Easy Loaf Pan Sourdough Bread Recipe (No Dutch Oven Needed!)
It’s totally possible to make amazing sourdough bread in a loaf pan. The biggest benefit, besides having a sandwich-shaped loaf, is that you don’t need a banneton or a Dutch oven.
If you’re just starting out with sourdough and don’t want to invest in specialty equipment, this is a surefire way to start making incredible, simple bread straight away.
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Why You’ll Love This Loaf Pan Artisan Sourdough Bread
- No fancy equipment needed: You don’t need a Dutch oven or fancy banneton. Just a couple of loaf pans and your everyday kitchen tools, like a bowl and a scale.
- That classic loaf shape: This isn’t a sandwich bread recipe per se (the dough isn’t enriched), but it bakes up in a neat rectangle that stores easily, slices evenly, and looks like it came off the grocery store shelf.
- Delightfully soft crust: The crust stays softer than a traditional artisan boule, making it perfect for sandwiches.
Want an even softer crust and a squishy interior? Check out Sourdough Wonderbread Copycat Recipe – So Soft!
- Foolproof and forgiving: If your starter’s a little sleepy or you forget a stretch and fold, this recipe is flexible and beginner-friendly. The loaf pan essentially forces the dough to take on that shape, so if it’s overproofed, it’s really no problem.
- Customizable: Toss in whatever you’re craving—cheese, herbs, dried fruit—during the second set of stretch and folds to make it your own.
Baker’s Timeline
Here’s a sample schedule to show you how it all comes together. You can adjust as needed to fit your routine.
| Day 1 | |
| 8:00 PM (or before bed) | Feed your starter |
| Day 2 | |
| 8:00 AM | Mix dough |
| 8:30 AM | Stretch & fold #1 |
| 9:00 AM | Stretch & fold #2 (Add any inclusions) |
| 9:30 AM | Stretch & fold #3 |
| 10:00 AM | Coil fold |
| 10:00 AM – 2:00 PM | Bulk fermentation (timing can vary) |
| 2:00 PM | Shape dough and transfer to loaf pan |
| 2:15 PM | Cover and put in fridge for cold retard |
| Day 3 | |
| 9:00 AM | Preheat oven to 450°F and bake |
| 9:40 AM | Cool on a rack for at least 1 hour before slicing |
| 11:00 AM | Enjoy! |
Ingredients
- Active Starter: Should be bubbly and at its peak—ideally, tripled in size with a flattened surface and tons of bubbles. This will give your bread the best rise.
- Bread Flour: I’ve been using Caputo Americana 00 flour as well as the Ballerina Farms bread flour lately. I love and recommend both, but any bread flour works.
- Water: Use warm water if your kitchen is cold, and cooler water if it’s hot. Room temperature tap water is perfect for kitchens around 70-74°F.
- Salt: I like Redmond’s sea salt (affiliate code TSG15 for a discount), but any fine sea salt that doesn’t have anti-caking agents will work.
Step-By-Step Instructions For Loaf Pan Artisan Sourdough Bread
Step 1: Feed Your Starter (Night Before)
Before going to bed, feed your starter using a 1:5:5 ratio:
- 10g starter
- 50g bread flour
- 50g water
Stir well, cover loosely, and leave it on the counter overnight.
This will give you just enough for the recipe, plus about 10g left over to keep your starter going for your next bake.
If you’re new to starter ratios or want to bake on a different schedule, use my Sourdough Starter Ratio Calculators to make it easy.
Step 2: Mix the Dough (Next Morning)
In the morning, check that your starter has peaked. It should triple in size, smell sweet and yeasty, and look flat on top (not domed, which means it’s still rising). A little past peak, or when the starter just begins to fall and drag down the jar, is also fine.
In a large bowl, mix 100g of active starter with 300-350g of water until fully dissolved.
