Loaf pan breads work beautifully with my method
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.
My wife picked up your book today at the library. Love it, and are purchasing our own to have on hand!
Love the book and can’t wait to get started!
great giveaway…I’d love to win!
I’d love to enter this contest. Just bought your book, can’t wait to start baking.
You can teach an old dog new tricks. Amazing that I can really make bread…I share this with everyone. Thank you.
making your bread awesome thanks
Everythink always looks so yummy, as always- and it’s finally cooling down enough down here near the Gulf Coast to think of baking again!
I’ve got two of your books — love trying out new recipes – just mixed up one with Quinoa. Can’t wait to bake it up!!
I love the rye bread recipe, I use it not just for bread, but for English muffins, pizza dough and just started using it for a turkey and provolone hot pocket type sandwich. I am contemplating adding more flour at processing time to see if I can put it through my pasta and ravioli machine to make little pizza bites. Anyway great book, thanks for taking the time to write it.
I sure hope I’m posting in time to enter the contest. I’ve been buying Red Star in bulk from my natural foods store for over 20 years. During that time, I’ve never had a failure (due to yeast, that is, LOL), even when the yeast was a little on the old side. Red Star yeast gives consistant results even when my baking technique is not consistant.
I have always wanted to learn how to bake bread. I have been slowly gathering everything that I need to start this great adventure. I bought both of your books and last week I got some Red Star Yeast. Thank you for this wonderful website.
What a great way to have fresh bread.
My family loves the 10-grain hot cereal bread – I make it regularly and have converted a number of family members to the “Artisan Bread in Five” method. Would love the bread pans and equipment.
Perfect weather for baking!
With Red Star and new bakeware my family will be happy, the house will smell great and I’ll be fat and HAPPY! Bake On.
Loved meeting you both today at the class @Cooks in Edina. I was the one who asked about the maple syrup sensitivity for the granola. You mentioend you would be able to provide a number of alternatives. Thank you! Love your book — and am eager to try more now after the class. My family will go bananas this week!
Folks – if you get a chance to attend a class with Jeff and Zoe – I promise you will be delighted!
Hi Carolyn,
Thank you so much for coming to the class today, it was such a fun group.
Here are some maple alternatives that may work for you:
agave is probably the top of the list for most similar flavor and consistency.
brown rice syrup
barley malt syrup
molasses
lyle’s golden syrup
honey
That should get you started! Happy baking, Zoë
Both books are fabulous! I have made several recipes from each of the books. Congrats to you and Red Star for a win win alliance!
Thanks for the giveaway!
sounds like a great prize
I just starting reading about your breads. I am looking forward to trying them. A new gift of winning would be awesome!!
fun giveaway! thanks!
I’d love to win!!
I have read the book from cover to cover and am just beginning to make our bread on what I hope will be a regular basis. Thanks for the innovative thinking! Also, Red Star is my very favorite yeast. It’s foolproof (no pun intended).
Great prize package! I’d love to bake with these items.
Wow! How kind of Red Yeast! But first I must get the book (going at it with online instructions really isn’t cutting working out for me)………
Just devoured your book and had to check out the website – now on to devouring some bread – in 5 minutes a day – I can’t wait!
The package looks great! We could sure make use of it at our house!
I am being gifted with a cast iron LeCreuset Pate Terrine pan. It is approximately 4″ x 12″ x 3″ and holds about 1.5 quarts. I am hoping to make no-knead breads in this lidded pan. i am relatively new to bread baking and no-knead breads. So far I have tried the , the Artisan in Five master recipes in both books. I have baked them in the LeCreuset Dutch Oven and the Emile Henry Dutch oven pans. Since there are only 2 of us, the resulting breads are too big to consume before getting stale: hence the terrine pan idea.
I would like advice on adapting the Artisan in five recipes to this size pan, especially quantity and cooking termperature and time adaptations. Also, there is a tiny hole in the top of the lid, and should I assume this should be plugged to keep all steam inside.
Thanks for listening
Inabech: I’m thinking that bread will do nicely in that pan– the length is immaterial, it’s the thickness. And it’s not so thick. Same temp and time in the recipe should do it.
I’m not sure you’ll really need to plug that hole. Remember to take the lid of for the last third of baking to let that crust crisp though. Jeff
Looks like a great prize package!
Thanks for your wonderful books and website. Your method has really changed my life!
Great recipes to follow! I baked yesterday with Red Star yeast. The artisan rye bread is delicious. I am not sharing with my husband…
Love both the books! I’ve almost cooked my way through both books.
Note that I too use olive oil to oil my pans, but you want to use some regular, *non-virgin* olive oil because that has a pretty neutral flavor. Extra virgin will make all your loaves taste like italian loaves, or salad… and might cause some off flavors at higher temps.
Great giveaway, thanks for the chance!
What a great giveaway!
This post comes at the perfect time. I had it on my list to look up how to make cinnamon raisin bread using your recipes. And right here it is. Looking forward to my next loaf…and the one after that…and the one after that.
i could sure go for some raisin bread right now. 🙂
I can’t wait to see your pictures on the yeast jar. I can say I knew you when…..
I usually make mine in a loaf pan, so much so that my cheap teflon coated pan needs replacing. Winning this package would be SOOOO timely!
Abin5 in loaf pans? Can’t wait to try!
This giveaway is wonderful! I’ve already decided to declare 2011 as the year I conquer breadmaking, with your book as a guide. 🙂 This package would only further the motivation!
Love the books, love the yeast! Thanks for the giveaway opportunity!
Entering to win the great prize from Red Star!
I’d love to win. I love baking bread.
Would be thrilled if I were picked!
Either way, LOVE the new book (had the Honey Graham Bread for breakfast today…), and Red Star Yeast; I have been using it since I started baking when I was 22, four years ago!
i haven’t made loaf bread ever since i discovered your first book… i’d love to get back to it with these pans and your recipes. so please pick me, pick me!! : )
Am a new baker of bread so would love this gift. I just bought the book & am looking forward to baking some bread.
This is such a terrific giveaway! Anxious to get baking and would Love me some new loaf pans. Great video, awesome tips and techniques … can’t wait to make the cinnamon bread! Family will be thrilled!
Thanks for entering me for your giveaway as I’m following you on twitter and Facebook! Hugs. ~V
Just getting started. Can’t wait to try your method….
Wow! What a great giveaway. Would love to win this.
Wonderful! What a fun giveaway!
Just got the book from the library and can’t wait to try to make some healthy bread. I sure do need these pans. I don’t have any!!