(Part 2) Reddit mentions: The best bread & loaf pans

I know this thread is a little old, but I thought I would chime in:
I use flat sheets (for things like challah), my dutch oven, or loaf pans (I have ceramic, glass, and non-stick), with good success for each. I have one loaf pan that I do not use for bread, however. It is a Le Creuset deep dish loaf pan that my aunt was discarding and I snatched up (I figured it was useful for non-bread dishes). I have not verified, but she said it wouldn't cook bread thoroughly throughout. She has a 4x12ish cast iron loaf pan she likes, but I have also not tried that one and cannot personally speak on those.

I actually have the ceramic one that you linked. I don't use it as it is too small. My regular batch is 5 x 300g/10oz baguettes. I am also not happy with the pans I have as the baguettes are shorter than I would prefer. So I was considering buying 18' pans that would still fit into my oven. Ordered one of these to see if it would work. Thanks for the silicone ones. They look nice and actually pretty cheap.

Yes, I purchased a set from Amazon for a pretty good price. Here are the ones I got:

https://www.amazon.com/Stainless-Cannoli-Non-stick-Pastry-Croissant/dp/B07NPN9FRL

I was wondering if you were allowed to send food to the States? I wanted to send some Chrismas cookies to friends from France in Canada, but that's forbidden (apparently):(

Also, I don't think that you need cooling for your cake, but that will depend on what kind of cake you will be preparing. Are you thinking cake like this (dry and sturdy, can be forsted (with chocolate or fondant)

http://www.allemagne-au-max.com/forum/gateau-anniversaire-vt6420.html

or more like this (soft and fragile):

http://www.schwarzwald-relax.de/Kirschtortenrezept.htm

I don't think the second kind of cake would survive transportation, but the first one will. Maybe, you can get disposable cake molds (paper or aluminium) that you can ship with the cake?

http://www.amazon.com/World-Cuisine-Rectangular-Paper-Molds/dp/B001ARZVDS/ref=pd_sim_k_1

Edit: Cakes with fruits in the batter (banana or cherries etc) that are frosted with chocolate remain tasty for a few days. The fruits help keeping some moisture in the cake.

If you're concerned about the coating, getting a new non-stick baguette pan isn't that expensive. They all pretty much run the same price of $12->$20:

If you want to spend a bit more you can get silicone ones

and on the high end there's ceramic/stone vessels.

From experience I'd say its just easier to try to shape your batards/baguettes the best you can on a stone/steel than bother with forms.

I was just wondering the other day where to get a pan that makes wide, grocery store sandwich loaves.

I found quite a few on Amazon, like this Nordicware one but there were also USA Pan and others. I searched for "wide bread pan" and there's also something called a "hearth bread pan" that might be interesting to you.

I have these and I love them!

https://www.amazon.com/dp/B07CLYH6ZX/

https://www.amazon.com/USA-Pan-1175PM-Bakeware-Pullman/dp/B07KMQT5LC?th=1

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I have the 9 inch and the larger 13 inch one. They work great and cheaper than that 45 dollar one

*sorry didn't see that the one's with the lids were sold out.

Wilton 2105-0108 18 Cavity Perfect Results Loaf, Mini https://www.amazon.com/dp/B00UY0TNZY/ref=cm_sw_r_sms_apa_j6C4xb97WMCNW

I bought mine from Joannes with a 50% off coupon

This is my first time trying to link, so forgive me if I completely muff this up. Wilton makes a meatloaf pan that drains away the fat. I have had varying success with a sweet potato meatloaf recipe.

When you make bread at home, you (usually) bake it in a pan like this:

https://www.amazon.com/Good-Cook-Inch-Loaf-Pan/dp/B0026RHI64

The bottom and the sides of the pan give the lower part of the bread its square shape. The bread rises while cooking and puffs over the top, especially if you use a pan too small for the size of loaf you're aiming for or you don't get your ingredient mix right.

Loaves come in all shapes and sizes and I'm sure you can buy a loaf of perfect square sandwich bread but I imagine the major manufacturers continue to make their bread in that shape out of tradition.

I bought a medium loaf pan like this. Got an old pot that we didn't use, put it on the side burner on my grill, and melted three 5lb pucks in that, then poured into the bread pan and left it sitting in the garage to cool overnight.

(DISCLAIMER - lead is really bad stuff! If you melt it down, PLEASE do it outdoors, use a mask, wear gloves, and do everything you can to stay out of any fumes.)

All you need is a stainless-steel pan that's big enough to hold your parts. If you are doing a 1911 then a lasagna pan should be enough, you just have to make sure all parts are very clean, and that your parkerizing solution is at the right temp.

NOTE: This is from study, not experience. It's one of the next things I'm getting into so I've done plenty of study, but haven't actually dived into it yet.

It's pretty useless since you can just use a normal one. Lorises rock

You can use silicone loaf pans. They pretty much last forever.

https://www.amazon.com/Silicone-Nonstick-Commercial-Homemade-Making/dp/B00KDRUUJ6/

That's kind of a lot for a single banneton. This gets you two and I'm almost always making two loaves at a time (unless it's a loaf and some rolls). The cloth can help to keep the banneton clean. Damp rice or semolina flour can be really hard to completely clean from a banneton and will lead to mold. Using the cloths, you can just throw them in the wash when they get nasty.

Interesting! I've never seen one with an insert before. We just have a basic loaf pan sort of like this one.

Is this your pan? I was trying to get a better look at it.

https://www.amazon.com/Lodge-L4LP3-Logic-Loaf-Pan/dp/B004QM8SMK

oh yea you could def do that, although if it may not maintain an even 350F, you may think about using a mini meatloaf pan like this: Mini Meatloaf Pan

I actually just ordered this myself, ive been meaning to and never got around to it.

A loaf pan on my under5 wishlist! I miss eating pound cake, and I like the process of baking, so I wanna to make my own pound cake and then eat it! :3

Looks like an odd variation on a French bread oven pan. (I can't see how it would do much bread warming over a single go over a toaster; you'd end up with a tiny % of the bread's surface warmed...)

I'm 50 years old, grew up around sailors, seafood, boats, etc... I have to admit, i never had any interest in sardines or anchovies but this recipe... i may just have to give it a try- in one of my new Lodge pans, of course.

Baguette baking rack?

https://www.amazon.com/gp/aw/d/B01ASY3144/ref=mp_s_a_1_15?ie=UTF8&qid=1493331728&sr=8-15&pi=AC_SX236_SY340_QL65&keywords=bread+pan+baking

Is this good to start with?

Mine is this one, but I got it on a price discount for just a couple bucks.

https://www.amazon.com/gp/product/B01ASY3144/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Try a Stoneware Bread Loaf Pan (not necessarily the one linked to, just in general). Electric bread makers have far too many things which can go wrong with them to guarantee for life.

$4 bread pan at Amazon. Other than yeast, you'll probably already have all the ingredients for a basic recipe, and if not, they're all cheap. What's the worst that can happen if your loaf doesn't come out perfect? :) Give it a shot!