Sourdough Sandwich Loaf (Loaf Pan Version)

Total Time: 2 days (includes overnight fridge rest)
Serving Size: 1 slice
Makes: 1 standard 9x5" loaf (approx. 850–900g dough)
Perfect for: Sandwiches, toast, or everyday bread

Macros per slice (1 of 12):
Calories: 160 Fat: 0g Carbs: 33g Protein: 5gIngredients

• 405g water (room temp, 75–80°F)

• 290g bread flour

• 200g all-purpose flour

• 45g whole wheat flour (or more all-purpose)

• 180g bubbly sourdough starter (active)

• 13g fine sea salt

• Butter, for greasing the pan

• Optional: melted butter to brush the loaf after baking

Instructions

1. Feed Your Starter
   Feed your starter in the morning so it's bubbly and active by the afternoon.

2. Mix the Dough
   In a large bowl, mix the water and starter until combined. Add all flours and mix until no dry spots remain. Cover and let rest for 1 hour (autolyse).

3. Add Salt
   Sprinkle in the salt. Incorporate it using pinching and folding motions. Rest covered for 30 minutes.

4. Bulk Fermentation + Folds
   Do 4 rounds of stretch and folds every 30 minutes (over 2 hours).
   After the last fold, let the dough rise at room temp until it's ~50% bigger (total bulk time ~4–6 hours from the mix).

5. Preshape and Rest
   Lightly flour your surface. Shape dough into a log and let it rest uncovered for 20–30 minutes.

6. Final Shape + Pan
   Grease a 9x5” loaf pan with butter.
   Shape the dough tightly and place it in the pan, seam side down.
   Cover and place in the fridge overnight (8–24 hours).

7. Bake
   Preheat oven to 450°F (232°C) for 45 minutes.
   If desired, cover the loaf with another loaf pan or foil for steam.

8. Bake straight from the fridge:
   – Covered: 25–30 minutes
   – Uncovered: 15–20 minutes, until golden brown and center reaches 200–205°F.

9. Cool + (Optional) Butter Brush
   Let cool in the pan for 5–10 minutes. Transfer to a wire rack and cool fully for at least 1 hour.
   For a soft top crust, brush with melted butter while still warm.