Tip: The amount of water you need in your dough depends on the bread flour you’re using as well as your environment. Do not be afraid to adjust on the fly. Here is what I do for a few different flour brands I love:
- Ballerina Farms bread flour: 350g water
- King Arthur bread flour: 320-325g water
- Caputo Americana 00 flour: 300-320g water
Then, add 10g sea salt and 500g bread flour.
Mix until all the flour is wet and you’ve got a shaggy dough (about 3-4 minutes). I like starting with a Danish dough whisk (Brod & Taylor’s is my favorite) and then switching to my hands.
You’re building dough strength here, so don’t be afraid to really work it.
Cover the bowl and let it rest for 30 minutes.
Step 3: Stretch & Folds
With damp hands, gently stretch one side of the dough up and fold it over itself. Rotate the bowl a quarter turn and repeat this on all 4 sides, or until the dough starts resisting when you pull it up. That’s one round.
You’ll do 4 rounds total, spaced 30-60 minutes apart. Keep the dough covered between rounds with a reusable bowl cover or plastic wrap.
Note: These are my favorite reusable bowl covers at the moment. Use affiliate code THATSOURDOUGHGAL for 10% off.
If you want to add any inclusions, I’d advise doing it during the second round of stretch and folds. If the inclusion is something sugary that will liquify, don’t add it until the final shaping.
For the final round, I like switching to coil folds. Lift the dough from the middle with both hands, let the ends drape down, then tuck them underneath. It’s a bit gentler on the dough.
By now, your dough should feel stronger and puffier.
Step 4: Bulk Fermentation
Let the dough sit on the counter for the remainder of the bulk fermentation (which started at the time you mixed your dough).
Bulk fermentation timing varies depending on a lot of factors, the most important one being your dough temperature. If your dough is quite warm (78°F/25.5°C or so), you might be ready to shape it as soon as the stretch and folds are done. If your dough is cooler (68°F/20°C or so), it may not be ready for 12+ hours.
For the dough you see photographed and filmed for this post, it was 73°F (23°C) and took 7.5 hours.
Don’t rely on the clock—watch your dough. It’s ready when:
- It jiggles like Jell-O
- The top is domed
- Bubbles are visible on the surface and sides
- The dough feels soft, bouncy, and pillowy when you touch it
- If you tug at the edge of the dough where it meets the bowl, you don’t see a ton of webbing (that can be an indicator of overfermentation)
This video can help you visualize what I’m describing here:
Step 5: Shape for the Loaf Pan
Prep your loaf pan to get it ready for the dough.
I use these USA Loaf Pans that are amazingly nonstick and Teflon-free. If yours isn’t nonstick, spray it, butter and flour it well, or line it with parchment (pre-cut bread pan squares make it easy).
Then, lightly flour your counter (if needed) and turn the dough out.
Gently stretch it into a loose rectangle about as wide as your loaf pan. Starting at the bottom, roll it up, tucking in the sides as you go. Be super light with your hands so you don’t pop too many of the bubbles.
When you get to the end, use a bench scraper to pull it toward you to build a little surface tension.
Scoop the dough up and transfer it seam-side down into your prepared loaf pan.
Step 6: Cold Retard
Cover your loaf and pop it in the fridge overnight for a cold retard.
Tip: An overnight cold proof adds more complex flavor, helps with scheduling purposes, and many with gluten sensitivities report better digestion. But, if you want to bake the same day, let it proof on the counter for 2-4 more hours instead. Just wait until the dough reaches the top of the loaf pan (or maybe even a little higher).
Step 7: Bake
The next day, you have two options for baking:
- Baking with one loaf pan (demonstrated here by my good friend Joselyn from A Friend In Knead)
- Propping a second loaf pan on top (called the “two-pan method,” made popular by Maria at Leaf & Loaf Co)
I suggest trying both options to see which works best for your particular oven.
Joselyn’s recommended bake temperature and times for a single loaf pan:
- Allow the dough to proof in the loaf pan until it’s at the edge or just over the edge.
