I'm needing some more loaf pans. I'd like buy something a little better than the $3.00 specials at the grocery store. What do you recommend? I was really impressed with the quality of my new pullman pan from King Arthur and was thinking that I'd like to get some loaf pans of the same heavy metal. (I think it might be aluminum?) But, open to all suggestions. I mostly bake heavy ryes and multigrains with my pans. I need probably 2-4 more when I'm baking a large quantity of weekly breads for the family and freezer.
My sister has been baking bread for about a year now, and had produced some fabulous cheddar cheese and 7-grain honey breads. Her birthday is coming up, and I would like to get her something special. So I am here to ask: What does a bread baker need/want?
She currently uses metal pans. Are the stoneware and terra cotta pans worth the investment? Are they harder to clean? (I do not want to cause her more work!)
Hello bead makers, I was wondering what is the proper amount of dough to use in different size loaf pans, I am sure i read this info in BBA but can not seem to find it. thank you for you help.
8 1/2 x 41/2
I've been baking my sandwich breads in stoneware loaf pans. I have two pans of the same size, one made by Le Creuset and the other branded by Paula Deen.
The Le Creuset one is twice the price of the other.
Every time I bake, no matter the recipe, the bread in the Le Creuset pan rises almost twice as much as the other.
I just posted pictures of my latest attempts at Flour Girl, along with a pretty yummy Sourdough Whole-Wheat recipe from Clayton.
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!)
I'm working up the nerve to try Hamelman's pumpernickel bread; the heavy-duty European one. This is probably a huge mistake, as I've only just started messing about with rye breads, but it's all been going so well, why not get in over my head?
The only problem is that it requires baking in a pullman loaf pan (well, that and the fact that it's going to own my oven for something like 12 hours...) and I neither have one nor especially want to buy one.