Tiffany Haney
Baking bread at home is a rewarding experience, and many bakers enjoy experimenting with different techniques and tools. One common question that arises is whether it is possible to bake artisan bread in a loaf pan. The answer is yes! While there are no hard-and-fast rules against it, some adjustments are necessary for a successful bake. Bakers need to consider the time, temperature, and steam setup when using a loaf pan for artisan bread. The size of the loaf pan also matters, as it may require scaling the recipe accordingly. Additionally, greasing the pan and dusting the dough with flour are crucial steps to ensure the bread releases easily from the pan. With the right approach, home bakers can create delicious artisan bread with a good height, perfect for sandwiches and grilled cheese.
Characteristics and values of baking artisan bread in a loaf pan
| Characteristics | Values |
|---|---|
| Baking approach | Change in time, temperature, and steam set-up |
| Loaf pan size | Scale the recipe up or down depending on the size |
| Baking time | Bake for 20 minutes at 450°F with a foil tent, followed by 30 minutes at 425°F with the foil off |
| Baking time (alternative) | Bake for 50-60 minutes at 350°F without a cover |
| Baking time (alternative) | Bake for 25 minutes at 450°F, then remove the pan of water and bake for another 15-20 minutes |
| Baking time (alternative) | Bake at 400-425°F for 40-45 minutes |
| Baking time (alternative) | Bake at 350-375°F, a typical temperature range for pan breads |
| Baking time (alternative) | Bake at 450-500°F |
| Baking time (alternative) | Bake at 450°F for 30 minutes, then remove the lid and bake at 425°F for another 20 minutes |
| Dough preparation | Shape the dough into balls, then into loaves |
| Dough preparation | Dust the dough with flour before putting it into the pan |
| Dough preparation | Grease the pan with olive oil or butter |
| Dough preparation | Use a sharp razor to score the dough |
| Dough preparation | Let the dough rise until doubled in size, light, jiggly, and fluffy |
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What You'll Learn
Baking times and temperatures
Baking artisan bread in a loaf pan requires a different approach to baking times and temperatures. The loaf pan allows the dough to take on the shape of the pan during proofing, and the dough is supported throughout the baking process, resulting in a higher rise and improved oven spring.
When using a loaf pan, the dough remains uncovered during the entire bake. Therefore, it is necessary to adjust the baking temperature to prevent the crust from burning or becoming too hard and tough. The ideal baking temperature for artisan bread in a loaf pan is around 200°C/392°F. This lower temperature ensures that the top of the loaf doesn't burn while still achieving a crusty exterior.
For a softer crust, you can brush the top of the dough with water or milk before placing it in the oven. Alternatively, you can butter the loaf pan before adding the dough, which helps to soften the loaf during baking.
The baking time for artisan bread in a loaf pan can vary depending on your preference for crust texture. As a general guideline, baking at 200°C/392°F for around 45 minutes should produce a loaf with a crusty exterior. However, you may choose to bake for a shorter or longer duration to achieve your desired level of crustiness.
Some bakers suggest a two-stage baking process for artisan bread in a loaf pan. This involves baking the bread with a foil tent at a higher temperature of 450°F for 20 minutes, followed by removing the foil and reducing the temperature to 425°F for an additional 30 minutes. This method helps regulate the crust formation and ensures even baking.
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Loaf pan materials
When it comes to choosing a loaf pan, the material used is an important consideration. Here are some of the most common materials used for loaf pans and their characteristics:
Aluminium
Aluminium pans are a classic choice for baking bread. They are lightweight, affordable, sturdy, and conduct heat decently. Breads and cakes brown well in aluminium pans. They are usually available with either unfinished or non-stick finishes. While aluminium pans are generally dishwasher-safe, some varieties with non-stick coatings may require handwashing to avoid damaging the finish.
Glass
Glass loaf pans are another option for baking bread. They ensure even browning of the baked goods. A unique advantage of glass pans is their transparency, allowing you to see through and monitor the doneness of the bottom and sides of your bread. However, baked goods tend to stick to glass pans, so it is important to grease them well. Glass pans are dishwasher-safe but can be challenging to keep spotlessly clean due to the residue that may settle into the wrinkles from the manufacturing process. Additionally, glass pans cannot be cleaned with abrasive materials.
Ceramic
Ceramic loaf pans are known for their slow heat conduction, taking longer to heat up and cool down. While this characteristic may be desirable for certain dishes like casseroles, it might not be the best choice for baked goods like bread, resulting in longer baking times. Ceramic pans can withstand higher temperatures than most metal pans and often feature slight handles for easy handling.
Stainless Steel
Stainless steel loaf pans, such as those made by USA Pan, offer excellent performance in baking bread. They are typically lightweight, making them easy to handle and transfer. Some stainless steel pans feature ridges on the inside and rolled edges, which can trap moisture if not dried properly before storage. While some stainless steel pans are dishwasher-safe, others may require handwashing.
Cast Iron
Cast iron loaf pans are another option for baking bread, though they may be less commonly mentioned than the previously listed materials.
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Dough preparation
Scaling and Mixing Ingredients
Start by scaling your ingredients, which involves measuring and portioning them according to your recipe. For precision, it is recommended to weigh ingredients when baking. Mix your dry ingredients, such as flour, salt, and yeast, in a separate bowl. Create a well in the center of the dry mixture and gradually add water or other liquids, mixing until a shaggy mass forms.
Kneading the Dough
Turn the dough out onto a floured surface and knead it until it becomes smooth and elastic. This process develops the gluten in the dough, which gives the bread its structure. Depending on the recipe, you may need to let the dough rest for a few minutes during kneading to relax the gluten before continuing.