- Bake at 400°F (205°C) for 10 minutes
- Score the top of the loaf
- Bake for an additional 20 minutes
- Rotate the pan and bake 20 minutes more
Her oven is gas (not electric), so she doesn’t need to add steam. However, if you have an electric oven, add a cast iron skillet with a boiling water-soaked kitchen towel in it. Ensure the towel is completely soaked (a dry one is a fire hazard).
And for the two-pan method, here’s what I usually do:
- Preheat oven to 450°F or 230°C (not convection)
- Bake for 25 minutes with the second loaf pan on top
- Optional: At the 8-minute mark, remove the top loaf pan, quickly score the top of the dough, and put the top pan back on to finish the rest of the 25 minutes. You can also just score the loaf before you put it in the oven – try both ways to see what works best for you.
- After the full 25 minutes, remove the top pan and bake for an additional 10-15 minutes, or until the loaf is golden brown and reads 205-210°F (96-99°C) internally
If the crust is getting too dark, lower the temperature to 425°F (220°C) for the last stretch. Every oven is different, so keep an eye on it!
Step 8: Cool & Enjoy!
Once it’s out of the oven, let the bread sit in the pan for 5-10 minutes, then turn it out onto a wire rack.
Let it cool completely before slicing (I know—it’s hard). The steam’s still working its magic inside.
Not sure what to do with stale or leftover slices? Try this recipe: Italian-Style Sourdough Breadcrumbs
Loaf Pan Sourdough Bread Recipe
Equipment
- USA loaf pan 1 lb or 8.5 x 4.5
Ingredients
Feed Your Starter
- 10 g sourdough starter (active or discard)
- 50 g water
- 50 g flour
Main Dough
- 100 g active starter (from above)
- 300-350 g water (See Notes)
- 500 g bread flour
- 10 g salt
Instructions
Day 1 (Evening)
- Feed Starter: Mix 10 g sourdough starter, 50 g water, and 50 g flour. Cover loosely, leave on counter 10-12 hours until bubbly.
Day 2
- Mix Dough: In the morning, dissolve your 100 g active starter in 300-350 g water (See Notes for tips). Add 500 g bread flour and 10 g salt. Mix 3-4 minutes. Cover, rest 30 minutes.
- Stretch & Folds: 4 rounds, 30 minutes apart. Final round: gentle coil folds. If desired, add inclusions during round 2.
- Bulk Fermentation: Ferment at room temp until jiggly, domed, and bubbly. For me, this takes about 7.5 hours at 73°F (23°C).
- Shape: Turn onto lightly floured counter. Stretch to loaf pan width. Roll up tightly, tucking sides. Place seam-down in greased pan.
- Cold proof: Cover, refrigerate overnight. Same-day option: proof 2-4 more hours at room temp before baking.
Day 3
- Bake: Choose one method:Single Pan Method: Preheat oven to 400°F (205°C). Bake 10 min → score → 20 min → rotate → 20 min more. Electric ovens: add steam with wet towels in cast iron skillet. See Notes for more information.Two-Pan Method: Preheat oven to 450°F (230°C). Cover loaf pan with a second inverted pan, bake 25 min. Optional: score at 8-min mark. Remove cover, bake 10-15 min more. Lower to 425°F (220°C) if browning too quickly.When done, the bread's internal temperature should be 205-210°F or 96-99°C.
- Cool: Rest in pan 5-10 minutes, then cool completely on rack before slicing.
Video
Notes
- Ballerina Farms bread flour: 350g water
- King Arthur bread flour: 320-325g water
- Caputo Americana 00 flour: 300-320g water
Conclusion
And that’s it! Simple, delicious, and no fancy gear needed.
The crust is softer than a boule, but the flavor is just as amazing. Once you try this loaf pan artisan sourdough bread, you might never go back. I know my mom hasn’t!
Do you have the US measurements??? This is confusing!
