Been making sourdough for a while now, have my regular batard loaf fairly dialed in. For whatever reason, have been unsure if my recipe and methods would transfer over to a loaf proof and bake. Great news – they did. Since I couldn't find some clear answers online easily I thought I'd share here:
- Use your normal recipe
- Shape like a normal batard
- Proof in the fridge in the loaf pan overnight (9×5 pan held my ~960g loaf easily)
- Score it down the middle
- Bake a bit lower temp (425 for 30 mins covered, then 25 or so more uncovered)
- Finish with 5 minutes out of the pan directly on the rack at the end to crisp up the bottom and sides
Walk, don't run, to your loaf pans today!
Recipe: Tartine County Bread but adjusted to 850/150 bread/whole wheat flour mix and slightly lower hydration (680g instead of 700g for autolyse, 45g instead of 50g for mixing in with the salt). Makes two ~950g loaves.
by inevittable
15 Comments
Nice looking loaf! I love pan loaves and have done it more recently when a free-form loaf doesn’t seem to have a lot of strength or was overproofed; I just stick it in a loaf pan from the banneton.
Love the blisters!! Great work!
I do mine in Pullman pans with a healthy dose of olive oil for a square sandwich loaf. It’s my new favorite!
[https://lizasfarmhouse.com/same-day-sourdough-sandwich-bread/#wprm-recipe-container-3451](https://lizasfarmhouse.com/same-day-sourdough-sandwich-bread/#wprm-recipe-container-3451)
https://preview.redd.it/cmdeb7pt5hyf1.jpeg?width=3060&format=pjpg&auto=webp&s=60a974e2dd15ec9ae5478aaedccfc51351cdd5a4
Ill scream it from the mountain tops. Loaf pans forever 🫶
This is what I do now as well. Pre slice and freeze the second loaf. Easy toast perfectly sized for breakfast. Put it straight in the toaster frozen.
Do you have to use a different recipe than if we used a cast iron?
What kind of covering are you using on your loaf pan? Or are you putting the loaf pan in a dutch oven?
Great looking loaf!
I hear you! I now make Ken Forkish’s standard loaf #2 weekly. It never fails! I get consistent, uniform slices for sandwiches and toast. The sourness is perfect, and with part whole wheat or spelt it’s a little healthier than an all white. Artisan boules, batards, and baguettes have their place, but the good old loaf checks all the boxes (most of the time). I’ve stopped angsting over producing the picture-perfect blistered boule and started appreciating the humble, dependable, delicious loaf!
https://preview.redd.it/rt45lsgo9hyf1.jpeg?width=3000&format=pjpg&auto=webp&s=182a2b86cd3b7ed1e5bccad3e8e2a70be4044962
Looks good!
When you proof in the loaf pan do you use spray oil or something to prevent the dough from sticking? Or a silicone sling?
So I tried this and in a smaller countertop oven and I don’t feel like it gave me the texture I want. Do you line it with a parchment or anything? I feel like I should try again lol
This is why people have been baking in loaf pans for over 500 years. I have been baking in them for over 50 years. And I don’t cover them with anything. If you want a thick crust, you could. I bake mine at 375 for 35 minutes. My starter breads and commercial yeast breads alike.
Plan loaves are so underrated, and this one proves it.
Loaf pans are awesome. Uniformity. Easy cutting. Will fit toaster guaranteed. Loving my new Sarajevo cast iron loaf pan.
https://preview.redd.it/j2m8wcxfiiyf1.jpeg?width=4032&format=pjpg&auto=webp&s=21699b32bce9d80c15bccb9bff6974f7e36ff82b
That loaf is beautiful! Perfect! You could take it out of the pan for the last 20 minutes and give it a little more color. But, it’s all personal preference. Regardless, you nailed it!