The Best Bread Pan For Baking Perfection

Greasing and flouring a bread pan is not always necessary, but it is helpful if you want to prevent your bread from sticking to the pan. Coating the pan with butter, oil, or shortening and then a thin layer of flour creates a barrier that prevents the bread from absorbing too much grease and stops it from sticking to the pan. This technique is especially useful for intricate bundt pans and recipes with high sugar content, which can cause the cake to caramelize and become glued to the pan. However, flouring the pan is not required for most white, wheat, and quick bread recipes with thick dough. Instead of using a loaf pan, you can shape your bread dough, place it on a greased cookie sheet, and bake it without worrying about sticking.

Bread flour vs. all-purpose flour

Bread flour and all-purpose flour are both made from wheat, but they differ in terms of wheat hardness and protein content. These differences affect the texture and structure of the final baked product.

Wheat Hardness

Bread flour is made from hard wheat, whereas all-purpose flour is made from a mix of hard and soft wheat. "Hardness" refers to the texture of the wheat and is determined by the endosperm, the protein-rich part of the kernel that is milled into flour. Hard wheat has a higher protein content, while soft wheat contains more starch and less protein.

Protein Content

The protein content of bread flour, typically ranging from 11% to 14%, is higher than that of all-purpose flour, which usually falls between 9% and 12%. This difference in protein content leads to variations in gluten development, which is crucial for the structure and texture of baked goods.

Gluten Development

Gluten, formed from the proteins glutenin and gliadin when water is added to wheat flour, gives structure to baked goods. The higher protein content in bread flour results in greater gluten development, making it ideal for bread, pizza dough, and pretzels, where a strong crumb and chewy texture are desired. On the other hand, all-purpose flour produces tender baked goods with a softer texture, making it suitable for cakes, muffins, biscuits, and pie crusts.

Water Absorption

Bread flour is also a "thirsty" flour, absorbing more water than all-purpose flour. This means that dough made with bread flour may require additional water to loosen its texture. Conversely, when substituting all-purpose flour for bread flour, the amount of water in the recipe may need to be reduced to prevent the dough from becoming too sticky.

When to Use Each Type of Flour

While bread flour is ideal for chewy and airy breads, all-purpose flour is versatile and suitable for everyday baking. It is recommended to use the specific type of flour called for in a recipe, as the baker would have chosen the flour that best suits the desired characteristics of the final product. However, in some cases, substitutions can be made with adjustments to the recipe.

Grease the pan or not

Greasing a pan is an important step in the bread-making process, as it prevents the dough from sticking to the pan and makes it easier to remove the baked bread. While non-stick cookware is designed to prevent sticking, greasing the pan provides an extra layer of protection and can improve the final result.

There are several options for greasing a pan, each with its own advantages and potential drawbacks. One popular method is to use butter or cooking spray/oil. Butter is a traditional choice and can be applied directly to the pan, providing a natural non-stick coating. Cooking sprays and oils are also effective and can be easier to apply evenly. These options are usually sufficient to prevent sticking and are simple to execute.

Another option is to grease the pan and then coat it with flour. This method creates an extra barrier between the dough and the pan, which can be especially useful for high-sugar cakes or breads. The flour can help to prevent the caramelization and crystallization of sugar, which can make it difficult to remove the baked good from the pan. However, the flour can also create a "crust" on the outside of the bread, which may not be desirable for certain types of baked goods. This crust can be softened by storing the bread in an airtight container after cooling, but it may still alter the desired texture and appearance.

In most cases, simply greasing the pan with butter, cooking spray, or oil will be sufficient to prevent sticking. This method is straightforward and effective, and it does not alter the texture or appearance of the final product. However, for certain recipes, such as high-sugar cakes or breads, the additional step of flouring the pan may be beneficial to ensure the bread releases easily from the pan.

Additionally, it is worth noting that the choice of cookware can also impact the need for greasing. For example, a cast-iron skillet or a designated baking skillet may require different preparation methods compared to a standard loaf pan. Similarly, the type of bread being baked can influence the decision to grease the pan or not. Rolls, boules, braided loaves, and soda breads are often baked directly on a sheet pan without the need for greasing.

No loaf pan? Use a skillet, cookie sheet, casserole dish, or cake pan

Don't fret if you don't have a loaf pan! There are plenty of ways to bake bread using alternative cooking vessels. Here are some options:

Skillet

Your cast-iron skillet can be used for more than just frying. After making a skillet supper, wipe the pan down and get ready to bake bread. Cast-iron skillets are great for smaller loaves of bread or small batches of rolls, focaccia, and cinnamon rolls.

