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.
Thanks for all your great bread recipes.
I’d love to win some new supplies.
I love your books! What a time saver. Great contest idea. Fingers crossed!
This is exactly what I’ve been looking for! I’ve been making a type of bread very similar to yours, but I’ve gotten tired of doing the same thing and am dying to branch out. Fresh recipes would be fantastic, and the loaf pans are always a huge plus–my family can’t get enough bread these days!
This would be a great way to start my bread making days!
Hoping I win!
I’ve been wanting a Danish dough whisk for awhile, and I haven’t gotten around to ordering one.
Fantastic – thanks! So excited that fall is here and I can crank up the oven more.
Yay! Keeping my fingers crossed! Thanks!
I’d love a new pan! Thanks! 🙂
I love raisin bread…. these loaf pans would be perfect.
I love both your cookbooks and enjoy making bread all the time.
I use the longer time, lower heat method for good sandwich bread in loaf pans.
Enter me please!
I’d like to enter – I could use some new pans.
I haven’t bought bread in more than a year because of your book. Thanks for the giveaway chance!
My wife loves your website, is always making me wonderful bread, and recruits others constantly to visit your website. We purchased several copies of the books and given them as gifts.
Thanks so much
I love your books and look forward to your book on pizza and flatbreads.
pick me!!!!
Bread is by far my favorite food in the world! I am so happy to have come across your recipes for quick and easy bread. A few years ago, my boyfriend and I started a foray into bread-making, and while the immense amount of love and care that goes into making traditional bread is a great way to spend time with a loved one (and a great metaphor for nurturing a relationship), its timeliness (a couple hours on one loaf), turned it into a fleeting hobby.
Now with your recipes, I can’t wait to pick it up again. And goodness knows, my bank account could use some downsizing in the bakery department (it is just far too expensive to buy delicious fresh bread every week!)
I’ll keep my fingers crossed for the prize to help start my new practice.
Thank you!!!
I LOVE your books. I’d never made bread before I asked for the first one for Christmas (and the HBin5 for the next Christmas). Now I get asked to bring bread to most gatherings and I tell everyone I can about it. The librarian in my kids’ elementary school is hooked (after I gave Christmas breads as teacher gifts) and then she bought them for the school library (teachers take them out)! She brings in samples to make converts.
I would love the prize package. My next goal is to make sandwich bread more regularly — and to do cinnamon bread at my daughter’s insistence!
I’ve never known any cookbook authors to be as helpful and accessible as you both. Thank you for this Web site. I’ve asked questions and learned from your answers to others’ questions too!
Thank you!
Have my first batch of GF dough rising on the counter right now. The instructions said to leave the cover loose for the initial rise on the counter, but doesn’t say whether to seal the container when I put it in the fridge. I’m assuming you do, because I’m thinking it would dry out too much otherwise?
Hi Stephanie,
I leave the lid on, but don’t snap it shut. I find that the dough is less likely to get the alcohol build up. Some people are more sensitive to this smell and flavor than others.
Thanks! Zoë
Stephanie: I seal after 48 hours (though it’s a plastic tub that’s not perfectly airtight). Your right re: drying… but if it’s alcoholey and yeasty spelling after baking, vent the container more…
Thank you so much for your site, I am trying to learn to make home made bread for my family, I have 3 teens who seem to eat bread like it’s going out of style, can’t seem to keep a store bought loaf in the house so trying to bake it myself to keep it on hand. Keep up the great work!
Great giveaway! But I’m wondering what pan you used to get that distinctive loaf in the first picture.
Ooooh…. this weekend is the perfect weather for bread. And that Cinnamon-Raisin….YUM!!
I adore making bread, and while I love the traditional process I don’t always have the time. Your method is a great solution for this busy mom with 3 little ones. What a fantastic giveaway!
Bought your book. Made Brioche. Loved it. Will be making more. I love this book!!
I would love to owe a copy of your cookbook to start my bread baking journey~
Would love to be a winner! Been making bread for over a year & have told everyone how easy it is to make & how good it tastes. It’s revolutionary!
Can’t wait to try with loaf pans!
Please enter me in your giveaway. I just made a batch of your basic break this morning, and I’ve been calculating how to convert my mom’s cardamom bread to the challah recipe…
I have just prepared a batch of ciabatta from page 37 and wanted to check if the cooking time and temperature was the same if cooked in a pan. What a nice surprise to see a prize giveaway!
Thanks Zoë, thanks Jeff for the great book and bring back bread to so many kitchens!
Natasha: Ciabatta doesn’t quite make sense to me in a pan— it has to be pretty flat. If it’s as flat as the free-form, baking time should only increase maybe 5 to 10%. If it’s not that flat, it’s not really ciabatta– and would take longer to bake, depending on thickness.
If you meant a cookie sheet or baking sheet– no difference. Jeff
I have ALWAYS skipped over any recipes using yeast, but now I plan to try the easy bread recipes using Red Star yeast, of course!
What a great post…would love to win the giveaway, but I feel I am already a winner with all I learn here! Thanks!
Bought your book on a whim while in Minneapolis shortly after it first came out. Absolutely love the bread and am now worshiped for my break baking abilities!
Supper last night – wild rice soup with fresh from the oven AB bread – heaven!
Thank you, thank you!
Do I need another one loaf pan? I have 5 in my kitchen.
Thank you for the method. I’ve been trying to bake bread off and on for 30 years, and this is the first time I’ve been able to do it without spending a whole Saturday in the kitchen. It really is easy to come home after work and pop a loaf in the oven.
Since discovering your method, I would never go back to store bought bread. It is so easy and the choices are endless.
I would love to make your bread recipes in that pan.
Please enter me in the drawing. Have both books – love them!
Love to have new pans too!!! New to baking breads love to bake everything else why not bread. I am trying pizza today hope all goes well. Thanks for this website really nice and encouraging to newbee’s
Yes, now that winter is coming it’s time to bake bread again.
I would love some new pans! I love your recipes!
One can never have too much cooking gear. Love your books and have been baking most of my bread on the grill this month. Looking forward to the pizza book! Still trying to perfect mine.
Just saw this today…Have been using your recipes from both books and have enjoyed them all.
Thank you!!
Looks great! And those pans look wonderful too!!
I taught a group of Sr. citizens with gluten intolerant bread hungry family members how to bake breads using your method from Healthy Bread in5. I’m wondering if a Danish bread dough whip might work better on those gluten free doughs. A bread pan certainly helps the loaves and the cinnamon buns. Red Star is a great staple in bulk, of course.
I always use an instant read thermometer to check if my bread is done. 195 degrees for white bread; 200 degrees for whole grain.
Off to try some of the Red Star yeast! Thanks!
Pick me, pick me! Can’t wait to make the cinnamon raisin bread!