Hi Everyone.. I'm thinking of making a simple 123 white/whole wheat sandwich loaf this morning but baking it in a 9 inch glass pyrex loaf pan i would normally use of banana bread. But I'm not sure how to deal with the pre-heat. Should I pre-heat the pyrex and then place the dough in it? I'm concerned that the thermal shock might cause the glass to break?? I've read on the boards not to lower the oven temp by 25 degrees. So not sure.. thoughts?
I'm also wondering, as I don't have a lid for it how to deal with seam. I could place the pan on a pizza stone and then cover it with a stainless steel mixing bowl (but that could make the bottom too hot).. or just steam the oven for the first 15 minutes.. thoughts on that?
Last thought - is there a formula for volume that helps you figure out how much dough to make? If my pan is 9x4x4 then how do you know how much dough to mix for that?
Thanks in advance.. and as to "why bother with a pyrex loaf pan".. because I have one and haven't ever made a square sandwich loaf before..
Have a good Sunday.. bake happy - bread1965!
starting in a cold oven and use tin foil to hold the moisture in for the first part of the bake.
And this is a quote from DAB about filling tins:
"To know exactly what weight of dough fits your tin you need to put a water tight plastic grocery bag in the tin, then weigh the water it takes to fill the tin to the rim. Then divide this water weight by the expected rise of the dough in this case 85%. So if the water weighed 2200 g you divide it by 1.85 and you get 1189 g of dough is required to fill the tin"
And thanks for the DAB quote.. what a great community for advice.. thanks for sharing!
regular loaf tin. It goes into a hot oven after proofing on t he counter. I either add steam using Sylvia's towels or mega steam using lava rocks. My favorite way is to just cover the tin or pyrex with a large oval MagnaWare turkey roaster.
Happy baking
.. meanwhile, as I get ready to shape the whole wheat sandwich loaf, I just baked this in the pyrex loaf pan using parchment paper. I didn't get the rise I expected but it feels light and airy.. can't wait for breakfast tomorrow morning!
That is something I haven't tried to do yet... peanut bread!
sourdough whole wheat sandwich loaf cooked in the pyrex loaf pan.. all good!
I have started some bread today to bake tomorrow morning so I might just try this and see how I go. great idea, thanks bread 1965 - love to see crumb shots. well done & happy baking
Leslie
I'm working towards a regular bread loaf to make for my family.. I thought starting here would make sense.. will post some crumb shots when we cut them open! Thanks..
Hi Leslie.. Here are the crumb shots.
The first is for the peanut butter bread - it looks in the picture to be wetter than it actually is, but it was moist. I ended up double-toasting a slice and put some banana slices on top - yum!! It has about 17% unsalted crunchy peanut butter in it, 10% roughly chopped roasted peanuts in it, and then the few more whole that I put on top of the loaf before it headed into the oven. I didn't get the rise out of it that I should have. I would increase the yeast next time by 2x.
The second is the whole wheat 123(ish) loaf.. it was made in a single day using the Tartine method. It has a mild sour tang as I've been neglecting Charlie (my starter) recently. It was fine, but same day breads just don't have the complexity a longer fermentation can provide. That said, it's some good eats!
Very nice looking loaves!
I'm especially intrigued by the peanut butter loaf,sounds delicious. Did you just use instant yeast and no sourdough for that loaf?
Well done again
Ru
That was from Jim Layeh's "my bread" book.. I saw the recipe and wanted to give it a try. thanks for the comment!
My experiment turned out ok but whilst the crumb is good the look is a it blonde for me! I tented double foil over the top and removed it when I took lid off the DO I was using along side. The crust still looked wet and didn't look set at all. It required about another 4 minutes extra baking to brown up the crust. will post later, was a mixed day of baking, whereas yours both look wonderful. The 2nd loaf crumb looks really nice, so well done!
Leslie
Well done and happy baking