The Fresh Loaf

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Mini loaf questions

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ryeaskrye's picture
ryeaskrye

Mini loaf questions

I received a goofy little item for XMas...an 8-count mini loaf pan...and have 2 questions about its use if anyone here might know. I am hosting a family dinner and thought it might be fun to serve each person their own "little" loaf of both a SF sourdough and a Pumpernickel. So...


1. Each "cup" on the pan is 2.25"x4"...how much dough do I put in each?


2. What length of time would I bake such small loaves?


Thanks, and I wish everyone Happy Holidays! 


 

possum-liz's picture
possum-liz

I have the same pan and it is great for small loaves.  The amount of dough depends on what sort of oven spring you get and how big a loaf you want.  I usually use between 100 and 125 grams. This is a fair amount of bread for one person. My oven is a bit unpredictable so I just bake them until they seem done.


The mini loaves are great sliced for tiny sandwiches for the kids or canapes. They're great for meat loaves too.


Have fun experimenting.


Liz

ryeaskrye's picture
ryeaskrye

Liz,


Thanks for the response.


In general, do you feel you baked mini loaves for 1/2 the normal time or do you think it was a bit longer?


John

audra36274's picture
audra36274

Post up a photo of the cuties!

ema2two's picture
ema2two

I often make a few loaves (using wonderful silicone mini loaf pans that I got 2 for $1.00) of that size together with my 1-1.5 lb loaves of challah.  I treat them like rolls, checking the internal temperature and crust color after the time I'd allow for rolls for that particular dough, then add extra 5 minute increments if they are not done at the first checking.  I use mostly challah recipes from Magge Glezer's Blessing of Bread, and she gives times for rolls and for various sized loaves with each recipe, as many make a combination of loaves and rolls.

ryeaskrye's picture
ryeaskrye

I made a test recipe of 4 mini loaves 2 days prior to the dinner using varying amounts of dough from 100g to 125g each and baked at 475°F for 15 minutes under a hotel-pan cover and then another 10 minutes at 425°F after removing the cover. They came out wonderful and the 125g loaves were the best both visually and crumb-wise.


Here are pics of the test loaves:







 


When I made them for real, I had to make 16 and with all the other prep work for dinner I let them over-proof and they did not come out as well, with less oven-spring,a more chewy crumb and a tougher crust. (You will see 2 of the mini-loaves at the edge of one of the following pics.)


However, as a backup I made a "regular" sized loaf that came out absolutely divine. The recipe is an adaptation of Charles Van Over's pumpernickel recipe that is an Americanized version of the german standby and is roughly 50% pumpernickel rye from KAF.


More Pics:





Thanks for the replies and the suggestion to think of them as rolls helped.


Happy New Year!