Sourdough bread, with its distinctive tang and chewy crust, is a favorite for many home bakers. While traditional sourdough is often baked as a free-form round loaf, using a loaf pan can make it easier to slice and serve. This recipe yields a beautifully shaped sourdough loaf that’s perfect for sandwiches or toast. The process may take some time, but the result is well worth the wait. Let’s dive into making your very own sourdough loaf!
Ingredients:
- Starter:
- 100g active sourdough starter (fed and bubbly)
- Dough:
- 400g bread flour
- 100g whole wheat flour
- 350g water (room temperature)
- 10g salt
Equipment:
- 1 loaf pan (9×5 inches)
- Mixing bowl
- Bench scraper
- Kitchen scale (optional, but recommended)
- Plastic wrap or a damp towel
Instructions:
- Feed the Starter:
- A few hours before you begin making the dough, feed your sourdough starter. Make sure it is active and bubbly.
- Mix the Dough:
- In a large mixing bowl, combine the 100g of active sourdough starter with 350g of water. Stir until the starter is dissolved.
- Add the 400g of bread flour and 100g of whole wheat flour. Mix with a spatula or your hands until no dry flour remains. Let it rest for 30 minutes (this is called autolyse).
- Add Salt:
- After the autolyse, sprinkle the 10g of salt over the dough. Wet your hands and pinch the salt into the dough, folding it over itself until fully incorporated.
- Bulk Fermentation:
- Cover the bowl with plastic wrap or a damp towel. Let it rise at room temperature for 4 to 6 hours, or until it has doubled in size. During this time, perform a series of stretch and folds every 30 minutes for the first 2 hours (4 times total).
- Shape the Dough:
- Once the dough has risen, turn it out onto a lightly floured surface. Gently shape it into a rectangle, then fold the sides in and roll it tightly to form a loaf shape. Pinch the seam to seal.
- Second Rise:
- Place the shaped loaf seam-side down in your greased loaf pan. Cover with a damp towel and let it rise for 1 to 2 hours, or until it has risen slightly above the rim of the pan.
- Preheat the Oven:
- Preheat your oven to 450°F (230°C) about 30 minutes before baking.
- Bake:
- Once the dough has risen, use a sharp knife or razor blade to score the top. This allows for better expansion while baking.
- Bake the loaf for 30 to 35 minutes, or until the crust is golden brown and the internal temperature reaches about 200°F (93°C).
- Cool:
- Remove the loaf from the oven and let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
- Enjoy:
- Once cooled, slice and enjoy your delicious homemade sourdough bread!
Tips:
- For added flavor, you can incorporate herbs, seeds, or cheese into the dough during the mixing stage.
- Experiment with different flour ratios or hydration levels to find your perfect loaf.
Happy baking! Your kitchen will be filled with the irresistible aroma of freshly baked sourdough.
