Emilie Meyer
Sourdough bread is a popular choice for baking enthusiasts, with its chewy texture and rich flavour. While it is often associated with crusty, artisan-style loaves, it can also be made in a loaf pan to create a softer sandwich bread. Shaping sourdough for a loaf pan requires a few simple steps, including preparing the dough, folding and shaping it, and then transferring it to the pan for proofing and baking. The process is forgiving and can be a great way for beginners to try their hand at sourdough baking.
| Characteristics | Values |
|---|---|
| Loaf pan type | Pullman-type, lipped, loaf or tin |
| Loaf shape | Tall rise, smooth top, straight sides |
| Dough strength | Sufficient to keep shape, rise and have an even, open interior |
| Dough preparation | Kneading, slap and fold technique, stretch and fold during bulk fermentation |
| Dough shaping | Flip the dough, fold in the top, left, right and bottom, stretch and fold corners, smooth side up |
| Loaf pan preparation | Spray or oil, place dough seam side down |
| Baking temperature | 425°F to 450°F |
| Baking time | 30-35 minutes |
| Loaf cooling | Turn out of the pan, cool on a rack, cool completely before slicing |
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Oiling the pan
Firstly, choose an appropriate oil for the task. Neutral oils with a high smoke point, such as rapeseed or canola oil, are good choices. Butter can also be used instead of oil, but be aware that it may burn or become too hard and tough if your oven temperature is too high.
Next, prepare your loaf pan by brushing it generously with the oil or butter of your choice. Be sure to coat all the corners and surfaces of the pan evenly to prevent sticking. If your pan is particularly prone to sticking, you may want to line it with good quality parchment paper before oiling it.
Once your pan is oiled, you can proceed with shaping your sourdough dough and placing it into the prepared pan. The oil will help the dough release from the pan once it's baked, giving you a beautifully shaped loaf.
Remember, if you prefer a softer top crust on your sourdough, you can also brush the baked loaf with butter when it comes out of the oven. This will give it a softer, more tender crust.
By following these simple steps for oiling your loaf pan, you'll ensure that your sourdough releases easily and maintains its shape when you bake it.
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Folding the dough
First, prepare your work surface by lightly flouring it. This will prevent the dough from sticking as you work with it. Then, take your relaxed dough and flip it over onto the floured surface. Use a combination of a bench knife and your hand to do this smoothly.
Now, you will create what is known as an "open envelope." Start by folding the bottom of the dough up towards the middle. Then, take the left side and fold it towards the center, and do the same with the right side. At this point, you should have a shape that resembles an envelope with an open top.
Next, you will work with the corners. Grab one corner gently, stretch it just a little, and then fold it towards the center. Repeat this process for all four corners. You may need to use a dough scraper to tighten the dough if it feels loose after folding.
Finally, grasp the top of your dough and flip it over so that the seam side is down against the work surface, and the smooth side is facing up. Your dough is now shaped and ready to be placed into your prepared loaf pan, seam side down.
Remember, shaping sourdough dough takes practice, and it's an art as much as it is a science. Don't be discouraged if your first attempts are not perfect. With each bake, you will develop a better feel for the dough, and your loaves will become more consistent.
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Shaping the dough
Firstly, ensure your dough has sufficient strength to maintain its shape during baking. This can be achieved through kneading with the slap and fold technique or using a mixer. Another approach is to incorporate stretch and folds during bulk fermentation, enhancing the dough's strength and structure.
Now, it's time to shape the dough. Start by lightly flouring the top of your relaxed dough on the work surface. Use a bench knife or your hand to flip the dough over. Then, follow these steps:
- Fold the top of the dough towards the centre.
- Repeat the folding process with the bottom of the dough, bringing it up towards the middle.
- Fold the left and right sides of the dough towards the centre, creating an open envelope shape.
- Gently stretch and fold one corner towards the centre, and repeat with the remaining three corners.
- Flip the dough over so that the smooth side is facing up and the seam is against the surface. If needed, use a dough scraper to tighten any loose areas.
- Prepare your loaf pan by greasing it with oil or spraying it with a non-stick spray.
- Lift the shaped dough and place it into the prepared loaf pan, ensuring the seam side is down.
By following these steps, you will create a beautifully shaped dough that is ready to be baked into a delicious sourdough loaf. Remember, shaping sourdough takes practice, and with each attempt, you will develop a better feel for the dough and improve your technique.
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Proofing the dough
Proofing is an important step in achieving a well-shaped sourdough loaf. The loaf pan supports the dough as it proofs, allowing it to rise tall and even. Here are some detailed instructions for proofing your sourdough dough in a loaf pan:
Firstly, prepare your dough by shaping it into an oval or rectangle. For an oval shape, pull the dough towards you and fold it to the center, repeating this process for the right and left sides, then roll it up into an oval. For a rectangle, simply fold the top left corner towards the center, then fold the right corner to meet the left, and fold the top down.
Next, place the dough into your loaf pan with the seam-side down. Cover the dough and let it proof at room temperature for 2-4 hours. You can also proof it a little on the counter and then transfer it to the fridge for cold fermentation until you are ready to bake.
If you want to bake your sourdough the same day, let it rise in the loaf pan until puffed up and jiggly. You can also proof it until it's about 90% risen, then bake it to avoid the dough ripping on the sides during baking.
For a domed-off top on your loaf, skip the scoring and let the dough proof to almost its full extent before baking.
Additionally, if you prefer a cold fermentation method, cover the dough and place it in the refrigerator overnight. This slows down the fermentation process, allowing the dough to rise slowly and develop flavor.
By following these steps and adjusting the proofing time as needed, you can achieve a well-shaped sourdough loaf that rises evenly and bakes uniformly in your loaf pan.
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Baking the bread
Once you have shaped your dough, you will need to prepare your loaf pan. Grease a 1kg/2lb loaf pan with rapeseed or canola oil. Then, spray or oil the pan again before you flip the dough over and fold the top in towards the middle, pressing down slightly. Do the same with the bottom. Rotate the dough 180 degrees and bring the top down again towards the middle. Roll it in on itself until you reach the end, pressing down slightly to create a seam. Transfer the dough, seam-side down, into the loaf pan. Cover with plastic wrap and refrigerate overnight.
When you are ready to bake, pull the bread from the fridge and proof at room temperature for 1-2 hours. You can check if your bread is proofed by pressing a lightly floured finger into the dough. If the indentation remains and only springs back very slightly, it is ready for the oven. Preheat your oven to 450°F and set up your racks with one in the middle and one underneath. Fill a shallow cake pan with about an inch of water and place it on the bottom rack.
You can now place your bread in the oven. Before doing so, you may wish to lightly score the loaves. This is optional, but your bread may naturally crack open if you do not. Lower the oven to 425°F and bake for 30 minutes. After this time, carefully remove the cake pan with water from the oven. Your bread will bake for a further 5-10 minutes. You will know it is ready when the crust is golden brown and the sides of the loaf feel firm.
Remove the loaf from the oven and turn it out of the pan onto a rack to cool. It is important to let the bread cool completely before slicing.
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Frequently asked questions
Lightly flour the top of your relaxed dough on the work surface.
Fold the top in towards the middle, pressing down slightly. Do the same with the bottom. Rotate 180° and grab the top and bring it down again towards the middle.
When all four corners are folded in, grasp the topside and flip the dough over so the seam is down against the work surface and the smooth side is facing up.
Spray or oil your loaf pan before placing the dough inside.
