Expressing my full bread nerd self today folks, but I hope you enjoy it 🤗 If you want more details about all the pans, and their exact sizes, I've written it all out in the description box. You can also find some links there to where you can buy some of these pans. Happy baking and I'll see you again soon for the follow up! (I have a cool method for sizing recipes for your own pans, as they all differ so much). Have a wonderful week x
I loved hearing about your pans. I have both of those EH pans and I wish there were no holes in the smaller pan. I am so glad that you share your experience and let folks know that you can bake great sourdough bread in inexpensive pans. Love the binder clip trick.
You're welcome, and thank you. It does seem excessive doesn't it 😬 I mentioned this to my husband but he said "it's your hobby, you love it, of course you're going to have all the nice bread tins" and I was reminded of his 6 guitars! LOL. Lucky I don't go for fancy clothes or much else. I'd rather have nice bakeware 😉
"Hi everyone, my name is Elly and I have a bread pan addiction!" Just kidding, I love bread pans too! 😊 I really like bread to be a semi-circular shape so I place my dough in a widish stainless steel bread pan in a baker similar to your Baccarat one. I also have a rectangular bread baking cloche that I broke the top of and my wonderful husband glued it back together for me as it bakes lovely bread. That large Emile Henry one is definitely on my wish list! Okay, enough geeking out lol.
Thank you for this very comprehensive video. Your channel has been very helpful in my sourdough baking journey. Fun fact I live in Corning New York home of the Pyrex dish.❤
Thank you Ellie, again you explained it so well. You have an amazing collection of bread bins. I have only 4 of the same glass bread bins that I bought at least 40 years ago when I was very young.
Most interesting and informative video Elly. I spied the red Gratina casserole immediately. My mother bought me that same casserole for an engagement present way back in 1955. Sadly it no longer exists but I have an oval 6cm deep pan which I still use today. It’s a bit battle scarred now. This one has no lid. I do cabbage rolls/ lasagne etc in it. Yesterday I was offered a breadmaking machine same as yours so watching that series now. Love everything you do.
Really interesting and lovely to see your joy and passion with bread baking. I am still experimenting with pans. Bought a couple of cheap silicone ones recently which have been fine. I will start to pop into local charity shops with the hope of finding an interesting shaped suitable casserole or perhaps someone casting off one of those expensive American or French ones you featured.
Thanks David, you can honestly find all you need in op-shops. Just need to look around and enjoy the process. I've found so many gems over the years. My dutch oven and round bakers all came from op shops too.
Great explanation. Like you, I buy my pans in sets of two. I have a lot of loaf pans but not nearly as many as you do. I definately use the two pan method, one on top of the other, when making sourdough bread. I use my glass loaf pans for quick breads like banana bread. I always use parchment paper with my glass pans and sticking isn't a problem.
I’m still baking my bread in my little 3 qt cast iron Dutch oven. I have a Pullman pan but have only used it once or twice. I think I need to get it out again and try it. I’m looking forward to your video on that one.
Thanks Nerina, I'm glad I'm not alone there. Ceramic bakers are wonderful, especially if you preheat them and use like a dutch oven. You can even proof your dough in paper in another pan, then lift and put into the preheated ceramic one. Great oven spring that way.
