Great post! I’ve been debating between the Rackmaster pan you live and the USA Pans’ small Pullman loaf pans. Same dimensions, but different coatings--I believe the Rackmaster is uncoated (and seasons with time?) and the USA Pan has a ridged, nonstick surface. Decisions, decisions!
Excellent post! I have the same assortment of shapes and sizes as you and am always in a quandary which pan to use if not noted in the recipe. Looking forward to receiving your pocket companion.
Andrew, just an outstanding post. I have long struggled with the pan/volume issue and have finally purged my tins and replaced most of them with square, high sided Pullman pans. However, the Rackmaster pans were too good to pass up.
I’ve also ordered 5 of your bread companion books. I get regular requests from friends and family to teach them how to make a decent loaf of bread. I have three upcoming sessions. They’ll all be going home with your book as well.
Great thought-provoking post. I usually bake my whole wheat sourdough loaves in a fluted bread pan, but I bake my whole rye loaves in a Pullman, because that's what the recipes called for. I love the idea of doing my wheat loaves in the Pullman for the symmetry of shape. I'll give it a try in my next bake. I used to use clay bakers and dutch ovens a lot, but have migrated to the loaf pans (with one inverted on top for the steam) because they do make nice consistent sized slices.
Thanks for the helpful chart. FYI, I did notice what looks like in an error in the metric conversion of your half sheet pan, I think the depth dimension is too small, it should be greater than 22.9cm. I noticed it because presumably the volume should be exactly half of that of the full sheet pan, but it is lower.
I can't believe those are the only pans you have! :) Great volume guide, the inside cover of many of my cookbooks have a variety of math formulas for quick calculations - this from someone who said "I'll never need geometry" as a kid in school... Looking forward to the arrival of my pocket guide.
Thank you - this is super useful as I run across at least 6 different sizes of loaf tins each week. The ratio for lighter and heavier bread dough per cm3 is just what I’ve been looking for. Is there a similar ratio for cake batter and does that vary by kind of cake? Probably one for wedding cake substack but I thought I’d ask…. Thanks!! P
Those beautiful sturdy pans!
I can't wait for my pocket guide to show up.
This is... so helpful!!!!
Great post! I’ve been debating between the Rackmaster pan you live and the USA Pans’ small Pullman loaf pans. Same dimensions, but different coatings--I believe the Rackmaster is uncoated (and seasons with time?) and the USA Pan has a ridged, nonstick surface. Decisions, decisions!
I love my 9x4x4 Pullman loaf pan too!!
Thanks for the great chart. Most helpful!
Excellent post! I have the same assortment of shapes and sizes as you and am always in a quandary which pan to use if not noted in the recipe. Looking forward to receiving your pocket companion.
Andrew, just an outstanding post. I have long struggled with the pan/volume issue and have finally purged my tins and replaced most of them with square, high sided Pullman pans. However, the Rackmaster pans were too good to pass up.
I’ve also ordered 5 of your bread companion books. I get regular requests from friends and family to teach them how to make a decent loaf of bread. I have three upcoming sessions. They’ll all be going home with your book as well.
This is so helpful!
This is a so seriously EXCELLENT post!
Great thought! Now I'll be able to make the correct amount of dough for each of the pans I have on hand.
Great thought-provoking post. I usually bake my whole wheat sourdough loaves in a fluted bread pan, but I bake my whole rye loaves in a Pullman, because that's what the recipes called for. I love the idea of doing my wheat loaves in the Pullman for the symmetry of shape. I'll give it a try in my next bake. I used to use clay bakers and dutch ovens a lot, but have migrated to the loaf pans (with one inverted on top for the steam) because they do make nice consistent sized slices.
Thanks for the helpful chart. FYI, I did notice what looks like in an error in the metric conversion of your half sheet pan, I think the depth dimension is too small, it should be greater than 22.9cm. I noticed it because presumably the volume should be exactly half of that of the full sheet pan, but it is lower.
I can't believe those are the only pans you have! :) Great volume guide, the inside cover of many of my cookbooks have a variety of math formulas for quick calculations - this from someone who said "I'll never need geometry" as a kid in school... Looking forward to the arrival of my pocket guide.
Thank you - this is so helpful!
Thank you - this is super useful as I run across at least 6 different sizes of loaf tins each week. The ratio for lighter and heavier bread dough per cm3 is just what I’ve been looking for. Is there a similar ratio for cake batter and does that vary by kind of cake? Probably one for wedding cake substack but I thought I’d ask…. Thanks!! P