I measure all sourdough recipes in grams. If you do not have a scale and that is preventing you from being able to make the recipe, email me and I will send you one.
This may be a silly question, but what are the dimensions of your loaf pans? They look larger than mine.
No worries! I have my exact ones linked on the recipe card under “Equipment.” They are 1 lb or 8.5 x 4.5
Mine too! My 8.5 x 4.5 look so tiny!! We’ll see how it goes 😁
I’m fairly new to sourdough but I’m having so much fun experimenting with different bakes. I made this loaf yesterday and it came out almost perfect except for the crumb. I had lots of air pockets holes. Not as solid as yours. What would cause this and how to I fix it?
Do you have a photo of the crumb? That’d help me see if it’s a fermentation issue or something else.
Making it right now for a 8”x4” loaf. Maybe it’s a tad bigger. Ready to put in fridge overnight. The dough looks like it so much in the loaf pan. Is it ok to cut in half just before cold proofing?
Yes sure thing!
Do you let your sourdough loaf sit in the pan at room temperature before baking, or do you bake it straight from the fridge?
I bake straight from the fridge!
I have some physical limitations. Can I knead with my kitchen aid instead of mix and do stretch and folds?
Yes, you can! A few minutes on speed 1-2 should bring the dough together into a shaggy mass. Turn it into a bowl and continue on with your stretch and folds every 30-60 minutes like normal!
Not sure what I’ve done wrong with this recipe. I had a beautiful BF. Domed and jiggly. Rose just under 50%. When I turn it out to shape it was sticky and loose. I CP for about 10hrs. I used the double pan method. 25min then an additional 20. This is probably my 3rd time trying to make this with similar results. It’s pale and a little gummy. But it does have awesome flavor
Hey Jackie! This is underfermented – I can see signs of that in the pale exterior as well as the “fool’s crumb” as its called where you have large holes surrounded by dense pockets. If your dough was sticky and loose during shaping – just hard to handle – I’m betting the issue is due to an acidic starter. If you feed your starter at peak instead of letting it deflate and stay deflated for a while, it’ll bring it back into shape. I have a YouTube video about how to fix an acidic starter, if that happens to be the issue.
Awesome content. After years of failed and/or mediocre results; we have wonderful home style sourdough. Thank you ever so much!
Tugs!
Mama t over at Tindel Den Pottery
Hi. So excited to make a loaf instead of the rustic round. Easier for sandwiches but that leads me to my question. What knife and or equipment to you use to slice your loafs? Mine always comes out a hot mess. Do you use an electric knife, a cutting guide??
This is the knife I use! It’s incredible and less than $20. Better than my CutCo bread knife. https://shop.thatsourdoughgal.com/amzn/_ogJD
That’s the one I bought but I guess it’s just operator error 🙂 I’ll keep practicing! The bread came out perfectly by the way thanks to the two pan method. Thank you for all your tips.
I’ve made this twice now and I love it! I skipped the cold proof. After shaping, I let it rise for another 3–4 hours, then baked it in both my cast iron and stainless steel loaf pans. Both gave great results. It’s perfect for grilled cheese! Thanks for this recipe.
I baked a lovely loaf this morning using your recipe and expertise. I added Everything Bagel on top before baking. Thank you for all your hard work so we can bake beautiful bread. 🥰
Yum!! Adding the Everything Bagel seasoning is a great idea!
Was excited to try this recipe. Followed instructions, bulk ferment seemed to move relatively quickly as dough was jiggly and bubbly and domed just two or so hours after final coil and fold. Shaped the dough very gently and it was very difficult to handle and transfer to loaf pan. Put in fridge to cold retard and it barely rose, maybe just a few millimeters…dough was refrigerated for 14 hours! Took it out to continue bulk ferment and four hours later it’s rising slowly but not to top of pan. Hoping it will reach proper height and bake well but I’m not sure what went wrong…maybe it needed to bulk ferment longer before going in the fridge but I was afraid of overproofing…
Dough doesn’t typically rise much more in the fridge unless it’s a warm dough. Warm doughs will continue to rise a little as it takes a few hours for the dough to cool down. Once the loaf has baked, send me a photo of the crumb and I can tell you if it was a proofing issue or a starter issue. The fact that the dough was sticky and hard to handle could mean overproofed or it could be an acidity issue.
