Maison Fare - Pan Loaf

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Mark the Target

Measure 1.6L (7 cups / 56oz / 1,600g) of water into your loaf pan. Mark the top of the water (ex: with tape or a wax pencil) and then discard the water. This marker indicates where the dough should rise prior to baking.

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Grease the Pan

Lightly grease the loaf pan with a thin layer of neutral oil or butter to make it easier to prevent the loaf from sticking after it's baked.

white sourdough pan loaf ready for bulk rise

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Transfer Dough

Use a wet hand or dough scraper to transfer your dough from your countertop or mixing bowl into the loaf pan. You don't need to shape it in any way, it will take shape naturally as it rises.

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Cover and let rise

Cover your pan with a damp towel or plastic wrap to prevent the dough from drying.

Now we wait for the edge of the dough to rise to the level marked in the first step. This typically takes about 8 hours at 75°F or 9.5 hours at 70°F, counted from when you first combined the ingredients. These estimates assume it took around 30 minutes to mix and knead—if it took you a little more or less time, no problem. Just go by the rise level to know when you're ready for the next step.

Do not go over 10 hours - if the dough hasn't fully risen by then, bake it anyway, and try to find a warmer spot next time.

Pan Loaf - Bulk Rise