sourdough loaf bread

Sourdough sandwich bread is chewy with the perfect air holes inside, and has a crispy crust with a delicious signature sourdough taste. 

Sourdough Sandwich Bread

70 grams sourdough starter

all-purpose white flour

salt (about 1 teaspoon)

230 grams water

In a large mixing bowl, add sourdough starter, all-purpose flour, salt and water. Whisk to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl and let the dough rest for one hour. Resting helps build gluten strength naturally.

Apply some water on your hands and stretch and fold the dough in the bowl by folding the edges over to the centre, one edge at a time. Wet hands makes it easier to work with the dough and it should take you less than a minute to fold all 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes. Since this wet dough is over 70% hydration and quite sticky, stretching and folding is a better technique to build gluten strength than kneading.

Stretch and fold the dough again, cover, and let dough rest for another 30 minutes.

Drizzle and spread a little bit of oil over dough with your hands to help prevent it from drying out. Cover the bowl with plastic wrap and continue to let the dough rest until it almost doubles in size. It takes about 4 to 6 hours for the dough to double in size, depending on room temperature.

Prepare the Dough (first rise):

Transfer the dough to a lightly oiled surface. Flatten the dough into a 5x9-inch rectangle and roll it into a log. Pinch the edges together to seal. (Note that after the first rise, the dough becomes less sticky and easier to handle).

Transfer the rolled dough into a 5x9-inch loaf pan (1 lb. loaf pan) and press it down with the palm of your hand to spread it to cover the entire pan. This also helps distribute air bubbles evenly in dough when it rises

Cover the loaf pan with plastic cling wrap or seal it in a large Ziploc bag. Let the dough rise for the second time for 2 to 3 hours or overnight in the refrigerator until it almost rises to the rim of the pan. I often let the dough slowly rise in the refrigerator overnight because bread from slow fermentation tastes better and it is easy to incorporate into your work schedule.

Shape the Dough (second rise):

Once the loaf rises to the rim, it's ready for baking. (Note that sourdough bread normally doesn't rise as much as the yeast bread but it is capable of doubling in size). Transfer the loaf pan into the oven and bake for 40 minutes until golden brown on top.

Remove the loaf out of the pan and allow it to cool completely on a wire cooling rack before slicing, about 1 hour.

Bake the Bread:

This looks so good! I can't wait to try this one with my family.

This is was amazing! Perfect for making sandwiches! Saving to make again soon :)

Hi Sam, I am a Sourdough baking Enthusiast who is into Sourdough baking for last two months. I was keen to bake a Sourdough Bread Loaf for some time and reached your page through internet search. 

I liked the simplicity and clarity of your recipe. It was indeed very easy to use. I fortified this bread loaf with seeds and coated it with sesame seeds.

And the outcome? The bread came out from the oven all superb and tasted very good. 

Thank you for such a good recipe shared by you.

The two-pan method for sourdough bread is an easy alternative to Dutch ovens, allowing you to bake more than one sourdough loaf at once.

Sourdough Bread in a Loaf Pan (Two-Pan Method)

all purpose flour

water

sourdough starter (active)

salt

Mix the Dough: Combine flour, water, active starter, and salt. Mix until well combined using a spoon — no fancy tools required! Let it rest for 30 minutes to allow the flour to absorb the water.

Stretch and Folds: Perform three rounds of stretch and folds about 30 minutes apart. This strengthens the dough and builds structure. Don’t stress if the timing isn’t perfect; flexibility is key.

Bulk Fermentation: Let the dough bulk ferment at room temperature for 6-8 hours or until it’s about 70% bigger in size.

Shape the Dough: Lightly flour your surface and pre-shape the dough into a round or oval. Let it rest for 10-15 minutes, then shape it into a loaf. Place it seam-side down into a parchment-lined loaf pan.

Second Rise: Cover the dough to prevent it from drying out. You can proof it at room temperature for 3-4 hours or refrigerate it overnight for a more complex flavor.

Bake: Preheat your oven to 465°F (240°C). Place the loaf pan with the dough on the oven rack and cover it with the second loaf pan as a lid. Bake for 30 minutes covered, then remove the top pan and bake for an additional 15-20 minutes at 430°F (220°C) until golden brown.

Cool and Enjoy: Remove the loaf from the pan immediately to avoid a soggy crust. Let it cool completely before slicing.

I already have this page with email. Why will it not let me see recipe without putting it in again.

https://www.youtube.com/watch?v=B0uM_Jecs_c

Let’s chat about sourdough baking, food from scratch, and natural living 🤎

In this video, I’m showing you the two-pan method for baking sourdough bread—a super simple technique that doesn’t require a Dutch oven or a banneton! All you need are two identical loaf pans, and you’re good to go. This method is perfect if you’re just starting out and want to just try baking sourodugh bread withogh buying all the equipment. I’ll walk you through the steps so you can see how easy (and effective) this method really is.

And although I'm not sure who "invented" this method, I believe Maria from leafandloafco on Instagram really popularized it and has many great in depth content about it, so be sure to check her out if you want to dig deeper!

00:00 intro & why this method is great
02:29 mixing the dough
04:45 stretch and folds & bulk ferment
05:43 pre-shaping and shaping 
06:50 second rise
07:20 baking
08:19 final tips

📖 RECIPES:
- PRINTABLE recipe for Sourdough Bread in a Loaf Pan (Two-Pan Method): 

- How to make a sourdough starter from scratch: https://stretchandfolds.com/how-to-make-a-sourdough-starter-easy-and-simple/

✨Resources & Links:

🍞Loaf pans I love and use in this video: https://amzn.to/4fAKaFX

🍞Grab my no-fuss sourdough EBOOK: https://stretchandfolds.kit.com/products/no-fuss-sourdough

🍞Shop my favorite DUTCH OVEN for sourdough bread (affiliate link): https://amzn.to/3YkRXRH

🍞Join a private community of 14k+ moms baking sourdough bread on Facebook: https://www.facebook.com/groups/303313202436672/ 

🍞Sign up for my Friday Sourdough Newsletter: https://stretchandfolds.com/subscribe/


✨Don’t forget to like and subscribe if you liked this video! If you have any questions, I’d love to help—write them below.


I make a small commission on anything from my Amazon shop so thank you for supporting my channel that way!

Top 2 sourdough loaf bread recipes from across the web

The most viewed sourdough loaf bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sourdough Sandwich Bread

Sourdough Bread in a Loaf Pan (Two-...

Top 2 sourdough loaf bread recipes from across the web

The most viewed sourdough loaf bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Sandwich Bread

Sourdough Bread in a Loaf Pan (Two-...

The most viewed sourdough loaf bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine