April 8, 2022 - 2:35pm
Baking bread in disposable aluminum loaf pans
Hi, I'm making 11 loaves of whole grain sourdough bread this weekend. I usually proof bread in bannetons and bake them free form. This time, it seems that I've chosen a grain - a variety of hard white wheat - that's better suited for pan baking, so I'm considering using disposable aluminum pans to proof the bread in overnight then bake the following morning. Is there anything I should know about using such pans for this? I've not tried them before, and I don't want to buy regular loaf pans because I don't anticipate needing this many again.
Thank you!!
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Aluminum pans are not non stick. If I had to proof my breads overnight, I would choose non stick pans, because any fat or grease used on the regular metal would be absorbed into bread dough overnight and there is the risk of the dough sticking to the walls of the pans during baking.
Using parchment paper lining might help, or greasing your aluminum pans insides and then sprinkling them with edible oily seeds (flaxseeds or sunflower seeds). This would help with releasing breads after baking.
I appreciate your reply. I was planning to grease the pans, as that's what I do when I use the two non-disposable loaf pans that I have. Do you think it's necessary to add seeds if the pan is already greased? Or is that simply an extra precaution against sticking?
If I end up baking this amount often, especially with weaker wheat like the one I'm using, I'll invest in some nonstick pans, as you suggest. For now, I'll cross my fingers that the disposable ones work well.
Thanks again!
If your bread dough is relatively wet or sticky as in rye/wheat mixes or high hydration dough then greasing generously and then adding a layer of bran, or seeds, or parchment paper on top of that grease would be necessary.
There are two issues here with overnight proof in pans.
First is that oil, butter, shortening, lard or margarine used to grease the pans gets absorbed into the dough. Efforts to make the pans non stick by greasing them are wasted then. The only exception is low fat margarine (30%fat) or other non stick pan release formulas high in lecithin content. Greasing with low fat margarine alone will work.
Second is that the moisture seeps out of the dough during long proof as you see on you bannetons, they have to be rubbed with flour or starch or else the loaves would stick to the bannetons or to their lining. In the same way the moisture would seep out and reach the walls of your aluminum pans.
So, do not use just grease, use the double layer protection from sticking, as you said "an extra precaution against sticking". It won't cost you much, but the outcome is then guaranteed.
Good luck!
Thanks for your detailed reply! I'll keep all of this in mind as I prep - and for future reference!
Even if they come well packaged wash them first. If you put a little oil on some kitchen towel and rub the aluminum pan some black substance comes off (not sure what it is). Better to give them a wash before using.
Wonderful tip!
and you are used to baking in dark or dull pans, I'd bake them a notch lower in the oven unless directly on a stone or dark tray. When done, examine the bottoms right away and give the loaves more time, naked on the open rack, upside down maybe, if needed to darken crusts.
I don't know your crowding or baking set up, but I have retarded loaves in parchment lined loaf pans and then baked without the pan, lifting the dough and parchment out of the form and placing onto a hot oven tray. Sometimes I've stapled or hand sewn the corners to prevent sideways spreading. Sometimes just rolling the parchment over the top edge works to hold it upright for the initial oven spring. More often than not, the loaf comes out halfway between a panned shape and free-form. (Good for mini oven baking.) Be sure to count the staples before and after baking to make sure none are in the bread.
Great tips, thanks!! I haven't received the pans yet (they should arrive today, otherwise I'll have to use bannetons), but I think they are shiny. I'll bake on three stone decks in my Rofco.
I'd be worried about using non-coated aluminium pans without baking paper, especially with sourdough - since aluminium reacts with acidic ingredients. I would certainly use baking paper, like mariana suggests above.
Thanks for the tip. In the end, I crossed my fingers and used my bannetons. The bread's in the oven now.