@brynn_ann: Sourdough Loaf Recipe + Tutorial No Dutch Oven Required Creator of The Two Pan Method: @Maria 🌱 Leaf&Loaf 🥖 Dough Ingredients • 85g active sourdough starter (⅓ cup) • 275g water (1 cup + 2 Tbsp) • 425g unbleached bread flour (3 ½ cups) • 8g salt (1 ¼ tsp) You’ll also need: • (2) 9x5 loaf pans *Stainless steel works best Instructions 1. Mix the Dough Whisk together the starter and water until foamy. Add flour and salt. Mix until the dough comes together. Knead the dough or do slap and folds for about 5 minutes. 2. Rest Cover and let rest for 1 hour. 3. Stretch & Folds Do 4 sets of stretch and folds or coil folds, spaced 30 minutes apart. Keep the dough covered between sets. 4. Finish Bulk Fermentation Cover and let the dough finish bulk fermenting at room temperature. *Timing will vary depending on your kitchen temp. and starter strength. 5. Pre-Shape + Final Shape Dump dough onto a floured surface. Gently pre-shape, cover and let rest for 20 minutes. Final shape into a loaf and place into a parchment-lined loaf pan. Cover tightly. 6. Cold Proof Refrigerate for 12-48 hours (I usually do 12-24). Bake straight from the fridge. 7. Bake Preheat oven to 475°F Score the dough. To create extra steam: Lightly spray the dough with water Bake: • 35-40 minutes covered • Lower oven temp to 425°F • Bake another 10-15 minutes uncovered Bake until golden brown. 8. Cool Remove bread from the pan immediately and let cool for at least 1 hour before slicing (fully cooled is even better). 📌 Baking Notes: • You may need to play around with the baking time and temperature to find what works best for your oven using this method. • After the first bake, you can remove the loaf from the pan and place it directly on the oven rack to brown the crust on all sides. If you have any questions, please let me know. I hope you love this loaf as much as I do 💛 #sourdough #sourdoughbread #sourdoughstarter #sourdoughbaking #sourdoughforbeginners

Jano :

How can I get bigger holes

Jan T :

I have a Dutch oven and I still like the shape of loaf pans.

Naomy :

Thank you so much for the clear instructions and the measurement conversions!!! Made my first loaf ever today and was so proud how well it turned out 🥹

🌿 :

How long should you bulk ferment?

May Saliba-Puryear :

I made a couple same way today, only difference is I added 20% wheat. It was fluffy. I’m not sure if it’s from this method or the wheat.

E🕒le :

im so happy you added cups 😭😭

kagami :

What if I don’t have a loaf pan, but a cookie flat pan

Christabelle :

Can you add sugar to it? I like my bread tasteful

Andrea Gutierrez :

Hi Brynn, I’m on day 9 would you consider this active?

alaina.ann :

I’m working on a load rn! I just finished my starter and I hope it turns out good!please give me tips because I’m not very confident right now

Luke Corley :

Best explanation yet

eve 🪩🎧🌌 :

This would have been great 40 minutes ago

Dharasena :

Thank you for this. I’m on day 5 with my first starter and no Dutch oven. lol I have no clue what I’m doing. 😂

Lisa Benhayon :

I am very new, I also live on a sailboat full time in Europe. I was gifted a starter by another sailor. I have my 2nd ever loaf cold proofing in my fridge currently but during my stretch and folds I find my dough gets very sticky by the 4th stretch. It’s my environment I am certain? Also, all I have to bake is an All-In-One electric microwave/convection oven and a huge MAGMA stainless steel pot. It took 60 min to preheat the pot and 70 min to cook my last loaf. Definitely not conducive for my life since our electric runs on solar panels. Would you recommend a thinner pot/pan to bake with? Also, should I use less water for my dough? Last batch was 100g starter, 350g water, 500g mixed white all purpose/wheat flour that contains 14g of protein. Helpppp! 🥰

Maddie🩵 :

Does the temperature of the water, in the dough matter? and should I put it in the middle or the lower rack in the oven?

strawberry shortcake :

thank you so much for this recipe!🥰 Much easier for us who don't have Dutch oven.

Sandi rose :

user1340764230661 :

Where is the recipe

🐱❤️Maryam :

Thank you so much ❤️

yeooonhwa :

what if i want to eat it same day? do i need to cool proof?

JS :

i use my roaster works great

dryden :

followed step-by-step and i’m so happy with it. thank you!! 🙏🙌

𖣂︎Paige𖣂︎ :

What if I don’t have 2 loaf pans what to use as a lid?

lins_ay11 :

Can I use a Dutch oven for this exact recipe?

Aubs :

Did you preheat your pans in the oven? I know you do with a Dutch oven just not sure about these loaf pans. Thanks for sharing your recipe!🥰