Pearl’s First Bake — Sourdough Sandwich Bread Reveal
Pearl’s first bake is here — and y’all, she did not disappoint.
If you missed Part 1, go back and read it first — that’s where I mixed the dough, did the stretch and folds, and tucked both loaves into their banneton baskets. This post is the payoff. This is where we find out if all of that work, all of those feedings, all of that waiting — was worth it.
Spoiler: it absolutely was. Pearl is a champion. And I may have done a happy dance. In my pajamas. At 6am. No regrets.
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I got up early the morning of the bake — earlier than I normally would, because sourdough doesn’t care about your sleep schedule and I was not about to rush this moment. The loaves had been proofing overnight in their Wilton loaf pans on the counter, and honestly they looked beautiful even before they went into the oven.
The stretch and fold process from the day before had made such a difference. If you’ve never done stretch and folds before, the idea is simple: every 30 minutes during bulk fermentation, you grab a corner of the dough and stretch it up as far as it will go without tearing, then fold it over the top. You go all the way around — four folds per set. By the second set, the dough is noticeably smoother and more elastic. It’s one of those moments where you can actually SEE the gluten developing in real time, and it is so satisfying.
After the stretch and folds, I divided the dough in half (because I always make two — that’s just who I am), placed each half into its own banneton basket, covered them, and let them proof on the counter for 4-5 hours. Then, I rolled them out on a floured surface and formed them into loaves where they proofed overnight in their loaf pans on the counter.
I baked both loaves in my Wilton Gold Premium Non-Stick Loaf Pans (Shop on Amazon) — lined with parchment paper, which I highly recommend. The pans held the shape beautifully and the loaves released perfectly. Look at that golden crust. I cannot.
When I pulled them out of the oven, I just stood there for a minute. They were golden and domed and smelled incredible — warm and yeasty and just slightly tangy. Still warm from the oven, I broke the first loaf open on camera because I was NOT doing that alone. Y’all had to be there with me. That’s just how this works.
The crumb was soft and tender — and I’m convinced the King Arthur Bread Flour (Shop at King Arthur) made a real difference. The crust had just enough structure without being hard. And the flavor — friends, the flavor was everything. Soft, gently tangy, just a little sweet from the honey. The exact same bread I tasted at Sara’s house the day she brought Pearl to me. I did it. WE did it.
I don’t think I could have gotten here without every single one of you who has followed this journey, cheered me on, left comments, and kept showing up. And Sara — thank you. Pearl is a gift and a champion and she will be baking bread in this kitchen for a very long time.
Tools I Use and Recommend for Sourdough Baking
- King Arthur Bread Flour (Shop at King Arthur) — the flour I use for every Pearl bake. The high protein content builds the gluten structure that gives sourdough sandwich bread its chew.
- Wilton Gold Non-Stick Loaf Pans (Shop on Amazon) — the exact pans Stephanie baked these loaves in! Two loaves, golden crust, perfect release every time.
- Rattan Banneton Proofing Basket (Shop on Amazon) — for the overnight cold proof. Beautiful ring pattern on the loaf is a bonus.
- Digital Kitchen Scale (Shop on Amazon) — accurate measurements are everything in sourdough. Non-negotiable.
- Weck Tulip Sourdough Starter Jar (Shop on Amazon) — Pearl’s home! Perfect size for watching the rise and fall.
- Disposable Elastic Plastic Bowl Covers (Shop on Amazon) — perfect for covering dough during proofing without plastic wrap.
Need more sourdough supplies? Browse everything I use in the Sourdough Supplies section of my Shop My Kitchen page!
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Pearl’s First Bake — About the Sourdough Journey
The Sourdough Journey is Stephanie’s ongoing series documenting her adventures in sourdough — from her very first attempt at making a starter from scratch, through the dramatic highs and lows of Willy and Nilly, and now into a brand new chapter with two fresh starters and a feisty gifted starter from her friend Sara. One starter is whole wheat for her husband Jason’s Mediterranean diet. The other is an all-purpose starter ready to bake bread, pizza, crackers, and everything in between. The daily check-ins are behind us — now the real baking begins. Follow along at stephaniecooksforacrowd.com and come see what comes out of Stephanie’s oven next!