The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Tall Loaf Pan

Dave Cee's picture
Dave Cee

Tall Loaf Pan

What dough weight do you load this pan with when baking with open cover? I just got a pair of these for an early Christmas (Chrustmas?) present and I would like to make very tall loaves with straight sides and no "muffin tops". Thank you in advance and best wishes. Dave



Kind of like this:


jo_en's picture

I think I have this pan.

How high the dough rises varies with the recipe and the raising agents.

If I put a 500gr freshly milled whole grain flour at 80% hydration with clas then the rise goes over an inch above the top (at end of final proof-dough fills to 80% height). (900 gr dough weight)

With AP flour (and even an enriched dough)  the rise was even higher.

How does an 800 gr loaf sound for the first experiment?



Dave Cee's picture
Dave Cee

I will be making yeasted loaves at first and sourdough loaves later. For various reasons I only bake about once a month although if I'm successful I might stop buying sandwich bread altogether. Thanks!

kadick's picture

Weigh the pan empty, then weigh the pan full of water. The difference is the pan's total capacity in grams

If you expect a doubling in size during final proof, divide the weight of water by two.

Typically the dough weight should be 45-55% of pan/banneton capacity. 


Dave Cee's picture
Dave Cee

The water capacity is about 2100 grams. 45% of this figure is 945 grams.


So 2 experimental loaves:   800 and 900 grams, respectively.