How to Make Sourdough Sandwich Loaf in a Pan

You love the chew and tang of sourdough, but getting a straight, sliceable sandwich loaf can feel tricky. This guide shows you exactly how to make sourdough sandwich loaf in a pan so you get a uniform shape, soft crumb, and reliable results.

You’ll learn what ingredients and tools to gather, how to mix and shape for a pan loaf, and simple timing tips that make success repeatable. Follow the steps and you’ll have sandwich-ready sourdough for lunchboxes and toast.

What You’ll Need for Sourdough Sandwich Loaf in a Pan

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• Bread flour: 450 g
• Water (lukewarm): 295 g (65% hydration)
• Active starter (fed and bubbly): 90 g
• Salt: 9 g
• Butter or oil for the pan: 1 tbsp
• Optional: 15 g honey or sugar for softer crumb

Tools:

• 9×5-inch loaf pan (well-greased)
• Mixing bowl, bench scraper, proofing basket (or bowl lined with well-floured linen)
• Kitchen scale, instant-read thermometer, plastic wrap

Tip: Use an active starter that doubles within 4–6 hours at room temp for consistent rise.

Preparing Your Ingredients and Starter

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1. Feed your starter 4–6 hours before mixing so it’s at peak activity. It should be bubbly and slightly domed.
2. Measure ingredients by weight — accuracy matters for a pan loaf. Combine 450 g flour and 295 g water for an autolyse.
3. Let the flour and water rest 45 minutes. This hydrates the flour and improves gluten development.

Pro tip: Use lukewarm water (about 80–90°F / 27–32°C) to encourage activity if your kitchen is cool.

Step-by-Step Instructions to Make the Loaf

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1. After autolyse, add 90 g starter and 9 g salt. Mix until combined.
2. Do stretch-and-folds: perform 3 sets every 30 minutes (lift dough edge and fold over). This builds strength without kneading. Total time about 1.5 hours.
3. Bulk ferment at room temp for 3–4 hours or until dough is slightly domed and has some bubbles. Alternatively, refrigerate overnight for extended flavor—this also helps shaping.
4. Lightly flour your bench. Shape into a tight log specifically sized to fit a 9×5 pan:
   • Flatten dough into a rectangle.
   • Fold short edge toward center, roll to create tension.
   • Pinch seam and tuck ends.
5. Place seam-side down in the greased pan. Cover and final proof 1.5–3 hours at room temp, or overnight in the fridge for a morning bake.

Baking:

• Preheat oven to 375°F (190°C).
• Bake 30–40 minutes until crust is deep golden and internal temp reaches 200°F (93°C).
• If the top browns too fast, tent with foil after 20 minutes.

Warning: Overproofing causes a flat loaf; underproofing yields dense crumb. Use the poke test—dough should slowly spring back.

Troubleshooting, Serving, and Storage Tips

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Troubleshooting:

• Dense crumb: check starter activity, reduce fridge-proof time, or lengthen stretch-and-folds.
• Too sour: shorten bulk ferment or use a cooler proof.
• Collapsed loaf: likely overproofed—try a slightly shorter final proof next time.

Serving:

• Let the loaf cool completely (at least 1 hour) before slicing for clean, even slices.
• Use thick slices for sandwiches or thin slices for toast.

Storage:

• Keep cooled loaf in a bread bag or airtight container at room temp for 3 days.
• Freeze sliced portions for up to 3 months; toast from frozen for best texture.

Small swaps:

• Replace up to 20% of flour with whole wheat for nuttier flavor.
• Add 1–2 tbsp milk powder or 15 g honey for softer crumb if desired.

You’ve learned how to make sourdough sandwich loaf in a pan that slices well and holds up in sandwiches. Pin this guide for your next lunchbox week and save the timing and measurements for a repeatable result. Which step will you try first—an overnight fridge proof or straight-room-temp baking? Ready to make this happen? Let’s do it!