The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

What sizes are your loaf pans?

Janet Yang's picture
Janet Yang

What sizes are your loaf pans?

I've got a recipe that calls for a 9"×5" loaf pan, which is what I always thought of as "standard" size. Our local cookware store carries Chicago Metallic and USA Pan, not in 9"×5". In fact, Chicago Metallic does not even make that size; they have 8.5"×4.5", and 10"×5". USA Pan does make 9"×5", but I'll have to mail-order it.

What do you think is the most useful size?

deblacksmith's picture
deblacksmith

I consider the 8.5 x 4.5 size as the "standard" one pound loaf size.  I usually have a dough weight of 500 to 560 grams for this size resulting in about a pound (454 g) finished loaf.  Have had very good luck with the Chicago Metallic and they should last a life time.

deblacksmith

baybakin's picture
baybakin

I have a few different sizes, but I prefer my 4"x8" pan (there's no company name, I got it at a thrift store).  When doing a mostly white sandwich bread, I fill it with 650g of dough, and once baked it produces a "top" that is about as high as the bottom part, making a pleasing mushroom-like shape (there's a picture of one on my blog).