Description
If you’ve ever felt intimidated by sourdough baking because of fancy equipment or complicated techniques, you’re not alone. But here’s some good news—you don’t need a Dutch oven to make beautiful sourdough bread at home. This method uses a simple loaf pan you probably already have in your kitchen. It’s easier than you think, and the result is a soft, flavorful loaf with a lovely golden crust and perfect slices for toast, sandwiches, or just a pat of butter. Whether you’re new to sourdough or have been baking for years, this method is a wonderful way to simplify your baking routine without compromising quality.
Ingredients
To make this sourdough loaf, you’ll only need a handful of basic ingredients—no special flour or additives required. Here’s what goes into it:
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100 grams active sourdough starter (fed and bubbly)
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375 grams warm water (around 80–85°F is best)
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11 grams Himalayan pink salt or fine sea salt
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550 grams all-purpose or bread flour
These simple ingredients come together to create a dough that’s easy to work with and full of that wonderful sourdough tang.
Instructions
Start by dissolving your sourdough starter into the warm water in a large mixing bowl. Once the starter is mostly broken up and the mixture looks milky, add the salt and flour. Use your hands or a spoon to mix until no dry flour remains. The dough will be slightly sticky and rough. Cover the bowl with a damp towel or plastic wrap and let it rest for 30 to 60 minutes. This rest, known as the autolyse phase, helps the flour absorb the water and gives your dough a head start on gluten development.
Over the next 4 to 5 hours, keep the dough at room temperature and perform 3 to 4 sets of stretch-and-folds every 30 to 45 minutes. To do this, wet your hand, gently pull one side of the dough upward, and fold it over the center. Rotate the bowl and repeat 3 more times. These folds strengthen the dough and build structure for a good rise. As fermentation progresses, your dough will become smoother and puffier.
By the end of bulk fermentation, your dough should feel airy and have visible bubbles on the surface. It should jiggle slightly when you move the bowl.
Lightly flour your countertop and turn the dough out. Shape it gently into a log by folding it over itself, then rolling or tucking the edges in. Place it seam-side down into a lightly greased loaf pan. Cover with plastic wrap or a clean towel and refrigerate overnight. This slow fermentation (cold proof) enhances the flavor and makes the dough easier to handle in the morning.
In the fridge, the dough will continue to rise slowly, and develop a slightly domed top. It will also be easier to score when cold.
In the morning, take the dough out of the fridge while you preheat the oven to 425°F (220°C). Use a sharp knife or bread lame to make a long slit down the center of the loaf. This allows the bread to expand evenly in the oven. Cover the loaf pan with foil or invert another loaf pan over it to trap steam. Bake for 30 minutes, then remove the lid and continue baking for another 15 to 20 minutes, or until the crust is a deep golden color. Let the loaf cool on a wire rack before slicing.
Notes
This sourdough loaf is baked in a standard loaf pan, making it perfect for easy slicing and everyday use. It’s soft, chewy, and develops a crisp crust without needing a Dutch oven. Cold-proofing overnight adds depth of flavor and improves texture.
- Prep Time: 30 minutes (active prep)
- + Time (Bulk Fermentation & Cold Proof):: 14–16 hours (4–5 hours bulk ferment + 8–12 hours cold proof)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American, European (sourdough)
Nutrition
- Serving Size: 1 slice (based on 10 slices per loaf)
- Calories: 160
- Sugar: 0.2 g
- Sodium: 260 mg
- Fat: 0.8 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.2 g
- Protein: 5 g
- Cholesterol: 0mg