How to Bake Sourdough in A Loaf Pan
Published: Aug 27, 2024
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I love a good sourdough artisan loaf, made in the traditional method – or made in a stand mixer, shaped by hand, risen in a proofing bowl, turned out and baked in a dutch oven.
But sometimes circumstances don’t allow for a dutch oven. Or we want a bread that is easier to slice. Or maybe we just want to experiment with something new! Enter: sourdough bread baked in a loaf pan.
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How to Bake Sourdough Bread in a Loaf Pan
Start with your favorite sourdough bread recipe
I love using my beginner sourdough loaf (lower hydration) or my sourdough artisan bread loaf (higher hydration). Both of these recipes work really well baked in a loaf pan. Mix your dough and follow the steps of gentle folds, all the way up until your dough is ready to be shaped.
Both of the loaves pictured below feature the same recipe. One is baked in a dutch oven. The other is baked in a loaf pan.
Shape the Bread
Once your dough is ready to be shaped, prepare a loaf pan. I love these USA bread pans or these pans that are a little bit larger. Butter the corners of your pan if they are prone to sticking (good quality parchment paper also works). Shape your dough like you would for an oval loaf.
To shape: Sprinkle flour on top of the dough (if desired). Using a bench knife, lift the dough up off the counter and flip it over onto the countertop, floured side down. This ensures that the flour is staying mainly on the outside of the dough. Starting at the side of the dough closest to you, pull the dough towards you and fold it up to the center. Repeat the process by pulling the right side of the dough out, stretching it, and then back to the center. Then pull the left side of the dough out to stretch and then to the center. Pull the opposite side of the dough up and towards you and tuck it over like a package. Then roll the dough up into an oval shape. Place the dough in the prepared bread pan.
Proofing Options for Sourdough in a Loaf Pan
At this point you have a couple of options for proofing your sourdough:
Same Day Bake: If you want to bake it right away, let it sit and rise in the loaf pan for a couple of hours until puffed up, jiggly and risen. The exact number of hours will depend on the recipe you are using – specifically, the amount of starter/levain that is your dough and the temperature of your dough.
Cold Fermentation: If you prefer a cold fermentation, cover the dough and stick it in the refrigerator overnight.
Baking Sourdough in a Loaf Pan
The goal when baking a loaf of sourdough in a home oven is to get enough steam in your oven. Home ovens are built to vent steam out (not keep it in). For a sourdough loaf to expand to its full potential and have a crispy crust, you want to encourage steam in your oven during the first half of the bake. Here are a couple of ways to do that with sourdough bread in a loaf pan:
1. Bake with a pan of hot water underneath the loaf
- Pre-heat the oven to 450ºF. Place a pan of hot water on the bottom rack of the oven. Place the loaf in the pre-heated oven and bake for 25 minutes. Remove the pan of water from the oven. Bake for another 15-20 minutes until crispy and browned on top.
2. Place a second loaf pan on top of the loaf pan with the dough creating a Dutch-oven effect
- Place a second loaf pan on top of the first loaf pan, creating a mini dutch-oven without having to use a dutch oven. This traps steam in. Bake at 450ºF with the lid on. Then take off after 25-30 minutes and bake with the lid off for another 15-20 minutes. You do not need the pan of water for this method.
3. Let the dough rise until almost doubled in the loaf pan and bake as a normal loaf of bread.
- Allow the dough to rise until doubled in size, light, jiggly and fluffy. You can add some water in a pan underneath to steam the bread for a crispy crust, but you don’t have to if choosing this method. I like to bake this bread at a little lower temperature 400-425ºF for 40-45 minutes.
If you liked this, you’ll also like…
- How to Bake Sourdough Bread on the Grill
- How to Bake Sourdough Bread
- Sourdough Bread Recipe
- Beginner Sourdough Recipe
Frequently Asked Questions
If you don’t let your bread rise up and over the pan, I would score it so the loaf doesn’t burst open where you don’t want it to. Read more about scoring a loaf here. If you let your dough rise until doubled in size, you can choose to score or not to score.
