Sourdough Bread Loaf: The Easiest Homemade Recipe You’ll Ever Bake

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There’s something so comforting about baking your own sourdough bread loaf. It feels old-fashioned and soulful, but it doesn’t have to be complicated. In this guide, you’ll learn how to make the softest, fluffiest sourdough loaf right in your loaf pan. No scoring, no Dutch oven, and no stress. Whether you’re new to sourdough or looking for a fuss-free staple, this sourdough bread loaf recipe is your new go-to. Let’s bake something beautiful together.

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The Loaf That Changed My Mind About Simplicity

I used to think all good sourdough had to be artisan-style, baked in cast iron with intricate scoring and rustic crusts. That changed on a quiet Sunday in my West Lafayette kitchen. My starter was bubbly, the afternoon sun poured in, and I thought, what if I skip the scoring and just use my old loaf pan? That first soft, golden sourdough bread loaf came out of the oven like a small miracle. It had a crusty top, a tender inside, and was perfect for toast.

Ever since, this has become my go-to loaf. I’ve added it to weekend brunch spreads, sliced it for sandwiches, and gifted it more times than I can count. It’s the kind of bread that makes people ask if I really made it.

This sourdough bread loaf recipe is perfect for beginners or anyone who wants consistent results without stress. With just a few basic ingredients and no need for special tools, it delivers a rich tangy flavor and dreamy texture every time. It also happens to toast beautifully. Just ask my daughter, who insists on having it with cinnamon sugar after school.

You’ll love how manageable it is. The dough is forgiving. No scoring knife needed. Just mix, knead, rise, and bake. That’s it. Want to try something similar with a twist? My Quick Sourdough Bread Recipe uses a similar method but finishes faster, while these Sourdough Garlic Knots are perfect when you crave something snackable.

Why This Sourdough Bread Loaf Works Every Time

There’s beauty in a loaf that doesn’t require perfection. That’s the magic of this sourdough bread loaf. It rises beautifully in a standard loaf pan, giving you those sandwich-worthy slices that hold together but still melt in your mouth.

The secret is a simple combo of active sourdough starter, warm water, flour, a touch of honey or sugar, and a bit of olive oil. That’s all it takes. The method favors time over tension. You knead the dough until smooth, let it rise until doubled, then shape and let it puff up again before baking.

Compared to rustic boule loaves that need a Dutch oven or precise hydration levels, this loaf is relaxed and easygoing. It’s structured but soft. You can slice it for grilled cheese or French toast, or tear off pieces warm from the oven and swipe them through olive oil.

If you’ve been intimidated by sourdough before, this loaf builds confidence. It fits real life, from school mornings to work lunches and cozy nights with soup. Just like the Sourdough Buns I bake for summer burgers, this loaf is all about flexibility and flavor.

From Starter to Slice – The Key Steps

How Much Starter Is Just Right for a Perfect Loaf?

The magic number for this sourdough bread loaf is one cup of active sourdough starter. Not too much, not too little. This amount creates a soft, sliceable crumb with just the right amount of tang. If your starter is bubbly and recently fed, you’re already halfway to success.

One cup of starter balances fermentation and structure beautifully, allowing for a gentle rise over 4 to 6 hours. It gives your loaf that subtle sour flavor without overwhelming it. A smaller amount might lead to a dense texture, while using more can make the dough too sticky and unpredictable for shaping in a loaf pan.

This ratio also makes it easy to adapt. Want a milder flavor? Use the starter just before peak. Craving deeper sourness? Wait until it’s at full strength and bubbly across the top. If you’re growing your starter from scratch, you can follow my guide for a potato flake sourdough starter—it creates the most consistent results for this style of bread.

What’s great about this loaf is that you’re not locked into a specific flour type or hydration formula. It’s flexible enough for slight variations. Just stick with one cup of active starter and you’ll be golden.

Shaping the Loaf: Why It Matters (Even If It’s in a Pan)

You might think shaping doesn’t matter since this loaf bakes in a pan, but shaping sets the stage for structure. A simple tight roll or tuck gives the dough strength to rise upward, not out. Without it, your loaf might puff unevenly or sink in the center.

After the first rise, turn the dough onto a lightly floured surface. Gently press it into a rectangle, then roll it up like a jelly roll. Tuck the ends under, pinch the seam, and place it seam-side down in a greased loaf pan. It doesn’t have to be perfect—this is a forgiving loaf—but a little tension in the dough helps it bake tall and proud.

Let it rise again until it’s nearly at the top of the pan. This final proof gives your loaf its signature fluff. If you love a soft crust, you can brush the top with olive oil before baking. For more structured crust and taller lift, keep the dough uncovered during the final rise.

