Sourdough Bread in a Loaf Pan (Two-Pan Method)

Step 1

Mix the Dough: Combine flour, water, active starter, and salt. Mix until well combined using a spoon — no fancy tools required! Let it rest for 30 minutes to allow the flour to absorb the water.

Step 2

Stretch and Folds: Perform three rounds of stretch and folds about 30 minutes apart. This strengthens the dough and builds structure. Don’t stress if the timing isn’t perfect; flexibility is key.

Step 3

Bulk Fermentation: Let the dough bulk ferment at room temperature for 6-8 hours or until it’s about 70% bigger in size.

Step 4

Shape the Dough: Lightly flour your surface and pre-shape the dough into a round or oval. Let it rest for 10-15 minutes, then shape it into a loaf. Place it seam-side down into a parchment-lined loaf pan.

Step 5

Second Rise: Cover the dough to prevent it from drying out. You can proof it at room temperature for 3-4 hours or refrigerate it overnight for a more complex flavor.

Step 6

Bake: Preheat your oven to 465°F (240°C). Place the loaf pan with the dough on the oven rack and cover it with the second loaf pan as a lid. Bake for 30 minutes covered, then remove the top pan and bake for an additional 15-20 minutes at 430°F (220°C) until golden brown.

Step 7

Cool and Enjoy: Remove the loaf from the pan immediately to avoid a soggy crust. Let it cool completely before slicing.