Loaf Tin : Non-Stick : 1lb (450g)

Product Information

Considered a rule of thumb for bakers, your batter should only occupy ⅔ of your loaf pan to get the best possible baked outcome. To ensure your loaf rises to fill the tin, we’ve added handy fill lines so you know exactly how much dough to put in. Oven safe up to 240°C and with even heat distribution ensuring your bread will be cooked through to perfection, the generously sized handles with sure-grip silicone inserts make getting it in and out of the oven simple too. And, when you’re done, the tin can go straight in the dishwasher.

In fact, I’ve already shared a complete guide to baking pan sizes. Today, though, we’re taking a deep dive into loaf pans – which seems to be one of the most frequently asked questions I receive. 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-upNow, what if you still have excess batter? Don’t throw away your excess batter if you go beyond ⅔ of your loaf pan. Just get a muffin pan and put your extra batter there. This ensures both the quality of your loaf and that no excess batter goes to waste. Loaf Pan Sizes and Volume Different materials have different heat conduction. Loaf pans made of metal have good heat conduction so you will notice they heat faster compared to glass pans.

Generally, each of these two popular sizes is just 2 1/2 to 2 3/4 inches tall. The difference between these two sizes might not seem like much… but the volume is what matters.Loaf pan sizes are not insignificant, because the pan volume can make a major difference in your baking. 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? 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. 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

Once you have your volume in milliliters, divide it by 4. That is how much your dough should weigh in grams. 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. Just looking at the numbers will tell you that there is only a minimal difference between the two sizes. The truth of the matter is, this difference is significant enough when it comes to baking. If you put the same amount of batter into the two pans, you will end up with different results. The ⅔ Batter Rule 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. The volume of batter each loaf pan can hold also differs. For example, the standard loaf pan is said to accommodate around 5 cups. There are bigger pans that can even accommodate up to 12 cups.

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Another popular size to consider is a 9×5 loaf pan. This is the 1 and 1/4 pound loaf pan, holding about 8 cups. For example, if you have a loaf pan that can hold 1,800 ml of water, then divide it by 4. You will get 450 ml or 450 g of dough. If you are still unsure of how much batter you need to put in your pan or the size of your pan, you can simply measure it first before pouring in the batter. This will save you the hassle of cleaning up the mess. Measuring pan volume with water One thing I know for sure is that baking is supposed to be fun, not stressful. I’m here to guide you through the options and making your next baking project a breeze! Metal pans also come in different colors. If you want a darker crust, you should opt for dark metal pans as they conduct heat better than their light counterparts. Corners

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. Stoneware is great for loaf pans, but it’s expensive and heavy. That makes it a little more cumbersome to store and use frequently! 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:

Pan and Dough Ratio

Here in the US, if a recipe is referring to a standard loaf pan, it’s generally 8 1/2 x 4 1/2 x 2 1/2 inches.This is considered a one pound loaf pan, holding around 6 cups. In fact, if you’re looking to buy a starter loaf pan, this is the one you’ll need! You might wonder how much dough you need for your loaf pan size. While recipes vary from one baker to another, some believe in the 4:1 ratio. You can also measure the volume of your loaf pan by taking manual measurements. This requires patience and some math. There's seems to be quite some variation on the shapes and sizes of tins available, however the ones aimed at commercial use are more standardised and are typically larger in volume.