I discovered an easy way to put dough in a loaf pan. Shape it and place on precut parchemebt then drop slinged loaf in loaf pan. Works great with Pullman pand and other narrow loaf pans. I use a small precut square at the ends after I've put the loaf in. 4x4” parchment square ordered from Amazon
French vs USA Pyrex pans. Some time in the 1970s Pyrex USA change from borosilicate glass (used in laboratories) to soda-lime glass (which is heat resistant). While European Pyrex has always been borosilicate. According to Pyrex you can take frozen food that has been frozen in a Pyrex pan straight into a hot oven (the food probably keeps the pan cool enough not to expand too quickly). But you CANNOT pre-heat your pan and put cold food in it (like you do with your cast iron roaster or your ceramic pans to make a rustic loaf of bread)... that's too much of a shock. But I think all Pyrex glass cookware is under estimated. As Pyrex says not to use it in a broiler, but I've seen many, many RUclipsrs put the 5x7 pans in a toaster oven, inches away from that hot coil with absolutely no problem. I've accidentally placed a hot Pyrex casserole on a metal trivit (a no no) with no problem. But when I was roasting meat, it looked a little dry, I added liquid to my pyrex pan and about 5 minutes later the pan burst... So use caution, but I think if you proof your loaf in the pyrex pan in the refrigerator, you are safe to put it straight into a hot oven. (But, for peace of mind, don't take my word, check the pyrex website.) 💕🌞🌵😷
Thank you Suzi, yes you are right I have read that, but I've always been a bit cautious anyway and decided never to go from cold fridge to very hot oven. I guess it depends on your preferred baking temps too. You have inspired me to try it out with my French Pyrex loaf pans, but not with the fluted USA pan - it's a cherished favourite. I could always leave them out of the fridge for 20 minutes or so too, to take the chill off while the oven preheats. Thanks again.
@@ellyswholegrainsourdough I don't blame you for being gentle with the US pan. I had the smooth Pyrex baking set for years but when I saw the fluted set on sale for a reasonable price, I got the whole set. Your french pans are a stronger glass than the US. But, here's the proof I needed to try refrigerated to hot oven... When I was a Girl Scout, (you can also see RUclips videos) we boiled water in paper cups over an open fire. 😵 I know what!? ... Put some room temperature water in a paper cup and set it on a hot grate over hot coals and flames. As long as the cup has water in it, it never burns. Let the water start to boil out and the top of the cup will catch on fire and burn to just above the water line, where the paper is damp. This works because the wet cup only reaches 100c or 212f the boiling point. It's only when the cup dries that it's temperature can rise to it's burning point. That's why, I believe Pyrex says, you can put cold Pyrex with cold food into a hot oven. The food takes care of the shock. For the same reason, you can't put cold Pyrex (empty) into a hot oven nor add cold food to a hot Pyrex. Here's a trick you can do if your Pyrex pans are the same size. Bake in the French and serve in the US. 💕🌞🌵😷
Great video and I feel better now of getting two of each when I think it’s ‘needed’ 😊 USA pan is great, I’m eyeing that Pullman too. I bought the chef made when I started my baking journey which I saw from another yt channel. I have also used a Nordic ware bundt pan to bake my hot cross bun for a change. It came out like a pull apart bread or it can be sliced. I noticed that you don’t have an enamel loaf pan, i.e. Falcon or Wiltshire. I was wondering if it’s a good bakeware for baking. Looking forward to part 2.
Oh I love the bundt pan idea, I have a nice metal bundt pan would be great for pull apart style loaves. No I don't have an enamel pan, they aren't common here and I have too many pans already :) They would be an excellent option though.
Hi Elly, I have a problem in that my sandwich breads always stick to the pan especially since I retard the fermentation by placing the tin in the fridge overnight. Do you use only non stick pans? It is not very convenient to use baking paper either. I have tried greasing but that doesn’t work. Do share your suggestions please.
I bake almost all of my sourdough in an Emerson Creek long clay baker with a lid. My husband chiseled a brick so I can adjust to a 500 gram or 750 gram loaf. I also have used a pantry chef clay baker.
Thank Elly, I watched almost all your video. I like baking wholegrain sourdough in large loaf pan, but I always find it is difficult to transfer dough from large proofing basket to large loaf pan. do you have easy method to do this?. (any video?). Thank you.
Oh yes that is tricky! I have been using the baking paper sling method lately, it works ok. The easiest method is to use a large timber cutting board or peel of some kind. Sprinkle some semolina or rice flour on it and slide the dough into the baker.
Can you please let me know the size of Cast Aluminum Roaster? So that I can find cast iron but the same size. Thanks for your sharing and really appreciate it!
