loaf pan

Baking a sourdough loaf in a loaf pan is a great way to achieve a nicely shaped, evenly baked bread with a soft crumb and a golden crust. Here’s a recipe to make a classic sourdough loaf using a loaf pan:

Sourdough Loaf Pan Bread Recipe


  • 1 cup (240g) active sourdough starter (fed and bubbly)
  • 1 1/4 cups (300ml) warm water
  • 1 tablespoon (15g) honey or sugar
  • 3 1/2 cups (420g) bread flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon (15g) olive oil or melted butter (optional, for a softer crust)


  1. Prepare the Dough:
    • In a large mixing bowl, combine the active sourdough starter, warm water, and honey or sugar. Stir until the honey or sugar is dissolved.
    • Add the bread flour and salt to the bowl. Mix until a shaggy dough forms.
    • Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (autolyse).
  2. Knead the Dough:
    • After the autolyse, turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment.
    • If using, knead in the olive oil or melted butter towards the end of the kneading process.
  3. Bulk Fermentation:
    • Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until doubled in size. You can also do a longer, overnight rise in the refrigerator (8-12 hours).
  4. Shape the Loaf:
    • Once the dough has risen, turn it out onto a lightly floured surface. Gently deflate the dough and shape it into a loaf.
    • Grease a 9×5-inch loaf pan or line it with parchment paper. Place the shaped dough into the prepared loaf pan.
  5. Second Rise:
    • Cover the loaf pan with a damp cloth or plastic wrap and let the dough rise in a warm place for about 2-3 hours, or until it has risen just above the rim of the pan.
  6. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  7. Bake the Bread:
    • Once the dough has risen, uncover the loaf pan and place it in the preheated oven.
    • Bake for 35-45 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom. The internal temperature should reach around 200°F (93°C).
    • If the top is browning too quickly, you can tent it with aluminum foil during the last 10-15 minutes of baking.
  8. Cool the Bread:
    • Remove the bread from the oven and let it cool in the pan for about 10 minutes.
    • Transfer the bread to a wire rack to cool completely before slicing.


  • Active Starter: Make sure your sourdough starter is active and bubbly before using it in the recipe. Feed it 4-8 hours before you plan to start.
  • Flour Types: You can experiment with different types of flour, such as whole wheat or rye, but you may need to adjust the hydration level.
  • Storage: Store the bread in an airtight container at room temperature for up to 3 days, or slice and freeze for longer storage.

Enjoy your homemade sourdough loaf baked in a loaf pan!

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