Homemade Sourdough Bread in a Loaf Pan

Introduction

There’s something incredibly comforting about the smell of freshly baked sourdough drifting through the kitchen. On this particular day, I decided to take a break from my usual baking routine. Instead of using my go-to enameled cast iron bread dome and refrigerating the dough overnight, I opted for a loaf pan and a same-day bake. The result? A beautifully golden crust, a soft, airy interior, and a loaf that brought a lot of joy into my kitchen.

This isn’t your typical sandwich bread. It’s real sourdough—crusty on the outside, chewy and full of flavor on the inside. And while it takes some time and patience, the steps are approachable and rewarding. If you’re looking to try something different or simplify your sourdough process, this might just be the method for you.

Ingredients

this RECIPE

Quality ingredients make a real difference in sourdough bread. Here’s everything I used for this loaf:

• 120g sourdough starter – Mine had reached its peak and slightly collapsed. It sat in the fridge for a day but was still bubbly and active, which shows you don’t always need to use it fresh out of the jar.
• 325g warm water (90°F) – The warm temperature helps wake up the starter and kick-start fermentation.
• 500g King Arthur bread flour – Bread flour provides the right structure and chew that’s perfect for sourdough.
• 10g Himalayan pink salt – Adds depth of flavor and balances the dough.

If you’re using a different type of flour or salt, the recipe will still work, but results may vary slightly.

Tools You’ll Need

Having the right tools makes the process smoother and more enjoyable. Here’s what I used:

• Loaf pan – Gives the bread its structured, upright shape. Choose a sturdy one to ensure even baking.
• Danish whisk or wooden spoon – Helps combine the dough without overworking it.
• Mixing bowl – Large enough to allow the dough to rise comfortably.
• Parchment paper – Prevents sticking and makes it easier to remove the loaf.
• Clean towel or shower cap – Used for covering the dough during fermentation.
• Second loaf pan or oven-safe lid – Creates steam during the early baking stage.
• Digital thermometer – Optional, but helpful to check if the loaf is done.
• Cooling rack – Essential for letting the loaf breathe after baking.

Step-by-Step Instructions

Mixing the Dough

Start by mixing your sourdough starter and warm water in a large bowl. Stir until the starter is fully dissolved. Add the bread flour and salt, and mix until everything is fully incorporated. I used a Danish whisk at first and then switched to my hands to bring it all together. You don’t need to knead—just mix until no dry bits remain. Cover the bowl and let the dough rest for 60 minutes. This rest period, known as “autolyse,” allows the flour to absorb the water and helps gluten development.

Stretch and Folds

Once the dough has rested, perform your first stretch and fold. Wet your hands to prevent sticking. Gently grab one side of the dough, stretch it up, and fold it over to the other side. Turn the bowl and repeat until you’ve completed four folds. Do this four times in total, every 30 minutes. These folds build strength and structure in the dough without traditional kneading.

Bulk Fermentation

After the final set of folds, cover the bowl and let the dough sit at room temperature to ferment. For me, this took about 7 1/2 hours. You’ll know it’s ready when the dough has slightly more than doubled in size, feels airy, and has visible bubbles under the surface. The timing will depend on your room temperature, so watch the dough—not the clock.

Pre-shaping and Final Shaping

When fermentation is done, gently turn the dough out onto a lightly floured surface. Give it a light pre-shape by forming it into a loose oval or round. Let it rest uncovered for 30 minutes to relax the gluten. Then, do a single “caddy clasp” shaping motion: fold each side into the center, tuck in the top and bottom, and gently roll it into a loaf shape.

Place the shaped dough into a parchment-lined loaf pan. I did a light stitching across the top to create surface tension and give the crust a nice design. Cover the pan with a shower cap or towel and let it rise for about 90 minutes.

Baking

Preheat your oven to 425°F while the dough rises. When ready, place a second loaf pan upside down over the first to trap steam. Bake for 8 minutes. Carefully remove the top pan, score the top of the dough with a sharp blade, and return it to the oven with the cover back on. Bake for another 22 minutes.

After that, remove the cover and bake uncovered for 10 more minutes. The crust will develop a beautiful golden color. If using a thermometer, aim for an internal temp of around 207°F.

Cooling

Once baked, remove the loaf from the oven and let it sit in the pan for 10 minutes. Then transfer it to a cooling rack. Let it cool completely—ideally overnight. This allows the crumb to set properly and prevents it from becoming gummy when sliced.

Baking Notes & Tips

• Starter flexibility: Don’t stress if your starter isn’t freshly fed. As long as it’s bubbly and not sour-smelling, it’ll do the job.
• Watch fermentation cues: A slightly domed dough surface and visible bubbles mean it’s ready.
• Scoring helps control the oven spring: A sharp blade allows the dough to open up instead of bursting unpredictably.
• Skip cold proofing if short on time: This loaf proves that a room-temp ferment can still produce amazing results.

Why I Chose the Loaf Pan Method

There are many ways to bake sourdough, but the loaf pan stood out for its simplicity and structure. It helped the dough rise upward rather than spread out, which gave me a tall, neat loaf perfect for slicing. It also made the crust a little more even, and the overall shape was easier to manage for breakfast toast or open-faced sandwiches.

The Importance of Fermentation Timing

One of the most important parts of sourdough baking is knowing when your dough is ready. Under-fermented dough will be tight and dense, while over-fermented dough can collapse. At about 7.5 hours on the counter, this dough was just right—it had nearly doubled in size, was soft to the touch, and showed bubbles on the surface. This timing may vary based on your room temperature, so always observe your dough.

My Favorite Way to Enjoy This Bread

After all the effort of a full-day bake, I like to keep it simple. I usually enjoy this bread toasted with a little salted butter. It also makes a lovely base for avocado toast or pairs wonderfully with soups and stews. The chewy texture and tangy flavor make it versatile and satisfying—perfect for slow weekend mornings or cozy dinners.

Frequently Asked Questions

Can I use all-purpose flour instead?

Yes, but it will affect the structure slightly. Bread flour gives the loaf more chew and rise due to its higher protein content. All-purpose flour will result in a slightly softer, flatter loaf.

What is a “caddy clasp” shaping method?

It’s a shaping technique where you fold the dough into itself from all sides, almost like wrapping a package. This builds tension on the surface, helping the dough hold its shape better during baking.

Is a cold proof necessary?

Not at all. While many recipes include an overnight proof in the fridge, this version skips it completely. A room-temperature ferment works just as well when timed right.

Why use another loaf pan as a cover?

Covering the dough during the first part of baking traps steam, which helps with oven spring (that initial rise) and develops a thinner, crisper crust.

Can I add mix-ins like nuts or dried fruit?

Absolutely. Add-ins like sunflower seeds, dried cranberries, or herbs can be gently folded in after the last stretch and fold.

Conclusion

This sourdough loaf may not be the quickest bread you’ll ever make, but it’s certainly one of the most satisfying. With a bit of planning and care, you can create a crusty, flavorful loaf right from your own kitchen—no fancy equipment needed. The loaf pan method offers a simpler way to shape and bake while keeping all the charm and taste of traditional sourdough. Give it a try—you might just fall in love with the process as much as the result.

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