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.
Stars collided and I became an evangelist when I discovered your methods. I have since been gifted both books and sometimes feel like I am a one-gal traveling salesperson with the amount of time I spend talking about them and asked to bring bread to gatherings! I also had no idea (don’t know why) that Red Star was out of Milwaukee, Southeastern Wisconsin rocks!
I love your method of making bread! We love using the dough to make calzones and pizzas as well as great breads. For my next project, I’m taking up adding other grains to the breads instead of paying for “15 grain” type breads at the store.
Great! I’ve been wanting to try using the basic recipe in loaf form, but didn’t have a proper pan. This is a great contest, I’ve been using red Starr yeast exclusively.< always great results even for a guy!
your books have turned my daughter into a baker, the kids get upset if i didnt make bread to go with dinner.
I just bought your book this weekend, can’t wait to get started!
Oh my – what a generous giveaway! Actually, I have to state that you guys are, in general, extremely generous. You share so many tips and recipes here, and it’s greatly appreciated!
Love your books – I now make bread 2-3 week!
Make most of my bread in pans since hubby likes a softer crust. Everybody gets annoyed b/c I talk baking bread all the time but not so much they refuse the loaves.
Love this method of making bread. Use pans for bread when we’ll be making a lot of sandwiches.
wow — thanks for the video… I’m looking forward to trying the loaf pan method!
Nice prize package! Baking is more fun when the weather turns cooler.
I would love to win. Thanks for the great giveaway.
I love the Challah recipe in ABin5. It is so good and versatile (braids, dinner rolls, cinnamon rolls, cinnamon raisin bread) that I haven’t gotten around to trying the Brioche yet.
Thanks for the opportunity to enter this give away. I would love to be able to use those things in my baking.
Love the breads–kids are always asking if I’m going to bake today! I’ve used Red Star for years-I buy it in bulk and store it in the freezer. Always get great results.
My DH is pleased and astonished that I am baking bread for him!
Love Red Star! Excellent product! Thanks for all the yeast baking info.
I just made a loaf pan last night. It makes such great sandwich bread. I always use Crisco to grease my pan – I didn’t know I could use a liquid. Thanks.
Thanks for the giveaway! Would love to win.
Yum, Yum! Oh that just looks so delicious.
I have used the book regularly last winter and it was wonderful. But I haven’t really broken out of the mold yet. Or maybe I should say into the mold/loaf pan.
With the cooler weather returning to my area. I’ll have to give it a try.
I love Red Star!! This is a great giveaway!! Thanks so much!!
Even if I win, I might need to buy another on of those loaf pans! They look awesome.
Hi, gluten free question: How do I not use soy in the recipes? Dr. Russell Blaylock, neurologist/oncologist/author, is a firm believer in not eating soy in any form and we try not to. What can I substitute? Thanks
Hi Mary,
You can substitute garbanzo bean flour for the soy, but the flavor is more intense.
Thanks and enjoy! Zoë
Wow this would be awesome! I just made zucchini bread the other day and was thinking how much I’d love brand new bread pans! Thanks so much.
I’ve made several of your recipes in loaf pans – I prefer softer crusts for sandwiches, and you make it easy!
Mmm…cinnamon-raisin bread… ♥
It would be great to win. Thanks for the chance.
Love your books and website. I gave your Artisan Bread in Five along with the supplies and ingredients to make the master recipe as a wedding present recently, with a note “Love and Bread, two basics of life. May you always have an abundance of both.”
This would be awesome to win! I just got your books and am ready to start baking!!!
Bev
Looks delicious! I am going to try the cinnamon (no raisins) bread this weekend. Thanks for the give-away!
Amazon says your books should be on my doorstep tomorrow. Can’t wait to get started!
A friend just shared your 5 minute bread recipe with me. I am so looking forward to using your technique and enjoying beautiful, fresh, warm from the oven breads daily. Thanks for this easy concept anyone will be able to do! Bread baking is back!
I have NEVER been able to bake bread until I tried your wonderful recipe! (Really!) Now I take a free form loaf when ever I’m visiting friends or family. I feel like a bread artist thanks to you. I’m ready for loaf pans!
I can’t wait to try this cinnamon raisin recipe! Also thanks for a chance at the giveaway!
I want a new pan!
Hi, my mother was using Red Star yeast when it came in cakes. She made her breads by hand and they always came out wonderful. Nothing beat the smell of fresh baked bread in the kitchen. I use the yeast now for my bread machine. You have a fantastic product.
This is a great idea. I like saving my time & money. I volunteer to do public demonstrations. I’m going to suggest this for one of our classes if that’s okay.
That is darling! I love your photos on the Red Star yeast. (That’s what I usually use, too.) Was just going to make a batch of buttermilk, dough, too, after I finish using my baguette dough.
oooh, how exciting to have your name/face tied to the red star products!! amazing, congrats! this prize pack looks awesome! fingers crossed! now, off to pull the bread out of the oven!
Yeah I love free stuff. Cooking your bread right now!!
I have been baking using your book and method since last summer. Mrs. Wineguy has gotten spoiled from having fresh bread baked for her all the time. A man’s gotta do what a man’s gotta do!
i just discovered you guys last weekend and have already made 8 loaves!!! my book hasn’t even arrived yet. this would be great!
Since I made your way of baking bread my family does not want any other Bread any longer. This is the absolute best….. No more spending money on expensive Artisan Bread thanks to you Zoe and Jeff :)!!!
I love this method of making bread. I love making boules and pizza dough. It is so quick and easy and the bread tastes amazing. I also love giveaways!!
Just baked a double boule yesterday! Thanks so much; your method has blessed my life : )
I love your books. My family loves the bread and it’s soooo easy. Thank you for easy, fresh, homemade bread.
Your bread reicpes are the only ones I’ve been able to get to work for me! Thanks for the chance to win the give-away.
Looking forward to trying your recipes.
My family has been enjoying all of the fresh baked bread products I’ve made with your recipes. Right now, I have a loaf of the whole wheat olive oil bread sitting on the counter waiting to be toasted for breakfast. I haven’t bought a loaf of bread since I discovered your books!
My buckwheat bread dough was a bit too wet so spread too much as a free form loaf. It baked beautifully in a loaf pan. I’ve made the rye bread in a loaf pan as well. Yum!
Alexandra