What are some sourdough bread recipes that don't require a loaf pan?

When it comes to sourdough bread making, there are endless possibilities and techniques to explore. If you don't have a loaf pan or simply prefer a different shape for your bread, fear not! I've got you covered with some delicious sourdough bread recipes that don't require a loaf pan.

1. Boule: A boule is a round, rustic loaf that is perfect for those who want a classic artisan look. To make a boule, shape your sourdough dough into a round ball and place it on a well-floured surface. Let it rise for the final proofing on a baking sheet lined with parchment paper. Once it has doubled in size, score the top with a sharp knife and bake it on a preheated baking stone or baking sheet.

2. Batard: A batard is similar to a boule but has an elongated shape. To make a batard, shape your dough into a rectangle and then fold it in half lengthwise. Pinch the seam to seal it and place it on a well-floured surface for the final proofing. Once it has risen, transfer it to a baking sheet lined with parchment paper and bake it on a preheated baking stone or baking sheet.

3. Baguette: If you're craving that classic French bread shape, try making a sourdough baguette. Shape your dough into a long, thin cylinder and place it on a well-floured surface for the final proofing. Once it has doubled in size, transfer it to a baking sheet lined with parchment paper and bake it on a preheated baking stone or baking sheet. Don't forget to score the top of the baguette with diagonal slashes before baking to allow for expansion.

4. Focaccia: If you're in the mood for something a little different, try making a sourdough focaccia. Focaccia is a flat, Italian bread that is typically topped with olive oil, herbs, and other delicious toppings. After your dough has gone through its final proofing, gently press it into a well-oiled baking sheet, creating dimples with your fingertips. Drizzle olive oil over the top and sprinkle with your favorite herbs and toppings. Let it rise for a final 30 minutes before baking.

5. Ciabatta: Ciabatta is a light and airy Italian bread with a crispy crust. To make ciabatta without a loaf pan, shape your dough into a rectangle and place it on a well-floured surface for the final proofing. Once it has risen, transfer it to a baking sheet lined with parchment paper and bake it on a preheated baking stone or baking sheet.

Remember, the key to successful sourdough bread making is patience and practice. Don't be afraid to experiment with different shapes and techniques to find what works best for you. Happy baking!

Marcellus Jacobs

sourdough, bread making, teaching, culinary arts

Marcellus Jacobs is a seasoned baker and connoisseur of sourdough, dedicating over two decades to mastering his craft. He finds great joy in imparting the knowledge of sourdough bread making through interactive workshops and accessible online courses.