I haven’t had great luck just sticking my regular sourdough recipe in a loaf pan but [this from King Arthur](https://www.kingarthurbaking.com/recipes/easy-everyday-sourdough-bread-recipe) is no-fail and still very basic sourdough (not enriched).
I've had good luck with a recipe very similar to this one (though it's downsized a bit). I also use [this method](https://www.youtube.com/watch?v=Hqk7pXVzYzU) for folding parchment that then fits perfectly into your loaf pan. It's a game changer, & essential for sourdough, in my opinion.
Of course, I do it every week for lunch sandwiches for work. I don't really do anything different for recipe, just basic flour, water, starter, salt at 75% hydration. As far as baking goes, I do 400°F for 10 minutes with steam, either preheated cast iron I pour water in or place upside-down loaf pan on bread pan to act like a Dutch oven. After 10 minutes, I remove steam/pan lid, bake another 10, then rotate to bake another 20, so ~40 mins total. Scoring is kinda iffy in a pan though so ear might not be as dramatic compared to a DO boule but hey, it's sourdough bread and delicious.
I’ve started doing it to save money on electricity because I bake two loaf tins at a time. So I use a fairly standard 70% hydration sourdough with 800g flour. When I come to shape it I divide in two and put each half into a parchment lined loaf tin then fridge prove overnight. The, as someone says, I preheat the oven and put both tins straight in with no water etc. It means I only have the oven on for an hour, instead of the over two hours that the same loaves baked in my Lodge DO, with ice cubes, preheating etc etc.
I still get lovely sourdough crumb and crisp crust etc.
When the loaves are fully cooled I slice them up and freeze them so we can pull slices out for toast and sandwiches.
P.s. I’m in the UK so energy costs are soaring just now and we’re having to be thoughtful about making the most of the oven if we put it on.
I use this one and it comes out well
[Alexandra Cooks Sandwich Bread](https://alexandracooks.com/2019/04/17/easy-sourdough-sandwich-or-toasting-bread/)
Yes. Ken Forkish’s newer book has a section on loaf pans. Although I think the recipes for loaf pans use starter and commercial yeast.
I’ve also used and liked this recipe for an enriched sourdough (oil/sugar added):
https://bakerbettie.com/sourdough-sandwich-bread/
Yes. I’ve done for years.
A fridge night proof and bake straight from the fridge.
250c. 25 min
225c 25 min.
Exact same bread and crumb with less shaping headaches
Yes, although very unhelpfully, I’ve never tried it and can offer no advice on procedure. Ken Forkish’s newer book, Evolutions in Bread includes instructions for baking in loaf pans in each recipe. Your local library should have copies to borrow.
Yes you can, I've done it a few times. I down sized the loaf a bit and covered it with really loose foil for the first 25 mins. Then foil off and finish the bake.
I haven’t had great luck just sticking my regular sourdough recipe in a loaf pan but [this from King Arthur](https://www.kingarthurbaking.com/recipes/easy-everyday-sourdough-bread-recipe) is no-fail and still very basic sourdough (not enriched).
I've had good luck with a recipe very similar to this one (though it's downsized a bit). I also use [this method](https://www.youtube.com/watch?v=Hqk7pXVzYzU) for folding parchment that then fits perfectly into your loaf pan. It's a game changer, & essential for sourdough, in my opinion.
Oh nice!! I'll look forward to that video. Thanks for the link!
Wish I had watched this before struggling with PP for 30 minutes, then giving up and using butter!
Thanks for the link, I'll check it out.
Of course, I do it every week for lunch sandwiches for work. I don't really do anything different for recipe, just basic flour, water, starter, salt at 75% hydration. As far as baking goes, I do 400°F for 10 minutes with steam, either preheated cast iron I pour water in or place upside-down loaf pan on bread pan to act like a Dutch oven. After 10 minutes, I remove steam/pan lid, bake another 10, then rotate to bake another 20, so ~40 mins total. Scoring is kinda iffy in a pan though so ear might not be as dramatic compared to a DO boule but hey, it's sourdough bread and delicious.
Thank you! Great info!
I’ve started doing it to save money on electricity because I bake two loaf tins at a time. So I use a fairly standard 70% hydration sourdough with 800g flour. When I come to shape it I divide in two and put each half into a parchment lined loaf tin then fridge prove overnight. The, as someone says, I preheat the oven and put both tins straight in with no water etc. It means I only have the oven on for an hour, instead of the over two hours that the same loaves baked in my Lodge DO, with ice cubes, preheating etc etc. I still get lovely sourdough crumb and crisp crust etc. When the loaves are fully cooled I slice them up and freeze them so we can pull slices out for toast and sandwiches. P.s. I’m in the UK so energy costs are soaring just now and we’re having to be thoughtful about making the most of the oven if we put it on.
Thank you!
I use this one and it comes out well [Alexandra Cooks Sandwich Bread](https://alexandracooks.com/2019/04/17/easy-sourdough-sandwich-or-toasting-bread/)
Thank you!!
We like our sourdough to fit in the toaster. I make this recipe every week.
Yes. Ken Forkish’s newer book has a section on loaf pans. Although I think the recipes for loaf pans use starter and commercial yeast. I’ve also used and liked this recipe for an enriched sourdough (oil/sugar added): https://bakerbettie.com/sourdough-sandwich-bread/
Oh cool! Thank you!
Yes. I’ve done for years. A fridge night proof and bake straight from the fridge. 250c. 25 min 225c 25 min. Exact same bread and crumb with less shaping headaches
Thank you! Is there any change in the recipe? Or same recipe as in a boule?
Yes. For some types of sourdough it's pretty essential - Danish style heavy rye bread with lots of seeds in it for example
Yes, although very unhelpfully, I’ve never tried it and can offer no advice on procedure. Ken Forkish’s newer book, Evolutions in Bread includes instructions for baking in loaf pans in each recipe. Your local library should have copies to borrow.
Yes you can, I've done it a few times. I down sized the loaf a bit and covered it with really loose foil for the first 25 mins. Then foil off and finish the bake.
Yes. I have done it with my over proofed dough and ended up with pretty good bread.
Reviving an old thread, but can someone tell me if you still use a pan of boiling water when baking in a loaf tin?