Description
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.
Ingredients
Quality ingredients make a real difference in sourdough bread. Here’s everything I used for this loaf:
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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.
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325g warm water (90°F) – The warm temperature helps wake up the starter and kick-start fermentation.
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500g King Arthur bread flour – Bread flour provides the right structure and chew that’s perfect for sourdough.
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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.
Instructions
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.
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.
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.
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.
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.
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.
Notes
This recipe skips the cold-proof stage and uses a loaf pan instead of a Dutch oven, making it more accessible for home bakers who want a structured loaf with a crusty finish and chewy interior. Perfect for toast or serving alongside soups.
- Prep Time: 1 hour (active)
- Bulk + Final Proofing: 9.5 hours
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American / Artisan
Nutrition
- Serving Size: 1 slice
- Calories: ~160 kcal
- Sugar: 0.2 g
- Sodium: ~190 mg
- Fat: 0.6 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: ~33 g
- Fiber: ~1.2 g
- Protein: ~4.5 g
- Cholesterol: 0 mg