How to Shape Sourdough Bread for a Loaf Pan

[@GrantBakes]

Here's the full recipe for this bread: www.grantbakes.com/can-you-bake-sourdough-in-a-loaf-pan

[@joeredd11]

It would have been nice to see the final bake.

[@rossfarquhar6170]

Thanks for clear explanation. But would have liked to see end product. Always enjoy your videos.

[@GrantBakes]

Thanks, Ross! I will have the full recipe video coming soon. For now you can see the final product on my website at grantbakes.com/can-you-bake-sourdough-in-a-loaf-pan/

[@mhouslay7281]

Thank you so much for this BRILLIANT video. I’ve now used your method some 5 times and each time it has generated a beautifully shaped and totally even loaf. I reckon you could put a spirit level on it and ‘prove’ it was horizontal. It’s so satisfying to do as well. Big thanks from here in Scotland. Very happy 😃

[@Centannicocktails]

Ooooohh, I LOVE mustard dropping through the holes! YUM!! Thank you for this Grant!!!

[@caroldevine8180]

Hi Grant - after placing the dough in the loaf pan, how long do you proof it? Once that is done, is it ready to bake? Temperature and how long? Thanks so much.

[@turnfromsin2Jesus]

Thank you Grant, that was a very helpful demonstration😊

[@cherylsuit9394]

I have double cast iron loaf pan that act as a lid. Would seam be necessary?

[@tequilla1511]

The pan you link to is a 1 pound USA loaf pan. Is the recipe in your link with 450 grams of flour designed for a 1 pound loaf pan? Thanks!

[@ThisHereIsMyUserName6]

Thank you for making this video. Do you not cover your dough? When mine gets as high as yours does, it sticks to the plastic shower cap cover that I use, which drives me crazy.

[@TDMayday]

When you put that in the bread pan how long do you let it proof? Are you doing any refrigeration with it at all? Or are you baking it after it proofs? Do you have a link for those bread pans

[@randycraig978]

Look in the description of this video. There is a link to the recipe and the bread pan. Should answer your questions.

[@tareboda-3436]

Hello, I would like to ask if I can let rise my bread sourdough during the night in the fridge inside this kind of form…? Thank you in advance …

[@GrantBakes]

For bread in a pan, I prefer to let it rise to double in size at room temperature, and then I let it rest in the fridge. I find that they don't rise very well in the pan if I ONLY do a cold proof in the fridge. Thanks.

[@3PairDesigns]

I have been looking for those loaf pans! Thank you!! I wish they were a bit cheaper, but I'll take them! 👍😉

[@GrantBakes]

They really are worth it 👍🏻

[@stass2840]

Fantastic 👏👏👏

[@GrantBakes]

Thanks!!

[@sergioruiz4261]

Thanks!

[@GrantBakes]

No problem!

[@mandiigraham1596]

Do you bake it as is or covered somehow? And what about time, does that change baking sourdough this way. All good found the answers on your blog post. Cheers.

[@GrantBakes]

Thanks for checking! Hope it worked out for you.

[@dianethiesen4867]

What should I do when I remove the dough from the bowl and it's too wet/sticky? I have trouble shaping it and creating that surface tension on the surface when it's so sticky.

[@mbalazs1981]

Add less water to the dough next time.

[@dianethiesen4867]

@@mbalazs1981 thank you. I tried that and it helped.

[@betspath]

First timer here. Do I oil the glass bowl where it rises or does it not stick to bowl?

[@GrantBakes]

Oil it a little bit. It’s easier that way.

[@betspath]

@@GrantBakes I’m sorry about asking you this, but if you don’t have a scale what would be the closest guess in amount of water & flour for a loaf? 1/4 cup of starter?

[@xinxu7358]

Thank you for the recipe! The bake went well. However, I used the exact same pan that you recommended. But it still stick to the pan. Any idea on why? Do you think putting parchment paper in will change the bake?

[@paulholloway1599]

I use a silicone pan these days, as they never stick, even without any oil.

[@deborahnoack]

If I add salt to my sponge/starter along with the water I get these clumps. Do you know what causes that? Thanks!

[@GrantBakes]

I think that’s the salt absorbing the water. I usually don’t have problems with it, but you could mix the salt in with the flour to avoid that issue 👍🏻

[@lseeber01]

Hey.. i was trying to get the recipe from your site but somethings wrong with your website. Can't get it to pull up at all.

[@GrantBakes]

Thanks for letting me know! I’ll fix it asap. You can search “Grant Bakes Good Sourdough Bread” for the main recipe video. Bake that in a loaf pan and you’re all set. Sorry about the site, hope to have it fixed soon!

[@lseeber01]

@@GrantBakes Sure thing and thanks for the other link!

[@GrantBakes]

The site is back up and running. Here's a link to the recipe too if you still need it. Thanks for the comment! grantbakes.com/can-you-bake-sourdough-in-a-loaf-pan/

[@lseeber01]

@@GrantBakes Great, thanks!!

[@joeredd11]

I see I’m not alone on my thought.

[@travelwithmaeboon]

Thank you for sharing this vedio :))

[@GrantBakes]

No problem!

[@briannaerdman9219]

The top of my loaf turns out much darker than I would like for this recipe. Seems dark even after the first 20 min of steam. Any tips for a lighter color?

[@GrantBakes]

Lower the temperature of your oven by 50°F or so. See how that work! You might need to bake longer but the top shouldn’t get as dark. Also, if the heat in your oven comes from the top (mine doesn’t) then try lowering the bread to a lower rack in the oven.

[@briannaerdman9219]

@@GrantBakes thank you so much! I do have an upper element. I will try that.

[@betspath]

So, you just bake in the loaf pan?

[@GrantBakes]

Yes!

[@donaleen]

Does the acidity of sourdough allow aluminum to leach? I want to retard my dough in the fridge for about 7-8 hours to develop flavor. I know leaching can be a problem with aluminum, depending on pH. Is the pH of sourdough an issue with aluminum?

[@SmokeyVlogs]

he is using the nonstick pan , so there is no exposed aluminium on the inside , all the metal is covered with ptfe

[@donaleen]

@@SmokeyVlogs thanks, but I still have the question about using aluminum pans.

[@SmokeyVlogs]

@@donaleen indeed , aluminum ions can leach into our food when using aluminum utensils but in this case he has PTFE coated aluminum utensil thus the PTFE leaching into our food is more prominent PolyTetraFluroEthylene is the outer most layer in our non stick utensils which can leach into our food at high temperatures best option is to use cast iron - our body will benefit from iron ions

[@TheBereangirl]

I bake mine in a loaf pan, it works great! I would've liked to see the gratuitous crumb shot, though.😏☺️

[@saidalisamed7042]

You basically shaped a slice bread loaf. What's the bake result? Wonder bread replica?

[@GrantBakes]

Nope. It tastes like a regular loaf of sourdough, just better for slicing.

[@Andrew-cj1bo]

What's the weight of this bad boy?

[@GrantBakes]

860 grams 👍🏻

[@barrychambers4047]

For 70% hydration I would expect the dough to look a little more extensible.

[@GrantBakes]

Hmm. This is pretty much what it looks like for me using KA bread flour

[@marysander8174]

Where is the result???

[@sallykissoon7540]

Why would I like a video when I didn't see the finished product. After looking at the full video