The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

3 or 5 Lb Loaf Pan

dmgood's picture

3 or 5 Lb Loaf Pan

I am curious if anyone has used the Vollrath Wear-Ever pans described as 3 Lb. or 5 Lb. and what the results have been.  (Item descriptions on Amazon: Vollrath (5433) - 3 Lb Wear-Ever Professional Standard Strength Loaf Pan and Vollrath S5435 Wear-Ever Non-Stick 5 Lb Aluminum Loaf Pan)

I've made standard-size loaf (9x4) breads but the slices are not as large as I would like them to be for grilled sandwiches. The dimensions of these pans are not much different but they are for 3 Lb. or 5 Lb. of dough.  I imagine the resulting slice to be much bigger.  

If not these pans how would you best suggest creating large slices of sandwich bread for grilled sandwiches?


David Esq.'s picture
David Esq.

I saw one review of the products here and here. A little less expensive than at amazon.

baybakin's picture

How big of a bread are you going for?  In my 8x4 tin i put about a pound and a half of dough, and get a rise of about 2-3" above the top of the tin once baked, making a really good sized sandwich (6-7" by 4" or so).

When I think "grilled sandwich" i think more along the profile of a large batard, the free-form loaf.

PaddyL's picture

I've made bread in my pullman pan, without the top, and because the sides are 4-inches, the loaves rise a treat, giving me very tall slices of bread.

dmgood's picture

I ordered the 3 Lb. pan.  Will see how it turns out. I made a loaf last night that was about an inch or two above the rim of my 9x4 and it wasn't as large as I wanted. I figure if I double the 1.5 Lb loaf it's got to yield larger, taller pieces. I could also try my pullman pan without the top. Thanks for the input.

fotomat1's picture

for doing exactly what you speak of....grilled sandwiches. Not high sided but with a good rise beautiful slices.

dmgood's picture

First, thank you fotomat1 for the recommendation.  I will be ordering one!

So I got the Vollrath (5433) - 3 Lb Wear-Ever Professional Standard Strength Loaf Pan on Saturday and today I made one of my favorite sandwich bread recipes scaled up to total dough weight of three pounds.  It fit nicely in the pan but rose way above the top during the proofing stage.  I punched it down again while the oven warmed up and baked it off.  The picture tells the story.  So what is the significance of a pan being labeled 3 lb when this is the result?!?!



PetraR's picture

Mine does not mushroom that much but mushroom they do.

The problem I had was, I lead it proof a bit to long, so instead of the 35 minutes I shall go for only 30 minutes next time and see how it goses because, in the Oven , my bread did not even rise , it just baked.

The taste is great but the look not so much.

That is Instant yeast for you, with my SD loafs I feel much more in controle of the rising in a loaf pan * if I use one *

dmgood's picture

the way to determine capacity of your loaf pan is to put it on a scale, fill it with water and divide by two (since the dough will double when rising).  My Vollrath (5433) - 3 Lb Wear-Ever Professional Standard Strength Loaf Pan holds three pounds of water.  So as far as I am concerned, I just bought myself a 1.5 lb pan.