January 2, 2022 - 5:33pm
New loaf pan, need a recipe for it
Hello there!
My darling partner bought me this beautiful new loaf pan and I'm dying to get baking but I do not have any idea what recipe to use in it. I typically make 2 boules in my Dutch oven but I only have the one loaf pan... I also don't know if my regular recipe would work with this lidded pan. I have an abundance of starter at the moment so preferably a recipe that needs a good amount of it. My current recipe only asks for 50g of starter.
Please help :)
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Solid looking loaf pan. Looks like it'll produce a nice pan bread. First things first.... does your pan need seasoning?
Difficult to gauge by a photo but it looks like a 2lb loaf pan to me. If it is I reckon a 900g dough should fit well. Might take a bit of trial and error though.
Did it come with instructions/recipes?
Says it is 1.5 quarts. And sadly all the instructions were primarily in every language except English lol.
So two things you want to do. First thing is measure the inside length, breadth, and height. This will help in deciding how much dough to use. And secondly I think it may need seasoning. Is it cast iron?
EDIT: Warning! Doesn't need to be seasoned like a normal cast iron loaf pan https://kitchenseer.com/should-you-season-staub-cast-iron/
Read through the webpage on how to season look after your Staub Loaf Pan. From what I can make out one should wash with warm soapy water first, wash off the soap and dry completely. Then a light coating of vegetable oil on the inside only (don't forget the inside of the lid) and heated at a low temperature for a few minutes. Now all we need are the measurements.
So, I believe that it is 9 x 4.5 x 2.5(maybe 3)
I apologize, I can't check right this moment to confirm 100%
*edited to add, that I've checked it and it is 9 x 4.5 x 2.75
Also, thankyou so very much for doing the legwork to find out more info about it.
Temperature range -20°C - 240°C
Read through those instructions first and when ready season it but ask first if you have any doubts. Hopefully someone will chime in.
My pleasure.
This is a good comment by dabrownman about using water to measure the capacity of a pan.
https://www.thefreshloaf.com/comment/428221#comment-428221
Then, depending on how much dough-rise, and oven-rise that you expect, you can calculate the weight of dough needed to either fill the pan, or to go X% over the rim if you do not use a lid.
That is very cool... I can certainly do that. *I did it, was 1650g of water to fill to the rim... I don't know about those other math things though and how to get the number I'm looking for, because I don't have a recipe.
I'm still very new to bread making and only have one book at home. Long story, but I've had to start over from scratch with everything and so I only have one recipe for sourdough, and it makes 2 Dutch oven boules... But I only have this one loaf pan.
I have been scouring this site and the internet in general and just can't seem to find a recipe... I'm assuming it's because I'm too new/ignorant to terms and things to properly search.
My current recipe also only needs very little starter and I'd like one that uses more. Otherwise, I will have to attempt to scale it somehow.
Also... Lol I feel like I'm asking for the world here... I would love a recipe that would work lidded to get that squared loaf. I think something called a Pullman pan would be similar? (but honestly I have no idea)
As a proponent of whole grains, I like to recommend:
https://www.thefreshloaf.com/node/62486/community-bake-approachable-loaf-bread-lab
I have not made it, but it was very popular here on TFL.
Most participants wrote a blog entry, then linked to their blog post from the CB, so follow the links to see more recipes.
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Filling a loaf pan "exactly", does take a little trial and error because everyone's dough will be a little different in density and percent rise, even with the same recipe.
I think it's a good way to get started with whole grains, as the formula is designed to make whole wheat more palatable to those who are not used to it.
If your family balks at whole wheat, an additional way to disguise it is to use whole wheat flour made from "white wheat", which has less tanins (source of color and taste) than "red wheat."
I have used Kroger brand and Trader Joe brand "white whole wheat." King Arthur also makes a "white whole wheat."
Whole wheat is not an issue... One of our favourite breads is a whole wheat.
That recipe you linked to looks very daunting. The spreadsheets have scared me off I think.
I've managed to find a pullman pan sourdough loaf on the internet and I'm gonna give it a go. The pan is not quite the same size, so I've set my expectations low. Hopefully it's not an awful mess.
What a beautiful pan! Take good care of it, and your great-grandchildren will someday be baking bread in it.
You will have to let us know how the recipe you’ve found works out. Something I would recommend is to use the pan without the lid the first few times, just so that you can get an idea of how full (or over-full) the recipe you’ve found will fill it. Also, check out the recipe “Pain de Mie” at www.theperfectloaf.com. In this recipe, he even lists dough weights for specific sized pans (for the size you listed, he recommends 700-800g). It may take a little bit of fiddling around and a wee bit of math to get the recipe to just the right size, but most recipes are pretty forgiving of small tweaks.
The upside to all of this is that even if your first few attempts turn out to be awful messes, they are most likely to be delicious awful messes! No matter what happens, don’t give up, each time you bake your bread will get better and better.
Now, I just have to figure out a way to drop enough hints to steer Mrs Immortal towards getting me one of those pans for our anniversary…
I will definitely post about how it turns out. It's a pretty sexy pan. I requested one that'd last a lifetime and be heavy duty as I'm hoping that at some point in my life I'll be baking in a wood cook stove. (We've got those crazy off grid dreams in the works lol)
Wow! What a gorgeous loaf pan. That pan is textured enamel coated, so you do not have to season it. You can google Staub cast iron loaf pan and get more info about it. As far as baking bread in this pan, all you need is a light coat of oil as already suggested. Without seeing it, I would think it is similar to any enameled cast iron cookware (le Creuset comes to mind).
I don't know why, but I had to look at half a dozen websites to find the dimensions of this pan. Only one said it was 2.75" deep. When I looked for other cast iron pans, some gave interior dimensions (great!) and some websites quoted exterior dimensions (not so good). Go figure why it is so hard to find this simple information.
I'd guess you will simply have to buy a second pan....LOL.
I bet those are really heavy! I bought 2 of THESE at a Target store.
loaf pan..jpg
It is heavy... 6lbs with the lid on it, or something like that.
Made a nice sourdough sandwich loaf the other day and today I'm making a cinnamon raisin loaf in it.
I'm planning to bake some banana bread in mine!! Jut bought some Bisquick baking mix.