5-ingredient sourdough sandwich loaf — simple pan bread
5
Units:
Prep: 20 min Cook: 50 min
Dough
- ⅔ cup active sourdough starter, bubbly and recently fed
- 1⅓ cup warm water, around 90°F (32°C)
- 1½ tbsp olive oil
- 3¾ cup bread flour, plus extra for dusting
- 2 tsp fine salt
Pan
- oil or butter for greasing the pan
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.
Instructions
- 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.
- 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.
- 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.
- 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.
- Shape the loaf (video guide): Grease a 9x5-inch loaf pan. Lightly oil your hands and work surface. Turn the dough out and divide into two equal pieces with a bench scraper or knife. For each piece, stretch one side over and tuck it under repeatedly until the surface is smooth and taut. 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.
- Cold rise overnight: Cover the pan tightly with plastic wrap and refrigerate for 12-48 hours. This slow fermentation develops a complex, tangy flavor.
- 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.
- 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.
- Bake uncovered: Remove the cover and continue baking 20-23 minutes until golden brown and the internal temperature reaches 206-208°F (97°C).
- 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
Created: 2/27/2026, 6:56:24 PM diytraditional
Large mixing bowl, 9x5-inch loaf pan, bench scraper (optional), bread lame or sharp knife, instant-read thermometer, plastic wrap