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