Easiest Same-Day Sourdough in a Loaf Pan (No Dutch Oven, No Fuss!)
Want fresh, homemade sourdough bread today—without all the complicated steps? This easy, same-day sourdough bread recipe is perfect for beginners! No need to master stretch and folds, time your feedings, or even own a Dutch oven. Whether you're using sourdough discard or an active starter, this loaf pan sourdough method makes it simple. I’ll walk you through step-by-step using the 2 loaf pan method for a perfect crust—no special equipment needed. This recipe is perfect for beginners,uses sourdough discard or active starter, and baked in a loaf pan – no Dutch oven required! There is a step-by-step baking tutorial below to help you make perfect sourdough bread!
Easiest Sourdough Bread (2 Loaf Pan Method)
Ingredients:
165 grams sourdough starter (unfed/hungry OR active) 3⁄4 c
400 grams room temperature water 1 2/3 c
650 grams all-purpose or bread flour 5 1/3 c
15 grams salt 1 Tbs
Instructions:
Measure sourdough starter or sourdough discard and water into a bowl and mix, then add flour and salt. Stir to mix until well combined, this usually takes me about 2-3 minutes.
It will seem too dry at first, but keep mixing! Hand mix to incorporate all of the flour evenly. Cover with wrap and let bulk ferment for 3-12 hours on the counter at room temperature or until expanded and puffy.
Shape in bowl by stretching up and pulling the sides to the middle until you have a nice round ball of dough and the dough has changed from stretchy to tight. Cover with wrap again and let rest for 1 hour on the counter.
Remove from the bowl, and lightly shape into a loaf and place into a well-greased loaf pan, I like to use a dough sling on the bottom. Score your dough to keep it from bursting as it bakes. Place another loaf pan inverted over the dough to act as a lid. Place into a cold oven, then set to 450 degrees and let bake for 45 minutes. Then, remove the top loaf pan, reduce oven temperature to 425 degrees and continue baking for 15 minutes or until an internal read thermometer registers 200-205 degrees F.
Remove loaf from the pan to cool so the bottom does not burn. Let your sourdough completely cool for best texture and crumb. Enjoy your delicious loaf of easy sourdough bread!
Click Here for the Printable Recipe!
Used in this recipe:
Danish Dough Whisk & Bread Lame for Scoring
Organic Flour, Wheat, Kamut, Einkhorn, Spelt, Rye, Oats, Barley, Millet, etc!
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