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How to measure bread pan dimensions

I see that there are several different "standard" size bread pans available. For example, here I have some that are (inside dimensions; LxWxH) (H is, of course, the same for both measurements)
8.25x4.00x2.75 at the bottom
9.25x5.25x2.75 at the top

8.50x4.50x3.00 at the bottom
9.00x5.00x3.00 at the top

Note that the 2nd pan has straighter sides.

Q: When speaking of the pan size, do we use inside or outside dimensions?

Q: How much difference should pan size make? For example, the 2nd pan above is really only slightly larger (+3% in pan area, plus it is +10% higher than the first. That combines to make the 2nd pan about 12% larger before the bread rises above the edge of the pan. 12% is a fairly large difference, it seems to me.

Q: Why are not all bread recipes here scaled for a standard (pick one) size pan? One recipe may call for a 9"x5" pan, and another for 8 1/2" x 4 1/2". Note that these TWO dimensions actually match ONE of my pans, depending on whether I measure inside (makes the most sense) or outside, and whether I measure at the BOTTOM or the TOP.

~R~

edit: Browsing this web site, I found this comment from KAF in response to a question about pan sizes: "No, it would not fit into just one 9 x 5 pan. [snip] Or you could increase the recipe by 1/4 - 1/3 and bake in your 9 x 5 pans." This is a fairly large increase, and further begs an answer to how to measure pans.

~R~

Tags: bread pan, dimensions, measure

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pammyowl
  • Reply by pammyowl on February 20, 2012 at 3:47 am
  • badge: Pro Baker Group Member

To measure a pan using a ruler, measure inside edge to inside edge for width, for height stand the ruler straight, whether or not the sides are sloped. The pan size depends on how much flour your recipe calls for. 3 cups is the normal, average amount for a dough that fits a 81/2 x 41/2" pan . Of course it really depends on the recipe. For example, the banana bread recipe on this site calls for one 9x5" pan, but I easily make three in pans that are made for smaller 7x3.5 inches. When it comes to yeast breads though, pan size does matter. You may have too much rise in a larger pan than the one recommended if you are waiting for the bread to rise above the rim, then you run into over proofing, which no one wants! I often free form breads instead of using a pan if I have too much for one pan but not enough for two. Hope this answers some of your questions.