The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

10" x 5" tips?

John Smith's picture
John Smith

10" x 5" tips?

Hello again All!

I recently had some trouble with sourdough stripping the non-stick coating off my non-stick pans. I lined most of the surface area with parchment, but the ends were uncoverd. When they came out, they were silver and the pans (ends) were bare. While I would love to know why that happend (I retarded them in the fridge overnight. did they just spend too much time in there?) I would really like tips on baking in 10 x 5 pans.

I went to the local hoity-toity gourmet appliace store with gift cards from christmas, with the intention of buying new bread pans. They only had the Chicago Metallic 10 x 5. So that is what I got. But i cannot find anything on cooking with them. I plan on scaling the recipe up my self, but what of cook time and temp? Will that be affected? Is there anything else I'm not thinking of? I'd love to hear from you all.




caryn's picture

Here's my take on this.  Your pan is only 11% bigger than a standard 9 X 5 pan usually used with a bread recipe calling for 3 to 4 cups of flour.  If I were you, I might scale the recipe up a bit, depending how big the recipe is in the first place. If the recipe is already closer to 4 cups or so, I would not do anything, and just watch the baking time, making sure to check it a bit earlier.  If the pan is a good quality pan, I think it will adapt easily to any pan bread.  Your slices may be a bit squatter if you choose not to scale the recipe up, but the outcome should be fine.

mcs's picture

We use the next size smaller for 1.5 pound loaves, and it pretty much maxes them out. I would go with 2 pounds of dough in them. You shouldn't need any oil in them, just put the dough right in (famous last words). They'll seem stuck when they come out of the oven, but after 5 minutes, they'll shrink back and come out. Put the loaf pans on a pan while baking, sometimes if it's a dough with honey in it, I'll put the loaf pans on a double pan.

Chicago Metallic usually calls for a 25 degree drop in baking temperature, but I've only had issues with my roasting pans I use for sticky buns. I cook 1.5 # loaves at 415 for 35-40 minutes.

Famous last words, "Don't forget to put them on a pan or you will fry your loaves." I had to post a note on my oven after I fried 2 batches of stickybuns in a row.


GrapevineTXoldaccount's picture

John, I had a similar thing happen with my brownie pan (no, it was NOT the CM brand), after baking a loaf at 450 degrees, I found that the coating had peeled from the corners, not unlike what you mention. (I was baking a sourdough loaf in it this particular day). I LOVED that pan, and couldn't for the life of me come to terms that it had to be thrown away after that baking episode.  I returned to the store of purchase, checked the package insert (that was glued to this favored-type pan), and learned that I had been at fault.  The spec sheet warned of baking beyond temps of 400 degrees. Armed with my new-found knowledge, I set forth to the checkout stand. 

I no longer bake bread, or anything for that matter, beyond that magic 400 number. 


John Smith's picture
John Smith

Thanks For All the great advice everyone! I can't wait to try again!