The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

Question: How to bake artisan bread in a tin

justkeepswimming's picture
justkeepswimming

Question: How to bake artisan bread in a tin

I sometimes bake artisan loaves, but have found baking in some sort of bread pan to be more useful for day-to-day sandwiches, toast, etc.If I want to bake some of my favorite artisan recipes in a bread pan, what do I need to do? Is there a general principle to follow?

My main issues are baking temperature and time. Artisan loaves are generally baked at high temperatures and with steam to generate that wonderful crackly crust. I'm pretty certain my favorite recipes will fit into my bread pans as far as volume goes, but I don't know what temperature to bake them at. Or for how long. So many recipes for sandwich loaves are baked at a lower temperature.Thoughts?

Thanks in advance!!

Mary

DanAyo's picture
DanAyo

Mary, you may find something(s) of interest in THIS POST. The procedure simplifies the fermentation and produces very nice slices with beautiful crumb. For utilitarian breads, this is my go-to.

HeiHei29er's picture
HeiHei29er

Mary, I can second Dan's comments.  The method he describes in that post work great!

justkeepswimming's picture
justkeepswimming

Did you ever see the movie The Princess Bride? A classic line from that movie applies to your excellent thread. To quote Inigo Monyoya, "Let me explain... No, there is too much. Let me sum up." 😁

As I understand it: Mix, shape, rise in pan once, bake, cool, slice, and freeze. Easy peasy! 

Here is where I need just a little clarification, or perhaps update on what you do now. There were 2 comments about baking time and temps:"

  1. 20 min @ 450 (for oven spring), then removed the cover. 10 min @ 375, then removed bread from pan and placed back in the oven for 15 more min @ 375. Internal temp was 205F."
  2. "NOTE - for my taste this bread should be baked less dark. My oven bakes fast. It was set to 450F and baked 50 minutes. Next time 420F for 40 minutes, then check internal temp."

Were these the recommended temps for those specific recipes? And what do you prefer now? I recognize there is a" your mileage/oven may vary " fudge factor, I'm just trying to get to a reasonable starting point. 

 

DanAyo's picture
DanAyo

Mary

  1. 20 min @ 450 (for oven spring), then removed the cover. 10 min @ 375, then removed bread from pan and placed back in the oven for 15 more min @ 375. Internal temp was 205F."
  2. "NOTE - for my taste this bread should be baked less dark. My oven bakes fast. It was set to 450F and baked 50 minutes. Next time 420F for 40 minutes, then check internal temp."

I don’t know where these comments come from. Did I write that? The type of bread baked has an affect on the baking temps. BUT, when it comes to times and temps, ovens vary greatly.

An extreme case -
The same bread I bake in 23min, others bake in 50. For reasons unknown to me, my oven bakes super fast compared to others.

Sweet breads, because of the added sugar should be baked at much lower temps to avoid burning.

justkeepswimming's picture
justkeepswimming

Yeah, they were in the comments.... And that makes sense. I'm starting another 100% spelt this morning. Will do your method and report back. 

Thank you!

DanAyo's picture
DanAyo

Mary, have you baked 100% spelt before?

The dough will be extremely extensible. A pan bread sounds like a good idea.

justkeepswimming's picture
justkeepswimming

Your method continues to find new converts, lol. I'm sold!! More info here

DanAyo's picture
DanAyo

Beautiful Loaf, Mary!

dablues's picture
dablues

I bake the same way either free form or in a pan, and don't change temperatures at all, and everything comes out fine.  Sometimes I spray for steam, sometimes, I cover for steam, all depends on my mindset at the time.  I keep the temperatures the same whether I free form and bake in a pan.

justkeepswimming's picture
justkeepswimming

Good to know, thank you. It helps to have a starting point that works for others.