Tillie Doyle
Baking bread at home is a fun activity, but it can be challenging if you don't have the right equipment. While most recipes call for a bread pan, it is possible to bake bread on a flat pan or cookie sheet. Flatbreads, for example, are typically baked in a frying pan or skillet. You can also bake bread in a heavy-bottomed pot with a lid or even on a stovetop using a heavy frying pan. If you're using a flat pan in an oven, you may need to adjust the baking approach, including the time, temperature, and steam setup.
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What You'll Learn
Flatbreads can be baked on a flat pan
Flatbreads are a thin type of bread that can be baked in an oven or fried in a frying pan. They can be made with or without yeast, with yeast causing the dough to rise and create a fluffier texture. Leavened flatbreads are made with yeast or baking powder/soda, while unleavened flatbreads do not use these ingredients and have a less airy texture.
To make flatbreads, first mix the dry ingredients (flour, salt, sugar, baking powder, and any herbs) in a large mixing bowl. Then, add the wet ingredients (milk and melted butter) and stir thoroughly. Next, knead the dough together with your hands for 1-2 minutes to create a ball of dough. Before rolling out the dough, sprinkle some flour on a cutting board to prevent sticking. It is important to roll the dough out so it is only 1/8 of an inch high, as taller/thicker flatbreads may not bake evenly.
Once the dough is rolled out, it can be placed in the pan and either flipped or covered. The pan should be very hot, and the flatbread should be cooked until both sides are golden brown. For a more authentic experience, the flatbread can be finished on a footed rack placed over a hot burner.
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You can bake bread without a loaf pan
You can also bake bread in a heavy-bottomed pot with a lid, such as a cast-iron Dutch oven. This method uses the same principles as oven baking, with even, dry heat that is far enough away from the pan that it will not burn the bread. A heavy-bottomed pot distributes heat more evenly and holds heat for longer, making it ideal for baking bread.
If you are using a frying pan, you can create a lid with a piece of well-oiled foil to allow moisture to escape so that the bread bakes instead of steams. You can also bake bread on a cookie sheet in the oven, but you may need to add a pot of water for steam to prevent the crust from drying out.
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Dutch ovens are good for moisture
Yes, you can bake bread on a cast-iron pan. Cast iron pans are great for even heat distribution and heat retention, resulting in evenly cooked bread with a crispy exterior and a moist interior.
Dutch ovens are excellent for baking bread because they provide a moisture-sealed chamber with even and intense radiative heat, thanks to their thick cast iron walls. This stable environment is ideal for bread dough to rise fully and develop a deep crust colour. The sealed interior traps steam, which is essential for achieving a shiny exterior and an open crumb texture.
During the initial stages of baking, moisture is crucial to prevent the dough from drying out and forming a hard crust too quickly. The steam created in a Dutch oven allows the dough to remain supple and stretchy, promoting optimal loaf volume. This is achieved by sealing the Dutch oven during the first 20 minutes of baking, allowing the escaping moisture from the dough to create the perfect environment for a full rise.
Additionally, the reduced temperature on the exterior of the loaf, due to the moisture, allows enzymatic activity to continue unlocking sugars, which further enhance the crust colour. This process, known as starch gelatinization, results in a thin and crispy exterior with a subtle shine.
To further enhance the steaming effect, some bakers recommend adding ice cubes to the corners of the Dutch oven before placing the lid on. The melting ice cubes create additional steam, resulting in taller loaves with a glossier finish.
Overall, Dutch ovens are excellent tools for baking bread, providing the necessary moisture and heat retention for a perfectly baked loaf with a shiny crust and an open crumb.
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Cast iron pans heat up quickly
Yes, you can bake bread in a cast-iron pan. In fact, cooking bread in a cast-iron skillet helps keep the temperature even while creating the perfect crust on the outside of the bread.
Cast iron pans are one of the only types of cookware that can easily go from the kitchen to the campfire. They can withstand high temperatures (up to 650˚ F) and are compatible with almost any heat source, including gas cooktops, electric cooktops, induction cooktops, gas grills, charcoal grills, and campfires.
However, cast iron pans do take longer to preheat than other types of pans, so it is recommended to use a high setting when preheating. Cast iron is forgiving to overheating, and a high heat will not hurt the pan unless it is so hot that the seasoning burns off. It is important to note that cast iron cookware can crack if cold water is poured into a very hot pan, so it is best to avoid doing this.
When baking bread in a cast iron pan, it is recommended to lightly grease the pan, place the dough in the center, and bake for 30-45 minutes at an oven temperature of 350-400° F. The bread is done when it is golden brown and makes a hollow sound when tapped.
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Leavened flatbreads use yeast or baking powder
Flatbreads that use baking powder/soda instead of yeast include the skillet flatbread, which is faster to make than yeast flatbreads. This type of flatbread can be baked in a regular large stainless steel frying pan, cast iron pan, or built-in oven griddle. However, cast iron pans should be watched more closely as they heat up more quickly than stainless steel frying pans. The frying time depends on the size of the flatbread, with smaller flatbreads frying faster than larger ones.
Flatbreads made with baking powder can also be baked in the oven. A 400°F oven is recommended, and the flatbreads should be baked until puffed and starting to brown, which should take about 10 minutes.
When making flatbread with yeast, it is important to ensure that the water used is not too cold or too hot, as this can affect the activation of the yeast and subsequent fermentation process.
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Frequently asked questions
Yes, you can bake bread on a flat pan. Flatbreads are typically baked in the oven or fried in a frying pan.
Any type of bread can be baked on a stovetop, but if you are new to bread-making, it is recommended to start with an easy and forgiving recipe like standard white bread.
You can use a heavy-bottomed pot with a lid, a cast-iron skillet, or a regular large stainless steel frying pan.
You will need to knead the dough and roll it out to about 1/8 of an inch high. Then, place the dough in the pan and flip it frequently until both sides are golden brown.
The frying time can vary depending on the range temperature, the type of pan used, and the size of the flatbread.
