Sourdough in a loaf pan

Step by step

Shaping is covered in shaping a pan loaf; pan sizes in the pan size calculator.

1. Weigh the dough for your pan (see the table on bread pans).
2. Shape it as a tight log and set it seam down in a greased pan.
3. Proof until it crowns just above the rim, or overnight in the fridge.
4. Score once down the middle if you like and bake at 425°F.
5. Bake 45 to 55 minutes in all, to about 205°F in the center.
6. Turn it out of the pan straight away and cool it on a rack.

Stopping it sticking

Sourdough is wetter than most sandwich doughs, so grease even a non-stick pan, or line it with a parchment sling. A loaf that will not release usually needs a few more minutes to steam free; run a thin spatula round the sides.

Softer crust

For a sandwich-style crust, brush the top with butter after baking and cool the loaf under a cloth. A little milk or oil in the dough also softens it; see hydration for how much water to adjust.