Taking a look at my favourite bread pans, loaf tins and ceramic bakers that I use for my whole grain sourdough bread recipes. In this video I go through the types of loaf pans you can use, pros and cons of each style, and all the good tips!
*Details about the pans I showed*
_*note that suggested flour amounts are for wholegrain sourdough recipes, the amount of dough suited for each pan will depend largely on the flours and techniques used, and the expected oven spring! I'll talk about this more in a follow up video soon :)_
Folded steel Aldi pans: 19 x 9.5 x 7.5cm - best for about 500-550g flour recipes
Vintage Willow steel bread tin: 20.5 x 10 x 7.5cm - best for about 600-650g flour recipes
RACO pans: 21 x 11 x 7cm - best for about 650g flour recipes (other brands seem to make this style of pan now, rather than RACO brand)
USA pullman pans: 23 x 10 x 10cm (9 x 4 x 4 in) - more on these in a coming video
USA Pyrex (fluted sides): 20 x 11 x 7cm - best for about 600g flour recipes
French Pyrex: 23.5 x 10 x 7cm - best for about 650g flour recipes
Emile Henry Bread Loaf Baker (smaller one): 22 x 12 x 8cm - best for 850g flour recipes
Emile Henry Large Loaf Baker: 33 x 12 x 8cm - best for very large loaves up to 1.25kg flour!
*Shop my favourites*
_*some of the pans in the video are available on Amazon, others came from op-shops, antique shops, or kitchenware stores here in Australia_
These are my two amazon storefronts:
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(As an Amazon associate I earn from qualifying purchases)
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