Artisan Bread Pan: Size Matters

The size of your bread pan matters when it comes to baking artisan bread. While there is no rule against baking artisan bread in a loaf pan, the baking approach will need to be adjusted in terms of time, temperature, and steam set-up. The most common bread pan sizes are 9 x 5 or 8 1/2 x 4 1/2, both of which are generally 2 1/2 tall. That 1/2 difference in each dimension translates to a 15% variation in capacity, which can affect the shape and rise of your bread. Therefore, it is important to use the exact pan size specified in the recipe. If no specific size is given, a standard loaf pan can be used, and the amount of dough will determine the appropriate pan size.

Loaf pans come in many sizes, from mini to king-sized

On the other hand, if you are baking a smaller batch or a recipe that uses less flour, a smaller pan may be more suitable. An 8 1/2" x 4 1/2" pan is often used for yeast sandwich breads and is a good choice for any yeast loaf recipe using 3 cups of flour or slightly less.

For recipes using 3 1/2 cups of flour, you can use either size pan, depending on the type of flour you are using. If you are using 100% bread flour or all-purpose flour, it is generally better to use the larger pan. However, if you are using 100% whole-grain flour, the smaller pan should work well.

It is important to note that the size of the pan can affect the rise of your bread. A larger pan will give you a shorter, squatter loaf, while a smaller pan will result in a taller, domed loaf. So, if you are looking for a high-rising loaf, choose a smaller pan that is appropriate for the amount of dough you are baking.

Additionally, it is worth mentioning that the type of pan you use can also impact the crust of your bread. For a crispier crust, consider using a non-stick pan or greasing your pan well. You can also try dusting the formed dough with flour before placing it in the pan to prevent sticking.

Finally, if you are using a loaf pan, you may need to adjust your baking approach, including the time, temperature, and steam set-up. Experiment with different sizes and types of pans to find the one that works best for your artisan bread!

The majority of yeast bread recipes call for a 9 x 5 or 8 1/2 x 4 1/2 pan

The size of the pan you use for baking bread is important as it affects how much your dough will rise. Most yeast bread recipes call for a 9" x 5" or 8 1/2" x 4 1/2" pan, which are generally 2 1/2" tall and are sometimes referred to as "loaf pans".

While there is no strict rule about which size to use, the capacity of these two pan sizes varies by about 15%. This can make a difference in how your bread turns out—for example, whether it rises above the rim of the pan or stays level with it. If a recipe specifies an 8 1/2" x 4 1/2" pan, it's best to use that exact size.

If a recipe doesn't specify a pan size and simply says "loaf pan", here are some guidelines:

• Any yeast loaf recipe using 3 cups of flour (or slightly less) should be baked in an 8 1/2" x 4 1/2" pan.
• A recipe using 3 1/2 cups of flour can go either way. If it's made with bread flour or all-purpose flour, it's best to use the larger pan. If it's 100% whole-grain, use the smaller pan. If it's a combination of whole-grain and white, use the larger pan.
• A single-loaf recipe using at least 3 3/4 cups of flour should be baked in the larger 9" x 5" pan.
• Recipes calling for 4 cups of flour or more will usually specify a larger pan, such as a pain de mie pan or a 10" x 5" loaf pan. If they don't, and you don't have a larger pan, consider baking part of the dough in your 9" x 5" pan and making rolls from the rest.

If you're using a loaf pan, it's important to grease it well, especially if it's not non-stick. You can use any type of liquid or solid shortening, such as olive oil. Be sure to dust the formed dough with flour before putting it into the pan—it shouldn't feel sticky. If it does stick a bit, let the bread sit for about 10 minutes after taking it out of the oven, and it will "steam" itself out.

A heavyweight aluminium pan works well, but be sure to grease it

Aluminium is a good conductor of heat, making it a great option for baking bread. A heavyweight aluminium pan will heat evenly, ensuring your bread cooks consistently. While aluminium pans can develop hot spots, a heavyweight pan will be thicker and therefore less susceptible to this issue.

However, aluminium pans do need to be greased well to prevent sticking. You can use any liquid or solid shortening you like, such as olive oil, to grease the pan. It's also important to dust the formed dough with flour before putting it into the pan to prevent sticking. If your bread does stick, let it sit for 10 minutes after removing it from the oven, and it will "steam" itself out.

A dough whisk is a great tool for mixing dough

The size of the pan you need for baking artisan bread depends on the amount of dough you have. For example, a medium-sized pan (9 x 5 x 2.75 inches) can accommodate 850-1150g of dough, which is roughly 3 to 4½ cups of flour.

Now, let's talk about a dough whisk, a fantastic tool for mixing dough and an essential for any bread baker.

A dough whisk is designed with a unique flow-through structure that gently blends dough without overworking it. This is especially useful for delicate doughs like muffin batter or pancake batter. The design also prevents dough from clumping in the centre or getting caught in the wires, making cleanup a breeze. You can use it for a variety of tasks, from mixing thick cookie batter to tossing together a fruit pie filling.

The dough whisk's long, soft-grip silicone handle provides control and comfort during heavy mixing tasks. It's perfect for mixing dense sourdough, thick cookie batter, or even meatballs. The handle is made of thick wooden or stainless steel, ensuring durability and providing a more ergonomic grip.

The dough whisk is an efficient, effective, and fun tool for mixing dough. It speeds up the mixing process and handles thick, sticky dough with ease. You'll find yourself reaching for it every time you need to mix a batch of dough, and it will quickly become a staple in your kitchen.

Glass loaf pans are fine to use, but don't use glass to catch water for steam

When baking artisan bread in a loaf pan, it's important to adjust your baking approach, including time, temperature, and steam set-up. The size of your loaf pan will also impact the shape and rise of your bread. A larger loaf pan will result in a shorter, squatter loaf, while a smaller pan will give you a taller, domed loaf. The majority of yeast bread recipes call for a 9" x 5" or 8 1/2" x 4 1/2" loaf pan, which are generally 2 1/2" tall.

If you're using a glass loaf pan, be sure to grease it well before adding your dough. You can use olive oil or any other liquid or solid shortening of your choice. Additionally, ensure that your formed dough is well-dusted with flour before placing it into the pan to prevent sticking. If your dough does stick, let it sit for about 10 minutes after removing it from the oven, and it will "steam" itself out.

When baking with a glass loaf pan, you may need to adjust your baking time and temperature slightly. Keep an eye on your loaf, and go by the colour of the crust and its firmness to determine when it's done. If you're finding that your bread is over-browning or scorching at the recommended temperature, try lowering the temperature by 25 degrees Fahrenheit and increasing the bake time by 10-15%.

Overall, glass loaf pans can be successfully used for baking artisan bread, but it's important to take the necessary precautions and adjustments to ensure the best results.

Frequently asked questions