Tillie Doyle
Sourdough is a type of bread that can be baked in a variety of ways. While some people bake it in a free-form loaf, others bake it in a Dutch oven or a loaf pan. Baking sourdough in a metal loaf pan is a popular option as it gives the bread an even slice that is perfect for sandwiches. Metal loaf pans are also preferable to glass loaf pans, which can crack and shatter in the oven due to the high heat required for bread baking. The size of the metal pan used will depend on the weight of the dough, with a 9-by-4-inch loaf pan accommodating around 600 grams of dough.
| Characteristics | Values |
|---|---|
| Baking vessel | A metal loaf pan can be used as a baking vessel for sourdough. Other options include a Dutch oven, a baking stone, a pizza stone, a cookie sheet, or a cast-iron skillet. |
| Shaping | When using a loaf pan, shaping the dough is less important as the dough takes on the shape of the pan. |
| Scoring | Scoring the dough is still recommended when using a loaf pan to create a weak point for steam to escape and prevent the bread from bursting in random places. |
| Steam | To create steam in a home oven, boil water in a pan on the bottom rack of the oven. Alternatively, pour water into a preheated cast-iron skillet on the bottom rack. |
| Temperature | Baking temperatures vary across sources, with suggestions ranging from 375°F to 450°F. Some sources recommend starting at a higher temperature and reducing it after a certain amount of time. |
| Timing | Baking times vary across sources, with suggestions ranging from 35-45 minutes. |
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What You'll Learn
Sourdough in a loaf pan vs. Dutch oven
Sourdough bread is often baked in a Dutch oven, which gives it a free-form, rounded shape. However, you can also bake sourdough in a loaf pan, which has several advantages.
Firstly, baking sourdough in a loaf pan eliminates the need for specialized equipment like a Dutch oven or a banneton. Loaf pans are a common piece of baking equipment that many home bakers already have in their kitchens. This makes baking sourdough more accessible to beginners who don't want to invest in special tools.
Secondly, the walls of the loaf pan support the dough as it proofs and bakes, which means that shaping the dough is less important. The dough will take on the shape of the pan, resulting in a uniform loaf that is easier to slice and fits neatly into a toaster. The support from the pan also helps the dough rise higher, improving the oven spring. This is especially beneficial for dough with a weaker structure or high hydration levels.
Thirdly, baking sourdough in a loaf pan allows you to bake at lower temperatures since the dough is uncovered for the entire bake. This can be advantageous if your oven doesn't reach very high temperatures. The recommended baking temperature for sourdough in a loaf pan is around 200°C/392°F for 35-45 minutes, or until the crust is baked to your liking.
To create steam while baking in a loaf pan, you can fill a metal baking pan or loaf pan with water and place it in the oven. This recreates the humid environment of a commercial steam-injected oven, which is ideal for bread baking.
In conclusion, both a loaf pan and a Dutch oven can be used to successfully bake sourdough bread, but each method has its own unique advantages and considerations. The loaf pan method may be preferred by those seeking convenience, uniformity, and ease of baking, while the Dutch oven method may be preferred by those seeking a more traditional, free-form loaf shape.
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Metal vs. glass pans
Sourdough bread can be baked in a loaf pan, which can be made of either metal or glass. Baking in a loaf pan gives the bread a sandwich-friendly shape, and the walls of the pan support the dough as it proofs and bakes, reducing the importance of shaping the dough correctly.
Metal pans are great conductors of heat, meaning they heat up quickly but also cool down faster once removed from the oven. Metal pans can also withstand higher temperatures than glass, making them ideal for achieving even browning on foods that are not in the oven for long. The colour and coating of a metal pan will impact how its contents cook; dark-coloured metal pans absorb more heat and can cause over-browning, while light-coloured metal pans with shiny finishes retain less heat and are preferable for most baking projects. Metal pans are also more reactive with highly acidic foods, which can cause discolouration and an unpleasant metallic flavour.
Glass pans are insulators, meaning they slow the flow of heat between the oven's air and the batter until the glass itself heats up. Glass pans retain heat longer than metal pans, but this can lead to over-baking the edges of baked goods like brownies while the centre remains undercooked. Glass pans are non-reactive, so they won't corrode from acidic foods or change the flavour of what is baked in them. Glass pans are also advantageous for pies and casseroles, as the baker can easily monitor the progress of the crust or the browning of the dish. Glass pans are heavier and more breakable than metal pans, making them more difficult to wash, store, and care for, which is why they are rarely seen in professional kitchens.
When deciding between metal and glass pans for baking sourdough, it is important to consider the desired level of browning, the ease of washing and storing, and the potential impact on the flavour of the bread due to reactivity with acidic ingredients.
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Scoring the dough
Yes, you can bake sourdough in a metal pan. In fact, metal loaf pans are a great option for baking sourdough, as they give your loaf a sandwich-friendly shape and support the dough during proofing and baking. This means that the shaping technique you use is less important, as the dough will take on the shape of the pan.
Now, onto the scoring! Scoring the dough is an important step in the bread-making process, and it has two main purposes. Firstly, it encourages growth in your loaf by allowing the dough to expand as it bakes. If you don't score the dough, it may crack or blow out at the sides. Secondly, scoring lets you control the final look of your loaf by creating decorative designs.
