The Artisan Loaf Oven

Frequently asked questions

• How Do I Keep the Dough from Collapsing When I Transfer It?

  One simple option is to complete the final rise directly in the loaf pan, then score, cover and bake. If you use a banneton for a cold proof, transfer the dough while it is still cold, when it is usually easier to handle. Baking paper can also make the transfer easier.

• Should I Choose the 8.5 x 4.5 or 13 x 5 Loaf Pan?

  Choose the 8.5 x 4.5-inch pan for standard everyday loaves and smaller dough batches. Choose the 13 x 5-inch pan if you regularly make larger batches or want a longer loaf with more slices.

  As a starting point for sourdough, use around 750 g of dough in the 8.5 x 4.5-inch pan and around 1.2 kg in the 13 x 5-inch pan.

• How Does the Two-Pan Design Work?

  Bake the dough in one pan and place the second pan over it for the first part of the bake. The fitted edges help the pans sit securely together, creating a covered baking space that retains steam while leaving room for the loaf to rise. Remove the top pan later in the bake to brown and crisp the crust.

• Do I Need to Season the Loaf Pans?

  No. The matte black interior is enamel, not bare cast iron, so it does not require seasoning. Lightly greasing the pan or using baking paper can help with release when needed.

• Can I Put the Loaf Pans in the Dishwasher?

  We recommend hand washing with warm, soapy water and a soft sponge or brush. This helps protect the enamel finish and keeps the pans looking their best.

• Will My Bread Stick to the Pan?

  The pans do not use a synthetic non-stick coating. For easier release, lightly grease the pan before adding the dough or use baking paper. Make sure the loaf has released around the edges before lifting it out after baking.

• Is the Loaf Pan Set Heavy?

  Yes. It is solid cast iron. The 8.5 x 4.5-inch set weighs about 8.1 lb (3.7 kg), while the 13 x 5-inch set weighs about 15.8 lb (7.2 kg).

  The wide handles give you room for a secure two-handed grip. Always use dry oven mitts when handling the pans while hot.

• How Much Dough Should I Use?

  For sourdough, around 750 g of total dough is a practical starting point for the 8.5 x 4.5-inch pan, and around 1.2 kg for the 13 x 5-inch pan.

  These are starting points rather than maximum capacities. You can adjust the dough amount to suit your recipe and the loaf height you prefer.

• Do I Need to Preheat the Loaf Pans?

  No. For our first-bake method, preheat the oven and keep the loaf pans at room temperature. This also makes it easier to proof, score and cover the dough without handling very hot cast iron.

• Why Choose Cast Iron Instead of a Regular Metal Loaf Pan?

  Cast iron has much more thermal mass than a typical thin loaf tin, so it holds heat well throughout the bake. In this set, the second cast iron pan also creates a covered baking space that helps retain steam during the early bake.

  You still get the practical shape of a loaf pan, but with a baking environment designed specifically for crusty sourdough.

• How Do I Stop the Bottom from Getting Too Dark?

  Cast iron retains a lot of heat, and some ovens deliver more heat from below than others. First, try moving the pan one rack higher. You can also place an empty baking sheet on the rack below to shield some of the direct heat from the lower element.

  If the bottom is still browning too quickly, reduce the oven temperature slightly on your next bake and adjust the baking time as needed.

• Can I Use the Pans for Banana Bread, Cakes or Meatloaf?

  Yes. The pans can also be used separately for banana bread, loaf cakes, sandwich bread, meatloaf and other loaf-pan recipes.

  Follow your usual recipe and prepare the pan with grease, flour or baking paper as appropriate for what you're baking.