Two metal loaf pans create the perfect steamy environment for baking sourdough without needing to use a Dutch oven or a pan of water in your oven!
The concept here is to have your loaf in one metal baking pan, with a second metal baking pan upside down on top of it. So much easier and more readily available than a Dutch oven, with all the same benefits. The loaf pan “lid” will trap all the steam released from your bread as the water evaporates during baking, leaving you with the perfectly crisp crust. Remove the lid to finish baking and brown to your liking.
There are SO many reasons to love baking sourdough in a metal loaf pan. You may have noticed I adopted this technique like with this pumpkin cinnamon swirl sourdough, this lemon blueberry sourdough loaf, and this marble sourdough rye.
But really, you can use this method for just about any artisan sourdough you make. I will link to recipes I use this technique with further into the post, but please do take this method and run with it. It could totally change your sourdough life!
Why make sourdough in a loaf pan?
- Loaf pans are WAY more portable than a Dutch oven.
- They’re less hassle than adding a pan of water to the bottom of your (very hot!) oven.
- You probably already have them! (And if not, they’re way cheaper than a Dutch oven.)
- You can fit A LOT of loaves in your oven at once.
- You can use the same dish for proofing and baking - no need for a banneton or any other specialty item.
- You can use just about ANY recipe for an artisan sourdough loaf. Even sandwich loaves can be baked with this technique for an ultra-soft crust.
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Why you’ll love baking sourdough in a loaf pan
- Helps to combat shaping issues - this is one of the most common issues people have with sourdough. Having the sides of the loaf supported in a loaf pan during the second rise AND baking almost completely eliminate any shaping issues showing after baking.
- Perfect shape bread for toasting! If you love toasting your sourdough, baking it in a standard loaf pan will give you perfect size slices for fitting in a toaster.
- Easier to package - Whether you’re selling your bread, giving it away, or packaging it for later, loaf pan sourdough fits in standard baked goods bags.
- The best crust - A perfectly crisp crust all the way around. If you struggle with tough crusts on the bottom of your loaves, I find the thin metal of the loaf pan inhibits this.
Sourdough recipes you can bake in a loaf pan
You can adapt any artisan sourdough recipe for this method. Use your favorite recipe, or try one of these to get you started:
- The Easiest Sourdough Ever! (This is the recipe I’m making in the photos below!)
- Whole Wheat Sourdough
- Simple Sourdough Rye
- Basic Sourdough (Beginner Recipe)
Follow the recipe up through the bulk fermentation. Shape for a loaf pan and do the second rise in a loaf pan. Bake at the temperature listed in the recipe, for the amounts covered and uncovered. Bake times may need to be tweaked slightly, so I highly recommend using a thermometer to make sure your bread is done!
If you’re using this method with a sourdough sandwich bread (for the softest crust ever!), you can do the second rise in the loaf pan you’ll bake in and skip the scoring.
You can use any standard size metal loaf pan (8.5”x4.5” or 9”x5”) for a standard sourdough recipe (which will weigh anywhere from 800 to 1000 grams before baking). I’d opt for the smaller pan for a smaller loaf, and the larger pan for a larger loaf. But either should work, and a lot of it comes down to personal preference - a smaller pan will force your bread to be taller, and the larger will be able to spread out more before up.
YES! Glass or ceramic either won’t hold up to the high heat needed for artisanal sourdough, or won’t conduct heat the same.
How to Make Sourdough In A Loaf Pan
Sourdough Bread Recipes To Try
Did you try baking sourdough with two metal loaf pans?
I would love to hear how it went for you, and if it was as game changing for you as it was for me! Leave a comment below with any feedback or questions. 🙂
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