Sourdough bread is known for its tangy flavor, chewy texture, and crunchy crust. While it’s often baked in rustic freeform shapes, you can also bake it in a standard loaf pan for a more uniform shape, perfect for sandwiches or toasts. With this easy recipe, you’ll learn how to make sourdough bread in a loaf pan with minimal effort and maximum flavor.
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Ingredients for the Sourdough Bread
This simple recipe only requires four basic ingredients, all of which are easy to find in any kitchen.
Ingredients:
- 100g sourdough starter
- 375g water
- 11g salt
- 550g flour
These ingredients will create a perfectly balanced dough with the perfect texture.
Step-by-Step Instructions
Step 1: Mix the Dough
- In a large mixing bowl, combine the sourdough starter, water, salt, and flour.
- Stir until the mixture forms a dough, then knead until smooth. This should take around 8–10 minutes. If the dough feels too sticky, add small amounts of flour until it becomes manageable.
Step 2: Shape the Dough
- Once the dough is well-kneaded, shape it into a loaf.
- Place the dough seam-side down in a greased loaf pan. Ensure it fits neatly and covers the entire bottom of the pan.
Step 3: Cold-Proof Overnight
- Cover the loaf pan with a clean kitchen towel or plastic wrap.
- Let the dough rest in the fridge overnight to cold-proof. This slow fermentation process gives the bread its signature tangy flavor.
Step 4: Bake the Sourdough Bread
- Preheat your oven to 425°F (220°C).
- Remove the loaf from the fridge and place it in the oven, covered with a lid (or another pan if you don’t have a fitted lid).
- Bake for 30 minutes with the lid on. This creates steam, which helps develop the perfect crust.
Step 5: Finish Baking
- After 30 minutes, remove the lid and bake the loaf for an additional 15 minutes to brown the top and crisp up the crust.
- Once done, remove the bread from the pan and allow it to cool on a wire rack.
Tips for Perfect Sourdough Loaf
- Use a good sourdough starter: The quality of your starter plays a significant role in the final flavor of the bread. Ensure your starter is active and bubbly before use.
- Knead properly: Kneading helps develop the gluten structure, giving your loaf the right texture.
- Cold-proofing is key: Don’t skip the overnight rest in the fridge; it enhances the flavor and texture.
- Don’t skip the lid: The lid helps trap steam and gives the bread a perfect crust. If you don’t have a lid, use a second pan or a piece of aluminum foil.
- Baking time: Keep an eye on the bread in the final baking stages. If the crust becomes too dark, cover it with foil.
FAQ About Sourdough Bread in a Loaf Pan
Can I bake sourdough without a loaf pan?
Yes, sourdough can be baked freeform on a baking sheet, but the loaf pan creates a neat shape that’s perfect for sandwiches.
Can I freeze the sourdough loaf?
Yes, once cooled, wrap the bread tightly in plastic wrap and foil before freezing. It can last up to 3 months in the freezer.
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour will work, but bread flour will give you a slightly chewier and higher rise loaf due to its higher protein content.
How do I know when my bread is done?
Tap the bottom of the loaf—if it sounds hollow, it’s done. If not, return it to the oven for a few more minutes.
Can I speed up the fermentation process?
If you’re in a hurry, you can let the dough rise at room temperature for a few hours instead of cold-proofing overnight. However, the flavor might not develop as deeply.
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Final Thoughts
Baking sourdough bread in a loaf pan is an easy way to enjoy the delicious flavor and texture of sourdough without the rustic appearance. With just a few simple ingredients and a little patience, you can make bakery-quality sourdough at home. Enjoy it fresh out of the oven or use it for sandwiches and toast throughout the week.
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