Types of loaf pans for baking sourdough bread

If you've ever wondered which loaf pan would give you the best results when baking sourdough bread, well I have tried them all and here's a breakdown of the most common types and how they behave in the oven.

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• Affordable, non-stick pans:
• Glass pans
• Silicone loaf pans
• Ceramic loaf pans
• Aluminized steel loaf pans (like the USA Pans)
• Stainless steel pans (my favorite)
• Related
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Affordable, non-stick pans:

These are the dark-coated pans that bread pops right out of.

Pros:

• Super affordable and easy to find, even at dollar stores.
• Easy release, less sticking, less cleanup

Cons:

• The coatings can scratch, chip, and wear over time. Once the coating is damaged, I don't love the idea of baking in them anymore
• Many non-stick coatings aren't meant for very high heat, and sourdough loaves often bake in a really hot oven.

Verdict: Fine if it's all you have and you keep temps reasonable and the pan in good shape, but not my long-term pick.

Glass pans

Pros:

• You can see how the sides and bottom are browning
• They hold heat well once they're hot

Cons:

• They heat up more slowly, so the sides can take longer to brown, but once the pan is fully hot, since glass pans hold on to that heat and radiate it really well, the sides and bottom can brown faster and sometimes overbake.
• You usually need to lower the oven temp slightly or bake a bit longer
• Heavier and easier to break

In my experience, every time I bake in a glass pan, the sides and bottoms brown and are done way faster than the rest of the loaf, so I have to overbake the whole thing.

Verdict: They work, but I find the crust is often softer and the bake less predictable, especially for taller sourdough loaves.

Silicone loaf pans

Pros:

• Affordable
• You can use them as proofing baskets and to bake the sourdough in.

Cons:

• Silicone doesn't conduct heat well, so your sides and bottom usually bake lighter and softer
• Loaves can spread and lose a bit of structure because the pan is so flexible

Verdict: Great for banana bread or super soft loaves, not my go-to for structured, tall sourdough.

Ceramic loaf pans

Pros:

• Hold heat very well and radiate it gently once they are hot
• Can give you a nice, even browning on the sides and bottom
• Look beautiful on the table, so you can bake and serve in the same pan

Cons:

• Heat up more slowly, so you may get a little less oven spring if your dough is on the cooler side
• Heavier and more fragile; a drop or sudden temperature change can crack them

Verdict: Lovely for softer loaves and "bake and serve" situations. They work for sourdough, but I find I need to be more careful with time and temperature to keep the crust from going too far.

Aluminized steel loaf pans (like the USA Pans)

Pros:

• Great heat conductor, so you get quick, even browning on sides and bottom
• Often used in professional bakeries, so sizing and performance are very consistent
• No glass or ceramic to break

Cons:

• Many aluminized pans still use a non-stick coating, so you have the same scratching/wear concerns as other coated pans
• Bare aluminized metal can stain and discolor over time, which is normal but not always pretty

Verdict: A really solid "performance" choice, especially if you find one with a coating you trust or are comfortable lining with parchment. I put them just under stainless steel for durability, but for baking quality, they are excellent.

Stainless steel pans (my favorite)

These are the ones I use, love, and recommend.

Pros:

• No coating to scratch or worry about
• Handle high heat like a champ
• Give you more even browning and a stronger crust on the sides and bottom
• Very durable and long-lasting

Cons:

• You usually need to grease and/or use parchment for easy release
• Cost a bit more up front

Verdict: My top choice for sourdough sandwich loaves. I'd rather invest once in a good stainless steel pan than keep replacing cheaper coated ones.

If you're just getting started, use what you have. But if you're ready to upgrade your sourdough sandwich game, I'd start looking at a solid stainless steel loaf pan. Your crust and crumb will absolutely notice the glow-up.

Which loaf pans are you using right now, and how do you feel about them?