The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Any modifications needed for baking on a stone vs pan?

tametcalf's picture

Any modifications needed for baking on a stone vs pan?



I'm new here and also new to making breads (other than using breadmachine). A couple weeks ago I started making simple Boule that I found in "5 minutes a day for fresh bread". 


I was going to try a different recipe I found in a bread book. The recipe says to put it in a bread loaf pan. Is there any modification to the recipe if I want to make more of a round artisan sytle of bread?


Thanks and I'll keep reading the forums & lessons.


flournwater's picture

A lot of formulas for breads intended to be baked in a pan develolp from a slack dough that doesn't hold its shape well if it isn't confined.  There are other reasons for using a pan instead of a hearth method vis-a-vi a stone or similar style but I've never found a pan baked bread that I couldn't bake on my stone.  Stick around though.  There'll be other opinions coming down the stream. 

Janknitz's picture

You need to shape it well and get a good, tight "gluten cloak" so that your loaf doesn't "blow out" or collapse. Search here on TFL or the web for videos and instructions on shaping.

Otherwise AB in 5 works fine in a loaf pan. I recommend using an instant read thermometer to make sure it's done.

alexp's picture

As long as the dough is not so wet that it refuses to remain boule shaped you should be fine. Also if it is very wet and you use a banneton or similar you might not be able to get it out again! Otherwise I would say go for it :)