Pan Size Question

[BakerAunt]

I saw a recipe in the King Arthur catalog for Icelandic Rye Bread, which I would like to bake tomorrow to use for chicken salad sandwiches. It is baked in their new cocktail loaf pan. I thought--Great! I have two cocktail rye pans that I bought from King Arthur some years ago. However, I checked online, and the measurements are not the same.

My pan 12.5" long x 2.75" wide x 2.5" high.

The King Arthur is 13.75" long x 2.5" wide, by 2.75" high.

My pan clearly has less volume. 89.93 compared to 94.53.

I do not want to buy another pan. What are people's thoughts as to whether my pan would do ok. The non-yeast batter goes into the pan, which is covered with parchment, then covered with a sheet pan that is weighted down so that the bread bakes compactly.

Here is the recipe link. Note that I would be making the scaled down version in the "Hints" section, which is what is in the recent catalog:

https://www.kingarthurbaking.com/recipes/icelandic-rye-bread-rugbraud-recipe

Do you think that my pan might still work? I'd like to bake this bread tomorrow.

Spread the word

      

  

  

[Mike Nolan]

That's only a 5% difference, I doubt it'll affect your recipes, I see more than that in terms of variance as to how much a batch of bread rises. (A teaspoon difference in measuring the water can make a big difference, and that's not the only factor that varies from day to day--room temperature, humidity, barometric pressure and oven temperature all vary.)

Weighing it down is kind of Pullman-pan like. We did some stuff like that in pastry school using sheet pans on spacers to keep puff pastry from rising too high when making things like Napoleons.

[BakerAunt]

Thanks, Mike. I'll give it a try and report back.

[BakerAunt]

Well, apparently, King Arthur maximized it for pan size, so I have some oven run over in spite of weighing down the pan. Live and learn--and clean the oven. What I wish that I had done is put some of the batter in a mini-loaf pan to bake alongside the larger loaf. If I decide the recipe is worth repeating, I will do that next time or relent and buy yet another pan. Apparently, the longer size is now standard for USA pans.

[Mike Nolan]

I almost suggested that. :sigh:

The other thing I might have done is put a larger pan underneath to catch spills if this is a batter rather than a dough.

[RiversideLen]

Well, the pan size is a 5% difference, I think I would hold back 5% of the batter and bake it separately, maybe bake it in a waffle iron.

[BakerAunt]

Yes, I should have held some of the batter back. At least, when I saw the overflow, I put a piece of parchment paper on the rack beneath the rack on which the bread was baking. By that time, no more was coming out. I also at that time used a spatula to remove the clumps of dough on the oven floor, so that clean-up was not too bad. I soaked the pan after removing the bread, since most of what oozed out stuck to the pan. However, I first pried some of it off the pan and put the large glob into the convection oven to finish baking. We snacked on that this afternoon.

For details about the bread itself, see this week's baking thread.

[BakerAunt]

Len--that is an excellent idea about using leftover batter in a waffle iron. I'm filing that hint for future use!

[Author]

Posts