<\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-folder\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>folder<\/title> <desc>folder icon<\/desc><path d=\"M10 4H4c-1.1 0-1.99.9-1.99 2L2 18c0 1.1.9 2 2 2h16c1.1 0 2-.9 2-2V8c0-1.1-.9-2-2-2h-8l-2-2z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-instagram\" viewbox=\"0 0 448 512\"><title>instagram<\/title> <desc>instagram icon<\/desc><path fill=\"currentColor\" d=\"M224.1 141c-63.6 0-114.9 51.3-114.9 114.9s51.3 114.9 114.9 114.9S339 319.5 339 255.9 287.7 141 224.1 141zm0 189.6c-41.1 0-74.7-33.5-74.7-74.7s33.5-74.7 74.7-74.7 74.7 33.5 74.7 74.7-33.6 74.7-74.7 74.7zm146.4-194.3c0 14.9-12 26.8-26.8 26.8-14.9 0-26.8-12-26.8-26.8s12-26.8 26.8-26.8 26.8 12 26.8 26.8zm76.1 27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewbox=\"0 0 496 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M496 256c0 137-111 248-248 248-25.6 0-50.2-3.9-73.4-11.1 10.1-16.5 25.2-43.5 30.8-65 3-11.6 15.4-59 15.4-59 8.1 15.4 31.7 28.5 56.8 28.5 74.8 0 128.7-68.8 128.7-154.3 0-81.9-66.9-143.2-152.9-143.2-107 0-163.9 71.8-163.9 150.1 0 36.4 19.4 81.7 50.3 96.1 4.7 2.2 7.2 1.2 8.3-3.3.8-3.4 5-20.3 6.9-28.1.6-2.5.3-4.7-1.7-7.1-10.1-12.5-18.3-35.3-18.3-56.6 0-54.7 41.4-107.6 112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/08\/blog-images-2023-02-06T221037.221-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Can you bake sourdough pan bread? (yes! Here\u2019s how)\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"Can You Bake Sourdough Pan Bread? (Yes! Here'S How) 80\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span data-amount=\"450\" data-unit=\"gram\">450 grams<\/span> Bread flour<\/li>\n<li><span data-amount=\"300\" data-unit=\"gram\">300 grams<\/span> Water\u00a0<\/li>\n<li><span data-amount=\"10\" data-unit=\"gram\">10 grams<\/span> Salt<\/li>\n<li><span data-amount=\"100\" data-unit=\"gram\">100 grams<\/span> Active sourdough starter<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4 id=\"part-1-preparing-the-dough\">Preparing the Dough<\/h4>\n<ul>\n<li id=\"instruction-step-1\">Feed your starter 4 to 8 hours before you wish to make your dough. Take 25 grams of your active starter and mix it with 50 grams of bread flour and 50 grams of water. Let the mixture rise on the counter for 4 to 8 hours or until it has doubled in size.<\/li>\n<li id=\"instruction-step-2\">In a large mixing bowl, combine water, active sourdough starter and salt. Stir until the starter and salt have dissolved. Then add the flour on top of the wet ingredients. Stir the dough into the water until a lumpy dough forms without any dry bits of flour remaining. Cover the bowl with a tea towel and let the dough rest for 30 minutes.<\/li>\n<li id=\"instruction-step-3\">Now give the dough a set of stretch and folds. Grab the top part of the dough and fold it over towards the bottom. Then fold the bottom up towards the top, then fold the right over to the left and the left over the right. Cover the dough and let it rest for another 30 minutes. Repeat the stretch and fold process until you\u2019ve completed three sets with 30 minutes of rest in between. After the third set let the dough rise for 3 to 6 hours. You want your dough to have doubled in size.<\/li>\n<li id=\"instruction-step-4\">Once the dough has doubled in size and jiggles a little when you shake the bowl, its time to shape the dough. Shape the dough into a smooth ball, cover with a tea towel and let it rest for 30 minutes.<\/li>\n<\/ul>\n<h4 id=\"part-ii-baking\">Baking<\/h4>\n<ul>\n<li id=\"instruction-step-5\">30 minutes before baking preheat your oven to 425 degrees F. Place a cake pan on the bottom rack, as this will act as a steam tray later on.<\/li>\n<li id=\"instruction-step-6\">If you have proofed your dough for 2 hours you can score it using a bread lame or razor blade before baking. If your dough has proofed for longer (3 to 4 hours) there\u2019s no need to score it.<\/li>\n<li id=\"instruction-step-7\">Slide your loaf pan into the middle of the center rack of your oven and pour some hot water into the steam pan. This will accumulate steam into your oven during the first half of the bake. Close the oven door and let the dough bake for 20 minutes.