Disaster struck I'm on Day 6 went to feed my starter smells like alcohol/polish remover I fed it and put it in the fridge is it safe to use? Has bubbles no Hooch smelled great until today?Thanks Marianne 😊
I am concerned about Aluminum pans. I have been told aluminum "can or could" cause Alzheimer's. I am not sure if aluminum pan or the aluminum foil. I suggest people consider further research. I thank you so much for the information.
Thank you, yes I forgot to mention that. I haven't looked into it closely, but I think that theory has been debunked? Possibly depends a lot on the context and application. I certainly wouldn't use aluminum pots and pans anymore, especially for acidic foods! I know it's reactive to high or low pH. Seems find with bread though.
Alzheimer's researchers found a high concentration of aluminum in the brains of people who passed away from Alzheimer's. When I looked into it, they didn't know where the aluminum came from of if people without Alzheimer's were the same or different. They didn't have that many who donated health brains for research. But this is what I think... I used to drink soda pop from aluminum cans and if the can happened to sit around for a long time, the taste changed. If you did as side by side tasting the one in the glass bottle was different from the one in a can. I believe the acid in the soda dissolves the metal and influences the taste. Some people believe you can use a barrier between the food and aluminum (foil or pan). Martha Stewart in more recent years uses a sheet of parchment paper between the food and foil. You'll also see her use parchment or a silicone mat to line her pans. Some companies use plastic to line the inside of cans. (Yes, there's less metal in our food, but I believe the plastic dissolves in to the food instead of the metal.) On thing about Alzheimer's is that it didn't happen that often in centuries past was because people didn't live that long. Now that people are living longer, there's more occurrence of it, so it's still relatively new. There's so much that they don't understand about the brain. 💕🌞🌵😷
Been looking at rectangular pans for bread recently and was put off getting glass/pyrex as the recommended high temp limit was 425. .... but it sounds like you haven't had an issue with this.
I think i also have your bread pan problem as well as a container hoarding problem lol I tell myself its only till I find the perfect ones I'm 100% happy with but so far I haven't found it lol .
Ah yes, I understand. Thankfully I live in a small house and I like my things to be pretty neat and organised, so there is a limit to it all, but I do feel excessive at times! There will never be the perfect anything I don't think.
Expressing my full bread nerd self today folks, but I hope you enjoy it 🤗 If you want more details about all the pans, and their exact sizes, I've written it all out in the description box. You can also find some links there to where you can buy some of these pans. Happy baking and I'll see you again soon for the follow up! (I have a cool method for sizing recipes for your own pans, as they all differ so much). Have a wonderful week x
I loved hearing about your pans. I have both of those EH pans and I wish there were no holes in the smaller pan. I am so glad that you share your experience and let folks know that you can bake great sourdough bread in inexpensive pans. Love the binder clip trick.
Thanks, I appreciate that so much.
I’m having a bit of bread pan envy! Beautiful collection especially the ceramic ones. Thank you for sharing.
You're welcome, and thank you. It does seem excessive doesn't it 😬 I mentioned this to my husband but he said "it's your hobby, you love it, of course you're going to have all the nice bread tins" and I was reminded of his 6 guitars! LOL. Lucky I don't go for fancy clothes or much else. I'd rather have nice bakeware 😉
"Hi everyone, my name is Elly and I have a bread pan addiction!" Just kidding, I love bread pans too! 😊 I really like bread to be a semi-circular shape so I place my dough in a widish stainless steel bread pan in a baker similar to your Baccarat one. I also have a rectangular bread baking cloche that I broke the top of and my wonderful husband glued it back together for me as it bakes lovely bread. That large Emile Henry one is definitely on my wish list! Okay, enough geeking out lol.
Haha, bread nerds unite! It's so fun. No shame in geeking out over bread pans 🤗
That metal clip idea is a great one!
Thanks Elaine :)
Looking forward for the sandwich loaf bread to watch.
Thank you for this very comprehensive video. Your channel has been very helpful in my sourdough baking journey. Fun fact I live in Corning New York home of the Pyrex dish.❤
Oh that is a fun fact! I had no idea Corning was a place in NY. How wonderful. I am a big fan of Corningware generally.
