If you’ve ever dreamed of baking sourdough bread with the perfect crust, a fluffy interior, and minimal equipment, let me introduce you to the two pan method.
It’s a great alternative to Dutch ovens (and bannetons!) that create a beautiful, bakery-style loaf. Plus, you can bake multiple loaves at once.
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.
Perform three rounds of stretch and folds about 30 minutes apart. This strengthens the dough and builds structure.
Let the dough bulk ferment at room temperature for 6-8 hours or until it’s about 70% bigger in size.
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.
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.