Shiny Aluminum Pans The best choice for baked goods consistent in color and texture. It prevents quick bread loaves and coffeecakes from becoming too dark on the bottom and around the sides of the pan.
Dark Nonstick PansThese pans help keep your baked goods from sticking. However, they tend to brown quickly, particularly on the edges and bottom. Many nonstick baking pan manufacturers recommend reducing the oven temperature by 25°F.
Insulated Pans Consists of two thin sheets of aluminum with a layer of air between them. Baked goods baked in insulated baking pans may require more baking time, and they often dont brown well on the bottoms and sides.
Ovenproof Glass Ovenproof glass loaf pans and baking dishes are sometimes used to bake quick breads, loaves and coffeecakes. Baked goods baked in glass brown well and you can see the coloring all around. When substituting a glass baking dish for a metal baking pan, reduce the oven temperature by 25°F.
Disposable Aluminum Pans Readily available in supermarkets, these are perfect for baked goods which will be given away as gifts. While available in sizes comparable to aluminum baking pans and glass baking dishes, they are often 1/4- to 1/2-inch smaller in length, width and depth. Baking times will need to be adjusted accordingly.
Loaf Pan/Dish Sizes (for Quick Bread Loaves) While the exact sizes of loaf pans vary from manufacturer to manufacturer, the most common loaf pan sizes available are:
Baking Pan/Dish Sizes (for Coffeecakes) Round: 8″ x 2″ (holds 6 cups batter) Round: 9″ x 2″ (holds 8 cups batter) Square: 8″ x 2″ (holds 8 cups batter) Square: 9″ x 2″ (holds 10 cups batter) Rectangle: 11″ x 7″ x 2″ (holds 6 cups batter) Rectangle: 13″ x 9″ x 2″ (holds 14 cups batter) 9-inch tube or angel food cake pan (holds 12 cups batter)10-inch Bundt or fluted tube pan (holds 12 cups batter)
Shiny Aluminum Pans Unlike most baked products, shiny aluminum pans and cookie sheets are not the first choice for expert bread bakers. Shiny aluminum provides even heating, but does not promote the development of bread’s characteristic golden brown color and well-textured crust.
Ovenproof Glass Ovenproof glass loaf pans and baking dishes are sometimes used to bake quick breads, loaves and coffeecakes. Baked goods baked in glass brown well and you can see the coloring all around. When substituting a glass baking dish for a metal baking pan, reduce the oven temperature by 25°F.
Dark Nonstick PansThese pans help keep your baked goods from sticking. However, they tend to brown quickly, particularly on the edges and bottom. Many nonstick baking pan manufacturers recommend reducing the oven temperature by 25°F.
Disposable Aluminum Pans Readily available in supermarkets, these are perfect for baked goods which will be given away as gifts. While available in sizes comparable to aluminum baking pans and glass baking dishes, they are often 1/4- to 1/2-inch smaller in length, width and depth. Baking times will need to be adjusted accordingly.
Shiny Aluminum Pans The best choice for baked goods consistent in color and texture. It prevents quick bread loaves and coffeecakes from becoming too dark on the bottom and around the sides of the pan.
Insulated Pans Consists of two thin sheets of aluminum with a layer of air between them. Baked goods baked in insulated baking pans may require more baking time, and they often dont brown well on the bottoms and sides.
Halfway through trying my improvised steam chamber for the first time, I had a moment of self-doubt. Peeking at my loaf in progress revealed that it had risen nicely, but had not browned at all. I removed the roasting pan cover for the second half of the baking time and crossed my fingers. As soon as the loaf of bread came out the oven twenty minutes later, I knew all was well. All of the problems that had plagued my previous loaves were gone: This one was shapely, with a freckled golden-brown crust that crackled softly as the loaf cooled. The crumb was more airy, and the crust more flavorful, than any other loaf I’d made.
Here’s what I did: I shaped my bread dough as usual, and gingerly plopped it onto a parchment-lined rimmed baking sheet (the parchment is critical to prevent sticking). I then covered it with the overturned roasting pan while it completed its final rise. After letting the dough rise and preheating the oven to 485°, I lifted the cover and slashed the loaf. I then placed the roasting pan back over the loaf to create the steam chamber my bread would need to get a good oven spring. (For bread-heads out there, I’ve also tried this with the sort of dough that needs to rise in a basket: When the dough was fully proofed, I carefully transferred it to the parchment-lined rimmed baking sheet, made my slashes, and immediately covered it with the foil roasting pan and popped it in the hot oven. If you’re working with a high-hydration dough that rose in a basket, its important to slash the dough and get it in the oven right away—otherwise it will tend to spread outward too much.)
When I started baking bread five years ago, I had more time on my hands than money. I was an underemployed recent graduate trying to save some cash by taking up a hobby that produced food. Although I baked with enthusiasm, my early loaves of bread were disappointing—pale, poorly risen, and lacking in flavor. I made many batches of croutons, finding that frying even lousy bread in a generous amount of olive oil made something delicious. As my roommates gamely crunched on croutons, I kept trying different recipes and different rise times, but it didn’t seem to help. I took to the internet to look for answers.
Now, five years (and five moves) later, I am still using that same battered aluminum foil roasting pan for every loaf of bread I bake. In my experience, the foil roasting pan works with all sorts of crusty bread, and its nice because, without the restrictions of the Dutch oven, you can try loaves with different shapes (I sometimes make short baguettes this way). The foil pan has outlasted numerous other kitchen gadgets that took up too much space or were too annoying to pack and unpack. It’s had the same beneficial effect on my bread in each of the five different ovens I’ve baked in. I call it the Bread-erator 2015, and it has a place of honor in my kitchen. (And no, I still don’t own a Dutch oven.)
Emma Barker is a home baker who has been baking bread for the past five years. In 2017, a loaf of her cheddar and chive bread won a blue ribbon at the California State Fair.
Can aluminum foil PREVENT a burnt bottom on sourdough bread?
FAQ
Can you bake in those aluminum pans?
What material pan is best for baking bread?
Can you bake sourdough bread in an aluminum pan?
Can You bake bread in a disposable aluminum pan?
Yes, it’s safe to bake bread in a disposable aluminum pan. Aluminum is a good heat conductor, allowing the heat from your oven to reach the dough quickly and evenly. Baking bread in a disposable pan provides an easy way to transfer the dough to the oven and remove it. The pan is also helpful for cleanup — simply throw the pan away after use.
Can You bake bread with aluminum foil?
However, it is important to keep in mind that aluminum pans may make the crust of the bread darker and crispier compared to a traditional baking pan. It is also recommended to line the pan with parchment paper to prevent the bread from sticking to the aluminum foil. Aluminum foil pans are a popular choice among home bakers for baking bread.
Why do you need an aluminum pan for baking bread?
When you use an aluminum pan, you get a soft crust because the pan is so thin; compared to a thicker metal pan, like cast iron, you can get a crispier crust on your bread. These disposable aluminum pans allow heat to circulate quickly and evenly, perfect for baking bread or other goods requiring even heating.
Can You bake a cake in aluminum pans?
Aluminum pans are ideal for almost all types of food in the oven since aluminum is a good and even conductor of heat. Baking a cake in disposable aluminum pans is not that much different from using silicon, glass, ceramic, or carbon steel baking tins.