I have tried a couple of pan loaf recipes and I wasn't really pleased with it. Not sure if I was doing something wrong or just the recipe was off. This time I just took the recipe I'm familiar with and happy with and plopped it a loaf pan, with awesome results. Just thought I'd share. Also, what's you're favorite pan loaf recipes?
by Secret_Jellyfish5300
8 Comments
**Hello Secret_Jellyfish5300,**
**I’M A BOT – I HAVEN’T READ YOUR THREAD & I’M NOT REMOVING IT. GENERAL [RULE 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) REMINDER FOR ALL.** 🙂
**Sourdough Bake photos & videos** are removed if **Rule 5** isn’t met (**include ingredients & process**). If yours is removed, we confirm by modmail.
**Need help or feedback?** Be clear & specific, include a crumbshot. Read [ Rule 5 FAQ/TIPS & TRICKS](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) 🙂 .
***
Still have questions? [Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough).
– #**[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
[Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), & [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Just to add: the recipe is Perfect Loaf’s “beginner sourdough” halved for one loaf
406g King Arthur bread flour 76g King Arthur whole wheat 26g dark rye flour 365g spring water 9g of salt 19g ripe starter
Started using loaf pan also, worked great
https://preview.redd.it/08d0m9dlrtue1.jpeg?width=3024&format=pjpg&auto=webp&s=aa6905efde25440e4f83dbf95db10aed1f72a5c3
I literally just use the same recipe as my standing loaf, but stick it in a pan. Maybe over fermented intentionally (Final Proof) as a treat.
For soft sandwich bread:
https://www.homemadefoodjunkie.com/soft-sourdough-sandwich-bread-recipe/
For regular lean sourdough I make it as a batard or in a loaf pan the same way (reducing bake temp to 425°F in a loaf pan with a steam tray):
https://grantbakes.com/good-sourdough-bread/
https://preview.redd.it/hb3s7svk1uue1.jpeg?width=4753&format=pjpg&auto=webp&s=a7bdf69bad644805aae0fe2a093860cf26e25655
I also just started experimenting with using loaf pans. I’m really surprised at how well it went. No more preheating big heavy dutch ovens. The loaves are much easier to slice too because of the shape!
Yeah, maybe add some conditioners like milk, sugar/honey, oil for some softness, but I’ve had good results just popping it in the loaf pan.
Just started experimenting with tins too. I used this recipe and technique: https://sourdoughbrandon.com/seeded-whole-wheat-sourdough-sandwich-bread/