Making sourdough bread in a loaf pan is a great way to achieve a nice, even shape that’s perfect for sandwiches. Here’s a simple recipe to get you started:
Ingredients:
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 1 cup (240ml) warm water
- 4 cups (480g) bread flour (you can also use a mix of whole wheat and bread flour)
- 1.5 teaspoons salt
Instructions:
- Mix the Dough:
- In a large mixing bowl, combine the active sourdough starter and warm water. Mix until well combined.
- Gradually add the bread flour and salt. Stir until a shaggy dough forms.
- Knead:
- Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook on medium speed for about 5-7 minutes.
- First Rise:
- Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for about 4-6 hours, or until it has doubled in size.
- Shape the Dough:
- Once the dough has risen, punch it down gently to release some air. Turn it out onto a floured surface and shape it into a rectangle that fits your loaf pan (usually 9×5 inches).
- Second Rise:
- Place the shaped dough into a greased loaf pan. Cover it again and let it rise for another 2-3 hours, or until it has risen above the rim of the pan.
- Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 450°F (230°C).
- Bake:
- If desired, you can score the top of the dough with a sharp knife for aesthetics. Bake the bread for 30-35 minutes or until it’s golden brown and sounds hollow when tapped on the bottom.
- Cool:
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely before slicing.
Tips:
- Starter: Make sure your sourdough starter is active and bubbly for the best results.
- Humidity: The rising times can vary based on the temperature and humidity of your environment, so keep an eye on the dough.
- Storage: Store the bread in a paper bag or wrapped in a clean kitchen towel to keep the crust crisp.
Enjoy your delicious sourdough loaf!
