Description
If rustic sourdough feels intimidating, this loaf pan method changes everything. Get bakery-style slices with less stress and more confidence at home.
Ingredients
Scale
-
500 g bread flour
-
350 g warm water
-
100 g active sourdough starter
-
10 g fine sea salt
Instructions
-
Mix flour and water until combined and rest for 30 minutes.
-
Add sourdough starter and salt, mixing until fully incorporated.
-
Let dough ferment, performing stretch-and-folds every 30 minutes for 3 to 4 hours.
-
Shape dough into a log and place into a greased loaf pan.
-
Proof until risen near the rim and slightly springy.
-
Bake at 230°C (450°F) for 20 minutes, then 200°C (400°F) for 20 to 25 minutes.
-
Cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American