Easy Same-Day Sourdough Bread in a Loaf Pan

Instructions

In a large bowl, combine the sourdough starter with water.

Add flour and olive oil.

Mix until a shaggy dough forms. Do not add the salt yet.

Cover and let the dough rest for 30 minutes.

Add the salt.

Mix until it is well incorporated and the dough becomes smoother.

Cover the dough and let it rest for 50 minutes. Then perform one set of stretch and folds. Cover again.

After another 50 minutes, perform a second set of stretch and folds. Cover and let the dough rest for another 50 minutes.

Transfer the dough onto a lightly floured surface,

Gently shape the dough into a loaf.

Pinch and seal the edges together.

Place the loaf seam-side down into a greased 9 x 5-inch (23 x 13 cm) loaf pan.

Cover the pan.

Let the dough rise for about 2½ hours, or until noticeably puffy and risen.

Preheat the oven to 470°F (240°C).

Once the dough has risen, gently score the top with a sharp bread lame or knife.

Place another loaf pan upside down over the pan containing the dough. This creates an enclosed space that helps trap steam during baking.

Bake at 470°F (240°C) for 25 minutes. After the first 5 minutes of baking, carefully remove the top pan and score the loaf again if needed, then immediately place the pan back on top. Continue baking covered for the remaining 20 minutes.

Carefully remove the top loaf pan.

Lower the oven temperature to 425°F (220°C) and continue baking for 1015 minutes, or until the bread is deeply golden brown and sounds hollow when tapped.

Remove the bread from the pan and let it cool completely on a wire rack before slicing. This is important for getting a good crumb and avoiding gummy bread.

Bread