How to Bake Sourdough in a Glass Loaf Pan

Every sourdough recipe on the internet seems to assume you own a Dutch oven. And while a Dutch oven is a great tool, it is not the only way to bake sourdough. If you have a glass loaf pan, a Pyrex, an Anchor Hocking, or any oven-safe glass baking dish, you can bake excellent sourdough bread with a soft crust and an even crumb that slices beautifully for sandwiches and toast.

The bread you get from a loaf pan is different from a Dutch oven boule. It will not have that crackling, artisan-style crust. But it will have a soft, golden crust, a uniform shape that fits in a toaster, and an even crumb that holds sandwich fillings. For everyday bread, the kind you eat three or four times a day, a loaf pan is actually more practical.

Why Glass Works Well

Glass has some advantages over metal for sourdough. It conducts heat more slowly and evenly, which means less risk of burning the bottom crust. It also lets you see the sides of the loaf during baking, you can literally watch the crust develop and know exactly when the sides are golden. And glass retains heat well, continuing to bake the bread gently even after you remove it from the oven.

The Recipe (Adapted for Loaf Pan)

• 400g bread flour (or 350g bread flour + 50g whole wheat for more flavor)
• 260g water (65% hydration, lower than typical artisan sourdough, which helps the loaf hold its shape in the pan)
• 80g active sourdough starter
• 8g fine sea salt
• 15g butter or olive oil (optional, adds tenderness and helps the crust brown)
• 15g honey or sugar (optional, feeds the yeast and promotes browning)

Method

Step 1: Combine the flour and water in a bowl. Mix until no dry flour remains, then rest for 30 minutes. Add the starter, salt, butter (if using), and honey (if using). Mix and fold until fully incorporated. The dough will be stiffer than typical artisan sourdough because of the lower hydration, that is intentional.

Step 2: Bulk ferment for 4 to 6 hours at room temperature, doing 3 to 4 sets of stretch and folds during the first 1.5 hours. The dough should grow by 50 to 75 percent and feel puffy.

Step 3: Turn the dough out onto a lightly floured surface. Flatten it gently into a rough rectangle, about 8 by 10 inches. Fold the left third toward the center, then the right third over that (like a business letter). Starting from the short end closest to you, roll the dough up tightly into a log, using your fingertips to seal the seam as you go. The log should be roughly the length of your loaf pan.

Step 4: Grease your glass loaf pan generously with butter (on the bottom and all sides). Place the dough seam-side down in the pan. Press it gently to fill the pan evenly. Cover with a towel or plastic wrap.

Step 5: You have two options for proofing. For same-day: proof at room temperature for 2 to 4 hours until the dough has risen to about 1 inch above the rim of the pan and looks puffy. For overnight: put the pan in the fridge immediately and cold proof for 8 to 16 hours. The cold-proofed version will need 1 to 2 hours at room temperature to finish proofing after coming out of the fridge.

Step 6: Preheat your oven to 375°F (190°C). No need for the extreme temperatures used with Dutch ovens, loaf pan bread bakes at a moderate temperature for a longer time to ensure the thick center is fully baked.

Step 7: Optional, brush the top with melted butter or an egg wash (1 egg beaten with 1 tablespoon milk) for a golden, shiny crust. Score a single line down the center with a razor blade or sharp knife, about half an inch deep. This gives the loaf a clean place to expand.

Step 8: Bake for 40 to 50 minutes until the top is golden brown and the internal temperature reads 200 to 205°F (93-96°C). Glass pans retain heat, so the bread continues cooking gently after you remove it. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely, at least 1 hour before slicing.

Slicing and Storage

The beauty of a loaf pan sourdough is that it slices evenly with a serrated knife, every slice is the same shape and thickness, perfect for sandwiches and toast. Wrap the cooled loaf in a clean kitchen towel or a beeswax wrap. It keeps well at room temperature for 3 to 4 days. For longer storage, slice the whole loaf and freeze the slices in a zip-top bag, they thaw quickly and toast beautifully straight from frozen.

For the classic artisan approach, check out my First Sourdough Loaf recipe. And for another great sandwich bread, try Sourdough Sandwich Bread.