How To Bake Sourdough Bread In A Loaf Pan

Hey there, baker extraordinaire! You've got your trusty sourdough starter bubbling away, and now you're wondering, "How do I make this magic happen in a loaf pan?" Well, buckle up, my friend, because we're about to dive into the wonderful world of pan-baked sourdough. Let's get our hands dough-y!

First things first: The Dough

You've probably already got your sourdough starter ready to go. If not, don't worry, we won't judge. Just make sure it's nice and bubbly before you start. Now, let's make some dough. You'll need:

• Your active sourdough starter
• Flour (around 300g for a standard loaf pan)
• Water (around 200ml, but this can vary)
• Salt (about 6g, but again, this can vary)

Mix your starter with the flour and water until it's all combined. Let it rest for 30 minutes. This is called the autolyse, and it's just a fancy word for letting the flour and water party together. After that, add your salt and give it a good knead. You can do this by hand, or if you're feeling fancy, use a stand mixer. Just don't overdo it, we're not making playdough here!

Shaping and Rising

Now, here's where things get a little different from your usual boule or batard. We're going to shape our dough for the pan. Turn it out onto a lightly floured surface and pat it into a rectangle. Fold it like a letter, then roll it up tightly into a log. Pop it seam-side down into your greased loaf pan. Cover it with a damp tea towel and let it rise. This can take anywhere from 2 to 4 hours, depending on your dough and the temperature of your kitchen. It's ready when it's about doubled in size.

Sourdough Bread Loaf Pan: 10 Tips for Perfect Baking - recipes molly baz

Baking Time!

Preheat your oven to a hot 450°F (230°C). Just before you pop your pan in, make a few slashes on the top of your dough. This lets the steam escape and gives your bread that beautiful, rustic look. Bake for about 30 minutes, or until the top is golden brown. If the top starts to brown too quickly, just tent it with some foil.

Once it's done, take it out of the pan and let it cool on a wire rack. I know, I know, it's torture to wait. But if you slice into it too soon, all that steam will escape and your bread will be sad and dense. So, be patient, my friend. You can do it!

Putting Bread Dough In Loaf Pan at Greg Booth blog

And there you have it!

Your very own pan-baked sourdough bread. It's not quite the same as a free-form loaf, but it's just as delicious. Plus, it's perfect for sandwiches, toast, or just plain old ripping off chunks and shoving them in your mouth (no judgment here!).

So, go forth, bake, and be merry. And remember, every loaf is a learning experience. Even if it doesn't turn out perfectly, it's still delicious, homemade sourdough. And that, my friend, is something to smile about.