The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

baking soudough in a loaf pan?

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tomcatsgirl's picture
tomcatsgirl

baking soudough in a loaf pan?

Can I retard vermont sourdough in sandwich loaves (pans) and bake in the same pan? I want a tradtional sandwich loaf. Sorry for the dumb question

Yumarama's picture
Yumarama

Yes, you can shape and bake your dough in a bread pan, perhaps lining the pan with parchment paper or some form of pan release so it can come out easily. You may want to lower the baking temp a little and check the internal temp to make sure it's baked through properly - 198ºF or so is a good goal there.


Take it out of the pan as soon as it comes out of the oven and cool it on the rack before slicing. Wait until completely cool before bagging.


And take pictures to post here!

tomcatsgirl's picture
tomcatsgirl

Thank you so much for your promt reply. I will be sure to post some pictures. I will go for it.

AnnaInMD's picture
AnnaInMD

when baking with my clay baker, the German Römertopf. But do line any pan first with parchment paper. 


Good luck,


anna

geraintbakesbread's picture
geraintbakesbread

At the cafe I used to manage, where kitchen space (worktop, fridge & oven!) was extremely limited, I successfully baked sourdough loaves in tins on a daily basis. The dough (75% hydration) was mixed late morning, bulk fermented for about 5 hours, then scaled (at 1kg), shaped and put into lightly oiled tins. The tins were then covered (we put the tins on a tray & then put the tray in a plastic bag) & put in the fridge overnight. The loaves were usually ready to bake within two hours of removal from the fridge, slashing the bread just befor baking. We preheated our oven (an ordinary domestic electric fan oven) at 250-260c (482-500F) and added boiling water to a pan at the bottom of the oven just after loading the bread. After 10 mins any residual water was removed and the heat turned down to 200c (392F) and the tins rotated (for even baking). The loaves were usually done after a further 30mins - if not they went back in for 5 mins (out of the tin & straight on the oven shelf). As rainbowz says, make sure you remove them from the tins as soon as they're out of the oven or you'll end up with soggy loaves!


Happy baking & I look forward to seeing the results!


Geraint


PS/ You may need to adjust times/temps if your pans are not heavy duty.

tomcatsgirl's picture
tomcatsgirl

Well I have 2 loaves in the fridge will pull them out in the morning and bake tomorrow. I used a strip of parchment down the center that comes out past the handles. Thanks @ sgatch I was wondering if I should still slash it. Should I still bake them on my baking stone and steam as normally?

geraintbakesbread's picture
geraintbakesbread

If you have a stone, leave it in place, & steam as you would normally.

tomcatsgirl's picture
tomcatsgirl

Thanks! 1/2 hr to go and in the steamy oven they go..