Sourdough Bread in a Loaf Pan (Two-Pan Method)

If 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
- 1 parchment paper
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). 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). 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.
I already have this page with email. Why will it not let me see recipe without putting it in again.
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.
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!
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!