Easy Sourdough Bread in a Loaf Pan (No Dutch Oven Needed!)
This is an easy, simple, laidback sourdough bread recipe for beginners made in a loaf pan — no Dutch oven required! This loaf pan sourdough recipe is perfect for new bakers because It’s simple, no-knead, same day sourdough that uses either active sourdough starter or unfed discard, so you don’t have to time your feedings. Baked in two loaf pans (one inverted as a lid), and with the addition of olive oil in the recipe, this method creates a soft, fluffy interior with a golden, crisp crust—ideal for sandwiches or toast.
EASY SOURDOUGH BREAD IN LOAF PANS
Ingredients:
85 grams sourdough starter (unfed/hungry OR active) (1/3 c)
280 grams room temperature water (1 1⁄4 c)
425 grams all-purpose, bread, or fresh milled flour (3 1/3 c)
15 grams salt (2 1⁄2 tsp)
18 grams oil (1 Tbsp)
Instructions:
Measure ingredients into a bowl using a kitchen scale measuring in grams, zeroing out scale after each addition. Add sourdough starter or discard and water, mix, then add flour, salt, and oil. Stir to mix until well combined, this usually takes me about 2 minutes. It will seem too dry at first, but keep mixing! Use your hands to ensure it is well mixed and form into a ball. Drizzle with olive oil to coat. Cover bowl with wrap and let bulk ferment on the counter for 3-12 hours (I often let this go overnight) or until expanded and puffy. Shape in bowl by pulling the sides to the middle until you have a nice round ball of dough.
Cover with wrap again and let rest for 1 hour. Either store in the refrigerator until ready to bake (up to 3 days), or bake now. Gently shape into a loaf and place into a well-oiled or lined loaf pan. I like to use a bread sling for ease. Using a bread lame or sharp knife, score your dough about 1⁄2 inch deep, and invert another loaf pan onto the top of the other. Place these into a cold oven, then set to 425 degrees and let bake for 45 minutes. Then, remove the loaf pan on top, and continue baking for 10-15 minutes or until browned and has reached an internal temperature of approximately 205 degrees. Remove from loaf pan to cool. For best crumb, texture, slicing, let your sourdough bread cool completely for slicing. Enjoy your delicious loaf of sourdough bread!
Click here for the Printable Recipe!
**Need a sourdough starter? Here is your shortcut to sourdough! My own Freeze dried sourdough starter.
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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*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!
Step-By-Step Instruction on my Youtube video: