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:

"Hester", my classic sourdough starter, available freeze dried!

Scoring Lame

Skinny Spurtle

Dough Slings

The Best Oven Gloves!

Baker's Bundle

Bread Bow Knife

Danish Dough Whisk

Trivet (To prevent sourdough from becoming too brown/crunchy on bottom!)

Cast Iron Loaf Pan

Classic Spurtle

Handmade Beeswax Bread Bags

Food Thermometer

Real Salt

Kitchen Scale

 

*If you're looking for an alternative to plastic bread bags, our handmade beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and coconut oil, naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm!  

***If you're in the market for an awesome Bosch mixer or Nutrimill wheat grinder/flour mill like mine, use this link for $20 off! code ROBYNONTHEFARM

Where I get get bulk flours and grains! 

🫙 My favorite tool for long-term food storage and self-reliance — the Harvest Right Freeze Dryer (yes, the same one I use for my sourdough starters!) 

***I'm big on preparedness, and in addition to storing whole grains, water and other supplies, I am so thankful to be able to have antibiotics on hand in case of an emergency  (ROBYN10 for 10% off!) These are the most affordable I've found! 

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