Sourdough in a Loaf Pan: Baking the Basic Dough in a Tin

A loaf pan is the easiest way to get even, sandwich-sized slices, and you don't need a Dutch oven or a banneton. Use the dough from our basic sourdough recipe as it is; only the shaping and baking change.

Pan size and lining

• Size: a standard loaf tin of roughly 23 × 13 cm (often sold as a 900 g or "2 lb" tin) suits the basic recipe's roughly 950 g of dough. A smaller tin will overflow; a much larger one gives a flat, squat loaf.
• Lining: grease the tin lightly and line it with a sling of baking paper that overhangs the long sides. Sourdough can stick, and the paper lets you lift the loaf straight out.

Shaping a log

After bulk, turn the dough out onto a lightly floured bench and:

1. Pat it into a rough rectangle about as wide as your tin is long.
2. Roll it up tightly from the short side, pressing each turn to seal.
3. Pinch the seam closed and place it seam side down in the tin.

The dough should fill the tin about halfway. You can add seeds at this stage too; see our seeded sourdough page.

Proofing

Cover the tin and either proof at room temperature until the dough has domed to around the rim, or put it in the fridge overnight as in the basic recipe. If it's from the fridge, you can bake it straight away.

Baking temperature and time

• Preheat to 230°C (no need to preheat the tin).
• Bake 20–25 minutes covered, with an upturned second tin or a tent of foil over the top, to give the loaf a chance to rise before the crust sets. Scoring is optional; one shallow cut down the length helps it rise evenly.
• Uncover, drop to about 210°C and bake another 20–25 minutes, until deep golden.
• Check the inside. An internal temperature of about 96–99°C means it's baked through. Lift it out with the paper and, if the sides look pale, put it back in the oven out of the tin for 5 minutes.

Let it cool on a rack for at least an hour before slicing; tin loaves can seem gummy if cut hot.

Frequently asked questions

Do I need to cover the loaf pan?

It isn't essential, but covering for the first part traps steam, which usually gives better rise and a thinner crust.

Can I use a glass or ceramic dish?

Yes, but they heat more slowly than metal, so the bake may take longer. Check the internal temperature rather than relying on time.

Why is the bottom of my tin loaf pale or damp?

It was probably underbaked or left to cool in the tin. Bake a few minutes longer and turn it out onto a rack straight away. For storing it afterwards, see how to store sourdough bread.