Since creating our popular Basic Sourdough Boule recipe, we've been asked by many of you if it is possible to bake this recipe in loaf pans. With this goal in mind, we are excited to share this recipe for sourdough bread that does not require a dutch oven or bannetons!
Follow the recipe as is until your final shape. When it comes to the final shape, you need to shape your loaves a bit differently.
Begin by spraying or oiling your loaf pans. Then, flip the preshaped round over and fold the top in towards the middle, pressing down slightly. Do the same with the bottom. Rotate 180° and grab the top and bring down again towards the middle. Roll it in on itself until you reach the end, pressing down slightly to create a seam. Transfer, seam side down, into the loaf pan. Cover with plastic wrap and refrigerate overnight.
Perfectly Crusty Sourdough Bread For Beginners
Baking Pull bread from the fridge and proof at room temperature for 1-2 hours. Check to see if your bread is proofed by pressing a lightly floured finger into the dough. When you remove your finger the indentation you made should remain and only very slightly spring back. Once you reach this stage preheat your oven to 450°F. Set up your racks with one in the middle of the oven and one underneath. Fill a shallow cake pan (you want one that is shallow enough to fit on the bottom rack) with about an inch of water and slide in between the two racks to sit on the bottom rack.
Lightly score the loaves (this is optional but your bread may naturally crack open if you do not score), and place on the middle rack. Lower the oven to 425°F and bake for 30 minutes. After the 30 minutes, very carefully remove the cake pan with water from the oven. Bake for an additional 15-20 minutes, until a thermometer inserted into the middle of the loaf reads 200°F. Remove from the oven and immediately invert out onto a wire rack to cool.
This recipe may take some tweaking in terms of baking times and temperatures. We found when testing that each of our ovens had a slightly different bake. It is important to check the temperature throughout your bake as this is the most reliable way to ensure that your loaf is fully baked. A simple sourdough pan loaf, baked in a normal loaf tin. This is a great recipe for sourdough beginners and anyone who doesn’t have a dutch oven.
Can You Bake Sourdough In A Loaf Pan?
While we have a sourdough sandwich bread recipe already on Baked, it includes eggs, oil, and milk. There were a number of requests from readers for a more basic sourdough pan loaf, so here it is! Four ingredients, super easy, and delicious.
If sourdough is new to you, or you’re not having the best results yet with boules, a pan loaf might be a great option. Since there’s nowhere for the dough to go but up, you won’t have some common beginner’s problems with too much spread and lack of an upward rise.
It’s a good way to go if you aren’t sure you want to invest in a large dutch oven as well. Or maybe you’d just like a square sandwich! With a slightly tighter crumb, this makes for a very nice sandwich bread (less risk of toppings falling through).
Maple Oat Sourdough Sandwich Bread
Please note than any sourdough bread baked in a tin, like this one, won’t have the same crisp, harder crust as a sourdough boule. It’s more of a thin, slightly crackly crust – equally delicious, just different.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Make the levain: Take out 1-2 tablespoon of your starter from the refrigerator and mix with 50g of room temperature water and 50g of white flour. Cover the bowl with a plate and leave it on the counter to ferment overnight for approximately 8-12 hours.
No Knead Sourdough Bread Recipe
Once your levain is ready, combine all of it with the 350g of water. Add the flour to the water mixture and, using your hands, mix to combine. Once the dough is mixed, cover with a tea towel and let it rest at room temperature for 40 minutes.
After the dough has rested, add the salt. Mix well until combined then cover with the tea towel and let the mixture rest again for 30 minutes. After 30 minutes, it is time for the first fold.
Do the first fold: Here’s a tutorial on how to stretch and fold sourdough bread. Complete 6 folds (one fold every 30 minutes) for 3 hours total.
Sourdough Danish Rye Bread (rugbrød)
Shaping the dough: Begin by taking the dough out of the bowl and letting it rest on the counter for 20 minutes. Meanwhile, prepare your loaf pan by brushing it with a little neutral oil or butter.
On a lightly floured surface, take your dough and flatten it to a rough rectangle. Roll it up like a burrito, being sure to press out any air bubbles. Place the dough in the prepared pan, cover with a tea towel or bowl cover and refrigerate 8 hours, or overnight.
Bake: The next day, take your loaf out of the fridge and let it rise on the counter for around 2 hours, or until the dough springs back when lightly touched with a floured finger. You can score the loaf if you desire, but it is not needed.
How To Bake Sourdough Sandwich Bread In A Loaf Pan
While the dough is proofing, set one rack in the middle and one on the bottom of the oven. Preheat the oven to 500°F (260°C).
Once the dough is proofed, reduce the temperature to 450°F (230°C) and place a cookie tray on the bottom rack. Fill it with about 2 cm (¾ inch) of water. Place your bread on the upper rack and bake for 25 minutes.
Adding the pan of water to the oven during the first half of baking increases the humidity within the oven, and helps to improve the texture of the outer crust of the loaf. This is the same concept as baking in a dutch oven.
Sourdough Sandwich Bread (pullman)
Scoring isn’t needed for this recipe, but if you want to control where the bread will go as it rises during baking, you may prefer to score. If not, the loaf will usually open more on the side near the top rather than across the top.
Step. This is the time needed for the levain to become active, the same as you would feed a starter one night before baking with it.
This pan loaf can easily take about half whole wheat flour with no trouble. You may be able to do 100% whole wheat sourdough, but we haven’t tried it.
Baking Sourdough In A Loaf Pan
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblogon Instagram! We love to feel like we’re in the kitchen with you.
A simple sourdough pan loaf, baked in a normal loaf tin. This is a great recipe for sourdough beginners and anyone who doesn't have a dutch oven.
Serving: 1 g | Calories: 152 kcal | Carbohydrates: 32 g | Protein: 4 g | Sodium: 325 mg | Fiber: 1 gAs I mentioned a few weeks, a number of requests about how to make my mother’s peasant bread with a sourdough starter encouraged me to dip my toe into the wonderful world of naturally leavened breads. You can read more about that experiment here, which led to this simple sourdough focaccia recipe, an adaptation of my favorite yeasted, refrigerator focaccia.
How To Make A Sourdough Bread Loaf Recipe
It also led to this sourdough toasting bread, which is essentially the same formula, just baked in a different vessel and without the slick of oil and sprinkling of sea salt on top. I’ve been making this bread even more often than the focaccia these days because I love the shape: it’s so nice for morning toast and for sandwiches.
As always, when mixing sourdough doughs, it’s best to weigh everything with a digital scale. Start with 100 g starter. (If this looks familiar, it is: this is the same basic process for the sourdough focaccia.)
Cover with a towel orbowl cover, and let rest for 30 minutes. Then, perform a series of stretches and folds. See video for guidance. Repeat this 3 more times for a total of 4 sets of stretches and folds during the first two hours. Then, let rise for 6 to 18 hours* (see recipe notes) at room temperature:
The Bread Tin Revolution — Bakingjames
Drizzle the surface of the dough with a little bit of olive oil; then fold the dough inwards from the sides to deflate.
The makeup of this dough is the same as this sourdough focaccia. Here, the dough is baked in a loaf pan, and there is no sea salt on top.
This recipe yields one large loaf. You’ll need a 10 x 5-inch loaf pan, such as this one. If you only have two smaller loaf pans, such as 8.5 x 4.5-inch pans, you should probably split the dough in half after the first rise.
Easy Sourdough Bread Recipe For Beginners
Plan ahead: This dough rises first for 6 to 18 hours (or less if it is super hot out or
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