Wish I could make a bread bowl tear away the middle to fill with my Vegan soups Mmm Thanks Elly 😊💕
I'm sure you can!
Thank you Ellie, again you explained it so well. You have an amazing collection of bread bins. I have only 4 of the same glass bread bins that I bought at least 40 years ago when I was very young.
I love that Elvira, you have all you need.
@@elviradammasch4843 Hi 👋 nice to meet you 😊, how are you
Most interesting and informative video Elly. I spied the red Gratina casserole immediately. My mother bought me that same casserole for an engagement present way back in 1955. Sadly it no longer exists but I have an oval 6cm deep pan which I still use today. It’s a bit battle scarred now. This one has no lid. I do cabbage rolls/ lasagne etc in it. Yesterday I was offered a breadmaking machine same as yours so watching that series now. Love everything you do.
Thanks so much Beverley, I love hearing about everyone's set ups. How fun! Have fun with your bread maker.
Really interesting and lovely to see your joy and passion with bread baking. I am still experimenting with pans. Bought a couple of cheap silicone ones recently which have been fine. I will start to pop into local charity shops with the hope of finding an interesting shaped suitable casserole or perhaps someone casting off one of those expensive American or French ones you featured.
Thanks David, you can honestly find all you need in op-shops. Just need to look around and enjoy the process. I've found so many gems over the years. My dutch oven and round bakers all came from op shops too.
Great explanation. Like you, I buy my pans in sets of two. I have a lot of loaf pans but not nearly as many as you do. I definately use the two pan method, one on top of the other, when making sourdough bread. I use my glass loaf pans for quick breads like banana bread. I always use parchment paper with my glass pans and sticking isn't a problem.
Thank you Paula, I love hearing how everyone uses their pans. The glass pans are so pretty for cakes and sweet breads I think.
I’m still baking my bread in my little 3 qt cast iron Dutch oven. I have a Pullman pan but have only used it once or twice. I think I need to get it out again and try it. I’m looking forward to your video on that one.
Thanks, I'll get to it soon hopefully.
I totally understand your obsession as l too have a few myself 😊 thanks Elly now lm getting ceramics ones
Thanks Nerina, I'm glad I'm not alone there. Ceramic bakers are wonderful, especially if you preheat them and use like a dutch oven. You can even proof your dough in paper in another pan, then lift and put into the preheated ceramic one. Great oven spring that way.
@@nerinat8371 Hi 👋 nice to meet you 😊, how are you
I discovered an easy way to put dough in a loaf pan. Shape it and place on precut parchemebt then drop slinged loaf in loaf pan. Works great with Pullman pand and other narrow loaf pans. I use a small precut square at the ends after I've put the loaf in. 4x4” parchment square ordered from Amazon
Thanks for that tip.
Great info. Thanks. Looking forward to the bread sizing video. I use experience and guessing. Lol
Yes that's the best way. I think I have too many pans though and I forget, so I worked out a trick.
This was very helpful. Personally I just love the light “granite “ roasters ! You should try that too
Yes I have one of those too, but it's round. It came with my solavore oven. I could do a whole other video on round pots/DO's.
Nice to see you again and I love it when you speak French-Emil HENRY 😊
Haha thank you! I try my best to get the pronunciation right. Would sound terrible otherwise with my broad Australian accent 😄
Thank you! Great pan information!
You're welcome :)
French vs USA Pyrex pans. Some time in the 1970s Pyrex USA change from borosilicate glass (used in laboratories) to soda-lime glass (which is heat resistant). While European Pyrex has always been borosilicate.
According to Pyrex you can take frozen food that has been frozen in a Pyrex pan straight into a hot oven (the food probably keeps the pan cool enough not to expand too quickly). But you CANNOT pre-heat your pan and put cold food in it (like you do with your cast iron roaster or your ceramic pans to make a rustic loaf of bread)... that's too much of a shock.