Have you used Kirkland All Purpose flour from Costco 11.5% protein?
We don’t have a Costco near us 🙁
My dough was so wet. I mixed the dough well and it came together. I let it set and when I came back to do stretch and folds my dough was so wet and sticky and not holding shape. I completed the stretch and folds and covered it then 30 min later it was still wet and not holding any shape. I pulled it out of the bowl put it on my counter with some bread flour and tried to do gentle stretch and folds while incorporating a little flour. It seemed to work so I put it back in the bowl waited 30 minutes and did 1 more round of stretch and folds. At that point I’m pretty sure that no mater how gentle I was all the bubbles were unfortunately popped. I covered it and let it set to finish bulk fermentation. I only let it bulk ferment for about 4.75 hours because my dough temp was 79 degrees and I didn’t want it to go too long. It had risen and was jiggly but still sticky. I probably should have let it go a little longer but I was so worried. I floured my counter turned the dough out, rolled it and put it in the loaf pan. Then I covered it with a bag and put it in the fridge. Tomorrow I will bake it but I am so worried and don’t know what I did wrong. This will be my first loaf of sourdough bread that I am making. I used King Arthur Bread Flour and put 320 grams of water in. Should I add less water? More bread flour at the beginning? Any ideas? Thank you so much!
Sticky and wet is 100% normal! Flour and water is always going to be sticky when you mix it. If you feel something was super off, it might be something silly like the scale not being level and giving the wrong readings or something of that nature.
Your recipe was so easy to follow. Thank You! I can not wait to explore more on your site.
Glad to hear it!!
Do you have the ratio for the 13×4 pan? I was just going to double it but not sure if that is correct.
I had AI do the cubic inch math for me and you’ll need to essentially double the recipe. It’s technically 1.98x so might as well just double it!
Turned out great! Opted lower hydration living in south central Texas Hill Country area. Pretty doesn’t necessarily means it’ll taste good. I’ve had enough “pretty” food to know that. Your Wonder bread recipe next week, fingers crossed! Keep the recipes coming!
I have made this a few times and never put a comment out here. I just made it again today and it is still amazing!!! I had to trim down the dough for it to fit into the glass loaf pans I have. (and then baked the little pieces too). It’s amazing and I think I might have to purchase a larger loaf pan in the future so I don’t need to trim it down.
So happy you are loving this recipe!!
I use a recipe similar to this.
1C 200% hydration starter (.25C water and .25C flour every feeding)
4T sugar
1.25C water (300g)
4T olive oil
4.25C flour (500g)
Combine starter, sugar, water and oil. Let sit for 5min. (This activates the starter more). Use stand mixer or hand mixer to get a ball of dough while mixing (it will subside into bowl). Place in glass bowl and cover it until doubled (approx. 7hr in 78-80F conditions). Place in oiled glass loaf pan let it rise coved until it just comes to the top. Spray with oil on top. Bake 35minutes in air fryer oven/convection oven 325F. Probably 40min at 350 in regular oven.
I love the loaf pan sourdough recipe. I quadruple it and make 2 loaves in 13” Pullman pans with the lids on and made a small loaf for me and my husband. Excellent recipe!
Sincerely,
Doris
Aw I love this, thanks for sharing Doris!!
This was the best loaf I’ve made yet! Sometimes you don’t want a boule! I had a lovely crumb inside and lots of blistering on the outside! Plus, it tasted great! I used KA bread flour, Morton’s Kosher Salt and a starter that had risen and fallen overnight.
I’m so happy to hear you loved this recipe!