Marianne Martinez
Baking bread at home doesn't always require a loaf pan. While some recipes call for a loaf pan, you can also use a cake pan, Dutch oven, cast-iron skillet, or even a simple sheet pan. The shape of the pan you choose will influence the shape of your bread, with loaf pans producing taller loaves and flatter pans resulting in shorter, wider loaves. Ultimately, the choice of pan depends on personal preference and the type of bread you want to bake.
| Characteristics | Values |
|---|---|
| Bread pan | Round cake pans, loaf pans, skillets, cast-iron skillets, casserole dishes, clay bakers, Dutch ovens, and bowls |
| Bread type | Sandwich bread, focaccia, ciabatta, brioche, Japanese milk bread, sourdough, peasant bread, rolls, boules, braided loaves, soda bread, dinner rolls, sticky buns, cinnamon buns, and monkey bread |
| Dough | High hydration dough with a lot of water relative to flour |
| Baking techniques | Foil tent, brushing the dough with water or milk, scoring the dough, pre-heating the pan, spritzing water |
| Considerations | The height of the pan's sides, the consistency of the bake, the shape of the bowl for the second rise, measuring ingredients by weight |
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What You'll Learn
Bread pans vs. cake pans
Bread pans and cake pans are two different types of bakeware that can be used for baking bread. While a bread pan, also known as a loaf pan, typically has higher sides, a cake pan is shorter and flatter. The choice between using a bread pan or a cake pan for baking bread depends on personal preference and the desired shape and appearance of the final product.
Bread pans, or loaf pans, are traditionally used for baking sandwich bread and taller loaves such as brioche and Japanese milk bread. The higher sides of a loaf pan guide the rising dough upwards, resulting in a taller and narrower loaf. Loaf pans are also commonly used for baking artisan-style breads, such as sourdough, and are often made of materials like clay or cast iron, which can contribute to a crispier crust.
On the other hand, cake pans can be successfully used for baking bread, although it may require some creativity and experimentation. The main difference between using a cake pan and a bread pan is the shape of the final product. When using a cake pan, the dough will spread towards the sides, resulting in a shorter and wider loaf. This can be desirable for certain types of bread, such as focaccia and ciabatta, which are traditionally lower and squatter loaves.
It is important to consider the size and depth of the cake pan when using it for baking bread. If the cake pan has insufficiently high sides, the dough may spill over, resulting in an inconsistent bake with overbaked edges and an underbaked center. Therefore, it is recommended to use a cake pan with sides that are high enough to accommodate the rising dough. Additionally, the type of bread being baked should be considered when choosing between a bread pan and a cake pan. Some breads, such as rolls, boules, braided loaves, and soda breads, can be baked directly on a sheet pan or in a skillet, without the need for a loaf pan or a cake pan.
Ultimately, the decision to use a bread pan or a cake pan for baking bread depends on personal preference and the desired shape and appearance of the bread. Both options can produce delicious results, and experimenting with different pans can be a satisfying part of the bread-baking process. Additionally, it is worth noting that there are alternative options, such as using a Dutch oven or a cast-iron skillet, which can also produce excellent results for certain types of bread.
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Bread pans vs. skillets
Bread pans, also known as loaf pans, are traditionally used to bake bread. They have higher sides, allowing the dough to rise upwards. Loaf pans come in various sizes, with the most common being 8.5 x 4.5 inches.
Skillets, on the other hand, are cast-iron pans that can be used for a variety of cooking tasks, including baking bread. Skillets work best with smaller loaves of bread or small batches of rolls. They can also be used to bake bread directly on a sheet pan, without the need for a loaf pan. This method is suitable for breads that retain their shape, such as rolls, boules, braided loaves, and soda breads.
One advantage of using a skillet over a bread pan is that it allows for more even browning and crisping of the bread's crust due to the direct contact with the pan's surface. Skillets also provide a more rustic and artisanal look to the bread. Additionally, for those without access to a designated bread pan, a skillet can be a versatile alternative.
On the other hand, bread pans offer more structure and support for the dough during baking. This is especially beneficial for taller loaves, such as brioche or Japanese milk bread, where the higher sides of the pan guide the dough's rise. Bread pans also come with lids, which can be useful for controlling the humidity and creating a steamy environment for the dough, resulting in a softer crust.
Ultimately, the choice between using a bread pan or a skillet comes down to personal preference and the type of bread being baked. Both options have their advantages and can produce delicious results. It may be worth experimenting with both methods to see which one yields the desired outcome in terms of shape, crust, and overall aesthetic.
