Many people love classic sourdough artisan bread that is baked in a Dutch oven. But sometimes you may not have a Dutch oven, or you may want a bread that is easier to slice. In that case, baking sourdough in a loaf pan is a great option.
This method still gives you a soft inside with a nice crust, but the bread comes out in a neat sandwich-style loaf.
Step 1: Prepare the Sourdough Dough
Start with your favorite sourdough bread recipe. Mix the dough and follow the usual steps such as resting and gentle folds until the dough becomes smooth and ready to shape.
Both lower-hydration beginner dough and higher-hydration artisan dough work well for this method.
Step 2: Shape the Dough
Lightly flour the top of the dough. Using a bench scraper or your hands, lift the dough and flip it onto the work surface.
Shape the dough by folding the edges toward the center:
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Pull the side closest to you and fold it to the middle.
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Stretch the right side and fold it to the center.
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Stretch the left side and fold it to the center.
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Fold the top side down like wrapping a package.
After folding, gently roll the dough into an oval shape.
Place the shaped dough into a lightly greased loaf pan or a pan lined with parchment paper.
Step 3: Proof the Dough
You have two proofing options:
Same-Day Bake
Let the dough rise in the loaf pan for a few hours until it looks puffy, soft, and slightly jiggly.
Cold Fermentation
Cover the pan and place it in the refrigerator overnight. This slow fermentation can improve flavor.
Step 4: Bake the Sourdough
The key to good sourdough bread is steam during the first part of baking. Steam helps the bread expand and develop a crisp crust.
Method 1: Pan of Hot Water
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Preheat the oven to 450°F (230°C).
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Place a pan of hot water on the bottom rack.
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Bake the loaf for 25 minutes.
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Remove the water pan and continue baking for 15–20 minutes until golden brown.
Method 2: Two Loaf Pans
Place another loaf pan upside down on top of the pan with the dough. This traps steam inside like a Dutch oven.
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Bake at 450°F for 25–30 minutes with the top pan on.
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Remove the top pan and bake another 15–20 minutes until the crust is browned.
Method 3: Standard Loaf Baking
Let the dough rise until nearly doubled in size.
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Bake at 400–425°F for 40–45 minutes until the bread is fully baked and golden.
Tips
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Grease the loaf pan well or use parchment paper to prevent sticking.
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Allow the bread to cool before slicing.
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This loaf works great for sandwiches and toast.
