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Sourdough in Loaf Pan

baked sourdough in loaf pan

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This easy-to-follow recipe for sourdough sandwich bread uses a loaf pan to create a perfectly structured loaf with a soft crumb and thin crust. Ideal for sandwiches, this bread is full of the tangy flavor and health benefits of naturally fermented sourdough.

Ingredients

  • 500g bread flour
  • 350g water
  • 100g active sourdough starter
  • 10g salt
  • Optional: 10g sugar or honey for a touch of sweetness

Instructions

  • Mixing the Dough:
    Combine flour, water, and sourdough starter in a large mixing bowl. Let it rest for 30 minutes (autolyse).

  • Adding Salt:
    Add salt and mix until fully incorporated. If desired, mix in sugar or honey for a hint of sweetness.

  • Bulk Fermentation:
    Cover the bowl with a damp towel and let it rise in a warm place for 4–6 hours, folding the dough every 30 minutes.

  • Shaping the Dough:
    Transfer the risen dough to a floured surface, shape it into a loaf, and place it seam-side down into a greased loaf pan.

  • Final Proofing:
    Allow the dough to rise for 1–2 hours until it’s slightly above the pan’s rim.

  • Baking:
    Preheat the oven to 425°F (220°C). Bake for 35–40 minutes until golden brown and the loaf sounds hollow when tapped.

Notes

  • Use a kitchen scale for precise measurements.
  • Grease the loaf pan to prevent sticking.
  • For added texture and flavor, experiment with seeds, nuts, or dried herbs.
  • To prevent a thick crust, place a tray of water in the oven for the first 15 minutes of baking to create steam.