Loaf Pans

I went to get myself a proper loaf of bread this morning; a sourdough loaf with pumpkin seeds. I also bought a sandwich loaf.
Bread is essential in this house. sandwiches, toast, fried bread, doggie treats, bird food and, if there's any stale left over, it's turned into breadcrumbs.
Bread sauce and Bread & Butter Pudding are banned. :hyper: :D :D
 
had a gander at the 'stuff' closet - and rapidly realized . . . got more pans that is rational to explain/justify.
had a cute array of mini-loaf pans - the kids got a kick out of the 'size' - rusted, tossed.
for our use, somewhat larger loaf pans - used for non-knead / std rise breads I do for mmmm-sandwich bread.
the smaller loaf pans "work" - but thence one is restricted to a "mini sandwich" . . .

not a fan of ceramic bread pans - unless preheated, they do not provide the same oven spring of a metal pan on a hot oven plate.
btw and fwiw.... shiny / silvery bread pans do not do 'luv' the bottom/side crust' like darker pans . . .
experiments and pix to prove , . .
 
Morning Glory said:
I rarely make sandwiches but if I do I rather like making them from French stick shaped bread or round, oblong shapes etc. With larger diameter parts of round loaves I use slices cut in half to make each sandwich.
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SandwichShortOfAPicnic said:
I've been a coeliac for decades but every now n then (not often) I see something gluteny that makes me think it would be worth the pain.
This pic is one of those times!
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I wish I could say it would easily adapt but I confess I've never yet cooked a successful gluten free bread. However, the technique for this bread is quite easy so I suppose it could adapt...
 
Morning Glory said:
I wish I could say it would easily adapt but I confess I've never yet cooked a successful gluten free bread. However, the technique for this bread is quite easy so I suppose it could adapt...
Click to expand...
It would lose its glory MG.
Somethings are best not degraded by gluten free flour!
 
I have aluminum, glass and ceramic loaf pans. The ceramic one does the best job probably because it is so thick. I also use it for refrigerating my arroz con leche (rice pudding.) But I'm like Old Glory. My loaves are normally hand formed. My sandwiches aren't rectangular. They are dome shaped.
 
I have stainless, glass, ceramic and granite stone. I almost always use the ceramic one using the others when I need to bake more than one loaf.
 
karadekoolaid said:
Exactly what I've got, with the addition of a silicone one - which doesn't convince me. Doesn't seem to retain or distribute the heat enough.
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Yeah and it's too wobbly. I have one as well. I always have to have it on a small baking sheet to put in and take out of the oven. It's seldom used (unless I am making multiple loaves of banana bread to give away). I do like my silicone cupcake holders though. They are thick and sturdy.
 
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