Homemade Sourdough Bread in Baking Pans

Homemade Sourdough Bread in Baking Pans

This recipe is perfect for those who want a classic sourdough loaf with a soft interior and a golden crust, all baked conveniently in loaf pans.

Ingredients:

• 500g (4 cups) bread flour (or a mix of whole wheat and bread flour)
• 100g (½ cup) active sourdough starter (fed and bubbly)
• 325g (1⅓ cups) warm water
• 10g (2 tsp) salt
• 1 tbsp olive oil (optional, for softer texture)

Instructions:

1. Mixing the Dough 🥣
   In a large bowl, mix the flour and water until combined. Let it rest for 30 minutes (autolyse).

2. Adding the Starter & Salt ⏳
   Add the active sourdough starter and salt to the dough. Mix well until incorporated. If using olive oil, add it now.

3. Bulk Fermentation & Stretching 🍞
   Cover the dough and let it ferment at room temperature for 4-6 hours. During this time, stretch and fold the dough every 30-45 minutes (3-4 times total) to build strength.

4. Shaping the Loaves 👩‍🍳
   Lightly flour your work surface. Divide the dough into two equal portions and shape each into a loaf. Place them into greased or parchment-lined loaf pans.

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5. Final Proofing ⏲
   Cover and let the loaves proof at room temperature for 4-6 hours or overnight in the fridge for a deeper flavor. The dough should rise and become slightly puffy.

6. Baking the Bread 🔥

   • Preheat your oven to 220°C (425°F).
   • Bake for 35-40 minutes, until golden brown.
   • Let the bread cool completely before slicing.

Enjoy your homemade sourdough sandwich bread—perfect for toast, sandwiches, or just slathering with butter! 🧈✨

Would you like different variations or additional tips? 😊