Greasing The Pan: Sourdough Bread Baking

Greasing a pan before baking sourdough bread in it is a common practice. The purpose of greasing the pan is to prevent the bread from sticking to the pan and to help release the loaf easily after baking. Some bakers use parchment paper instead of greasing the pan, but others find that greasing the pan works well and does not make the crust too crunchy. The type of grease or oil used can vary, and some bakers recommend using butter or oil to grease the pan, while others use cooking spray or even a capful of canola oil. Greasing the pan can also help to support the dough during proofing and baking, which is especially beneficial for over-fermented dough.

You can grease a loaf pan with butter or oil to prevent sticking

Greasing a loaf pan is an important step in preparing your sourdough for baking. You can grease a loaf pan with butter or oil to prevent sticking and ensure your bread releases from the pan easily. Here are some tips and instructions for greasing your loaf pan:

• Choose your greasing agent: You can use butter, olive oil, canola oil, or any other type of cooking oil you prefer. Butter will give your bread a richer flavour, while oil can make it easier to release from the pan.
• Prepare the pan: Before greasing, make sure your loaf pan is clean and dry. If your pan is non-stick, you may not need to grease it as much, but it's still a good idea to give it a light coating to ensure your bread doesn't stick.
• Apply the grease: Use a pastry brush, paper towel, or your fingers to apply a thin, even layer of butter or oil to all surfaces of the loaf pan, including the sides and corners. You don't need to use too much; just enough to create a barrier between the dough and the pan.
• Dust with flour: Some bakers like to dust the greased pan with a light coating of flour, such as rice flour or semolina. This can help the bread release from the pan even more easily and give it a nice texture.
• Prepare the dough: After greasing the pan, you can shape your sourdough dough and place it into the pan seam-side down. This will help the dough rise evenly and give your bread a nice shape.
• Proofing: Let the dough proof at room temperature for 2-4 hours, or until it has risen to your desired level. You may need to experiment with proofing times to get the best results.
• Baking: Preheat your oven to the recommended temperature, usually between 375-475℉, and bake your sourdough for 20-45 minutes, depending on the recipe. Remember to follow the specific instructions for your sourdough recipe.

Greasing your loaf pan is an important step in the sourdough bread-making process. It ensures your bread releases easily from the pan and helps create a beautiful, evenly baked loaf. By following these simple tips and instructions, you can achieve great results and impress your family and friends with your delicious homemade sourdough bread!

Baking sourdough in a loaf pan gives you a sandwich-shaped loaf

Shaping Technique Isn't As Important

When baking sourdough bread, the shaping technique you use can affect the oven spring of the loaf and the overall look of the loaf once it's baked. Using a loaf pan to bake sourdough bread means that the shaping technique becomes less important as the dough will take on the shape of the pan during proofing. The loaf pan also causes the loaf to rise higher. So if you get your proofing right, you’ll have a taller loaf that won’t flatten out.

Bake Sourdough At Lower Temperatures

Using a loaf pan means that you can bake your sourdough at lower temperatures, as it is not covered in a Dutch Oven or baking pot. When baking traditional sourdough bread, you steam the loaf in a piping hot Dutch Oven, generally baking above 230C/446F. When using a loaf pan, the dough is uncovered for the whole bake, so you need to lower the temperature to prevent the crust from burning or becoming too hard and tough. A lower temperature can be beneficial, especially if your oven doesn't reach super high temperatures or if you're baking sourdough during the summer months.

Softer Crust Sourdough Sandwich Bread

Baking sourdough in a loaf pan will give you a softer outside crust, particularly around the sides and base of the loaf. Before putting the sourdough bread dough into the loaf pan, you generally butter the pan. The butter helps to soften the loaf during baking time. If you prefer a softer top crust, you can also brush this with butter when it comes out of the oven.

