A simple sourdough pan loaf, baked in a normal loaf tin. This is a great recipe for sourdough beginners and a good way to bake sourdough bread without a dutch oven.
Skip this step if you already have 100 grams active starter ready. Take out 1-2 tablespoons of your starter from the refrigerator and mix with 1.8 oz. (50 grams) of room temperature water and 1.8 oz. (50 grams) of white flour. This will make 100 grams levain.
Cover the bowl with a plate and leave it on the counter to ferment overnight for approximately 8-12 hours.
ONE DAY BEFORE
Once your levain is ready, combine all of it with the 12.3 oz. (350 grams) of water.
Add the flour to the water mixture and, using your hands, mix to combine.
Once the dough is mixed, cover with a tea towel and let it rest at room temperature for 40 minutes.
After the dough has rested, add the salt.
Mix well until combined then cover with the tea towel and let the mixture rest again for 30 minutes.
After 30 minutes, it is time for the first fold.
Do the first fold
Here’s a tutorial on stretching and folding. Complete 6 folds (one fold every 30 minutes) for 3 hours total.
Shaping the dough
Begin by taking the dough out of the bowl and letting it rest on the counter for 20 minutes.
Meanwhile, prepare your loaf pan by brushing it with a little neutral oil or butter.
On a lightly floured surface, take your dough and flatten it to a rough rectangle. Roll it up like a burrito, being sure to press out any air bubbles.
Place the dough in the prepared pan, cover with a tea towel or bowl cover and refrigerate 8 hours, or overnight.
DAY OF BAKING
Bake
The next day, take your loaf out of the fridge and let it rise on the counter for around 2 hours, or until the dough springs back when lightly touched with a floured finger. You can score the loaf if you desire, but it is not needed.
While the dough is proofing, set one rack in the middle and one on the bottom of the oven.
Preheat the oven to 500°F (260°C).
Once the dough is proofed, reduce the temperature to 450°F (230°C) and place a baking tray with high sides on the bottom rack. Fill it with about 2 cm (¾ inch) of water.
Place your bread on the upper rack and bake for 25 minutes.
After 25 minutes, remove the tray of water and bake the bread for another 20 minutes.
Let the loaf cool in the pan for 10 minutes before removing to cool fully on a wire rack before slicing.