I have an old recipe for traditional German black bread (Westphalian pumpernickel), a 100% rye. It calls for baking at 160℃ (320℉), dropping to 120℃ (250℉) over 20-24 hours in a double walled baking pan, all the while keeping the pan filled with water.

Is this some sort of double boiler meant to keep the dough baking at 100℃ (212℉)?

Hamelman, for a similar bread, calls for  a Pullman loaf pan, and keeping a watchful eye on the oven temp as it drops over 12-16 hours. Have any of the denizens of TFL tried either method with "real" pumpernickel. Would a water bath suffice in lieu of the double wall pan?

thank you,

gary

I'm trying to decide on what cast iron bread pan to get and in addition to other recommendations, I'm specifically trying to find out if anyone has either of these and if they stack.  I have limited space in my kitchen so I would like to be able to store them as efficiently as possible.  I also think I'd prefer one that's larger but it's hard to tell whether the measurements are the internal or external ones.

If anyone has any comments or recommendations about specific brands of cast iron bread pans I'd like those also.  

These are the two I was looking at (Sante Cabin Kitchen and Old Mountain):

http://www.amazon.com/Sante-Cabin-Kitchen-Cast-Bread/dp/B000PZZ0SW/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1259953911&sr=8-1

http://www.amazon.com/Old-Mountain-10160-Pre-Seasoned-4-Inch/dp/B001AT23AK/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1259953911&sr=8-2

What is your favorite bread loaf pan?

I am just getting into bread baking and would like to bake leavened sandwich type loaves.  What are your preferences for loaf pans that work well for this type of bread?  I have used many types of baking pans and have my favorites but I don’t know what would be best for bread.  And if metal, is there a certain type and manufacturer that turns out to be better than others?  So much goes into making a loaf of bread that I do want to spend the time and energy (and the money) in buying well-performing pans.

Thanks a lot

K.  

Hello,

does anyone know if there are any bread machines with pans that are not non-stick, such as stainless steel?

Thanks!

I am looking for a standard length/width (9x5?) bread pan the is about 5 inches tall. I want to make sandwich loaves that don't have the typical "shoulders" loaves get from shallower pans from when the dough rises and tried to spread outward. I have accomplished this with foil as an experiment but would like to find a permanent solution. I have seen the pullman pans but for some reason they seem inordinately expensive and may not be tall enough-I don't want to use the lid.

So, where can I get such pans? I have checked many sites on the internet but not found any yet.

Thanks!

clazar123

I've read a few references to baking the NYT no knead bread in bread tins, and also to starting the bake from a cold oven.  Would the rather enclosed shape of a traditional loaf pan work this way?  I'd love to save some hot oven time, and a more sandwich friendly shape would be welcome at times.