If you love baking sourdough but want a more uniform shape that’s perfect for sandwiches, baking in a bread tin is the way to go. By using a tin instead of a banneton, you get a soft, evenly shaped loaf that slices beautifully for toast, sandwiches, and more. Here’s how to adapt your sourdough method to achieve the perfect sourdough sandwich loaf.
Adjusting Your Recipe
The good news is you don’t need to change your sourdough recipe—just scale it up by 25%. This slight increase ensures you have enough dough to fill the tin properly, giving you a well-risen, structured loaf.
The adjusted recipe is as follows:
- 188g active sourdough starter
- 438g room temperature water (filtered)
- 625g bread flour
- 12.5g salt
Choosing Your Bread Tin
There are two types of tins that work best for sourdough sandwich loaves:
1. Box-Sided Bread Tin (30cm)
This open-top tin gives your loaf a rounded top and a soft, golden crust. Follow these steps:
- Shape the dough as you would for a banneton, then place it seam-side down into the lined bread tin. (you want a smooth top)
- Cover with cling wrap or a slightly damp tea towel.
- Proof overnight in the fridge.
- The next day, score the top of the dough with a sharp blade.
- Bake at 200°C for 50 minutes until golden. The lower temperature prevents the top from burning while allowing the loaf to bake through evenly.
2. Heavy-Duty Bread Tin with Lid
This tin creates a square, uniform loaf—ideal for sandwich slices. The lid helps trap steam for a better rise and a soft crust. Here’s how to use it:
- Shape the dough as you would for a banneton and place it seam-side down into the lined tin.
- Place the lid back on the tin and proof overnight in the fridge.
- In the morning, remove the tin from the fridge and take off the lid.
- Score the top of the loaf, then replace the lid for the first stage of baking.
- Bake at 220°C for 20 minutes with the lid on.
- Remove the lid and continue baking for 30-35 minutes until golden brown.
Essential Tips for Success
- Line your tin with baking paper to prevent sticking and ensure easy removal.
- Use a sharp blade or bread lame to score your dough—this allows for controlled expansion during baking.
- Allow the loaf to cool completely before slicing for the best texture and structure.
Baking sourdough in a bread tin is a simple way to achieve a sandwich-friendly loaf while maintaining the tangy flavor and chewy texture we all love. Give it a try and enjoy fresh, homemade sourdough sandwiches anytime!