Absolutely! Fat Daddio’s anodized aluminum bread pans are an excellent choice for baking sourdough loaves.
Why Anodized Aluminum is Ideal for Sourdough
Sourdough (and rye dough) is naturally acidic, which can react with some metals like traditional aluminum. However, anodized aluminum bakeware is food-safe, non-reactive, and designed to withstand acidic ingredients without any unwanted leaching or reactions. The anodizing process creates a protective seal, preventing any metallic taste and smell, discoloration, or corrosion even at high baking temperatures.
Better Heat Conduction for Perfect Sourdough
Unlike glass, ceramic, or cast iron, anodized aluminum pans heat up quickly and distribute heat evenly. This helps your sourdough bake uniformly while developing a golden-brown crust. The light, silver color helps prevent over-browning, unlike dark bakeware, which absorbs more heat.
How to Prepare Your Bread Pan for Sourdough
To prevent sticking, grease the pan with vegetable oil, cooking oil or a thin layer of butter before adding the dough. Ensuring the pan is clean and lightly coated will help your sourdough release well.
Best Bread Pan Sizes for Sourdough
For sourdough sandwich loaves, we recommend using larger sizes:
Alternative Pan Options for Sourdough Baking
While a loaf pan may not create the same rustic shape as an artisan sourdough boule, it is an affordable alternative to a baking stone, bread baker, or Dutch oven and, it nests neatly for easy storage in the kitchen. For more unique sourdough shapes also made from anodized aluminum or stainless steel, consider using round cake pans or pastry rings.
Related: Troubleshooting your bread