<\/li>\n<li id=\"instruction-step-8\">After 20 minutes lower the oven temperature to 350 degrees F. Remove the steam tray from the oven and let the bread continue to bake for 20 to 30 minutes, till the internal temperature of the bread reaches 190 degrees.<\/li>\n<li id=\"instruction-step-9\">Once your sourdough bread baked, remove it from the oven and slide the bread out of the bread pan. Transfer it to a wire rack for at least one hour before slicing.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">16 hrs 30 mins<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">1 hr 20 mins<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">bread<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"what-is-sourdough-bread\">What is Sourdough Bread?<\/h2>\n<p>Sourdough bread is made with wild yeasts and bacteria. Flour, water and salt harmonize to<strong> <a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-starter-consistency\/\">create a starter for a bread<\/a> <\/strong>that rises naturally. The yeast and bacteria become activated once water has been added to the flour mixture. These bacteria begin to digest the flour and create bubbles in the dough (carbon dioxide), which makes the bread rise. <\/p>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"How to Make Sourdough Pan Bread\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/ik7EWQJ53_4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<h2 class=\"wp-block-heading\" id=\"benefits-of-baking-sourdough-in-a-loaf-pan\">Benefits of Baking Sourdough in a Loaf Pan<\/h2>\n<p>Baking sourdough in a loaf pan is super simple, and comes with its own benefits.<\/p>\n<p>Here are a few:<\/p>\n<ul class=\"wp-block-list\">\n<li>You Don\u2019t Need to Use a Baking Stone<\/li>\n<li>Shaping isn\u2019t Essential<\/li>\n<li>Loaf Pans are Better for Sandwiches<\/li>\n<li>You Can Bake at a Lower Temperature<\/li>\n<\/ul>\n<div><a class=\"amalinkspro-img-link apilink\" href=\"https:\/\/www.amazon.com\/dp\/B08M481R4V?tag=dailysourdough-20&linkCode=osi&th=1&psc=1\" target=\"_blank\" rel=\"nofollow noopener\" data-alp-asin=\"B08M481R4V\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/m.media-amazon.com\/images\/I\/51H3t7SiP5L._SL500_.jpg\" height=\"500\" width=\"500\" alt=\"Superior glass loaf pan with cover - 2-piece meatloaf pan with bpa-free airtight lids - grip handles for easy carry from hot oven to table - loaf pans for baking bread, cakes, pasta.\" title=\"Can You Bake Sourdough Pan Bread? (Yes! Here'S How) 81\"\/><\/a><\/div>\n<h3 class=\"wp-block-heading\" id=\"you-dont-need-to-use-a-baking-stone\">You Don\u2019t Need to Use a Baking Stone<\/h3>\n<p>The first thing to note is that you won\u2019t need to use a <a href=\"https:\/\/bakerpedia.com\/processes\/baking-stone\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">baking stone<\/a> when baking sourdough using a loaf pan. <\/p>\n<p>Normally, home bakers tend to bake their bread inside a <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/best-dutch-oven-for-sourdough-bread\/\">Dutch oven<\/a><\/strong> or atop a pizza stone. The heat from the stone or cast iron provides the perfect oven spring, and the bottom of the bread develops a nice crust as well. <\/p>\n<p>When baking sourdough bread in a loaf pan, the dough will already have its form of support from the loaf pan, so it won\u2019t require an additional flat surface to rest on top of in the oven. While the baking stone can provide a nice boost to your bread, the bread will develop a nice spring all on its own in the loaf pan. <\/p>\n<p>On the other hand, if you already have a pizza stone in your oven, then its perfectly fine to lay your bread pan over it and bake your bread. <\/p>\n<h3 class=\"wp-block-heading\" id=\"shaping-isnt-essential\">Shaping isn\u2019t Essential<\/h3>\n<p>When baking in a loaf pan it isn\u2019t essential to shape sourdough bread. <\/p>\n<p>The walls of the bread pan provide the support your dough requires whilst baking. So even if you\u2019ve done a poor job at shaping your dough, it\u2019ll still rise up nice and tall, all curtesy of the loaf pan. <\/p>\n<h3 class=\"wp-block-heading\" id=\"loaf-pans-are-better-for-sandwiches\">Loaf Pans are Better for Sandwiches<\/h3>\n<p>Loaf pans produce loaves that are the perfect size for slices of toast, or for a sourdough