The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

LOAF PANS

miniuncle's picture
miniuncle

LOAF PANS

Just started baking bread at home. I am very experienced cooking, but baking is a new area for me. Have received terrific info here. I have baked several loaves of bread using recipes from this site. My main issue is the height of my loaves. I would like taller loaves. Using my current pans 2 3/4 and 3", my loaves are between 4 & 5 tall baked. If I put more dough in and let double it falls over side and makes an ugly loaf. Do they make deeper pans?

T4tigger's picture
T4tigger

I'm by no means an expert on baking, but what are the length and width of your bread pans?   I have three metal 9" x 5" x 3" pans and a couple of 8" x 4" x 3" stoneware pans.   The metal pans hold more dough and seem to give me slightly taller loaves overall.

I've also heard of people making aluminum foil "collars" that will extend the height of their pans.

If anyone else has any other suggestions, I'd also be interested in how to get loftier loaves! 

 

scott lynch's picture
scott lynch

I'm grappling with the same issue.  So far I have been carefully manipulating hydration so that the dough will stand up a bit rather than oozing over the sides of the pan.  I also found it was key to watch proofing very carefully--under-proof slightly so that you get good spring, and if you proof too long the dough gets really soft and puffy and does not follow your instructions (bad dough!).  Another opinion of mine: watch your yeast.  Many bread recipes for the home baker call for way too much yeast (they try to cut down the total time it takes to make the bread), and it makes the dough really volatile: the margin between fully proofed and over-proofed becomes razor thin.  If you cut down on yeast you can stretch that window so that you have a bit more control.  With enriched doughs you should not have problems with flavor development, but if your dough is simple and lean cutting the proof may affect flavor.  You might be able to increase bulk fermentation to make up for it.
Specific to the question, I found this:
http://www.chefscatalog.com/catalog/product.aspx?category=Bakeware&subcategory=Bread+%26+Loaf+Pans&item=21741
very nice looking loaf pans with tall sides made of dark metal.  As of yet I have not found a way to stomach the $25/each cost.
But I totally know what you mean--there is a mystical proportion to sandwich bread that seems elusive.  It's that slice of toast like you see in a cartoon!