Overview

This post covers baking sourdough in a loaf pan for consistent shape, even slices, and sandwich-friendly crumb.

Want a rustic boule with bold oven spring? See the companion post:
Everyday Sourdough Bread (Dutch Oven Method)

  • Yield: 1 pan loaf (750–850 g baked)
  • Hydration target: ~65–68%
  • Total time: 8–24 hours

Base Dough Formula

This loaf uses the same base dough as the Dutch oven method, with slightly lower hydration.

  • 450 g bread flour (optionally 50 g whole wheat)
  • 300–320 g water
  • 100 g active starter
  • 10 g fine sea salt

Shaping for a Loaf Pan

  1. Pre-shape into a loose rectangle.
  2. Fold top third down, bottom third up.
  3. Roll tightly into a log, sealing the seam.
  4. Place seam-side down in a greased or parchment-lined 8.5 × 4.5 in pan.

Proofing

Proof until dough rises ~1 inch above rim and springs back slowly when poked.

  • Room temp: 2–4 hours
  • Cold proof: 8–14 hours (recommended)

Baking

  1. Preheat oven to 425°F / 218°C.
  2. Add a steam tray to the lower rack.
  3. Bake uncovered for 20 minutes.
  4. Reduce to 375°F and bake another 20–25 minutes until 205–210°F internal.

Remove from pan immediately and cool fully.

Steam, Foil, and Crust Control

  • Steam: Keeps crust flexible early for oven spring.
  • Foil: Never at the start. Loosely tent only after 15–25 minutes if browning too fast.

Texture & Crumb Tips

  • Dense crumb → bulk longer
  • Sunken top → over-proofed
  • Gummy crumb → under-baked or sliced early

Variations

  • Soft sandwich loaf: add 5–8% oil or butter
  • Milk loaf: replace 25–50% water with milk
  • Seeded loaf: roll shaped dough in seeds
  • Pullman loaf: lidded pan, no steam

Happy baking! 🍞