But I think all Pyrex glass cookware is under estimated. As Pyrex says not to use it in a broiler, but I've seen many, many RUclipsrs put the 5x7 pans in a toaster oven, inches away from that hot coil with absolutely no problem. I've accidentally placed a hot Pyrex casserole on a metal trivit (a no no) with no problem. But when I was roasting meat, it looked a little dry, I added liquid to my pyrex pan and about 5 minutes later the pan burst... So use caution, but I think if you proof your loaf in the pyrex pan in the refrigerator, you are safe to put it straight into a hot oven. (But, for peace of mind, don't take my word, check the pyrex website.) 💕🌞🌵😷
Thank you Suzi, yes you are right I have read that, but I've always been a bit cautious anyway and decided never to go from cold fridge to very hot oven. I guess it depends on your preferred baking temps too. You have inspired me to try it out with my French Pyrex loaf pans, but not with the fluted USA pan - it's a cherished favourite. I could always leave them out of the fridge for 20 minutes or so too, to take the chill off while the oven preheats. Thanks again.
@@ellyswholegrainsourdough I don't blame you for being gentle with the US pan. I had the smooth Pyrex baking set for years but when I saw the fluted set on sale for a reasonable price, I got the whole set.
Your french pans are a stronger glass than the US. But, here's the proof I needed to try refrigerated to hot oven...
When I was a Girl Scout, (you can also see RUclips videos) we boiled water in paper cups over an open fire. 😵 I know what!? ... Put some room temperature water in a paper cup and set it on a hot grate over hot coals and flames.
As long as the cup has water in it, it never burns. Let the water start to boil out and the top of the cup will catch on fire and burn to just above the water line, where the paper is damp.
This works because the wet cup only reaches 100c or 212f the boiling point. It's only when the cup dries that it's temperature can rise to it's burning point.
That's why, I believe Pyrex says, you can put cold Pyrex with cold food into a hot oven. The food takes care of the shock. For the same reason, you can't put cold Pyrex (empty) into a hot oven nor add cold food to a hot Pyrex.
Here's a trick you can do if your Pyrex pans are the same size. Bake in the French and serve in the US. 💕🌞🌵😷
That's such great info and reflection Suzi, thank you! If only my French and US pans were the same size and shape :)
Thank you!!!!❤
No problem 😊
Great video and I feel better now of getting two of each when I think it’s ‘needed’ 😊 USA pan is great, I’m eyeing that Pullman too. I bought the chef made when I started my baking journey which I saw from another yt channel. I have also used a Nordic ware bundt pan to bake my hot cross bun for a change. It came out like a pull apart bread or it can be sliced. I noticed that you don’t have an enamel loaf pan, i.e. Falcon or Wiltshire. I was wondering if it’s a good bakeware for baking. Looking forward to part 2.
Oh I love the bundt pan idea, I have a nice metal bundt pan would be great for pull apart style loaves. No I don't have an enamel pan, they aren't common here and I have too many pans already :) They would be an excellent option though.
Thanks thanks 🙏🏿 ❤❤❤❤❤❤
You're welcome! 😊
It's with Kamut Organic flour from Montana Grains & Flours here in the US check them out ☺️💕🍞
Hi Elly, I have a problem in that my sandwich breads always stick to the pan especially since I retard the fermentation by placing the tin in the fridge overnight. Do you use only non stick pans? It is not very convenient to use baking paper either. I have tried greasing but that doesn’t work. Do share your suggestions please.
Thanks for this
Great info..❤
Thank you Gale x
❤❤❤
Can I use the Lodge cast iron Dutch oven with the lid? Thanks
Sure!
Mm Thanks Elly my Starter is Thick & Bubbly and when I open my cabinet where it at so Fragrant Thanks so vetimuch for the Excellent teachings 🍞🥪🥪💕😘😅
I bake almost all of my sourdough in an Emerson Creek long clay baker with a lid. My husband chiseled a brick so I can adjust to a 500 gram or 750 gram loaf. I also have used a pantry chef clay baker.