sandwich bread. A loaf pan can really help create the perfect domed tops for sandwich breads. <\/p>\n<p>Baking in a loaf pan can also help keep the crumb of your bread even, meaning that you won\u2019t be dealing with irregular shaped holes in your sourdough sandwich loaves. <\/p>\n<h3 class=\"wp-block-heading\" id=\"you-can-bake-at-a-lower-temperature\">You Can Bake at a Lower Temperature<\/h3>\n<p>Since you intend to create a slightly soft sandwich loaf, lower temperatures work best to produce a softer crust to your bread, which will be easier to slice through. <\/p>\n<p>You can easily bake your sourdough bread at 425 or 450 degrees F if you\u2019re using a loaf pan. <\/p>\n<div><a class=\"amalinkspro-img-link apilink\" href=\"https:\/\/www.amazon.com\/dp\/B08443WXHD?tag=dailysourdough-20&linkCode=osi&th=1&psc=1\" target=\"_blank\" rel=\"nofollow noopener\" data-alp-asin=\"B08443WXHD\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/m.media-amazon.com\/images\/I\/41fjHhmEKbL._SL500_.jpg\" height=\"500\" width=\"500\" alt=\"Amazon basics non-stick loaf pan, 9 x 5-inch, gray with red grips, 2-pack\" title=\"Can You Bake Sourdough Pan Bread? (Yes! Here'S How) 82\"\/><\/a><\/div>\n<h2 class=\"wp-block-heading\" id=\"how-to-shape-sourdough-bread-for-loaf-pan\">How to Shape Sourdough Bread for Loaf Pan<\/h2>\n<p>For those who are a little stuck on the steps needed to shape your dough for the loaf pan, here are some steps to help you:<\/p>\n<ul class=\"wp-block-list\">\n<li>After the bulk fermentation, shape the dough into a round ball and let it sit for 15 to 30 minutes covered. <\/li>\n<li>Shape the round ball of dough into an oval shape, remembering to create a good amount of tension in the dough as you roll it. <\/li>\n<li>Pinch the seam closed and then transfer the dough seam side down into your loaf pan. <\/li>\n<li>Cover the dough up, and its ready to proof.<\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\" id=\"sourdough-sandwich-vs-boules\">Sourdough Sandwich vs Boules <\/h2>\n<p>Many associate artisan sourdough with a <a href=\"https:\/\/en.wikipedia.org\/wiki\/Boule_(bread)\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">boule<\/a>. <\/p>\n<p>A boule is a round loaf of bread, and a common characteristic of sourdough loaf bakers. Meanwhile, sourdough can be rolled into many shapes, from an oval shape to baguettes. <\/p>\n<p>Sandwich loaves are quite the convenient shape for those who enjoy making sandwiches and toast with sourdough bread. The shape is similar to normal store-bought sandwich bread, though contains more nutrition and less chemicals. <\/p>\n<p>Some home bakers prefer to bake their sourdough bread in a loaf pan, simply because it is much easier, as the pan provides a good structure for the dough to remain upright, allowing it to bake beautifully.<\/p>\n<div><a class=\"amalinkspro-img-link apilink\" href=\"https:\/\/www.amazon.com\/dp\/B08DKXVQTM?tag=dailysourdough-20&linkCode=osi&th=1&psc=1\" target=\"_blank\" rel=\"nofollow noopener\" data-alp-asin=\"B08DKXVQTM\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/m.media-amazon.com\/images\/I\/51K-I8QoPvL._SL500_.jpg\" height=\"500\" width=\"500\" alt=\"Bread banneton proofing basket set, 10 inch round & 9. 6 inch oval bread proofing basket natural rattan banneton for sourdough with dough whisk + dough scraper + bread lame + cloth liner\" title=\"Can You Bake Sourdough Pan Bread? (Yes! Here'S How) 83\"\/><\/a><\/div>\n<h2 class=\"wp-block-heading\" id=\"how-to-bake-the-perfect-sourdough-bread\">How to Bake the Perfect Sourdough Bread <\/h2>\n<p>If you\u2019re struggling with forming the perfect domed top of your sourdough, then here\u2019s some tips to help alleviate the burden:<\/p>\n<ul class=\"wp-block-list\">\n<li>Proof the Dough for Longer <\/li>\n<li>Longer Final Proof<\/li>\n<li>Extend the Baking Time <\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"proof-the-dough-for-longer\">Proof the Dough for Longer <\/h3>\n<p>To develop a nice, circular domed top on your sourdough sandwich bread, you\u2019ll need to give your dough and extra long final proof, without <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/how-to-score-sourdough-bread\/\">scoring<\/a><\/strong> it. <\/p>\n<p>Skipping the scoring and