Classic Sourdough Bread Recipe for a 9x9 Pan

Sourdough bread is celebrated for its tangy flavor, chewy crust, and airy crumb. Baking it in a 9×9 pan creates a thick, soft-sided loaf perfect for sandwiches or toast. This recipe combines traditional techniques with a convenient pan-baking method, resulting in a rustic yet uniform loaf that’s easy to make at home.

Ingredients

150g active sourdough starter (about ½ cup)
300g all-purpose flour (about 2 ½ cups)
150g water (about ⅝ cup)
10g salt (about 2 teaspoons)
Extra flour for dusting

Instructions

Feed your sourdough starter: Ensure your starter is active and bubbly by feeding it 4-6 hours before beginning. It should double in size and be at its peak activity.
Mix the dough: In a large mixing bowl, combine the active starter, water, and flour. Stir until just combined; the dough will be shaggy and sticky. Cover with a damp towel and let rest for 30 minutes (autolyse).

Add salt and knead: Sprinkle salt over the dough. Using wet hands, knead the dough in the bowl or on a lightly floured surface for about 5-8 minutes until smooth. Alternatively, perform a series of stretch and folds over the next 2 hours to develop gluten.
Bulk fermentation: Cover the bowl with plastic wrap or a damp towel. Let the dough ferment at room temperature (around 75°F/24°C) for 4-5 hours, performing stretch and folds every 30 minutes during the first 2 hours to strengthen the dough.
Shape and proof: Lightly flour a clean surface. Turn out the dough and gently shape it into a rectangle that fits your 9×9 inch pan. Place the dough into a greased or parchment-lined 9×9 pan. Cover and let proof for 1-2 hours, until it has risen about 50%.

Preheat oven: While the dough is proofing, preheat your oven to 450°F (230°C). Place a baking stone or an inverted baking sheet on the middle rack to heat.
Bake the bread: Just before baking, dust the top with a little flour. Score the top with a sharp knife or razor blade to control expansion. Place the pan on the hot baking surface and bake for 30-35 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped.
Cooling: Remove from the oven and transfer the bread to a wire rack. Let cool completely for at least 1 hour before slicing to allow the crumb to set properly.

Tips

Use a mature starter: An active, well-fed starter ensures good rise and flavor. If your starter is new or weak, feed it for a few days before baking.
Hydration level: Adjust water slightly if your dough feels too stiff or too sticky. A hydration of around 65% (water/flour ratio) works well for a soft crumb.
Alternative flours: Whole wheat or rye flour can be substituted partially for added flavor, but may require adjustments in hydration.

Storage: Keep leftover bread in a paper bag or bread box at room temperature for up to 2 days. For longer storage, freeze slices wrapped tightly in plastic wrap and reheat as needed.

Serving Suggestions

Slice the bread thickly for sandwiches, toast it for breakfast, or serve it alongside soups and salads. Its tangy flavor pairs well with butter, jam, or cheese, making it versatile for any meal.

Variations

For a different twist, add herbs like rosemary or thyme into the dough, or incorporate nuts and dried fruits for a sweet-savory loaf. You can also experiment with different toppings or seeds before baking for added texture.

Storage and Reheating

Store the baked bread at room temperature in a paper bag or bread box for up to 2 days. To refresh stale bread, lightly sprinkle with water and reheat in a 350°F (175°C) oven for 5-10 minutes. For longer storage, slice and freeze, then reheat slices in the toaster or oven as needed.

Frequently Asked Questions

Can I use instant yeast instead of sourdough starter?

This recipe is specifically designed for sourdough starter, which provides natural fermentation and flavor. Using commercial yeast would require a different recipe and process, and won’t yield the same tangy character.

How do I know when my sourdough starter is active enough?

An active starter should double in size within 4-6 hours of feeding, be bubbly, and have a pleasant, slightly tangy aroma. It should also pass the

Classic Sourdough Bread Recipe for a 9×9 Pan