Greetings fellow bread makers!
After a long wait to gather all my tools and equipment together, I baked my first loaf following the Lahey method this morning ready for my fellow housemates to wake up to the smell of fresh bread. Anyway, overall it turned out well although a little under done but I'm faulting the oven for that. My only gripe is that it's a little too flat, coming up just under 5cm tall at the highest point.
Neighbor has asked for an avocado bread. All he could tell me is his mother made it like a banana bread in a loaf pan.
Any one have a recipe? Do I swap out the butter for avocado? Equal amounts?
Any help is appreciated. Thanks!
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?
Found an adjustable loaf pan today much like the one shown in this post, but with some interesting differences. (Wish I had pictures, but words will have to do for now.)
First, it's shiny and the top edge is folded, rather than rolled as in rayel's example.
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
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.
I found a Cerutil bread loaf pan that has non-stick coating inside.
it is ceramic/stoneware and had no directions. I tried the website for Cerutil but no luck.
Anyone out there use one of these?
Thanks
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!)
