Sourdough Bread in a Loaf Pan (Two-Pan Method)
Tina BevkIf you’ve ever dreamed of baking sourdough bread with the perfect crust, a fluffy interior, and minimal equipment, let me introduce you to the two pan method. It’s a great alternative to Dutch ovens (and bannetons!) that create a beautiful, bakery-style loaf. Plus, you can bake multiple loaves at once. Whether you’re baking for a family dinner or want to try sourdough without needing to buy anything special, read on.
Why Use the Two Pan Method?
The two pan method mimics the steam-trapping environment of a Dutch oven. Steam is essential for oven rise and achieving that signature sourdough crust. Instead of investing in an expensive Dutch oven, you can use two loaf pans — one for the dough and the other as a lid. Here’s why I love it:
- Low Mess: Perfect for inclusions like nuts or dried fruit since any spills stay contained.
- Affordable: Most of us already have loaf pans at home.
- Space-Saving: Bake multiple loaves at once without crowding your oven.
Sourdough Bread in a Loaf Pan (Two-Pan Method)
Jump to VideoEquipment
- 2 Loaf pan
Ingredients
- 400 grams all purpose flour
- 275 grams water
- 97 grams sourdough starter active
- 8 grams salt
Instructions
- Mix the Dough: Combine flour, water, active starter, and salt. Mix until well combined using a spoon — no fancy tools required! Let it rest for 30 minutes to allow the flour to absorb the water.
- Stretch and Folds: Perform three rounds of stretch and folds about 30 minutes apart. This strengthens the dough and builds structure. Don’t stress if the timing isn’t perfect; flexibility is key.
- Bulk Fermentation: Let the dough bulk ferment at room temperature for 6-8 hours or until it’s about 70% bigger in size.
- Shape the Dough: Lightly flour your surface and pre-shape the dough into a round or oval. Let it rest for 10-15 minutes, then shape it into a loaf. Place it seam-side down into a parchment-lined loaf pan.
- Second Rise: Cover the dough to prevent it from drying out. You can proof it at room temperature for 3-4 hours or refrigerate it overnight for a more complex flavor.
- Bake: Preheat your oven to 465°F (240°C). Score the loaf, I usually just cut it right down the middle. Place the loaf pan with the dough on the oven rack and cover it with the second loaf pan as a lid. Bake for 30 minutes covered, then remove the top pan and bake for an additional 15-20 minutes at 430°F (220°C) until golden brown.
- Cool and Enjoy: Remove the loaf from the pan immediately to avoid a soggy crust. Let it cool completely before slicing.
Video
Notes
- Parchment Paper or Oil: Line your pans with parchment paper or lightly spray them with olive oil for easy release.
- Scoring: Use a sharp blade to score your dough before baking to control the expansion.
- Cooling Time: Patience is key! Let your loaf cool fully to avoid a gummy crumb.
Nutrition
Ingredients
- All-purpose flour - I like to use it for softness, bread flour will produce better crumb but tougher bread.
- Water - tap water is fine!
- Active sourdough starter - make sure to use a starter that is active and bubbly.
- Salt - regular sea salt works just fine.
See recipe card for quantities.
How to Make Sourdough Bread Loaf
Mix the Dough: Combine flour, water, active starter, and salt. Mix until well combined using a spoon — no fancy tools required! Let it rest for 30 minutes to allow the flour to absorb the water.
Stretch and Folds: Perform three rounds of stretch and folds about 30 minutes apart. This strengthens the dough and builds structure. Don’t stress if the timing isn’t perfect; flexibility is key.
Bulk Fermentation: Let the dough bulk ferment at room temperature for 6-8 hours or until it’s about 70% bigger in size.
Shape the Dough: Lightly flour your surface and pre-shape the dough into a round or oval. Let it rest for 10-15 minutes, then shape it into a loaf. Place it seam-side down into a parchment-lined loaf pan.
Second Rise: Cover the dough to prevent it from drying out. You can proof it at room temperature for 3-4 hours or refrigerate it overnight for a more complex flavor.
Bake: Preheat your oven to 465°F (240°C). Score the loaf, I usually just cut it right down the middle. Place the loaf pan with the dough on the oven rack and cover it with the second loaf pan as a lid. Bake for 30 minutes covered, then remove the top pan and bake for an additional 15-20 minutes at 430°F (220°C) until golden brown.
Cool and Enjoy: Remove the loaf from the pan immediately to avoid a soggy crust. Let it cool completely before slicing.
Scaling Your Recipe
Want a smaller or larger loaf? Here’s how to adjust:
- 300g Loaf: 300g flour, 206g water, 73g starter, 6g salt.
- 500g Loaf: 500g flour, 344g water, 121g starter, 10g salt.
The baking times remain similar, but keep an eye on smaller loaves as they might brown faster.
💭Crucial Success Tips
- Parchment Paper or Oil: Line your pans with parchment paper or lightly spray them with olive oil for easy release.
- Scoring: Use a sharp blade to score your dough before baking to control the expansion.
- Cooling Time: Patience is key! Let your loaf cool fully to avoid a gummy crumb.
FAQ
Parchment paper is recommended for easy release and minimal cleanup, but you can also lightly grease the pans with olive oil or butter as an alternative.
