Loaf pans

If you would like to spoil yourself a bit, I noticed this thread that MrFrost made a while back:

http://www.thefreshloaf.com/node/15168/dutch-oven-65-qt-tramontina-cast-enameled-35maybe-walmartcom-free-pick-test-kitchens-best

You could get that instead of a Le Crueset if you wanted to look at some other things to spoil yourself with.

Personally, I bought the Williams-Sonoma Goldtouch pans after reading various threads and topics over the Internet that shows they are decent and I have to agree, I do like it, but since you favor a pullman, it may not be big enough for you.

In the clay world, you would probably want to speak with Mini Oven or others with experience with clay bakers. I'm very new to them and I'm still experimenting.

After hubby wanted pan sized loaves.  I was just reading the comment. 

There is a good thread already on the subject. 

Depends on what he likes...  I got an idea, send hubby for the pans and see what shows up.  Give him a few directions like  "no shiny pans"  (nothing against them for specialty loaves)  throw in, "use your imagination."  and that you want "preferably heavy sexy pans."  That ought to make it interesting.  Until they arrive make hearth style breads.

Any birthdays or holidays showing up soon?   The 15th is the birthday of Leonardo di ser Piero da Vinci.   Don't know if you celebrate it...  I haven't yet.

Mini

Buy what you like reguardless.  I just saw some nice ones with removable silicone handles. 

Do both.

I used to run a catering business and inherited about a dozen loaf pans. They are thick, fairly heavy, low-end iron pans (by now somewhat rusty) but, you know what, they work perfectly well. Anything I bake in them is baked uniformly and they readily release the baked products. I am not even sure they are still available but I know they were inexpensive (but not $3!). If you can find them, buy them.

George (What Recipes Don't Tell You)

I recently researched enameled cast iron and loaf pans, their manufacturing process and materials used. I was mostly concerned about chemicals that would leach into the things I baked or cooked. After much consideration, for my bread I decided upon cast iron loaf pans from Sante Cabin and Chicago Metallic commercial loaf pans without the non-stick coating. I use both and have had no sticking problems or otherwise with either loaf pan. 

As for enameled cast iron, I recommend the Le Creuset brand, Cuisinart, or Emily Henry as they have been proven not to contain lead or cadmium. Lodge is a great brand for cast iron (made in USA) but the enameled cast iron they have made in China. I'm not saying anything made in China isn't quality, but it causes me to question the manufacturing process and use of lead. I also looked into other brands of enameled cast iron, and to spare all the details, I decided on Le Creuset and Emile Henry. These are pieces I plan on investing in over time due to the expense, but it is worth it. If I had a gift certificate, I'd use it on one of these. IF you want to use it for covered bread baking, Le Creuset makes a ss handle replacement that you can get for the lid.

I have a 4.5 quart enameled cast iron dutch oven made by Cuisinart that I use for everything and it works great. I use it all the time for bread and I think it's fantastic for the covered method.

Good luck!