Sourdough Bread in a Loaf Pan (Two-Pan Method)

The two-pan method for sourdough bread is an easy alternative to Dutch ovens, allowing you to bake more than one sourdough loaf at once.

Prep Time 30

Cook Time 50

Additional Time 12

Total Time 13 20

Servings 1 loaf

Calories 129

Mix the Dough: 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.
Stretch and Folds: Perform three rounds of stretch and folds about 30 minutes apart. This strengthens the dough and builds structure. Don’t stress if the timing isn’t perfect; flexibility is key.
Bulk Fermentation: Let the dough bulk ferment at room temperature for 6-8 hours or until it’s about 70% bigger in size.
Shape the Dough: 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. Place it seam-side down into a parchment-lined loaf pan.
Second Rise: 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.
Bake: Preheat your oven to 465°F (240°C). Score the loaf, I usually just cut it right down the middle. Place the loaf pan with the dough on the oven rack and cover it with the second loaf pan as a lid. Bake for 30 minutes covered, then remove the top pan and bake for an additional 15-20 minutes at 430°F (220°C) until golden brown.
Cool and Enjoy: Remove the loaf from the pan immediately to avoid a soggy crust. Let it cool completely before slicing.

Parchment Paper or Oil: Line your pans with parchment paper or lightly spray them with olive oil for easy release.

Scoring: Use a sharp blade to score your dough before baking to control the expansion.

Cooling Time: Patience is key! Let your loaf cool fully to avoid a gummy crumb.

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