The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bread pan

gary.turner's picture

Double wall baking pans

October 1, 2010 - 9:08pm -- gary.turner

I have an old recipe for traditional German black bread (Westphalian pumpernickel), a 100% rye. It calls for baking at 160℃ (320℉), dropping to 120℃ (250℉) over 20-24 hours in a double walled baking pan, all the while keeping the pan filled with water.

Is this some sort of double boiler meant to keep the dough baking at 100℃ (212℉)?

kgreene's picture

Cast Iron bread pans that stack, general recommendations?

December 4, 2009 - 1:13pm -- kgreene

I'm trying to decide on what cast iron bread pan to get and in addition to other recommendations, I'm specifically trying to find out if anyone has either of these and if they stack.  I have limited space in my kitchen so I would like to be able to store them as efficiently as possible.  I also think I'd prefer one that's larger but it's hard to tell whether the measurements are the internal or external ones.

If anyone has any comments or recommendations about specific brands of cast iron bread pans I'd like those also.  

clazar123's picture

Where to get tall loaf pans?

January 17, 2009 - 6:40am -- clazar123

I am looking for a standard length/width (9x5?) bread pan the is about 5 inches tall. I want to make sandwich loaves that don't have the typical "shoulders" loaves get from shallower pans from when the dough rises and tried to spread outward. I have accomplished this with foil as an experiment but would like to find a permanent solution. I have seen the pullman pans but for some reason they seem inordinately expensive and may not be tall enough-I don't want to use the lid.

So, where can I get such pans? I have checked many sites on the internet but not found any yet.

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