Bread Pan Basics


| 5/14/2018 9:10:00 AM


Tags: Bread Pan Basics, bread baking, bread making, South Dakota, Loretta Sorensen, ,

Loretta SorensenMany folks bake bread for both the nutrition and freshness and the money saved by not purchasing bread.

I was in that camp when I started, which explains why I used the loaf pans I had on hand. And that helps me understand some of my bread-baking flops.

What I have learned over time is that, ideally, bread pans measure 8-1/2 inches long and 4-1/2 inches wide.

The reason is that when your bread rises, you want it to go up, not out. Loaf pans longer and wider than this ideal will affect the rise of your home baked bread. That wide loaf may not fit into your toaster very well either!

An important step in preparing your pan before you put dough in it is warming the pan so it supports continued rising. This is especially important if you live in areas where winter temperatures are frigid. In summer I sometimes don't need to warm the pan because our outdoor temps are so high everything in the house is already 90+ degrees!



In an earlier post I recommended aluminized baking pans. One of the reasons for this is the corrugated feature of the pan, which makes it so much easier to slip your baked loaf out of the pan with zero sticking.






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