The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What do I do with these new loaf pans?

homeschoolmom23's picture
homeschoolmom23

What do I do with these new loaf pans?

This Christmas I was given some heavy duty loaf pans, sized 9X5X2.5. This is larger than what is called for in the bread recipes I have. The loaves I have made in these new pans seem tall enough. So my question is, should I increase my recipes by 20% to help fill the pans so they can rise more up rather than from side to side and end to end? If I did my math correctly, these new pans have a 20% greater volume than do the pans called for in the recipes.


 


Teresa

homeschoolmom23's picture
homeschoolmom23

I should have said do NOT seem tall enough.

mrfrost's picture
mrfrost

You can. I do it all the time. I actually calculated the differences of my 9x5 pans to be about 36% larger than my 8.5x 4.5 pans. Pans may differ slightly though, depending on...whatever.


It's strictly a matter of preference though, and how "big" you want your bread to be. I think a more square or retangular loaf, is sometimes more appropriate than a big mushroomed loaf.

pjaj's picture
pjaj

It sounds as if you have been given what are often called 2lb pans.


These would make a nominal 2lb finished loaf.


It's about the size I use, but I always bake a 2.5 lb loaf in them.


Being metric I use a 1500gr bag of flour and 900 to 1000 ml of water (plus yeast, sugar, salt and oil) and split into 2 pans, about 1275 gr of dough each.


That is 3lb 5 oz flour plus 32 - 35 oz water giving 2lb 13oz of dough per pan which bakes to a loaf weighing about 2.5 lb.


I also tend to do the second rising in the pan until the dough reaches the rim at the edges and is nicely domed. Oven spring from here takes the crust perilously close to the top of the oven when baking 4 loaves (2 up 2 down). 35 - 45 min at 200 - 220 degrees C (390 - 430 F) completes the job.

jstreed1476's picture
jstreed1476

You might want to measure their volume another way, just to be sure. First time I tried to convert a recipe to my larger pan, I forgot to account for the taper in the pan sides, so my ruler measurements were off by quite a bit.


Disclaimer: this is probably overkill, as things don't need to be this exact, but here's when at did when I wanted to figure out the exact volume difference between my small and large loaf pans:


I put a loaf pan on my digital scale, bridged the top of the pan with a flat spatula handle, and tared out the weight. Then, I filled the pan with water until it just touched the spatula handle. After recording that weight, I repeated the process with the other pan.


Based on the totals, I now know that when I want a larger loaf, I can just multiply the ingredients by 1.44 and the new amount will fit the larger pan perfectly.


As for the height of the larger pan, I initially thought it would be too short, as well. But it turns out fine, especially if I'm vigilant about proofing--no "mushroom-shaped" cross-sections.