{"id":2267,"date":"2010-10-04T20:16:49","date_gmt":"2010-10-05T03:16:49","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=2267"},"modified":"2023-07-22T13:32:23","modified_gmt":"2023-07-22T18:32:23","slug":"loaf-pan-breads-work-beautifully-with-our-method-free-giveaway-of-terrific-bread-pans-and-other-baking-equipment-from-red-star-yeast","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2010\/10\/04\/loaf-pan-breads-work-beautifully-with-our-method-free-giveaway-of-terrific-bread-pans-and-other-baking-equipment-from-red-star-yeast\/","title":{"rendered":"Loaf pan breads work beautifully with my method"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

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<\/strong> (I like olive oil even for American-style breads but you can use any liquid or solid shortening you like):<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

… and be sure the formed dough is well dusted with flour before putting it into the pan<\/strong>— 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…<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

This was a big loaf 2 pounds, 5 ounces of dough, using my Master Recipe<\/a><\/strong>. 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:<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

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<\/a><\/strong>. That’ll work too, but you need a lot of dough: 54 ounces \/ 1530 grams, almost a full batch of my Master recipe<\/a><\/strong>. Have a great fall, and follow on Twitter<\/a><\/strong>, and on Facebook<\/a><\/strong> too… <\/p>\n\n\n\n

Red Star Yeast (Lesaffre Corp) sponsored this post, and supplied yeast for recipe testing.<\/strong><\/p>\n\n\n\n

Note: <\/strong>BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[203,242,4],"tags":[8,224,223,225,222,651],"yoast_head":"\nLoaf pan breads work beautifully with my method - Artisan Bread in Five Minutes a Day<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/artisanbreadinfive.com\/2010\/10\/04\/loaf-pan-breads-work-beautifully-with-our-method-free-giveaway-of-terrific-bread-pans-and-other-baking-equipment-from-red-star-yeast\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Loaf pan breads work beautifully with my method - Artisan Bread in Five Minutes a Day\" \/>\n<meta property=\"og:description\" content=\"People think of artisan-style loaves as being free-form, but my high-moisture, stored-dough method also works beautifully in loaf pans. 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