The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

loaf pan

nasv's picture

Using a loaf pan for a lean "artisan" loaf

September 12, 2011 - 9:12am -- nasv

Hi everyone, I was curious for any tips or pointers - I was wondering if anyone has tried making a lean artisan loaf using a bread pan?

I was thinking of making my country loaf or whole wheat variation, but instead of forming into a boule and placing in a pre-heated dutch oven, forming it into a batard-ish shape and into a loaf pan, just to see how it may change things.

I have standard aluminum loaf pans that work well for my enriched sandwich loaves.  Do these pans have any upper limit on temperature, or will they be ok at 450-500F?

Moby Ick's picture

Where can I find an 8.5" x 4" Loaf pan?

January 5, 2011 - 4:55pm -- Moby Ick

So I've been working my way through PR's whole grain artisan bread book with fairly good results. I noticed that for the his sandwich loaves, he is recommending a 8.5 x 4 loaf pan instead of the standard 8.5 x 4.5.  Is this a typo? If not where can I get one? I've just spent an hour online looking through amazon and the various other kitchen gear sites with no luck. 

 

Thanks for any suggestions

acb_rn's picture

Cast Iron Loaf Pan - USA made, only until 11/28!

November 15, 2010 - 4:44am -- acb_rn

Lodge Manufacturing makes the only cast iron loaf pan made in th USA that I know of.  Sante Fe and Old Mountain are made in China.  If that's okay with you, that's fine, this is not an argument for or against manufacturing in China.  I just wanted to post this for those of you who may have been searching for a cast iron loaf pan made in the USA.  Lodge sells theirs only once a year, and I wanted to share it with you that they are currently on sale, but only until November 28.

MommaT's picture

selecting loaf pans, a.k.a. avoiding non-stick coatings

January 17, 2009 - 9:28pm -- MommaT

Hello again!

The recent postings about pullman pans reminded me that my favorite loaf pan suddenly decided to impart my latest ww loaf crust with a silvery-flecked shine.

So many loaf pans, even the more expensive pullman pans I found online, seem to list "coatings" of one kind or another.

I would like to find some good, very sturdy, old-fashioned metal baking pans that I can scrub like crazy OR, as my grandmother did, season and continue to use after wiping out.  (Heresy in today's world of antibacterial cleaning products, I'm sure!)

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