Marianne Martinez
There are many types of pans that can be used to bake bread, including loaf pans, pullman pans, cast iron skillets, cake pans, and baking sheets. The type of pan used can depend on the type of bread being baked, for example, sandwich bread is typically baked in a loaf pan, while artisanal/hearth loaves are often baked in a Dutch oven. Factors such as durability, weight, ease of cleaning, and heat conduction should also be considered when choosing a bread pan. Some popular brands of bread pans include USA Pans, Nordicware, Fat Daddio's, Chicago Metallic, and Lodge.
| Characteristics | Values |
|---|---|
| Material | Cast iron, glass, ceramic, alloy steel, aluminium, silicon, Pyrex, metal, stoneware |
| Shape | Loaf pan, cake pan, baking sheet, oval, rectangle, round, low pans |
| Brand | USA Bakeware, Nordicware, Fat Daddio, Lodge, OXO, Chicago Metallic |
| Durability | Should be durable and a good weight (not too light or too heavy) |
| Ease of cleaning | Dishwasher-safe options available, but baked-in crumbs can be an issue |
| Heat conduction | Metal pans conduct heat quickly and evenly; glass pans heat slowly and hold heat longer |
| Aesthetics | Metal pans have sharp edges, while glass pans are rounded |
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What You'll Learn
Metal loaf pans
Some recommended brands for metal loaf pans include USA Pan, Nordicware, and Chicago Metallic, which offer a range of shapes and sizes suitable for different types of bread. For example, the USA Bakeware and Nordicware taller shape pans are good options for sandwich bread, while the Pullman style pan is ideal for those who prefer the unique look of Pullman loaves.
It is worth noting that metal loaf pans require proper care to maintain their finish. Hand washing is often recommended for metal pans, especially those with non-stick coatings, to preserve their quality and ensure consistent baking results. Additionally, buttering or oiling the sides and bottom of the pan before baking can help prevent the bread from sticking and make cleaning easier.
Compared to other materials like glass or ceramic, metal loaf pans have sharper edges, resulting in bread with more defined corners. Metal pans are also preferred for recipes designed for even and quick heat distribution, as glass conducts heat more slowly and may require adjustments to baking times. However, glass pans have the advantage of being dishwasher-safe and resistant to thermal shock, allowing for easier handling straight from the fridge or freezer to the oven.
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Glass pans
Another consideration when using glass pans is the shape of the final product. Glass pans tend to produce bread with rounded edges, in contrast to the sharp edges typically produced by metal pans. This may be desirable for some bakers, depending on their preferences and the type of bread being made.
While glass pans may not be ideal for bread baking due to the potential for uneven cooking, they do have some advantages. Glass is non-reactive, meaning it won't corrode from acidic ingredients or change the flavor of the baked goods. Glass pans are also dishwasher-safe and allow you to see through them, making it easier to monitor the baking process.
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Cast iron pans
One of the benefits of using cast iron is its ability to retain and distribute heat evenly, ensuring your bread bakes uniformly. It is important to preheat your cast iron pan in the oven before placing the dough inside to achieve this. The dough will begin baking immediately when placed in the preheated cast iron, ensuring a perfect crust forms on the outside of the bread.
When using a cast iron pan, it is essential to prepare the pan properly. First, preheat your oven with the cast iron pan inside. Then, carefully remove the pan and drizzle olive oil or a neutral-tasting oil on the bottom and sides of the pan. You can also use a baking pan release spread or cooking spray to prevent the dough from sticking.
After preparing the pan, place your dough in the centre of the pan. You can score the top of the loaf with a sharp knife to create a beautiful pattern, but this is optional. Place the pan with the dough back into the oven and bake for 30 to 35 minutes, or until the top is golden brown.
Once the bread is baked, remove it from the oven and brush with melted butter for a shiny, buttery taste. Allow the bread to cool for at least 10 minutes before slicing and serving. With proper care, your cast iron pan will last for years, providing you with delicious, homemade bread.
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Ceramic pans
When choosing a loaf pan, it is important to consider its weight. If the pan is too light, the bread may burn, but if it is too heavy, it will be cumbersome to remove from the oven. The pan should also be easy to clean, although it is worth noting that baked-in crumbs can be difficult to remove even if the pan is dishwasher-safe.
Some bakers recommend using baking spray or lining the pan with parchment paper to ensure that the bread can be removed easily. Removing the lid of the pan about two-thirds of the way through the baking process can also help to improve the browning of the loaf.
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Pullman pans
To use a Pullman pan, the dough is placed inside the pan, seam-side down, and allowed to rise until it reaches within an inch of the top of the pan. The pan is then placed in the oven and baked until the loaf is golden brown, typically around 40 minutes.
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Frequently asked questions
There are cast iron pans, glass pans, ceramic pans, and metal pans.
Cast iron pans are very durable but can be heavy and bulky. They are good for larger loaves of bread such as sourdough.
Glass pans are dishwasher-safe and resistant to thermal shock, but they heat up slowly and may result in dry and overcooked loaves.
It is important to consider the type of bread you will be baking. For example, Dutch ovens are great for artisanal/hearth loaves but don't work for sandwich loaves.