allowing your dough to proof for longer will provide a wonderful domed top to your bread. <\/p>\n<h3 class=\"wp-block-heading\" id=\"longer-final-proof\">Longer Final Proof<\/h3>\n<p>Sometimes during the baking process, your sandwich bread may rip along the sides of the bread pan. This can be due to the fact that you\u2019re not proofing your sourdough for long enough. <\/p>\n<p>When baking sourdough bread in a loaf pan, the pan creates a natural weak point, in the dough along the edge of the pan. If your dough has too much oven spring it can rip along the sides of the pan, somewhere during baking. To avoid this mess altogether, stick to proofing your dough for longer during the final proof. <\/p>\n<p>To prevent your dough from ripping while it bakes, proof the dough until its 90% risen, so that when you pop it into the oven, it will have 10% rise left. This will allow your bread to puff up and stop, leaving you with a beautifully risen sourdough loaf. <\/p>\n<h3 class=\"wp-block-heading\" id=\"extend-the-baking-time\">Extend the Baking Time<\/h3>\n<p>If you\u2019re accustomed to baking your sourdough bread in a Dutch oven, you may notice that your sourdough is taking longer to bake in a loaf pan. This is completely normal, and requires a little adjusting. <\/p>\n<p>You may need to bake your loaf for an additional 5 to 10 minutes at the end of the bake so that your sourdough loaf can reach the same internal temperature as it would when baked in a Dutch oven (190 degrees). <\/p>\n<div><a class=\"amalinkspro-img-link apilink\" href=\"https:\/\/www.amazon.com\/dp\/B08DKXVQTM?tag=dailysourdough-20&linkCode=osi&th=1&psc=1\" target=\"_blank\" rel=\"nofollow noopener\" data-alp-asin=\"B08DKXVQTM\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/m.media-amazon.com\/images\/I\/51EmV8lOXzL._SL500_.jpg\" height=\"500\" width=\"500\" alt=\"Bread banneton proofing basket set, 10 inch round & 9. 6 inch oval bread proofing basket natural rattan banneton for sourdough with dough whisk + dough scraper + bread lame + cloth liner\" title=\"Can You Bake Sourdough Pan Bread? (Yes! Here'S How) 84\"\/><\/a><\/div>\n<h2 class=\"wp-block-heading\" id=\"how-to-make-sourdough-starter\">How to Make Sourdough Starter<\/h2>\n<p>Before we can jump to baking sourdough loaves, you\u2019ll require a sourdough starter. <\/p>\n<p>And here\u2019s what you\u2019ll need to make one:<\/p>\n<ul class=\"wp-block-list\">\n<li>3\/4 L jar <\/li>\n<li>60g whole wheat flour<\/li>\n<li>60g water<\/li>\n<\/ul>\n<ol class=\"wp-block-list\">\n<li>Combine 60g of whole wheat flour and 60g of warm water in a large jar. Use a fork to combine this mixture, until you achieve a thick paste. Add more water to thin out the texture if needed. <\/li>\n<li>Cover this with a plastic wrap or lid and allow it to rest in a warm spot for 24 hours. <\/li>\n<li>On the second day check for small bubbles on the surface. These bubbles indicate fermentation, and if you can\u2019t see any, its likely that some may have appeared and disappeared overnight. You might find a dark <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/liquid-on-top-of-sourdough-starter\/\">liquid has begun to form on your starter<\/a><\/strong> on the second day. This is quite normal, and an indicator that your starter is quite hungry. <\/li>\n<li>On the third day remove and discard half of the starter from your jar. You\u2019ll find that the texture is extremely stretchy. Add 60g of all-purpose flour and 60g of warm water, then mix with a fork until nice and smooth. <\/li>\n<li>Repeat the feeding process on days 4, 5 and 6. As your yeast begins to develop the starter will rise and bubbles will form on the surface. <\/li>\n<li>On the 7th day your starter should have doubled in size, and should have a cluster of bubbles both small and large. Your starter can be transferred to a new jar, and it\u2019s ready to bake with. <\/li>\n<\/ol>\n<h3 class=\"wp-block-heading\" id=\"how-to-store-sourdough-starter\">How to Store Sourdough Starter<\/h3>\n<p>If you bake often, its best to <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/how-to-store-sourdough-starter\/\">store your starter<\/a><\/strong> at room temperature. This will speed up the fermentation process, making the starter bubbly, active and ready to use. Starters that are stored at room temperature should be fed one to two times a day, depending on how quickly they rise.