Cookie Sheet

Many bread recipes, such as rolls, boules (round loaves), braided loaves, and soda bread, can be baked directly on a cookie sheet without the need for a loaf pan. Just be sure to use a dough that retains its shape and isn't too soft.

Casserole Dish

Your trusty 13x9 casserole dish can be used for more than just weeknight dinners and cakes. It's perfect for larger batches of dinner rolls, sticky buns, cinnamon buns, and other batch bakes.

Cake Pan

Break out your favourite cake pans, especially round ones, for baking rolls or breads that may otherwise call for a skillet. Just ensure the sizes are roughly the same. You can even use a fluted tube pan to make recipes like monkey bread. Using cake pans to bake bread may require a bit of creativity, but the results will be delicious.

Freeze the dough or the baked bread?

Freezing bread dough or a freshly baked loaf can be a great way to save time and money. It's also a good way to ensure you always have an endless supply of bread on hand! But what's the best way to do it?

Freezing Bread Dough

Freezing bread dough is a straightforward process. First, prepare the dough according to your recipe and let it go through its first rise. Then, shape it into loaves or rolls and place them on a lightly greased baking tray or loaf tin. Freeze the dough until solid, then remove it from the tin or tray, wrap it tightly in plastic wrap, and seal it in a freezer bag. Be sure to date the wrapped dough and consume it within six months.

When you're ready to bake, remove the dough from the freezer, place it into an oiled baking tin or tray, cover it with a damp tea towel, and let it thaw and rise in a warm environment until it has doubled in size. Then, simply bake your bread according to your recipe instructions, adding an extra 10-15 minutes to the baking time.

It's important to note that freezing kills about 30-50% of the yeast in the dough, so you may need to add more yeast to your recipe. Additionally, freezing can weaken the gluten structure, so using a strong flour with higher protein content is recommended.

Freezing Baked Bread

If you want to freeze a freshly baked loaf of bread, allow it to cool completely, then slice it as desired. Wrap the entire loaf tightly in plastic wrap, getting out as much air as possible, and place it in a resealable freezer bag. To serve, simply remove the desired number of slices and let them thaw for a few minutes. You can also toast frozen slices directly from the freezer, adding a minute or two to the toasting time.

Both methods have their advantages. Freezing dough saves time by skipping the mixing and first rise steps, while freezing baked bread saves time by eliminating the need for thawing and rising. Freezing dough also gives you the option to bake only a portion of it at a time, which is convenient if you don't want to bake a whole loaf at once. On the other hand, freezing baked bread allows you to enjoy the bread at its freshest, as freezing can affect the texture and volume of the loaf. Ultimately, the best method depends on your personal preferences and how much time you want to spend preparing and baking the bread.

How to store bread

Storing bread properly is essential to keep it as fresh as possible for as long as possible. Here are some tips and tricks to help you get the most out of your loaf:

• Don't store bread in the refrigerator: It may seem counterintuitive, but placing your homemade loaf of bread in the refrigerator will cause it to stale faster than if kept at room temperature.
• Store bread in paper, not plastic: A paper bag is a good option for short-term storage, as it allows the bread to breathe and prevents moisture buildup, which can lead to mould. However, for longer-term storage, a plastic bag can help retain moisture and keep the bread soft.
• Use a bread box: Bread boxes are designed to keep bread fresh and can add a stylish touch to your kitchen. They have small holes that allow air to circulate, preventing mould from forming.
• Freeze bread for long-term storage: Freezing is the best way to preserve bread for extended periods. Wrap the loaf tightly in a freezer bag, either whole or sliced. Wax paper between slices makes it easier to take out just what you need. Defrost the bread in the refrigerator overnight for the best results.
• Use reusable bread bags: Reusable bread bags are a versatile and eco-friendly option for storing bread. They are made of breathable materials, behaving like paper bags without the waste.
• Store bread cut-side down: After cutting the loaf, place it cut-side down to help retain moisture. The crust will act as a natural barrier, keeping the interior from drying out.
• Let the bread cool before slicing: Slicing a warm loaf of bread will result in a gummy and sticky interior. It's best to let the bread cool and fully set for at least an hour, preferably two, before slicing.

Frequently asked questions