5-ingredient sourdough sandwich loaf — simple pan bread

A straightforward sourdough sandwich loaf using just five core ingredients: starter, water, olive oil, bread flour, and salt. The stretch-and-fold method replaces kneading, and an overnight cold rise in the fridge develops deep flavor with minimal effort. Bakes in a standard loaf pan for perfect sandwich slices.

Yield: 1 loaf | Prep: 20 min + 4-6 hr rise | Cook: 50 min | Cold rise: 12-48 hr

Ingredients

• 150 g (⅔ cup) active sourdough starter, bubbly and recently fed
• 315 g (1⅓ cups) warm water, around 90°F (32°C)
• 18 g (1½ tbsp) olive oil
• 450 g (3⅔ cups) bread flour, plus extra for dusting
• 13 g (2 tsp) fine salt
• Oil or butter for greasing the pan

Instructions

1. Mix the dough: Combine starter, warm water, and olive oil in a large bowl. Add bread flour and sprinkle salt on top. Stir with a wooden spoon or your hands until no dry flour remains — the dough will be shaggy and rough, not smooth. Do not over-mix.
2. Autolyse: Cover the bowl with plastic wrap and let it rest undisturbed for 1 hour. This hydrates the flour and begins gluten development without kneading.
3. Stretch and fold: Wet your hands to prevent sticking. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90° and repeat — four folds total per round. Cover and rest 30 minutes.
4. Repeat stretch and folds: Do another round of four stretch-and-folds every 30 minutes. Continue until the dough has risen about 80% in volume — typically 4-6 hours depending on kitchen temperature. The dough should feel airy and hold its shape.
5. Shape the loaf: Grease a 9x5-inch loaf pan. Turn the dough out onto a lightly floured surface. Gently deflate and pat into a rectangle. Fold the right side to the center, then the left side over it. Starting from a short end, roll tightly like a cinnamon roll. Tuck the ends under and place seam-side down in the pan.
6. Cold rise overnight: Cover the pan tightly with plastic wrap and refrigerate for 12-48 hours. This slow fermentation develops a complex, tangy flavor.
7. Warm up and preheat: Remove from the fridge and let the dough rest in a warm spot for 30-35 minutes while you preheat the oven to 450°F (230°C). The center of the dough should rise to or just above the lip of the pan.
8. Score and bake covered: Slash a ¼-inch deep line down the center with a sharp knife or lame. Cover with an inverted 9x5 pan or a foil tent. Bake covered for 30 minutes.
9. Bake uncovered: Remove the cover and continue baking 20-23 minutes until golden brown and the internal temperature reaches 206-208°F (97°C).
10. Cool completely: Rest in the pan 10-15 minutes, then turn out onto a wire rack. Wait at least 1-2 hours before slicing — cutting too early releases steam and makes the crumb gummy.

Tips

• If the dough hasn't risen above the pan lip after 35 minutes at room temp, let it continue for up to 2 hours before baking
• The overnight cold rise is flexible — anywhere from 12 to 48 hours works, with longer times producing more sour flavor
• This recipe also works in a Dutch oven for a crustier artisan-style loaf: shape into a round, proof in a banneton, and bake at 450°F covered for 30 min then uncovered for 20 min