Crusty Sourdough Loaf in a Loaf Pan
Enjoy all the flavor and character of an artisan sourdough loaf—made easier and more practical for everyday use. This method is perfect for bakers who want great bread with less fuss.
Ingredients
- 600 grams hard white wheat berries
- 400 grams bread flour plus more if needed
- 700 grams filtered water
- 200 grams bubbly & active sourdough starter
- 20 grams salt
- Butter for brushing
Instructions
Mix The Dough
- Mill 600 grams wheat berries and set aside. Add 700 grams water and 200 grams active sourdough starter to a large bowl. Mix until milky.
- Add the freshly milled flour and 400 grams bread flour. Add a little extra bread flour if needed so you have 1,000 grams total flour. Mix until a shaggy dough forms. Cover and rest for 30–45 minutes.
- Add 20 grams salt and the remaining 50 grams of water. Use your hand to work the salt water into the dough, then give the dough a gentle stretch and fold.
Bulk ferment
- Cover and let the dough rise at room temperature for about 4 hours. Perform a stretch and fold every 30 minutes. The dough is ready when it has risen noticeably and looks smooth, billowy, and full of air bubbles.
Divide and shape.
- Turn the dough onto a lightly floured surface and divide in half. Shape each piece into a loose round and let rest for 20 minutes.
- For the final shape, flip the dough smooth-side down. Fold the bottom up about a third, then fold in the sides. Fold the top corners toward the center, then roll the dough toward yourself. Gently pull the loaf toward you to create surface tension.
Refrigerate overnight.
- Place each loaf on parchment and lower into a 9x5-inch loaf pan. Cover with a towel and refrigerate overnight.
Bake
- In the morning, preheat oven to 400°F. Place a baking sheet on the bottom rack to protect the loaves from excessive browning underneath.
- Score the loaves and tent each pan with foil. Bake for 30 minutes. Remove the foil and bake for 15 minutes more, until golden brown.
- Remove from the pans and place on a cooling rack. Brush the warm loaves with butter for a glossy finish. Cool before slicing.
Notes
About the flour: This recipe uses 600 grams of freshly milled wheat berries plus 400 grams of bread flour. After milling, weigh your flour and add enough bread flour to reach 1,000 grams total flour. The exact amount of bread flour may vary slightly depending on how much flour is lost during milling.
About the fermentation: The fermentation times are a guideline. Your dough may take more or less time depending on the temperature of your kitchen and the strength of your sourdough starter. Rather than watching the clock, look for a dough that has risen noticeably and looks smooth, billowy, and full of air bubbles.
Don't worry about perfect stretch and folds: This is a very forgiving dough! If you miss a stretch and fold or two, don't stress. Just continue with the next one when you can.
About shaping: The shaping instructions can sound more complicated than they actually are. If you're unsure, I recommend watching my sourdough shaping video in the blog post. I demonstrate the same shaping technique starting at 6:56.
Why the foil? The foil helps keep the top of the bread from browning too quickly while the loaves bake, mimicking a dutch oven in a way. Removing it for the final 15 minutes allows the crust to become beautifully golden.
Why the baking sheet underneath? I place a baking sheet on the bottom rack to help protect the bottoms of the loaves from getting too dark while baking at 400°F.
Grease the Loaf Pan? We use parchment paper for this recipe. I used a nonstick loaf pan, so there was no need to grease the sides of the pan. If you're using a glass or cast-iron pan, be sure to lightly grease any areas of the pan that the bread will touch with olive oil to prevent sticking.
