Loaf pan breads work beautifully with my method

jeff equipment, Giveaways, Recipes

People think of artisan-style loaves as being free-form, but my high-moisture, stored-dough method also works beautifully in loaf pans. Read on to hear more about getting great results with traditional un-coated loaf pans.

In the books, I’ve tended to be on the careful side about loaf pans.  Since this dough is so wet, I recommended non-stick pans and even so, to grease them well.  Yet a very heavyweight aluminum pan works beautifully too– all you have to do is grease it well (I like olive oil even for American-style breads but you can use any liquid or solid shortening you like):

… and be sure the formed dough is well dusted with flour before putting it into the pan— it shouldn’t feel all sticky as it goes in.  If it does stick a bit, just let it sit for 10 minutes after taking it out of the oven and it will “steam” itself out.  I love this pan, and when I say it’s heavyweight, I mean it.  The pan weighs a full pound…

This was a big loaf 2 pounds, 5 ounces of dough, using my Master Recipe. Loaves this large need to rest for 90 minutes after shaping, and they tend to need extra time in the oven.  For this size, a lean dough needs 45 to 60 minutes at 450 degrees F, and enriched doughs will need about an hour at 350.  Or more. If you’re finding that there’s over-browning or scorching in your oven at this temp, try again 25 degrees lower (Fahrenheit) and increase the bake-time by 10 or 15%.  Go by the loaf color and the firmness of the crust:

A reader recently asked about REALLY big loaves, in a 16-inch long pan (but still 4 inches by 4 inches h*w), in a pan like this one. That’ll work too, but you need a lot of dough: 54 ounces / 1530 grams, almost a full batch of my Master recipe. Have a great fall, and follow on Twitter, and on Facebook too… 

Red Star Yeast (Lesaffre Corp) sponsored this post, and supplied yeast for recipe testing.

Note: BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions.

784 thoughts to “Loaf pan breads work beautifully with my method”

  7. I have been using the various 5-minute recipes since early this year. I plan to give several friends copies of your books as gifts. Thanks for making bread so easy to make!

    Reply

  13. I’ve managed to bake AB5MD bread all summer, and I sure could use some new loaf pans! Thanks for the great site– Gretcheng

    Reply

  14. I am moving soon. As soon as I get there, I would love to be able to use new gear to bake some cinnamon breads and hand them out to the new neighbors. CHOOSE ME! :7)

    Reply

  16. I have enjoyed many recipes from ABin5. I just bought HBin5 and can’t wait to try some recipes. Really enjoy the site. Thank you for all the tips and this great offer with Red Star.

    Reply

  20. Sign me up, but I have a question first?

    Any idea why I have poor results with a stoneware pan? Is it because it takes too much time to warm up the pan?

    Thanks!

    Reply

  23. I loved your tip on the loaf pan. I was having a hard time with it. So, I was using parchment paper, but it did not shape as well. Thanks,

    Reply

  28. I just love your method and the books! So wonderful! I also love that you have a blog and continue to teach us! These pans look AWESOME!

    Reply

  29. Hey greeings of the wonderful season, to two wonderful people who inspire. Thanks for making the bread making process simple and endearing. 🙂
    Please do sign me up for the giveaway !!
    Cheers!

    Reply

  30. The only loaf pan I have is one of those cheap bright blue silicone pans. I use it your dough a lot (I think the pan was supposed to be one use, but it works. – can you tell how much I’d like to win something here?)

    Reply

  31. What could be better…cool fall weather and fresh bread. Memories of coming home from school to that smell.

    Reply

  36. What a great opportunity ! I have both books, though I must admit I got comfortable making the master recipe of the 1st book and need to branch out to try the many others in the books. Red Star is the yeast I use as well :-).

    Reply

  38. I work at Borders and someone came through and told me how wonderful your books was. I just had to buy it. It is great being able to make bread with the kids I work with…. They have such a great time and are so proud they made bread.

    Reply

    1. Heather: Thanks, been grateful to Borders and other major retailers for carrying our books in-store. We’d been afraid that as non-TV personalities, it would be hard to get shelf space. So glad that’s not the case. Jeff

      Reply

  39. We save about $12 per week by using your bread recipe. We used to pay $6 per loaf for artisan bread. Your bread recipes are the best; we make rye, 10 grain, and whole wheat. Even tried the pumpernickel and loved it!

    Reply

  41. I’ve been working though your Healthy Bread book and enjoyed all results. Red Star yeast is my favorite, so the combination of your recipes and this yeast seems quite natural. Can’t wait for your next book.

    Reply

  48. I have loved making bread the old fashioned way and am looking forward to trying your recipes. I’m going to the bookstore today!

    Reply

  49. I’m sure that I’ve made most of the receipes in your two books–all wonderful . Prior to being introduced to your books, I considered bread making a real chore. Your books put an end to that line of thinking and I became addicted to making bread. Believe it or not, I found it therapeutic (and I am not a real cook, either.) Unfortunately, I had to slow down on the baking because I gained way too much weight on all that delicious bread. When I lose the excess weight I gained, I will return to baking your delicious bread but will not go crazy baking every day. Maybe I’ll settle for once a week (there is only one in my household.)

    Reply

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