The rolled edges found on most bakeware introduce a difficult-to-dry space underneath the rim, and the edges themselves can be difficult to coat. We decided to leave the edges of our bakeware unrolled, removing the risk of water traps and uncoated carbon steel edges that might rust – making them completely dishwasher safe. Volume: When you calculate the volume, you’ll typically have a loaf tin with a volume of approximately 1400 cm externally – but those measurements include the sides and the lip edges. A 1lb loaf tin will hold approximately 600ml of liquid to the top, so to test the size of your existing pans fill one with water and then pour that into a measuring jug: Next, multiply all three measurements. To get the volume, you multiply length x width x height. Pan and Dough Ratio The idea is that a 1lb loaf tin will take a pound of dough and so a 2lb tin holds 2 pounds of dough. With weight loss from baking the loaves will weigh around 400g and 800g respectively. Some also prefer silicone pans as they are lightweight and easy to unmold and clean. The downside is that this kind of pan tends to absorb odors over time.

Through this, you can see how many cups of batter you can put in your loaf pan. Measuring pan volume with a measuring tape Those typical recipes that use 500g of flour are aimed towards making an 800 gram loaf which would sit in a 2lb tin. However I find 500g of flour is not quite enough to make two pounds of dough, so I use 550g of flour. My 800g / 2lb loaf tin has dimensions of roughly 25X12X12 CM, holding about 3.3 litres of water. This is a commercial tin and if I take a supermarket pan loaf it fits right in, with a little poking out the top. Use the drop down Table of Contents menu to navigate this post. I’m sharing traditional measurements, types and styles of loaf pans – plus sources for my favorites! Let’s learn together! What Is a Standard Loaf Pan?Once you have water in your pan, get a liquid measuring cup. Pour the water from the pan into your measuring cup to determine how many cups of water it can hold. Want to have a clean-looking loaf? Choose loaf pans with sharp corners as these tend to produce bread with a cleaner finish. If post-bake cleaning is a concern, opt for pans with rounded corners as they are easier to clean. Loaf Pan Size Wrap-up Bakers usually use pans made of metal. Though preferred, these metal pans are prone to scratches and you may need to wash them by hand.

That’s the total capacity, to the rim, so you’re looking at a loaf tin that will hold under this amount of your mix safely, with room to expand and grow. Crofton 1lb Loaf Tins Loaf pan sizes are not insignificant, because the pan volume can make a major difference in your baking. I wish that I had kept the label to recall the manufacturer but alas, no. However, my 500g flour mix, with 285g of water, 150g of 100% starter and 8g salt, sort-of worked in this tin but upping the percentages to achieve 550g of flour as you have done would probably fill the tin better. The dough, sitting centrally, only just reached the ends after proofing so more dough mix would give a better shape. On baking, unsurprisingly, the loaf is very rounded at each end and didn't fill the tin (but just lunching on the bread recently, it tasted great!). To achieve a more standard shop size of loaf, I'm going to need to re-visit the overall quantities and tin sizes, I think. New to baking? Unsure of where to start? There’s good news – you can make so many delicious recipes with nothing more than a classic, inexpensive standard loaf pan.

Scaling Bread Recipes

Some recipes for baked bread require you to use yeast. Unlike batter, the dough is usually measured by weight and not by cups. When you’re looking for a 1lb loaf tin, you might find they’re described as a 450 gram loaf size. Each manufacturer will make them slightly different, and most will give you the EXTERNAL measurements, which includes the edges and lip area – which isn’t very helpful. Generally a 1lb loaf tin might be advertised with (external) measurements of about: Glass, metal, ceramic, stoneware, silicone… there are so many options! It can be confusing even for an expert baker.

Under-filling the pan tends to work out just fine.Your recipe will bake a little faster and might not raise as high as you’re expecting, but the results will still be delicious. On that note, if you’re only filling a few of the muffin spots, use some water in the remaining openings to prevent warping. Are you following a recipe? If yes, chances are, the recipe will state what loaf pan size you need for your batter. In the event that your recipe does not indicate a loaf pan size or if you are just experimenting, simply follow the ⅔ batter rule. Loaf pans can be made of different materials such as metal, glass, and aluminum, to name a few. Each material has its set of qualities that may affect the baking process and eventually, your baked product. Durability Don’t overfill your loaf pan if you’ve got some extra batter. Use the leftover batter to make muffins.

How do you know what size, shape and material to choose for your loaf pans? Should baking times be adjusted when you’re using different materials?

Stoneware is great for loaf pans, but it’s expensive and heavy. That makes it a little more cumbersome to store and use frequently!Aside from what we consider the standard loaf pan size, there are other sizes as well that you may come across in your baking journey. In this complete guide to loaf pan size, you will also learn about the other loaf pan sizes and their corresponding volume. P.S. Many thanks for the recipe link. There's another recipe to try! Is the low hydration Italian sourdough starter what they call a biga, do you know?