The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Using mini loaf pans

steelchef's picture
steelchef

Using mini loaf pans

There was a thread on this subject, started and finished in 2008. I hope that perhaps by now, some of you may have more experience and more definitive answers to questions about adjusting times and temps for using mini loaf pans. I'm particularly interested in baking Brioche using steel pans with eight compartment (2-1/4" X 3-1/2") cavities which hold about 7 fl. oz. of liquid.
I've tried other dough types without much success. I would really appreciate any and all info/advice.

loydb's picture
loydb

I've been knocking the temp down 50 degrees, but otherwise not changing anything. I try to be a little more vigilant toward the end of the bake than I am with full-sized loaves, adding at most 5 minutes at a time to the timer rather than the 10 minutes I add if I see a full loaf isn't ready.

 

steelchef's picture
steelchef

Thanks for your advise LB.

I will keep it in mind for future experiments. Will also try to figure out downloading from Photobucket so results can be shared. Here is an attempt.

http://s973.photobucket.com/albums/ae215/steelchef/Baking/

I can make these perfectly in the form shown but when the same dough goes into the mini pan, it doesn't spring as much and tends to have a dense, doughy crumb.
I'm a novice, having just become reasonably proficient at buns, sandwich breads, pizza crusts and pitas.
It is my intention to spend the winter in total dedication to the craft of bread making.

Mini Oven's picture
Mini Oven

I recommend filling several pans (cavities) with deflated and shaped dough with varied amounts starting at half full.  Weigh, rise and bake.  Chose the weight you prefer.

A steel pan with eight compartments.  I have no idea what that looks like... got a link or photo?  I am more familiar with tiny separate loaf pans.  About your statement:    

"I've tried other dough types without much success."   

Got anymore details?  This doesn't help much.  How did the bakes turn out?   Browning?   Crumb?

 

steelchef's picture
steelchef

Hey Mini,

Your recommendations are noted, thank you.

Here is a link to the pans I'm trying to use.

http://www.cookware.com/Fox-Run-Craftsmen-Non-Stick-Loaf-Pan-44922-FRU1287.html

The failures have all been related to time and temperature. I've used dough that works well in conventional pans but issues with lack of oven-spring, overbaking and underbaking etc have been discouraging. Apparently not many people have experience with these pans so I'll just have to suck it up and experiment. Quick breads and pastries are a snap. The pans do make lovely mini meatloaves though {:~).
I also use them to make sausage loaves then thaw, slice and fry, steam or use in casseroles, stews etc. A great alternative to the hassle of stuffing casings.
It would be nice to serve mini bread loaves with the meat loaves or sausage.

Mini Oven's picture
Mini Oven

might be beneficial.  Grease form.  Filling any empty spaces with 1/4 c water and remember you are filling the oven.  That tray does bake differently than a one loaf pan.  The outside corners will bake faster, just like muffins so that if you cannot fill all the tins, fill the inside ones first and leave the corners empty with a little water.  I would think that this kind of tray should be positioned on a rack at the center of the oven.  I would use the temperatures given in the recipe  and check the internal dough temps 2/3 into the bake to see if they are on time with the recipe.  At the same time rotate the pan.  

On the link, one comment about the pans is that the smaller loaves bake faster than a full size pan.   

If it is possible to pick up any of the loaves individually at this time, carefully switch the corners with the inside loaves rotating the outside edges to the inside or middle of the pan.  I would start out warm and then drop the oven temp if loaves are brown enough but internal crumb temps need more heat.  A probe thermometer is a handy tool.  Take notes and yes, some trial and error is needed.  And please, do get back to us here at TFL as this is not a common loaf pan.  Surely there are others with a similar pan and not sure how to proceed.

 1   2   3   4    to  rotate loaves  switch 1 & 7 directly 4 & 6   5 & 3  8 & 2  that would place outside corners into the middle

 5  6   7   8   

 

steelchef's picture
steelchef

Mini. I have a digital thermometer but the probe is 6" long and it's impossible to avoid touching the pan, thereby transmitting false info about the interior temp. I picked up an analogue (4") device today. It should stand up better as long as it doesn't penetrate to the bottom.
All of your suggestions make sense and I will report back once success has been achieved.
You must also be right about others experiencing problems as Walmart has had these or similar pans for well over a year.
I'm so pleased with the successful posting from Photobucket that I'm including a pic of the actual pans and the thermometer I propose to use.

http://i973.photobucket.com/albums/ae215/steelchef/IMG_3246.jpg

Your advice and Loyds is much appreciated.

Mini Oven's picture
Mini Oven

something I generally don't need to do but they were 50% rye and very tricky.  I put a rubberband on the probe so I couldn't go too deep.   

I remember the first time I saw these little pans individually.  It was a promotion for margarine or something similar back in the late 60's.  My Aunts and mother had collected quite a few at the time.  And Mom still has a small stack of them all bright & shiny.    Two trays are interesting... you could invert one tray over the other for baking using trapped steam.   

Joy of Cooking lists a general time of 25 minutes  baking time for x-large muffin tins at 400°F  (204°C.)

steelchef's picture
steelchef

I'll have to get busy next week. I gather that you don't leave the temp probe in the loaf. That was my impression. I've never used an oven thermometer for anything but meat. How long do you leave the probe in the loaf to assure an accurate reading? If I were to try the inverted tray method, when would you suggest removing it so the loaves are not too soggy; halftime maybe?
Your ideas and suggestions are appreciated!

steelchef's picture
steelchef

Thanks to everyone for the input and suggestions. KAF’s customer service team finally came up with definitive solutions to my problems. Simply put, ‘more moisture in the dough, no cover or misting and 20 minutes later, Voila!
A fortunate coincidence resulted in having my questions answered by a KAF representative who personally owns identical pans and uses them at home.
http://s973.photobucket.com/albums/ae215/steelchef/Adventures%20in%20Baking/
The brioche turned out well also. I incorporated some homemade, honey wine, “Mead” in the recipe without considering the effects of alcohol on the yeast. I removed the dough from the fridge and it took nearly 12 hours to double in size. Other than that the crumb was perfect and it was a beautiful bronze colour. No pics unfortunately, all the little loaves were gone in an instant.