Through this, you can see how many cups of batter you can put in your loaf pan. Measuring pan volume with a measuring tape Just looking at the numbers will tell you that there is only a minimal difference between the two sizes. The truth of the matter is, this difference is significant enough when it comes to baking. If you put the same amount of batter into the two pans, you will end up with different results. The ⅔ Batter Rule Aside from what we consider the standard loaf pan size, there are other sizes as well that you may come across in your baking journey. In this complete guide to loaf pan size, you will also learn about the other loaf pan sizes and their corresponding volume. In fact, I’ve already shared a complete guide to baking pan sizes. Today, though, we’re taking a deep dive into loaf pans – which seems to be one of the most frequently asked questions I receive. New to baking? Unsure of where to start? There’s good news – you can make so many delicious recipes with nothing more than a classic, inexpensive standard loaf pan.

Glass, metal, ceramic, stoneware, silicone… there are so many options! It can be confusing even for an expert baker. First, take the dimensions of your loaf pan. Measure its length, width, and height by putting the measuring tape from edge to edge. I wish that I had kept the label to recall the manufacturer but alas, no. However, my 500g flour mix, with 285g of water, 150g of 100% starter and 8g salt, sort-of worked in this tin but upping the percentages to achieve 550g of flour as you have done would probably fill the tin better. The dough, sitting centrally, only just reached the ends after proofing so more dough mix would give a better shape. On baking, unsurprisingly, the loaf is very rounded at each end and didn't fill the tin (but just lunching on the bread recently, it tasted great!). To achieve a more standard shop size of loaf, I'm going to need to re-visit the overall quantities and tin sizes, I think. To ensure your loaf rises to fill the tin, we’ve added handy fill lines so you know exactly how much dough to put in. Oven safe up to 240°C and with even heat distribution ensuring your bread will be cooked through to perfection, the generously sized handles with sure-grip silicone inserts make getting it in and out of the oven simple too. And, when you’re done, the tin can go straight in the dishwasher.There's seems to be quite some variation on the shapes and sizes of tins available, however the ones aimed at commercial use are more standardised and are typically larger in volume. Your pan helps determine how your loaf will turn out to be. Whether you plan on baking banana bread, the usual bread loaf, or a recipe you wish to try, you need a loaf pan that is just right for your batter. To get this, you need to get the volume of your pan. As mentioned above, you can get this by multiplying your length, width, and height. You can also determine this through the water method. Are you following a recipe? If yes, chances are, the recipe will state what loaf pan size you need for your batter. In the event that your recipe does not indicate a loaf pan size or if you are just experimenting, simply follow the ⅔ batter rule.

For example, if you have a loaf pan that can hold 1,800 ml of water, then divide it by 4. You will get 450 ml or 450 g of dough.Metal pans also come in different colors. If you want a darker crust, you should opt for dark metal pans as they conduct heat better than their light counterparts. Corners Over-filling the pan can end differently! Often, your batter will spill over, burning on the bottom of your oven. This will result in an uneven result – we’ve experienced burnt edges and raw center in these instances.

The rolled edges found on most bakeware introduce a difficult-to-dry space underneath the rim, and the edges themselves can be difficult to coat. We decided to leave the edges of our bakeware unrolled, removing the risk of water traps and uncoated carbon steel edges that might rust – making them completely dishwasher safe.Don’t overfill your loaf pan if you’ve got some extra batter. Use the leftover batter to make muffins. My 800g / 2lb loaf tin has dimensions of roughly 25X12X12 CM, holding about 3.3 litres of water. This is a commercial tin and if I take a supermarket pan loaf it fits right in, with a little poking out the top.