The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Loaf pans

Higgledy's picture
Higgledy

Loaf pans

I am fairly new at bread baking,  I don’t own a loaf pan. I plan to buy two very soon. Does the brand or material of a loaf pan matter in the quality of the results? I checked Cooks Illustrated ratings, they recommend Goldtouch from William Sonoma, which of course are expensive.  What do you, experienced bakers think? Thanks.

Ford's picture
Ford

My loaf pans are unlabeled aluminum with a rolled top edge to give stability.  The size is 9 5/8 x 5 1/2 x 2 3/4 = length x width x depth in inches.  I have had them for about twenty years.  I butter the inside well before putting in the shaped dough.  I have never had a problem with them.

Ford

DanAyo's picture
DanAyo
Justanoldguy's picture
Justanoldguy

A hearty second for USA Pans. For sandwich loaves I went with the small Pullman, 4x4x9. Leave the lid off for a domed loaf; put it on for a Pullman loaf.

gary.turner's picture
gary.turner

IMO, aluminized steel pans with wire reinforced, rolled rims offer an optimum combination of strength and even heat conduction. Do not stint on quality.  Good loaf pans can last a lifetime — or three.

Finished bread will have lost ~10% compared to the dough weight.  For enriched sandwich breads, as my panned breads usually are, the following may help guide your choices:

For 1 lb (454g) loaves, use 500g dough in an 8×4in loaf pan (2¾in height).
Or, use a 9×4×4in Pullman pan¹. Note:  I haven't used an 8×4 loaf pan in about 15yrs.  I do use the small Pullman for 100% ryes (~3lbs), e.g. pumpernickel.

My preferred pan size is 8½×4½in which takes 600g of dough for about a 1¼lb finished loaf.

I use a 4×4×13in Pullman for 1½lb sandwich loaves², using 750g dough.

gary

¹ Comes with the lid.
² Does not include lid. Order separately, you'll be glad you did.