Before scoring, it's important to ensure that your dough is firm enough. This can be achieved by using the right amount of water for your flour and proving it well. If you want a firmer surface to score, you can place your dough in the freezer for 15-30 minutes before turning it out and scoring. A firmer dough will also allow you to take your time scoring, as it will hold its shape.
When scoring, use a specialized tool like a double-edged blade or a bread lame, as these will provide a cleaner cut through wet dough. Score at a 45-degree angle with a shallow, angled cut to encourage the ear of the dough to lift. The depth of your cut should be at least 1/4 to 1/2 an inch deep to allow for adequate expansion. You can also try using steam when scoring, as this delays crust formation and gives the dough more time to expand.
If you're feeling creative, you can experiment with decorative scoring designs. A single slash will encourage a dramatic opening, while a more intricate design will allow the dough to grow evenly. You can even try more complex patterns, like the square hatch, where you create two vertical lines about 4 inches long and 4 inches apart, followed by two horizontal lines starting 1/2 an inch from the top of the previous lines.
Remember, there is no right or wrong way to score your dough, and the best way to learn is through trial and error. So, have fun and happy scoring!
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Shaping the dough
Sourdough can be baked in a metal loaf pan, and the shaping technique you use will affect the oven spring of the loaf and the overall look. However, the magic of the loaf pan is that the walls of the pan support the dough as it proofs and bakes, so even if you shape your dough with poor tension, it can still rise nicely in the oven.
Prepare the dough:
After bulk fermentation, your dough will have risen and will be puffed up with bubbles on the sides and top. At this point, you can tip the bowl of dough upside down and let it fall onto a clean counter surface. You can also sprinkle flour on top of the dough and use a bench knife to lift it up and flip it over, floured side down.
Shape the dough:
Starting at the side closest to you, pull the dough towards you and fold it up, then place it in the centre. Repeat this process with the right side, then the left side, stretching the dough each time. Then, pull the opposite side up and towards you and tuck it over like a package.
Roll and place in the pan:
Roll the dough up into an oval or batard shape. Place the dough into your chosen loaf pan, seam-side down. You can use a banneton or a small bowl lined with a kitchen towel and liberally floured, or simply place it directly into the loaf pan.
Proofing:
Let the dough proof at room temperature for 2-4 hours. During this time, the dough will develop a slight crust and flatten a bit, allowing the gluten to relax and preparing it for baking.
Bake:
After proofing, bake your sourdough at 425°F for 35-45 minutes, or adjust the temperature and timing to your liking.
Remember, shaping sourdough creates tension that traps gas bubbles and encourages the bread to rise, resulting in a beautifully shaped, airy, and light loaf. So, while the loaf pan supports your dough and makes shaping less crucial, it's still an important step in achieving the perfect sourdough!
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Temperature and timing
Baking sourdough in a metal loaf pan is a great option, especially for beginners, as it supports the dough and gives you a sandwich-ready loaf with even slices. The size of the pan you use will depend on the weight of the dough for your recipe. A 9" x 4" loaf pan will hold around 600 grams of dough.
When it comes to temperature and timing, there are a few things to keep in mind. First, it's important to note that baking sourdough in a loaf pan requires a slightly different approach than using a Dutch oven. The loaf is uncovered for the entire time it is in the oven, so you need to reduce the temperature to prevent the top of the loaf from burning. As a general rule, bake your sourdough loaf at 200°C/392°F for around 45 minutes, or until the crust is baked to your liking. However, you may need to experiment with the timing to find the perfect setting for your ideal loaf.
After bulk fermentation, shape your dough into an oval or batard and place it seam-side down in the loaf pan. Let the dough proof for 2-4 hours at room temperature. Then, follow your recipe's instructions for baking. Some recipes recommend baking at 425°F for 35-45 minutes, while others suggest a lower temperature range of 400-425°F for 40-45 minutes.
To create a crispy crust, you can add a pan of hot water to the bottom rack of the oven during the initial baking phase. Bake for 25 minutes, then remove the water and continue baking for another 15-20 minutes, uncovered, until the bread is golden brown and crispy on top.
It's important to note that the fermentation and proofing times may vary depending on the activity of your starter and the environment in your kitchen. You may also need to adjust the temperature and timing slightly based on your oven's characteristics and your personal preferences for your sourdough loaf.
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Frequently asked questions
Yes, you can bake sourdough in a metal loaf pan. It is recommended to use a metal pan instead of a glass one, as the high heat required for bread baking may cause a glass pan to crack and shatter.
After the dough has gone through bulk fermentation, form it into an oval or batard shape and place it into the pan seam-side-down. Let the dough proof for 2-4 hours at room temperature, then bake it at 400-425°F for 35-45 minutes until fully baked.
Baking sourdough in a metal loaf pan gives you a sandwich-shaped loaf that is easy to slice. The walls of the pan support the dough as it proofs and bakes, so even if you shape your dough with poor tension, it can still rise nicely. The shaping technique is also less important as the dough will take on the shape of the pan during proofing.
