Baking Sourdough: Loaf Pan Method

Sourdough bread is a type of bread that uses a sourdough starter to rise instead of active yeast. It is known for its tangy flavour and airy texture. While most recipes call for a Dutch oven, a heavy lidded pot, you can bake sourdough without one. Using a loaf pan is a great alternative for those without a Dutch oven and produces a sandwich-style rectangle loaf.

The process of making sourdough in a loaf pan is simple and involves mixing the starter, water, and flour; letting the mixture rest; adding salt; and performing stretches and folds. The dough is then shaped into an oval and placed in a prepared loaf pan to proof before baking.

Baking sourdough in a loaf pan offers several benefits, including:

- No need for a baking stone or Dutch oven

- Easier shaping

- Perfect shape for sandwiches

- Lower baking temperature

Shape dough into an oval or batard and place seam-side down in the pan

Shaping the dough is an important step in the bread-making process. It creates tension and structure, helping the dough rise and maintain its form. When shaping the dough for a loaf pan, you will want to create an oval or batard shape. Here is a step-by-step guide:

Start with a pre-shaped and rested round of dough. Lightly dust your work surface and the dough with flour to prevent sticking. Turn the dough over onto the floured surface.

Gently stretch and flatten the dough into a circle, then fold the left side of the circle to the middle, followed by the right side, creating a rectangle.

Now, grab the top edge of the rectangle and gently stretch it away from you, then fold it down towards yourself, creating a small roll. Use your thumbs to press the seam and seal the dough.

Continue this process of grabbing, stretching, and folding the dough towards yourself, using your thumbs to seal the seam with each fold. Try to avoid compressing the centre too much, as you want to maintain an airy structure.

After the final fold, you should have a smooth cylinder of dough. Pinch the ends of the cylinder to prevent the dough from spreading during proofing.

Finally, using a bench knife, gently lift and transfer the shaped oval into your loaf pan, placing it seam-side down.

Your dough is now ready for proofing and baking. This shaping technique will help you achieve a well-formed loaf with a nice domed top.

Bake at a lower temperature than free-form loaves

Baking sourdough in a loaf pan is a great option for beginners as it allows you to bake at a lower temperature than free-form loaves. When baking traditional sourdough bread, the loaf is steamed in a Dutch oven at a temperature of 230°C/446°F. However, when using a loaf pan, the dough is baked uncovered, so a lower temperature is required to prevent the crust from burning or becoming too hard and tough. The recommended temperature for baking sourdough in a loaf pan is 200°C/392°F.

Baking at a lower temperature offers several benefits. Firstly, it is ideal for ovens that do not reach extremely high temperatures. Secondly, it is a more convenient option for baking during the summer months, as it prevents the oven from overheating your home. Additionally, baking at a lower temperature results in a softer crust, which is perfect for sandwiches and toast. The softer crust is achieved by buttering the loaf pan before adding the dough, and the option to brush the top of the loaf with butter after it comes out of the oven.

Shaping technique is less important

Shaping the dough is an important step in the bread-making process. It involves physically transforming the dough into its final form, which is then placed into a proofing basket or bowl for the dough's second or final rise. However, when it comes to baking sourdough in a loaf pan, the shaping technique is less important. Here's why:

After bulk fermentation, you will need to shape the dough into an oval or "batard" and place it seam-side down into the loaf pan. The shaping technique is less critical because the dough will take on the shape of the pan during proofing. The walls of the pan will support the dough as it proofs and bakes, so even if your shaping technique isn't perfect, the pan will help the dough rise and give it a nice shape.

That being said, it's still important to handle the dough properly and create some tension in the dough when shaping it. This will help the dough hold its shape and rise nicely. Here are the basic steps for shaping sourdough dough for a loaf pan:

• 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 "batard" shape by rolling it up and creating tension in the dough as you go.
• Pinch the seam closed and transfer the dough, seam-side down, into the loaf pan.
• Cover the dough and let it proof for 2-4 hours at room temperature.

Remember, while the shaping technique is less crucial when using a loaf pan, it's still important to handle the dough with care and create some tension to ensure a successful bake.

Loaf pans are better for sandwiches

Loaf pans are ideal for baking sandwich bread. They give your bread a perfect shape for a slice of toast or a sandwich. The straight sides and domed top of the loaf pan make it easier to slice the bread. The bread baked in a loaf pan is also less likely to have large holes in the crumb structure, which is perfect for a sandwich as you don't want your condiments slipping through a hole in your bread.

The loaf pan also makes the shaping process easier. 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 up nice and tall in the oven.

Another benefit of using a loaf pan is that you can bake at a lower temperature. Since the goal with pan bread is usually a slightly soft sandwich loaf, lower temperatures will produce a softer crust in your bread, which will be easier to slice through.

You don't need a baking stone

When it comes to baking sourdough, a Dutch oven is often considered essential to achieving the perfect loaf. However, it is possible to bake delicious sourdough bread without one, and one alternative is to use a loaf pan. Here are some benefits of baking sourdough in a loaf pan, which show that you don't need a baking stone:

You Don't Need a Baking Stone

When baking sourdough in a loaf pan, you don't need to use a baking stone. The dough will be supported by the loaf pan, so it won't need to sit on a flat surface like a baking stone in the oven. While the heat from a baking stone does give bread a nice boost, your bread will still spring up just fine without one. So, if you don't have a baking stone, there's no need to go out and buy one. Simply bake your bread in a loaf pan and slide it into the middle rack of your oven.

Shaping Isn't as Important

When baking a free-form loaf of sourdough, shaping the dough is critical. If you don't shape it with the correct amount of tension, it won't hold its shape during baking, and you'll end up with a flat loaf. However, when you bake sourdough in a loaf pan, shaping isn't as crucial. The walls of the pan will support the dough as it proofs and bakes, so even if your shaping technique isn't perfect, your bread can still rise nicely. This makes baking in a loaf pan ideal for beginners, as you can still achieve success while honing your shaping skills.

Loaf Pans are Better for Sandwiches

Loaf pans produce loaves that are the perfect shape for toast or sandwiches. Free-form loaves can sometimes be wide and awkwardly shaped, but with a loaf pan, you get those nice straight sides and a domed top that fit perfectly. Baking in a pan also keeps the crumb structure more even, so you won't have large holes in your slice of bread. This is especially important for sandwiches, as you don't want your condiments slipping through!

You Can Bake at a Lower Temperature

When baking sourdough in a loaf pan, you can bake at a lower temperature than you would in a Dutch oven. Since the goal is often a softer sandwich loaf, lower temperatures will produce a softer crust that is easier to slice through. Instead of baking at 500°F, you can bake at 425°F or 450°F and still achieve a great loaf. This is also helpful if your oven doesn't reach high temperatures or if you don't want to overheat your kitchen, especially during the summer months.

So, if you don't have a baking stone or a Dutch oven, don't let that stop you from baking sourdough! Grab a loaf pan and give it a try.

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