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A plain loaf is made in a large baking tray, making it different from a pan loaf which is baked in an individual tray so that a crust forms on all sides.

When using the lid to make a classic Pullman pan loaf, or a French-style pain de mie, the bread will have a pale, thin crust, and each slice will be perfectly square.

I often get asked whether a pan loaf recipe can be baked without the pan altogether: Can the dough simply be formed like a round boule or oblong batard and baked on a baking surface?

With many of my pan loaf recipes, I rely on the pan's structure to push the dough's hydration higher, making for a more tender loaf, or I increase the percentage of inclusions, knowing the pan will provide extra structure and support to the dough.

The Community Loaves Honey Oat Pan Loaf is made with 50 percent whole grains and high-extraction flour, which packs a nutritional punch.