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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Bread….mmmmmmm. Thank you!
An excellent giveway! I haven’t tried the bread in a loaf pan yet. I’m doing mostly sandwich rolls.
It looks like the REDSTAR is embossed in the bottom of the pan–do you get the letters on the bottom of the loaf?
Oh, please pick me! I lovelovelove making the bread from your books, and winning this prize would be super for fall baking fun!
I can’t tell you how much I love your method! I made a batch of your bread again yesterday for pizza last night. No kidding, that dough is almost always in my fridge!
What a great idea! The best tool to encourage people to make their own bread is the dough wisk. The ingredients whip up effortlessly and super-fast. I can’t say enough good things about mine. Nice looking bread pan you have there, too!
Love your recipes and website!
Can you correct my misspelling? I meant to write whisk, not wisk… thanks.
My family LOVES the breads that I’m constantly making from Healthy Bread in 5 mins. I was introduced to your method through your first book and fell in love with the second. Thank you for making bread so accessible!
Pick me, pick me! We love cinnamon bread and I’d love to try it using your recipe!
Sounds great!
I love your books and resulting breads! Can’t wait for book #3. I have told so many people about you; some who have never baked bread are now doing it with your method.
I am working my way through your books with Michael and a nice group at BigBlackDog.net! Come see all the great bakers there. Thanks Zoe and Jeff!
I’m always ready to see what new recipes you come up with next. Can’t wait to try the cinnamon bread!
I love your book. It’s the only way I make bread now. And I’ve gotten several friends to buy it as well.
Love that I can impress my friends with hot out of the oven bread !!
I have dough on the counter right now, to go with our pasta tonight. Thanks!
Love your books. Have only tried the apple walnut brioche in a bread pan – will have to try others too!
Have been enjoying the challah, pizza, and whole grain for about a year now. Of course Red Star yeast is always the star of my dough. Thanks for sharing your love of and experiments with dough and fresh baked bread. JB
I have used Red Star Yeast, but was not aware that they made other baking products. This is a great giveaway.
My favorite kind of bread! I can’t wait to make this recipe!
I would love to try this heavy pan!
I gave my daughters a day out by attending your class in MN. We drove from NW Iowa to attend. I purchased your 1st book and we have all read and used it. Any other bread does not meet our taste. Thank you
I usually make less bread in the summer (except for pizza dough) but as the leaves started turning here, pulled my refrigerator container out and set it up for bread. It really dresses up a simple soup supper to add a loaf of artisan bread.
I’ve been making bread from the original book for over a year, and have been thrilled to bake from the new one, too. The Anadama is a strong family favorite. A new bread pan would certainly inspire us to tackle a sandwich loaf!
That bread looks delicious! Everyone always enjoys our homemade bread.
The Danish whisk looks interesting. I’ve never used Red Star yeast; I’ll have to try it the next time I buy yeast.
It’s finally cooling off in Queens, I can start baking in the house again.
I had pans just like these in college and I loved them…I wonder where they went?
Awesome giveaway! And I cannot wait to make cinnamon raisin bread with my daughter.
I have never tried your whole wheat sandwich bread a pan but none of the others. I could really use another loaf pan!
Now that weather is cooler again, I want to try the loaf pan idea. Thanks for the video.
Love these recipes! we do not buy any bread anymore.
I cooked a few flat breads last weekend in a cast iron skillet while camping — turned out great! A couple more folks will probably pick up a book now.
great giveaway – here’s hoping!
I would love to win the pans!! What do you mean by LEAN dough??
I was given your book by a great friend and have really enjoyed playing with the recipes! Never, EVER thought I’d be making bread! Thanks for your books!
I have been wanting to try an Artisan recipe in a bread pan!
Thanks!
KellyH
I started baking bread when the weather cooled this year, and now the family will not eat anything else but home baked. I’m in trouble. Thanks for making it easier. A large loaf pan would be wonderful!
Love your books! I have a love of baking now!
I use Red star yeast too. Those are beautiful pans. I look forward to your new book
I absolutely love your books, and so does my daughter! Fall is a great time of year for the cinnamon raisin bread I think I’ll do some today.
I’m transitioning into making bread and cooking for my family, as a jump into being a stay at home mom… this package would make that transition easier! Great book – borrowed it from a friend and will be picking up my own copy very soon!
This is a great giveaway! I sure do love the ease that the basic recipe provides, especially considering how busy my days keep me, with homeschooling my kiddos along with keeping house. It takes me no time at all to keep a steady supply of freshly baked bread in the house. =)
I have been baking nearly everyday since I discovered your books. Thank you so much for giving us a better way and the confidence to make bread and make it in so many different ways. I always use Red Star, my mother always did 🙂 Karen
This would be amazing! We love to bake bread and are enjoying your book!
Love your breads! And would love a loaf pan and to try the whisk! Thanks Red Star and you guys for the giveaway chance to win. 🙂
Would love to have this! Nothing better than homemade bread with butter. Comfort food!
enjoying your recipes — and love the simple process and great bread. I’d like a loaf pan – please pick me! 🙂
Red Star is a quality product. I’ve never had a problem with my dough rising.
What a great package! Fingers crossed!
Love the look of those pans. I find the right loaf pan makes all the difference in the world for a consistent crust and no burnt bottom (um…the bread, not me).