Loaf Pan Sourdough

pan-baked sandwich sourdough

Makes 1 loaf · 203 kcal per serving

Ingredients

• 500 g Bread Flour
• 350 g Water
• 120 g Sourdough Starter
• 10 g Salt

Method

1. 1. Feed the starter 4–6 h before mixing.
2. 2. Combine the starter and water, then add the flour and salt; mix until incorporated.
3. 3. Rest 1 h, covered.
4. 4. Do 4 sets of stretch-and-folds, one every 30 min over 2 h.
5. 5. Bulk-ferment 4–8 h at room temperature, until puffy and domed.
6. 6. Shape into a log and place seam-side down in a parchment-lined loaf pan.
7. 7. Cold-proof in the fridge 12–48 h, tightly covered.
8. 8. Bring back to room temperature ~1 h, then score the top.
9. 9. Bake at 500°F / 260°C: covered 30 min, then uncovered 15 min.
10. 10. Cool at least 1 h before slicing.