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Heritage Sourdough Loaf (two-pan loaf method) 2 Loaves

This Heritage Loaf Pan Sourdough is a return to real bread — made with hard red wheat, natural fermentation, and time-honored methods. Baked in a loaf pan for everyday use, it’s hearty yet soft, flavorful without being overly sour, and designed to nourish your family one slice at a time.
Prep Time 30 minutes
Cook Time 25 minutes
bulk fermentation 7 hours
Total Time 7 hours 55 minutes
Serving Size 10 slices

Equipment

  • Grain mill if using whole berries
  • Digital kitchen scale
  • Measuring cups and spoons
  • Mixing bowl or stand mixer
  • Dough hook or sturdy spoon
  • Clean kitchen towel or plastic wrap
  • Cooling rack

Ingredients

  • 342 g freshly milled hard red wheat flour 38%
  • 558 g all-purpose flour 62%
  • 280 g active sourdough starter 100% hydration
  • 500-525 g water
  • 18 g fine sea salt
  • 8-12 g vital wheat gluten

Instructions

Autolyse for softness:

  • Autolyse (don’t skip for lean dough) Mix all flour + 470 g water. Rest 45–60 minutes. This is what gives you softness without fat or sugar.

Mix:

  • Add: Starter, remaining water (as needed), and vital wheat gluten if using. Mix until cohesive and elastic. Rest 20 minutes, then add salt and mix until smooth.

Bulk Fermentation:

  • 6-12 hours bulk fermentation. Do 3-4 sets of stretch and folds in first 2 hours. Bulk target: 50% rise, bubbles along edges, dough feels aerated but still strong. It will not look like plain flour. Do not push to double.

Pre-Shape:

  • Divide into two 790-820g pieces. Gently degas. Shape and create tension. Let rest for 20-30 minutes.

Final Shape

  • Final shape with light tension. Don't over-tighten because hard red will fight you. Put into loaf pan and refrigerate for 8-24 hours.

Bake:

  • Preheat 500℉. Create steam in oven. Score and mist prior to putting into oven. Place lid on top. Bake for 30 minutes. Remove lid after the 30 minutes and cook at 425℉ for 15 minutes.
    Cool fully before slicing. Hard red needs time to set. Check internal temp for 200℉

Notes

    • Notes & Tips

      • Watch the dough, not the clock.
        Fermentation time will vary based on room temperature, starter strength, and whether your flour is freshly milled. Look for a dough that’s airy, elastic, and has risen about 50–70% during bulk.
      • Freshly milled hard red absorbs more water.
        If your dough feels stiff early on, give it time. The bran needs longer to hydrate. A slightly tacky dough will bake up softer than one that’s too firm.
      • Autolyse matters with whole grain.
        Don’t skip it. Allowing the flour and water to rest helps soften the bran, improves extensibility, and supports better rise and crumb.
      • Pan size affects loaf height.
        Smaller pans will give you a taller loaf, while wider pans create a lower, sandwich-style profile. Adjust proof time accordingly.
      • Cold proofing enhances flavor.
        An overnight rest in the refrigerator deepens the wheat flavor and makes scoring and baking more forgiving the next day.
      • Tent if browning too quickly.
        Hard red wheat naturally bakes darker. If the top is browning before the loaf is finished, loosely cover with foil for the final portion of the bake.
      • Let it cool completely before slicing.
        Cutting too soon can compress the crumb and make the loaf seem gummy. Cooling allows the structure to set properly.
      • This loaf freezes beautifully.
        Slice once cooled, freeze in an airtight bag, and toast straight from frozen for fresh bread any time.