of great recipes! And the yeast, what can I say, it rises to the occasion! 🙂
My latest upgrade to making fabulous bread the Jeff & Zoe way was to purchase a Lodge Cast Iron Pizza Pan. This made a huge difference in my crusts! Next upgrade is going to be a Danish whisk, but I’m almost out of my Red Star Yeast! Both would be welcome additions to my next foray into bread pan baking! Keep up the great research and sharing, Jeff & Zoe!
Thank you!
MMMMM Raisin bread my favorite! Great give-a-way! Thanks!
I have been using your recipes in loaf pans by adding baking time. I usually use 2 pounds, or 1/2 recipe of dough in a pan. Currently, the olive oil dough is our staple. For lean dough, are you saying that three pounds will take 45 min to 1 hour? For two pounds, that seems too long, but for 3, it might be just right.
Sara: That’s right, up to an hour. Might take some experimentation. Jeff
Love your books! I also use Red Star Yeast.
Oh, what a great giveaway! Thanks for the chance! Not that I won’t bake loaves anyway, but these are great pans – thanks!
Love the books – have changed the lives of me and my family!
After seeing how beautiful that loaf of bread is that came out of that pan, I totally want one. 🙂 The Danish wisk looks awesome too. Thanks for the giveaway chance – and all the wonderful recipes too.
I love your books and contests! Pick me please!!:)
I love that the weather is cooperating for bread baking again.
I love your books and your blog is such a great addition! Thanks!
Oh, I just this weekend started baking the gluten free dough in a loaf pan with fantastic results (my 7 year-old GF daughter said that it was great to eat sandwich bread that didn’t taste like “cardboard.”) I could really use some additional supplies in the baking arsenal as it looks like I’ll be cranking out a lot of loaves in my future. Thank you for making my girls happier about their food options!
What a wonderful give away! I’ve been using glass pans ~ not as good as these!
Love your books! I had always been too scared to work with yeast… Not anymore! Love your blog too! I’ve asked a few questions here, and you’ve always been so quick to respond! Thanks! I could really use a dough whisk and some new loaf pans! 😉
It would be great to have a new loaf pan. I almost always make free-form breads.
Love Red Star yeast…
Glad it’s getting cool so I can go back to bread baking in the house.
Now that the weather has cooled down, I can’t wait to start baking again. Red Star is a great product.
Is it too much to say your book has changed my life? I’m still working on getting the American sandwich bread just right, and some decent loaf pans would sure help! Thanks for all the great bread!
Pick me! Pick me! We are enjoying a loaf of the healthy banana bread from your book this morning for breakfast. It worked great in the loaf pan!
I have been using an old ceramic loaf pan for ages. Perhaps it’s time to enter the modern era?
Started baking again, perfect weather!! Made the
WW olive oil bread foccacia, delicious.
I would love to win. And I’m going to make that Cinnamon Raisin bread soon it looks yummy
Great giveaway – that dough whisk looks amazing. I bake most of my breadin5 recipes in a loaf pan, tipping the loaf out of the pan and finishing it on the baking stone for the last 10 minutes of the bake. It helps to set any mid-loaf gumminess, especially with whole grain loaves.
Looking forward to getting back into baking bread now that fall is here.
that raisin bread looks sooo good
Just starting to get into baking breads and this would be a perfect addition in my kitchen! I love the smell of fresh bread baking! Yum!
oh my gosh! My favorite yeast now makes their own bread pan? All I use anymore to make my WW Sandwich Bread is your recipe—this would be like the icing on the cake! Please enter me!
Ooh I could definitely use some more bread stuff. Thanks!