Selecting and Preparing Bread Pans

Simple breads made from firm dough that holds its shape may be baked directly on a baking sheet. Always use a thick, heavy sheet that will not buckle in the high heat needed for baking. However, many breads rely on a specific pan for shape and character. Most common is the standard rectangular loaf pan. Sandwich bread is baked in a pullman pan with a lid, and French-bread pans (not used by bakers in France) are shaped like a pipe that is split horizontally. Yeast breads, particularly if the dough is rich, rise best in a narrow pan such as a kugelhopf, brioche or charlotte pan, with high sides to support the dough; metal molds are best for a toasted golden crust. Many doughs stick easily so greasing the mold is important. Nonstick pans can be helpful, or a nonstick lecithin spray can be used. Black steel pans reduce baking time and encourage browning. For rich baking powder breads, the mold may be lined with paper (see Cakes and Icings).