The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Tiny pans for recipe experimentation

GaryBishop's picture

Tiny pans for recipe experimentation

I bake sandwich bread for toasting and sandwiches. I eat most of it. I enjoy experimenting with recipes but I hate the delay from one loaf to the next necessitated by having to eat it. I get especially sad when a loaf doesn't turn out well and I spend the next week eating it anyway.

I bought a tiny 4x4x4 Pullman pan for these experimental bakes. It is the same width and height as my USA Pan Pullmans though not nearly as high quality. 

It does the job. I baked in it today and found it perfectly functional with baking time similar to my full size pans. The resulting loaf is really cute.

Now I can bake about every 3rd day instead of weekly. 

texasbakerdad's picture

That mini loaf is the most perfect looking little thing. Like an oversized dinner roll. I hope it tastes as good as it looks.

GaryBishop's picture

Tastes great. I underbaked it a bit because I was afraid the tiny pan would bake quicker than my heavier large one but the timing is about the same. I'll leave the next loaf for the full time. 

clazar123's picture

I have been known to shop the canned good aisles for properly sized cans that are not coated inside for mini-loaves. However, they are always round. I have found some water chestnut cans to be good. Hard to find without the inside coating,tho.

How much flour goes into that mini-loaf?

GaryBishop's picture

I used 220 grams in that loaf and it seems about right. I just scaled down from the loaves I make in my 9 inch Pullman. Of course, you'd use less if you wanted to make a little cube using the lid but I never use the lid on my larger pans. 

Yippee's picture

I bought one, too!

BethJ's picture

Great idea, for those of those suffering from the same malady...