<\/p>\n<p>If you\u2019re someone who doesn\u2019t bake often, then storing your starter in the refrigerator with a lid might be the better option for you. You\u2019ll only need to feed your starter once a week so that it maintains its strength when it\u2019s not in use. Once you\u2019re ready to get bread baking, feed your starter at room temperature to revive it. <\/p>\n<div><a class=\"amalinkspro-img-link apilink\" href=\"https:\/\/www.amazon.com\/dp\/B08BK51D6P?tag=dailysourdough-20&linkCode=osi&th=1&psc=1\" target=\"_blank\" rel=\"nofollow noopener\" data-alp-asin=\"B08BK51D6P\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/m.media-amazon.com\/images\/I\/310jdc2yDIL._SL500_.jpg\" height=\"333\" width=\"500\" alt=\"Weck jars - weck tulip jars 1. 5 liter - sour dough starter jars - large glass jars for sourdough - starter jar with glass lid - tulip jar with wide mouth - suitable for canning and storage - (1 jar)\" title=\"Can You Bake Sourdough Pan Bread? (Yes! Here'S How) 85\"\/><\/a><\/div>\n<h2 class=\"wp-block-heading\" id=\"sourdough-loaf-recipe\">Sourdough Loaf Recipe<\/h2>\n<p>This sourdough pan bread recipe is good for baking in a loaf pan or tin. Using simple ingredients to create the perfect sandwich bread recipe. <\/p>\n<h3 class=\"wp-block-heading\" id=\"ingredients\">Ingredients <\/h3>\n<ul class=\"wp-block-list\">\n<li>Bread flour \u2013 450 grams<\/li>\n<li>Water \u2013 300 grams<\/li>\n<li>Salt \u2013 10 grams,<\/li>\n<li>Active sourdough starter \u2013 100 grams<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"instructions\">Instructions<\/h3>\n<h4 class=\"wp-block-heading\" id=\"part-1-preparing-the-dough\">Part 1: Preparing the Dough<\/h4>\n<ul class=\"wp-block-list\">\n<li>Feed your starter 4 to 8 hours before you wish to make your dough. Take 25 grams of your active starter and mix it with 50 grams of bread flour and 50 grams of water. Let the mixture rise on the counter for 4 to 8 hours or until it has doubled in size. <\/li>\n<li>In a large mixing bowl, combine water, active sourdough starter and salt. Stir until the starter and salt have dissolved. Then add the flour on top of the wet ingredients. Stir the dough into the water until a lumpy dough forms without any dry bits of flour remaining. Cover the bowl with a tea towel and let the dough rest for 30 minutes.<\/li>\n<li>Now give the dough a set of stretch and folds. Grab the top part of the dough and fold it over towards the bottom. Then fold the bottom up towards the top, then fold the right over to the left and the left over the right. Cover the dough and let it rest for another 30 minutes. Repeat the stretch and fold process until you\u2019ve completed three sets with 30 minutes of rest in between. After the third set let the dough rise for 3 to 6 hours. You want your dough to have doubled in size. <\/li>\n<li>Once the dough has doubled in size and jiggles a little when you shake the bowl, its time to shape the dough. Shape the dough into a smooth ball, cover with a tea towel and let it rest for 30 minutes. <\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"part-ii-baking\">Part II: Baking<\/h4>\n<ul class=\"wp-block-list\">\n<li>30 minutes before baking preheat your oven to 425 degrees. Place a cake pan on the bottom rack, as this will act as a steam tray later on. <\/li>\n<li>If you have proofed your dough for 2 hours you can score it using a bread lame or razor blade before baking. If your dough has proofed for longer (3 to 4 hours) there\u2019s no need to score it. <\/li>\n<li>Slide your loaf pan into the middle of the center rack of your oven and pour some hot water into the steam pan. This will accumulate steam into your oven during the first half of the bake. Close the oven door and let the dough bake for 20 minutes. <\/li>\n<li>After 20 minutes lower the oven temperature to 350 degrees. Remove the steam tray from the oven and let the bread continue to bake for 20 to 30 minutes, till the internal temperature of the bread reaches 190 degrees.