I use the same shaping method for my Sourdough Discard Cinnamon Roll Bites and it works like a charm. You’ll find that learning this simple shaping technique opens doors to rolls, buns, and even sweet bread braids.

Baking and Texture Tips for the Best Crumb

What Temperature and Timing Deliver the Ideal Bake?

Baking a sourdough bread loaf is about more than time on the clock. It’s about that golden top, the hollow thump when tapped, and a structure that holds up to slicing. Preheat your oven to 375°F and aim for a 35 to 40-minute bake. This gives your loaf a warm, golden color and ensures the inside is fully cooked without drying out.

Once baked, let the loaf cool in the pan for about five minutes. Then remove it and place it on a wire rack. This step is key. Leaving it in the pan can make the bottom soggy as it steams. Allow the loaf to cool at least 30 minutes before slicing, even if it’s hard to wait. Cutting too soon will collapse the crumb and release moisture you want to keep in the loaf.

Keep a close eye during the last five minutes of baking. If the top darkens too quickly, loosely tent with foil. Want a more rustic top? Skip the tenting. Your oven, altitude, and loaf size may influence the final bake time, but the loaf should sound hollow and look deeply golden.

For a quicker bake using similar ingredients, my Quick Sourdough Cheesy Breadsticks offer a faster snackable version of this dough.

Soft, Tangy, and Sliceable: The Secret to Texture You Love

The best sourdough bread loaf is soft inside with a bit of chew. That starts with fermentation and ends with proper proofing. If your dough doubled during the first rise and puffed again before baking, your texture will be right on point. Underproofed loaves are dense and gummy. Overproofed ones can fall flat.

This loaf stays soft thanks to the hydration and touch of honey or sugar. These not only feed the yeast but help with browning and tenderness. If you prefer more tang, let the dough ferment on the counter longer or refrigerate overnight. That slow fermentation builds flavor without extra work.

Once baked, store your loaf wrapped in a kitchen towel or beeswax wrap. Avoid plastic if you want to preserve the crust. It will stay fresh on the counter for up to three days. After that, slice and freeze for easy toast or sandwiches. For something sweet and seasonal, try my Lemon Blueberry Sourdough Bread which uses a similar base but adds a burst of brightness.

Texture is about care, not perfection. Follow the simple cues in your dough and oven, and this loaf will become part of your weekly rhythm.

Sourdough Bread Loaf Variations and Add-ins

Flavor Boosters: Cheese, Herbs, Garlic, and More

Once you’ve mastered the base sourdough bread loaf, it’s time to have fun with flavor. This dough welcomes all kinds of mix-ins. You can fold in shredded cheddar, mozzarella, or even bits of feta for a savory twist. Add-ins should be mixed in right after kneading, just before the first rise.

Garlic powder, dried thyme, rosemary, or even minced fresh herbs bring depth and aroma. Start with a teaspoon or two and adjust next time based on your taste. If you love bold flavor, try adding roasted garlic cloves or chopped sun-dried tomatoes.

To ensure a smooth mix, sprinkle your add-ins evenly across the dough. Fold and knead gently to incorporate. Avoid over-mixing or the dough may tear. Cheese lovers will enjoy how the crust crisps up when bits of cheese melt along the edges. It’s similar to how the topping browns in my Sourdough Garlic Knots, creating irresistible pockets of flavor.

For something rich and layered, try swirling pesto or olive tapenade before shaping. You can also brush the top with melted butter or sprinkle it with flaky salt just before baking.

Make It Yours: Discard Ideas, Rolls, and Sweet Spins

This sourdough bread loaf is versatile. The same dough can become rolls, mini loaves, or even a base for cinnamon bread. If you’re working with discard, reduce the starter to half a cup and increase fermentation time slightly. Discard gives a subtle tang and can be used in sweeter versions.

To turn this dough into rolls, divide it after the first rise. Shape each piece into a ball and place them in a greased baking dish. Let them rise again and bake until golden. They’re soft, fluffy, and perfect for dinner. Check out my Sourdough French Bread for shaping tips and baking times that translate well to rolls.

If you’re craving something cozy, turn the dough into a cinnamon swirl loaf. Roll it into a rectangle, spread a mixture of brown sugar and cinnamon, then roll it up and place in the pan. Let it rise and bake like usual. The result is sweet, soft, and perfect for breakfast.

I also love using extra starter in quick recipes like Sourdough Discard Cinnamon Roll Bites or Quick Sourdough Cheesy Breadsticks. These options reduce waste and expand your sourdough routine without much extra effort.

When a recipe adapts this well, you know it’s a keeper. Try different add-ins, shapes, and styles until you find your favorite version.
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