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Bread baked without pans
You can bake bread without a loaf pan and still get a perfect, gorgeous loaf. In fact, baking bread without a loaf pan often results in a crispier and more rustic crust—perfect for dipping into a warm and creamy bowl of soup!
There are many ways to bake bread without a loaf pan. You can use a cast-iron skillet, a cake pan, a bundt pan, or a clay baker. If you want to bake your bread on a cookie sheet, look for breads that retain their shape, such as rolls, boules (a round loaf of bread), braided loaves, and many soda breads.
When using a cast-iron skillet, you can bake smaller loaves of bread or small batches of rolls. If you're using a cake pan, note that the dough will move towards the sides as it rises, so ensure the sides of your cake pan are sufficiently high to avoid spillage.
If you're aiming for a standard, almost rectangular loaf, you can get close without a loaf pan. Place your pre-risen bread dough on a lightly floured surface and roll it out into a rectangular shape, keeping it uniform and square. Roll it to about 1/2 inch thick with straight sides, longer than it is wide. Then, begin to roll the dough upward, as if rolling a jelly roll cake or a sushi roll.
To prevent the dough from spreading too much as it proofs or bakes, properly knead the dough to strengthen the gluten. Higher gluten content will help the dough hold its shape. You can also use less hydration (milk, water, butter, etc.) in the dough, as wetter dough tends to spread more. Another option is to shape the dough into a tighter ball or loaf before proofing.
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Bread baked in a Dutch oven
Baking bread in a Dutch oven is a great way to get an artisan-style loaf with a crackly crust and irresistible flavour. The Dutch oven creates extra humidity and evenly distributes heat, resulting in a moist and tender bread with a crispy golden crust.
To bake bread in a Dutch oven, first, proof the yeast by mixing flour, sugar, salt, and yeast in a large bowl, then pour warm water (ideally at 105°F) on top. Mix the dough until it forms a shaggy consistency. Cover the dough with plastic wrap and let it rest on the counter for about 8 hours, or a minimum of 3 hours. The longer it rises, the more chewy and flavourful it will be. Then, generously flour your hands and shape the dough into a French boule (round ball). Cover the dough with a kitchen towel and let it rest for 30 minutes.
Before baking, preheat the Dutch oven in the oven for up to an hour. Score the bread by making 1-3 lines about 2 inches deep across the top of the dough. Carefully slide the dough into the hot Dutch oven, close the lid, and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes.
Let the bread cool, then slice and serve. If you don't plan to bake the bread right away, you can store the dough in the refrigerator for up to a week to slow fermentation. Simply bring the dough to room temperature and let it rise again before baking in your preheated Dutch oven.
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Bread baked in a clay baker
Baking bread in a round pan is possible, and the same goes for a clay baker. Clay bakers have excellent thermal properties, making them highly resistant to cracking from thermal shock. This is an advantage over other materials, such as cast iron. Clay bakers can be preheated in the oven, simulating the baking results of a wood-fired oven and reducing the likelihood of dough sticking to the baker.
There are two main methods for baking bread in a clay baker. The first is the cold start method, where the dough is placed in the baker at room temperature before being transferred to the oven. This method may result in the dough sticking to the baker, so it is recommended to use parchment paper between the dough and the baker. The second method involves preheating the clay baker in the oven before adding the dough. This method more accurately simulates baking in a wood-fired oven and produces excellent oven spring and crust development.
When using a clay baker, it is not necessary to spritz the dough with water or use a pizza stone to achieve a crispy crust, as the clay baker traps the steam given off by the bread as it bakes. This trapped steam also helps to give the dough support and prevent it from spreading out and flattening.
One recipe for bread baked in a clay baker includes 50% rye flour, flavoured with molasses and seeds of fennel, anise, and caraway. The dough is shaped into an oval and placed in the clay baker, which is then preheated in the oven at 475°F for about 30 minutes.
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Frequently asked questions
Yes, you can bake bread in a round pan. Round cake pans are perfect for rolls or breads that may otherwise be baked in a skillet. You can also use a cast-iron skillet to bake smaller loaves of bread.
You can use a variety of other pans to bake bread, such as cake pans, casserole dishes, cast-iron skillets, or even a Dutch oven. You can also bake bread directly on a sheet pan for recipes that retain their shape, such as rolls, boules, braided loaves, and soda bread.
Loaf pans have higher sides, allowing the dough to rise upwards. If you use a flatter pan, the dough will spread towards the sides and may spill over, resulting in an inconsistent bake. However, some breads, such as focaccia and ciabatta, are traditionally baked as lower, squatter loaves, so the pan you use ultimately depends on your preference and the type of bread you are making.
