Sourdough Bread Recipe for 9x5 Loaf Pan

Sourdough bread baked in a 9×5 loaf pan offers a perfect combination of a tangy flavor, chewy crumb, and a uniform shape that’s ideal for sandwiches or toast. This recipe leverages the natural fermentation of sourdough starter to produce a loaf with depth of flavor and a satisfying crust, all while maintaining an accessible process suitable for home bakers of all levels.

Ingredients

500g (3 1/2 cups) bread flour or all-purpose flour
150g (2/3 cup) active sourdough starter (at 100% hydration)
350ml (1 1/2 cups) water, lukewarm
10g (2 teaspoons) salt
Optional: 1 tablespoon honey or malt syrup (for slight sweetness and improved crust)

Instructions

Prepare the dough: In a large mixing bowl, combine the flour and salt. In a separate container, mix the sourdough starter with lukewarm water until fully dissolved. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.

Initial mixing and autolyse: Mix until all flour is hydrated. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes. This autolyse step helps gluten development and improves dough extensibility.
Bulk fermentation with stretch and folds: Perform a series of stretch and folds every 30 minutes for the next 2 hours. To do this, reach under the dough, stretch it up, and fold it over itself. Turn the bowl and repeat 3-4 times. This develops gluten structure without kneading.
Fermentation rise: Cover the bowl and let the dough ferment at room temperature (around 75°F/24°C) for 4-6 hours, or until it has roughly doubled in size and shows bubbles on the surface.

Shape the loaf: Lightly flour a work surface. Gently turn the dough out and shape it into a tight boule or batard. For a 9×5 loaf pan, shape the dough into an elongated form that will fit snugly in the pan.
Final proof: Place the shaped dough into a lightly oiled 9×5 loaf pan. Cover with plastic wrap or a damp towel and proof at room temperature for 1-2 hours, or until the dough has risen just above the rim of the pan. Alternatively, for better flavor, proof in the refrigerator overnight (8-12 hours).
Preheat oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or a baking stone inside if you plan to create steam, or prepare a roasting pan for water.

Bake the bread: Score the top of the loaf with a sharp knife or razor blade. Transfer the loaf pan to the oven. If using steam, add a cup of hot water to the roasting pan or spritz the oven walls with water to create steam. Bake for 35-40 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped.
Cooling: Remove the bread from the oven, transfer to a wire rack, and let cool completely for at least 1 hour before slicing. This allows the crumb to set properly and enhances flavor.

Tips

Hydration level: Adjust water slightly if the dough feels too stiff or too sticky. A hydration around 70% is ideal for a soft crumb but manageable for home bakers.

Starter activity: Use a well-fed and active sourdough starter for the best rise and flavor. If your starter is sluggish, feed it 4-6 hours before baking.
Shaping techniques: Taut surface tension during shaping helps develop a good oven spring and a smooth crust. Use a bench scraper to tighten the shape.
Storage: Store the cooled bread in a paper bag or bread box for up to 2 days. For longer storage, slice and freeze in airtight bags, then toast slices directly from frozen.

Common mistakes: Over-proofing can cause the loaf to collapse; under-proofing results in dense bread. Keep an eye on the dough’s size and bubbles to judge readiness.

Serving Suggestions

This sourdough loaf is versatile enough to serve plain with butter, as a base for avocado toast, or layered with your favorite deli meats and cheeses for sandwiches. Toasted slices make a perfect accompaniment to soups and salads, adding both flavor and texture to your meal.

Variations

For added flavor, consider mixing in ingredients such as chopped herbs, olives, roasted garlic, or dried fruits before the final shaping. You can also experiment with whole wheat or rye flour to create different flavor profiles and textures. Using seeds like sunflower, flax, or sesame on top before baking adds crunch and visual appeal.

Storage and Reheating

Once cooled, store the bread at room temperature in a paper bag or bread box for up to 2 days to maintain crust crispness. For longer storage, slice the bread and freeze in airtight bags for up to 3 months. To reheat, toast slices directly from the freezer or warm the whole loaf in a 350°F (175°C) oven for about 10 minutes, which restores freshness and warmth.

Frequently Asked Questions

Can I use instant yeast instead of sourdough starter?

This recipe is specifically designed for natural sourdough fermentation, which provides unique flavor and texture. Using instant yeast will result in a different loaf, typically softer and less tangy. For a similar flavor profile, consider adding a small amount of aged starter or sourdough flavoring.

How do I know when the dough is properly fermented?

Look for the dough to roughly double in size and show bubbles on the surface. It should feel airy and slightly jiggly when gently pressed. The windowpane test—stretching a small piece of dough without tearing—also indicates good gluten development.

What if my loaf doesn’t rise enough?

This could be due to inactive starter, under-proofing, or cold ambient temperatures. Ensure your starter is active and bubbly before baking. Allow sufficient proofing time at room temperature or in the fridge, and consider proofing in a warm, draft-free spot.

Can I bake this bread without a Dutch oven?

Yes, you can bake in a regular oven using a preheated baking stone or an inverted heavy-duty baking sheet. To create steam, place a metal pan filled with hot water at the bottom of the oven during baking. The key is to mimic the steam environment to develop a good crust.

How do I get a crusty exterior?

High oven temperature, steam during baking, and sufficient baking time help develop a crusty exterior. Allow the bread to cool completely before slicing, as cutting too early can soften the crust. Brushing the crust with water before baking can also enhance crust formation.

Is it necessary to proof the loaf in the fridge?

Proofing overnight in the refrigerator enhances flavor and allows for more flexible baking schedules. The cold fermentation develops complex flavors and can improve crust color. Just make sure to shape the dough tightly and cover it well to prevent drying out.

With patience and practice, this sourdough bread recipe will become a staple in your baking repertoire, offering delicious, artisan-quality loaves right from your home oven.

Sourdough Bread Recipe for 9×5 Loaf Pan