Oh that is so clever! I have been thinking how I can make my large baker a bit shorter. Might have to find a masonry chisel!!
@@debrapaulson7882 totally agree 👍
hey 👋 nice to meet you 😊 how are you doing ☺
Thank Elly, I watched almost all your video. I like baking wholegrain sourdough in large loaf pan, but I always find it is difficult to transfer dough from large proofing basket to large loaf pan. do you have easy method to do this?. (any video?). Thank you.
Oh yes that is tricky! I have been using the baking paper sling method lately, it works ok. The easiest method is to use a large timber cutting board or peel of some kind. Sprinkle some semolina or rice flour on it and slide the dough into the baker.
Can you please let me know the size of Cast Aluminum Roaster? So that I can find cast iron but the same size. Thanks for your sharing and really appreciate it!
I don't have it on hand Kristie, but it's about 35cm long, 20cm wide and maybe about 17cm tall with the lid on. Have fun!
Thank you so much! Perfect.
Disaster struck I'm on Day 6 went to feed my starter smells like alcohol/polish remover I fed it and put it in the fridge is it safe to use? Has bubbles no Hooch smelled great until today?Thanks Marianne 😊
I am concerned about Aluminum pans. I have been told aluminum "can or could" cause Alzheimer's. I am not sure if aluminum pan or the aluminum foil. I suggest people consider further research. I thank you so much for the information.
Thank you, yes I forgot to mention that. I haven't looked into it closely, but I think that theory has been debunked? Possibly depends a lot on the context and application. I certainly wouldn't use aluminum pots and pans anymore, especially for acidic foods! I know it's reactive to high or low pH. Seems find with bread though.
Agreed, and so many of them are non stick (poison) coated even the normal tin are differcult to find... we just got cast iron to try....
Cast iron would be great, but I'll stick with the ceramics mostly I think. And the glass.
Alzheimer's researchers found a high concentration of aluminum in the brains of people who passed away from Alzheimer's. When I looked into it, they didn't know where the aluminum came from of if people without Alzheimer's were the same or different. They didn't have that many who donated health brains for research.
But this is what I think... I used to drink soda pop from aluminum cans and if the can happened to sit around for a long time, the taste changed. If you did as side by side tasting the one in the glass bottle was different from the one in a can. I believe the acid in the soda dissolves the metal and influences the taste. Some people believe you can use a barrier between the food and aluminum (foil or pan). Martha Stewart in more recent years uses a sheet of parchment paper between the food and foil. You'll also see her use parchment or a silicone mat to line her pans. Some companies use plastic to line the inside of cans. (Yes, there's less metal in our food, but I believe the plastic dissolves in to the food instead of the metal.)
On thing about Alzheimer's is that it didn't happen that often in centuries past was because people didn't live that long. Now that people are living longer, there's more occurrence of it, so it's still relatively new. There's so much that they don't understand about the brain. 💕🌞🌵😷
All aluminium. Foil and metal. Aluminium is used in vaccines as an adjuvant.
Love your pans, you can get the Pullman bread pan in Australia at Thermomix 😊
Oh that's good to know. I bought them off Amazon Australia with no trouble. I think Kitchen Warehouse might have them too.
@@jengoods2246 Hi 👋 nice to meet you 😊, how are you
Been looking at rectangular pans for bread recently and was put off getting glass/pyrex as the recommended high temp limit was 425. .... but it sounds like you haven't had an issue with this.
No not at all, I bake with them in quite a hot oven.
💚💚
Nice video
Thanks
@@maryhyatt6698 totally agree 👍
hey 👋 nice to meet you 😊 how are you doing ☺
I think i also have your bread pan problem as well as a container hoarding problem lol I tell myself its only till I find the perfect ones I'm 100% happy with but so far I haven't found it lol .
Ah yes, I understand. Thankfully I live in a small house and I like my things to be pretty neat and organised, so there is a limit to it all, but I do feel excessive at times! There will never be the perfect anything I don't think.