May 15, 2024 - 3:59pm
Italian bread pans
I've been baking my Italian bread recipe for about 13 years. I've been mixing enough for two loaves and baking both on cookie sheets at the same time. The loaves are the typical rustic loaf shape about 5 1/2 inches wide at the widest part.
I recently purchased an Ankarsrum mixer and I can now make a four loaf batch. This is a big time saver. Problem is I can't get four cookie sheets in my oven. Does anyone have an idea to do four loaves at a time? I looked at the USA pan Italian bread pan but I'm not sure my loaf will fit.
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Dough weight and pan size go hand in hand.
If you want to use a USA pan, reduce the dough weight until it fits and gives the desired size and shape.
Same principle as filling a pullman pan with the proper dough weight to ensure filling the pan, and avoiding both under- and over-filling.