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.
Ooooh, Me! Me! I would love new pans!
Posting to be entered in the contest — I bought your original book when you came down to Tucson, and I’m eagerly anticipating your new one!
Great video I like to use red star also I get good reasults when ever I us it!
Thanks for writting two great books to it does make like easier
Great video I like to use red star also I get good reasults when ever I us it!
Thanks for writting two great books to it does make life easier
Awesome giveaway! I could use some new & improved loaf pans.
What a great giveaway! Red Star is my go to yeast. Great results every time.
Great giveaway! The loaf pan looks fantastic.
Love both of your books, and would love to win; I haven’t tried loaf pans with any of the recipes yet, but have wanted to. Thanks!!
Ooo! I really want one of those Danish whisks! Thanks for your blog–great addition to the book!
curious to see what recipes you picked for your booklet, . . . one way or another :).
You guys are the best. I am looking forward to the next book. I am sure for you it seems like next Oct will come too fast and for me it will take forever. I love reading your blogs. I have had to slow down a bit on the bread making due to adding on a few too many lbs when your last book came out. The giveaways are always fun and someday I hope to win one.
I’m really looking forward to trying the cinnamon raisin bread recipe. It’s perfect for fall breakfasts. Thanks for the giveaway!
Great post, love the link with Red Star.
I use the basic dough as well as the rye recipe often in my pans, esp for my hubby who likes his sandwich bread traditional. I also make pecan buns by putting brown sugar, butter and chopped pecans on the bottom of the muffin pans and put a few raisins or dried cherries poked into the little dough puffs on top of the nuts. mmmm. so good.
Just getting started and enjoying it. Can’t wait to try bread in a loaf pan.
The raisin bread looks amazing – thanks for the contest!
This giveaway is fantastic (much like your books and recipes). I can’t wait for your pizza and flatbread book! Y’all are awesome!
I love your books and tell everyone who will listen about them and your easy method. You’re right about Red Star always giving good results, you’ll be a great team.
Yup! That’s how we make our “sandwich” bread. LOVE IT!
I grew up eating a “Polish” rye bread (that we bought in a town 3 hours away and froze!). I made the peasant bread the other day and about fell off my chair — Polish rye (sans caraway seeds)!! My family is so excited to have our beloved bread again!
We’ve been baking lots of loaf breads, too! Would kill for a dough whisk!
I would love to be entered into the drawing!! Please and Thanks!
I’m a fan of you guys and Red Star yeast and I need a good loaf pan!
I haven’t tried using a loaf pan with your recipes, but I will very soon.
I havent played much with different types of yeast, it would be a fun experiment! but, I would LOVE a danish dough whisk! And more loaf pans 🙂
The weather is finally cooperating with baking bread again! I need some of that raisin bread!
love ur book!! going to try the chocolate bread this weekend!
pick me!
I have moved my breadmaking habits from sea level to 6900 ft. So far, so good!
Great post. Always enjoy reading this blog. Did a loaf this way on Sunday; just have to remember not to do a 1lb loaf as it’s not big enough for sandwiches 🙂
Your bread looks terrific! I need to bake some bread now that the weather is finally not in the 100’s!
I bought HBin5 2 months ago, and I haven’t bought bread in 2 months!
Great giveaway! I love that the weather is finally just right for baking again!
I love your books, but have never used a loaf pan with the recipes. There’s something to add to the “I want to try” list this Fall.
I’ve been using your recipes as the basis of my weekly cinnamon raisin and whole wheat loaf breads for two years now. They work great and Red Star yeast has been in very loaf.
I’ve loved it in artisan form and now I’m game to try it in loaf pans — and would love to win the Red Star pans to do so!
Love your books, just sent one to my daughter. I always use Red Star yeast great results. Grew up in our family owned bakeries with traditional bread making, your method is definitely the way to go for me now.
I love all of your recipes – and I also use Red Star yeast.
What a wonderful giveaway! I enjoy your books a lot.
Great video! I just ordered your first book from Amazon a few days ago. I can’t wait for it to get here!!
Oh me, me please!! In fact, I have to bake some bread today as we are all out.
What a great giveaway – thanks, and I love your books! 🙂
Love the book; love the bread!
yes, please!
Please enter me in the giveaway!
We’re baking again, now that the days are cooler – I’ve yet to make bread in a pan though …
Red Star is the only yeast I use. I keep the bulk of it in the freezer. I use a spice jar to keep what I’m currently using in the fridge. I would love to win this set!
Great giveaway. I’m loving all the bread recipes!
I’d love to be entered. My family is so happy that I’m making bread. It never stays around for long. Also, I’d love to get away from non-stick pans. I’ve actually been using an Anchor Hocking or Pyrex loaf pan greased with coconut oil with good results. 🙂
I got your first book about six months ago, followed shortly by the second. My 3 year old son and I have been mixing up dough and baking great bread ever since. We usually make free form because my pans are not the greatest. We would love to have new pans!
Oh I would love to be entered in the contest. I love bread making and your method is great for those of us who don’t always have a lot of time.
perfect partnership! please pick me!
How awesome! I’ve always used Red Star yeast as well. Very fun giveaway. 🙂