<\/li>\n<li>Once your sourdough bread baked, remove it from the oven and slide the bread out of the bread pan. Transfer it to a wire rack for at least one hour before slicing. <\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\" id=\"sourdough-loaf-possible\">Sourdough Loaf \u2013 Possible!<\/h2>\n<p>Baking sourdough sandwich bread in a loaf pan makes for a great recipe. It\u2019s an easier alternative to baking in a Dutch oven and produces the perfect risen sourdough loaf, with a softer crust, great for sandwiches. <\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"576\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/08\/brown-bread-on-blue-textile-stockpack-unsplash-scaled-720x576.jpg\" alt=\"Can you bake sourdough in a loaf pan (yes! Here's how)\" class=\"wp-image-1921\" title=\"Can You Bake Sourdough Pan Bread? (Yes! Here'S How) 86\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/08\/brown-bread-on-blue-textile-stockpack-unsplash-scaled-720x576.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/08\/brown-bread-on-blue-textile-stockpack-unsplash-scaled-420x336.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/08\/brown-bread-on-blue-textile-stockpack-unsplash-scaled-768x614.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/08\/brown-bread-on-blue-textile-stockpack-unsplash-scaled-840x672.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/08\/brown-bread-on-blue-textile-stockpack-unsplash-scaled-1536x1229.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/08\/brown-bread-on-blue-textile-stockpack-unsplash-scaled-2048x1638.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/08\/brown-bread-on-blue-textile-stockpack-unsplash-scaled-1568x1254.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/08\/brown-bread-on-blue-textile-stockpack-unsplash-scaled-150x120.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/08\/brown-bread-on-blue-textile-stockpack-unsplash-scaled-380x304.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"faqs\">FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-637e15623f4b6\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Can You Bake Sourdough in a Loaf Pan?<\/h3>\n<div class=\"rank-math-answer \">\n<p>You can absolutely bake sourdough bread in a loaf pan. After the dough has completed bulk fermentation, form the dough into an oval shape and place it in the loaf pan seam side down. Let the dough proof for 2 to 4 hours at room temperature then bake at 425 degrees for 35 to 45 minutes. <\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-637e15623f4b9\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What Pan Should I Use for Sourdough Bread?<\/h3>\n<div class=\"rank-math-answer \">\n<p>There are a few types of containers used for baking sourdough bread and they are: Dutch oven, casserole dish, loaf pan, baking steel, and bread pans. <\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-637e15623f4ba\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Why is Sourdough Bread not Good for You?<\/h3>\n<div class=\"rank-math-answer \">\n<p>For many sourdough is easier to digest and can help regulate blood sugar levels. However sourdough is a calorie dense bread, meaning that it can be hard to maintain your weight. <\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-637e15623f4bb\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Can You Bake Sourdough in a Metal Pan?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Yes you can bake sourdough bread in a metal pan, ensuring that there is enough room for your dough to rise above the top of the pan without leaking over the edges. <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Before your sourdough is ready for baking, it needs to be shaped. The best way to do this without any fuss, is through the use of a loaf pan. If you\u2019ve been wondering whether using a loaf pan to bake sourdough bread is appropriate then I\u2019m here to tell you that it is! We\u2019ll discuss […]<\/p>\n","protected":false},"author":1,"featured_media":236425,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[15886,14675,6765,8122,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-236424","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bake","tag-bread","tag-heres","tag-pan","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Can You Bake Sourdough Pan Bread? (Yes! 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