How to Bake Sourdough in A Loaf Pan
Published: Aug 27, 2024
Affiliate disclosure: This post may contain affiliate links. Please see our disclosure policy.
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.
Save this for later!
We'll email this post to you so it doesn't get lost in your open tabs 😉
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!
I’ve tried a couple of times to make your cinnamon raisin loaf in the loaf pan, but both times it has burned from the sugar leaking. It doesn’t burn in my cast iron. I really love the shape and texture in the loaf pan. Do you have any suggestion to prevent burning? Should I lower the temp?
You can try lowering the oven temp slightly (10–15°F) and/or placing a sheet pan underneath to catch drips. Lining the pan with parchment can help too. Unfortunately, sugar tends to burn at high temperatures like this.
I made my first loaf in the bread pan and it turned out really good. I put one breadpan on top of the other as per your instructions while baking. I am new to sourdough and it is a learning curve with starter and timing etc…but enjoying it.
Thanks for the review! I’m glad you loved the recipe.
I made one of your recipes using a loaf pan and I don’t think I’ll be using a dutch oven much after this! It’s so much easier to slice, and the crust is perfectly crunchy but not too hard. Now I’m excited to try some more loaves my loaf pans!
I agree that it is so much easier to slice. Enjoy!
Worked fabulously! Did the bread pans. Added sesame seeds inside the pans and on top. Baked the same day. Thanks bunches!
Thanks for sharing!
Love your site and will be using your recipes❣️
I’m just starting out and need to purchase a Dutch oven. What is the best size to use with your recipes?
I do have a Dutch Oven that is 3 1/2 qt
but it looks much smaller than what you are using in your videos.
Also, how do I judge what size pot is needed for various recipes?
Thank you so much I’m excited to get started.
Marilynn
These are the Dutch ovens that Amy recommends. Amy usually uses a 6 quart Dutch oven. I personally have a set of two Dutch ovens that are 4 and 6 quart and I use both to make sourdough. 3 1/2 might be a bit small, but it would be perfect for a mini loaf if you cut an artisan recipe in half.
I was gifted 2 enamel coated cast iron loaf pans but I’m not sure how to use them. Do I preheat them like a dutch oven and proof the loaves somewhere else or treat them like an ordinary bread pan and proof in them? Do I need to adjust the oven temp?
Thank you
Did your loaf pans come with care or baking instructions? Is there a lid for baking? I know different styles can vary a bit. I think it would depend on which recipe I was making. I wish I had better advice to give!
If your pans look like this one below, then you treat them just like a Dutch oven. Proof in separate banneton/basket. Preheat pans in the oven at 450 and then follow the cooking times that a recipe calls for.
https://a.co/d/00oz56Da
I have those exact pans and love them. Some of my loaves are 950g when I place them in the pan, so there is plenty of room. They have never stuck for me. As I age up, soon to be 79, my Dutch ovens are SO heavy, that I almost always bake in loaf pans. I do spritz some water onto the loaf after scoring. That really makes good steam. I bake all of your recipes, and those of others, this way.
Thanks for the review! I love those pans too.
Is there an advantage to using metal loaf pans over glass?
I usually prefer metal loaf pans for sourdough because they heat up faster and more evenly, which helps with better oven spring and more consistent browning. Glass pans tend to heat more slowly and can sometimes over-brown the edges before the center is fully baked. If you do use glass, I’d recommend lowering the oven temperature by about 25°F and keeping an eye on it near the end.
Sorry Amy, being Canadian, perhaps the vocabulary is different. No sarcasm intended.
What is a counter vs a counter top ?
Same thing! “Counter” and “countertop” mean the same thing in this context—the flat surface in your kitchen where you prep food. In the U.S., we often say “counter” casually, while “countertop” is just the more specific term for the surface itself.
I see now how to cook in a loaf pan, sorry lol
Great! Happy baking.