Try reducing the temperature of your oven by 25-50ºF. You can also stick a baking sheet or baking stone on the oven rack below the loaf pan to help offset some of the direct heat.
Use good quality parchment paper or butter the corners of your loaf pan before adding the bread. This helps it to not stick. Using a good quality non-stick pan also helps and waiting for 5-10 minutes before trying to remove from the pan also helps.
Yes! Instead of turning it out on parchment paper, turn it out and gently fold it, sticking it in a loaf pan. Then bake it according to one of the methods above.
If you tried baking Sourdough Bread in a Loaf Pan or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Hi there! What temperature should the bread be internally when baked in the loaf pan?
Instead of a banneton I shape and put the dough directly into an oiled loaf pan, then into the fridge for the overnight cold ferment. Does that work?
That should work! The temperature, if it’s a traditional lean sourdough loaf is about 205-210ºF.
Hi Amy……. Peter here in the great Pacific Northwest Oregon we love your down to earth Videos….!! I noticed in a lot of your videos that it looks like you are using a convection oven..
Does it work better for bread to be in a straight oven or a convected oven…!! Thanks again for the great videos…
Merry Christmas
Peter Carlich
Tidewater, Oregon
Hi Peter. I have an electric oven and I can choose to use convection or regular bake. I only use the convection feature for baking cookies and roasting vegetables – not for breads. Hope that helps!
This worked so much better than I would have thought. I have never had much success outside of the Dutch oven, so this was a nice surprise. The loaf almost touched the top of the loaf pan covering it.
Thanks!
I’m glad you got a great rise with this method – enjoy!
How would the loaf come out if I don’t use a pan of water under?
I have 2 loaf trays, is one pan of water enough to use?
What temp, and for how long in this case?
The water helps to build steam which gives sourdough bread its crispy crust. If you want a softer crust, you can skip the water. I would bake at the same temp and check it at the same intervals of time (about 45 minutes).
Can you bake in Pyrex glass loaf pan? I worry about the high temperature
I have not tried it in a glass pan, so I’m not sure. Maybe if you used a pan of water underneath to steam the loaves instead of another loaf pan on top it could work? I don’t bake with glass pans, so I can’t say for sure. I’m sorry!
I’ve done it with glass pans, Pyrex, it works fine. You have to let them cool down before getting the loaf out, might need to use a knife or spatula to loosen the edges.
Thank you!
Yes, I just did this. My bread came out beautiful. I used a pan of water underneath and then a tent of aluminum foil on top. I also lined the glass dish with parchment.
Thanks for the feedback!
Would I shape the same way as you described if inclusions were added to the dough during the stretch and folds? Also do you have a video that shows your shaping technique for the loaf pan? TIA I love all of your recipes I’ve tried so far 😊
Yes, I would shape the same way if you have inclusions added. I’ll suggest a video for the future!
Thank you for sharing your bread knowledge! Love your content.
Another option for baking with bread pans is to bake the first 20 min using your dutch oven or an enameled roasting pan (assuming the loaf pans fit). It traps moisture and eliminates the need for the pan of water/ice, etc.
Thanks for the feedback!
I purchased a couple cast iron loaf size pans for making sourdough bread. I’ve been following the ingredients for a regular size sourdough bread. I proofed it in an oval size Benetton and then transfer to parchment paper. When I put it in the loaf size pan, it losses its shape. Should I proof it in a low size pan instead of a banneton?
When you baked it did it rise/spring well and take the shape of the loaf pan? Baking in a loaf pan will not give the same shape as baking in larger Dutch oven will. You can try proofing it in the loaf pan and see if you like the way it turns out better!
Do I bake straight from the fridge or let it set out on the counter first?
You can do either! If your loaf was refrigerated overnight for a cold ferment, then you can bake straight from the fridge.
Honestly, baking in a loaf pan works best for me. I made a croissant loaf and a sweet potato and cinnamon pecan loaf. I put a pan of water underneath. My loaves came out beautifully.
I’m so glad you found a method that works for you – we love using a loaf pan too!