Yes, you can proof the dough at room temperature for 3-4 hours instead of refrigerating it overnight. Just make sure to monitor the dough to prevent over-proofing.
You can use a serrated knife or even kitchen scissors to score the dough. The important thing is to make a clean cut to control the oven spring.
How To Store Sourdough Bread Loaf
- Short-Term: Store the bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days. Avoid plastic bags as they can make the crust soggy.
- Freezing: Slice the loaf and store the slices in an airtight container or freezer bag. Freeze for up to 3 months. Toast or reheat the slices directly from frozen.
Author: Tina Bevk
Tina, from the blog "Stretch and Folds," balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
It didn’t say to score the dough in the recipe. So I didn’t and I think that affected the expansion. I see that you mention scoring further down in crucial steps but I wish it said it in the baking part of the recipe. Otherwise it is a tasty dough.
Hi Monique,
Thank you so much for pointing that out, that’s totally my mistake, and I’m really sorry it affected your bread! Scoring does make a big difference in how the dough expands, and I’ll make sure to fix that in the baking instructions. I hope you’ll give the recipe another try—when you do score it, you should see a much nicer rise. And again, I’m really sorry!
Hi,
What am I doing wrong … my bread turns out darker on the sides than it should be… following the recipe to the T and make a lot of bread in a Dutch Oven without any issues.
I use silicon slings for the loaf pans have been spraying the with a Pam Type Spray..
My oven is spot on temperature wise..
Any suggestions??
Hi Alan!
I'm sorry you're dealing with this, I'll try to help and, just a few things come to mind regarding your problem:
If the sides are darker, it might be that the metal pan is conducting a bit too much heat. You could try placing the loaf pans on a baking sheet to act as a buffer and reduce direct heat from the bottom. Also, silicone slings can sometimes trap a bit more heat around the sides—so that might be contributing too if you're using one.
The spray itself shouldn’t be a big issue, but if it's browning too quickly, you could try using parchment instead or lightly buttering the pan?
Let me know if any of that helps!
Look easy enough to make and delicious
Another green sourdough baker. I have made several recipes. This sourdough recipe was the breaker. I hope the next baking day produces bread as good as yesterday’s baking. I set one cube on the top of the loaf just before setting them in the oven. I have one cast iron pot. I used two Tupperware (Vintage 21?) casserole type containers for the other two loaves. One was a loaf shape. They tolerated the high heat well. Husband gave me a thumbs up and said “I think you got it this time” .
Thank you. I will be sharing your recipe with a friends.
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Hi Tres,
this means so much to me, thank you for sharing!
Hi Tina, I am new to sourdough baking. I would love to try this loaf pan method bc my baking; using Dutch oven and on the pizza stone always comes out with thick and hard crust.
Can I use some wheat flour with all purpose to this recipe?
Thanks
Hi Priya!
Did you mean whole wheat flour? If yes, then of course—you can definitely mix it in with all-purpose. Just expect the usual whole wheat effects: the bread will be a bit denser and less soft, but I think the flavor is even better! And just to say, the two-pan method is only about *how* you bake it—you can use any dough recipe you like, even your favorite one, and just bake it this way.
Do you let the dough rise above the pan on the second rise?
Hi Milbry!
I usually let it rise just to the top of the pan or a little over—but not always. It kind of depends how much time I have. The bread turns out great either way, but I will say that when I let it rise a bit over the top, the texture is always the best.
My loaves turned out beautifully! Thank you for this recipe! It seems a little softer on the inside than other recipes I’ve tried but still has the perfect crispy crust😋
H Sarah, so glad you're happy with it! =D
if I decide to put it in the refrigerator over night. does it need to come back to room temperature before baking it?
As you can tell, I'm new to sourdough baking!
Hi Val,
good question, I should include this info in the post itself! But no, you do not have to wait for the dough to come to room temperature. In fact, I find that scoring a cold dough is way easier and the oven spring is better if you bake it straight from the fridge 🙂
Love your recipe! When do you add items such as cheese, or nuts?
Hi Betsy!
Uh that's a hard one, because it depends so much on the type of inclusions you're adding. For cheese or nuts, I usually add them during a set of stretch and folds - that depends a bit on how many I have time to do, but I'll usually add them during the 2nd or 3rd set. But for inclusions like cinnamon sugar or something like that that is not solid/hard and has a potential to make a mess, you need to add it after bulk fermentation when you're shaping the loaf.
I hope that was helpful, let me know if you have more questions, I'll gladly answer!
I have been making various sourdough recipes for about 6 months. My husband and I both agree this is the best sourdough I have made. Using the two pan directions is great.
Thank you for a detailed recipe.
Hi Deborah,
thank you so much! I really like the two pan method mainly because it's much easier to cut, and my kids like the shape. And I think we don't lose anything really compared to using the dutch oven. Thank you so much for taking the time to leave a comment!
Hi! Should we add ice cubes to the loaf pan in between parchment paper and pan to create steam or it isn’t needed?
Hi Cassie,
some people do that, but I found that the loaf on top captures all the steam from the dough so well that I don't need to add anymore. So definitely try it if you're curious, but in my opinion, it isn't necessary.
Hi!
Hm I have no idea why, I'm so sorry. I did just send a printable version to your email, please let me know if you got it 🙂 And I apologize for any trouble.