Bulk Fermentation
After kneading, the dough undergoes bulk fermentation, also known as the first rise. Place the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel. Let it rest at room temperature until it has doubled in size, which can take around 1 to 2 hours, depending on the ambient temperature and the amount of yeast used.
Shaping the Dough
Once the dough has risen, gently deflate it and turn it out onto a floured surface. Divide the dough into two pieces if you are making two loaves. Shape each piece into a ball, then shape them into loaf shapes. For a round loaf, or boule, simply shape the dough into a round ball. This step may also involve proofing the dough overnight in the fridge, which slows down the fermentation process and develops flavor.
Second Rise or Proofing
Place the shaped dough into your loaf pans. If using a heavyweight aluminum pan, grease it well with oil or shortening, and dust the dough with flour before placing it in the pan. Let the dough rise at room temperature until it has doubled in size again. This step ensures a light and airy texture in the final bread. The time required for this rise will depend on the ambient temperature and the health of your yeast.
Scoring and Egg Wash (Optional)
Before baking, you may score the dough by making shallow cuts on the surface with a sharp razor or lame. This step is optional but helps control the direction of the dough's expansion during baking and creates a decorative pattern on the crust. If making an enriched dough, you can also apply an egg wash before baking to create a shiny crust.
Remember, the dough preparation steps may vary slightly depending on the specific recipe you are using, so always refer to your recipe for ingredient ratios and specific instructions.
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Scoring the dough
Choosing the Right Tools:
Use a very sharp and clean razor or blade to score the dough. A dull blade may drag against the dough, indicating over-proofing, and making it challenging to achieve smooth cuts. Consider greasing your loaf pan with olive oil or any other shortening to prevent sticking.
Timing of Scoring:
The timing of scoring is crucial. Ideally, score the dough right before placing it in the oven. Scoring too early can cause the loaf to deflate, so it is recommended to allow the dough to rest for about five minutes after removing it from the fridge or counter before scoring.
Creating the Cuts:
Make swift and confident slashes with your blade. The depth of the cuts should be between 1/4" and 1/2" deep. Ensure the cuts are deep enough to prevent the surface of the dough from fusing back together during baking. However, avoid scoring too deeply, as this can cause caved-in sections in the final loaf. Inspect the cuts to ensure they go below the taut "skin" of the dough, and make additional light scores if needed.
Scoring Patterns:
The scoring pattern you choose will depend on the shape of your loaf. For instance, a round boule typically features an X-shaped or hashtag-style score, while a baguette is characterized by diagonal slashes. Feel free to experiment with different patterns to create a unique and artistic effect. You can draw your desired pattern on paper before scoring to guide your cuts.
Controlling Expansion:
Scoring also helps control the direction in which the bread expands during baking. The cuts create weak spots in the dough, allowing you to guide its expansion and prevent random ruptures. This technique is particularly useful for softer doughs, which tend to spread more during baking.
Remember, practice makes perfect when it comes to scoring dough. Don't be afraid to experiment with different patterns and techniques to find what works best for your artisan bread.
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Steam setup
Steam is critical when baking artisan bread to achieve a crusty loaf with a better crumb structure. Here are some methods to create steam when baking bread in a loaf pan:
- Baking with a Dutch Oven: Baking with a Dutch oven or combo cooker works well, especially for a single loaf or a highly hydrated one. The pan helps keep the dough together.
- Preheat a Baking Stone and a Cast Iron Frying Pan: Preheat both a baking stone and a cast iron frying pan for 60 minutes before baking. Then, load your loaf onto the preheated stone and pour about 1 cup of boiling water into the preheated cast iron frying pan on the shelf below.
- Using a Large Metal Bowl: After loading the loaf onto the preheated stone, place a large metal bowl over the loaf to trap the steam and keep it close to the surface of the bread during the oven-spring period.
- Using a Pan of Water: Place a pan of hot water on the bottom rack of the oven. Then, place the loaf in the oven and bake for 25 minutes. After 20 minutes, remove the pan of water from the oven.
- Using a Spray Bottle: Use a stainless steel hand spray bottle to spray in some steam just before closing the oven door. You can also use this method after 5-10 minutes of baking to quickly saturate the oven once more.
- Using Towels: Boil some water and pour it over the towels in a rectangular pan so they are fully drenched and steaming. Place this pan back inside your oven. This will saturate the interior with steam.
- Creating a Foil Tent: If your loaf pan doesn't have a lid, you can create a foil tent by shaping a piece of foil over the pan. Bake with the lid on for 30 minutes, then remove the lid and bake for another 20 minutes.
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Frequently asked questions
Yes, you can bake artisan bread in a loaf pan. However, you may need to adjust the recipe, baking time, and oven temperature.
You can use a glass, aluminium, or heavyweight aluminium loaf pan. If you are using an aluminium pan, grease it with butter or solid shortening. You can also use a non-stick loaf pan with a silicone coating.
Shape the dough like you would for an oval loaf. Sprinkle flour on top of the dough, if desired. Use a bench knife to lift the dough and flip it over onto a floured surface. Pull the dough towards you and fold it into the centre, repeating this process for the right and left sides. Then, roll the dough into an oval shape and place it in the prepared loaf pan.
Preheat the oven to 450°F. Place a pan of hot water on the bottom rack to create steam. Place the loaf pan in the oven and bake for 25 minutes. Remove the pan of water and bake for an additional 15-20 minutes until crispy and browned. Alternatively, you can bake at a lower temperature of 400-425°F for 40-45 minutes.
