EQUIPMENT KNOWLEDGE · BAKING & PASTRY
Loaf Pan
A loaf pan provides a narrow rectangular mould for breads, quick breads, loaf cakes, meatloaf, pâtés, and some terrines.
What to Look For
- Exact internal dimensions appropriate to the recipe.
- Rigid corners and straight sides.
- A material that produces the crust or browning desired.
- Enough depth for expected rise.
Correct Use
Prepare with grease, flour, parchment, or other release method suited to the product. Portion dough or batter by weight for consistent loaves.
Common Mistakes
- Assuming all pans sold as standard loaf pans hold the same volume.
- Overfilling and creating raw centres or overflow.
- Leaving quick breads in hot metal pans too long after baking.
Chef’s Notes
Measure the actual pan. Small dimensional changes significantly affect batter depth, rise, crust formation, and bake time.
Related Equipment
Digital scale, mixing bowls, bench scraper, wire cooling rack, and instant-read thermometer.