The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Jumbo loaf?

Jaymunnie's picture

Jumbo loaf?

As a college student I've taken to baking my own bread and I really enjoy it.  My family's favorite bread is the extra long Sunbeam brand, and I've been trying to replicate the same dimensions by using disposable aluminum pans.  I started baking loaves with an artisanal recipe that uses the following ingredients for a simple bread to be baked in a 9.87 x 5.00 x 2.25in pan:

3 1/2c bread flour

1 1/2tsp salt

1/4tsp instant yeast

12oz water

I've had relative success with this recipe in a smaller loaf pan, but I have been trying to bake a loaf that conforms more closely to the typical loaves that my family can buy in the store by using inexpensive, disposable aluminum pans that measure 11 3/4 x 5 1/2 x 3 1/4in, with no success.  What I'd like to know is:

1)  What steps do I need to take to ensure a fully risen jumbo loaf like this, and:

2)  What adjustments do I need to make to allow this to happen?

Wild-Yeast's picture

Just figure out what the volume of the pan you're baking with now and ratio that with the new pan. Multiply the original recipe by that ratio (the bigger one). 


Dsr303's picture

Try a Pullman pan. Makes perfectly square loaves.