Perfect Shape for Sandwiches and Toast

One of the biggest benefits of baking sourdough in a loaf pan is that it gives you a traditional loaf of sourdough bread in the perfect shape to make a sandwich and fit your toaster. If you love the flavour of sandwiches made from a batard or boule, you're going to absolutely love the convenient shape of sourdough bread made in a loaf tin. It makes life so much easier! No more trying to jam that big slice into your little toaster!

You can bake at a lower temperature than with a Dutch oven

Baking sourdough in a loaf pan means you can bake your bread at a lower temperature than if you were using a Dutch oven. This is because the dough is uncovered for the whole bake, so a lower temperature prevents the crust from burning or becoming too hard and tough.

When baking traditional sourdough bread in a Dutch oven, the loaf is baked at a high temperature of 230°C/450°F. When using a loaf pan, the recommended temperature is 200°C/392°F.

Baking at a lower temperature is beneficial, especially if your oven doesn't reach very high temperatures or if you're baking during the summer months. It's also worth noting that you don't need to cover your loaf pan sourdough bread. However, you can spritz it with water before placing it into the oven to provide a little steam, but this isn't essential.

If you're using a Dutch oven, you'll need to preheat it in the oven for up to an hour to ensure it's hot enough. You can then bake your sourdough for 45 minutes, removing the lid for the final 10 to 15 minutes.

If you're baking in a loaf pan, preheat your oven to 200°C/392°F and bake your bread for around 45 minutes, or until the crust is baked to your liking.

The shaping technique is less important as the dough takes the shape of the pan

When baking sourdough bread, the shaping technique you use can affect the oven spring of the loaf and the overall look of the loaf once it's baked. However, when using a loaf pan, the shaping technique becomes less important as the dough will take on the shape of the pan during proofing.

The loaf pan provides support for the dough during proofing and baking, so even if you shape your dough with poor tension, it can still rise nicely in the oven thanks to the pan's support. The walls of the pan guide the dough as it proofs and bakes, so you can still achieve a tall loaf even with less-than-perfect shaping technique.

While shaping is important for free-form loaves to create enough surface tension so that the loaf maintains its form and doesn't collapse during baking, this is less crucial when using a loaf pan. The pan contains and supports the dough, allowing it to rise higher and giving you better oven spring.

• After bulk fermentation, pre-shape the dough into a round ball and let it rest for 15-30 minutes, covered or uncovered.
• Shape the dough into an oval or log shape, slightly smaller than your loaf pan, using enough tension to create a smooth surface.
• Pinch the seam of the dough closed and transfer it gently into the loaf pan with the seam side facing down.
• Cover the dough and let it proof at room temperature for 2-4 hours.
• For a domed top on your loaf, proof the dough longer and skip scoring the dough before baking.
• To avoid your loaf ripping on the sides, proof the dough longer than usual, around 90% of the expected rise, to prevent excessive oven spring from causing rips.

In summary, the shaping technique is less critical when using a loaf pan for sourdough bread because the pan provides structure and support for the dough. The dough will take on the shape of the pan, and with proper proofing, you can still achieve a tall loaf with a good oven spring.

Loaf pans are better for sandwiches as they produce evenly-shaped slices

Loaf pans are ideal for sandwiches as they produce evenly-shaped slices with straight sides and a domed top. The walls of the pan support the dough as it proofs and bakes, allowing it to rise nice and tall. This results in slices with uniform thickness, which is perfect for making sandwiches.

Loaf pans also help to create a more even crumb structure, preventing large holes in the middle of the bread. This is beneficial for sandwiches as it prevents condiments from seeping through the bread.

Additionally, loaf pans are typically non-stick, making it easy to remove the bread without ripping or sticking. This further ensures that the slices remain intact and evenly shaped.

The size of the loaf pan is also important. For sandwich bread, a narrow and tall pan is preferable to achieve the desired height and shape. A standard sandwich bread pan measures 8.5" x 4.5" or 9" x 5". Using the correct size pan ensures the dough rises properly and fills the pan without overflowing.

Overall, loaf pans are a great choice for baking bread intended for sandwiches, providing even slices with a uniform shape and thickness.

Frequently asked questions