The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

All my recipes tell me to put the bread in 2 pans. I hate that to do it that way.

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mis2ko2's picture
mis2ko2

All my recipes tell me to put the bread in 2 pans. I hate that to do it that way.

All my recipes tell me to put the bread in 2 pans.  I hate that to do it that way.  I have a brick to put it on and wonder if I can just make one loaf without putting it in a pan.

gmagmabaking2's picture
gmagmabaking2

It is your bread... do whatever you want... no one is watching... but if the results are the stuff bragging is all about, please send pictures!!!! Go for it! 

Be Brave and let those creative juices flow.

Diane

Mis2ko's picture
Mis2ko

Thanks I will make a large loaf!

dabrownman's picture
dabrownman

 just in case the bread spreads a little.  The pan holds it together and the  double wide bricks may help when your bread spreads and it will.  It will take about and hour for the bricks to heat up.  Just un-mold the bread from what ever you proof it in, a rice floured basket would be nice, onto parchment paper that is on a peel or cutting board.   You can slide it off of and onto the bricks parchment and all.  Cover it with the bottom of a Dutch Oven or a large stainless steel mixing bowl to keep the steam in or use Sylvia's steaming pans for the first 15 minutes then uncover or take the steam pans out.  3 bricks would be better still.  

Diane is right to encourage you to go for it and do the best you can - out of the pan!  I'm convinced you will bake great bread once you get the hang of of it.  Baking without pans is harder but practice makes perfect.   Remember that you shape bread differently if you aren't using a pan too.  There are lots of shaping videos on YouTube.

Boldly bake on where no brick has gone before!

 

Mis2ko's picture
Mis2ko

I don't have bricks  but a pizza flat thing that I use for other breads.