Sourdough English Muffin Loaf Recipe

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English muffin sourdough bread is everything you love about an English muffin, baked up in a loaf pan. Perfect for breakfast or a snack.

Prep Time10

Cook Time40

Additional Time10

Total Time10 50

Course: Breads

Cuisine: American

Keyword: engligh muffin sourdough bread

Servings: Slices

Feed starter 4-8 hours before starting the recipe.
Add flour, water, active starter, honey, and salt to a large bowl and mix together. Cover and let it rest for 30 minutes.
Complete a round of stretch and folds. Cover and rest for 30 minutes.
Do another round of stretch and folds. Rest for 30 minutes. Do one last set of stretch and folds.
For the first rise, bulk ferment covered at room temperature for 4-12 hours or until about doubled.
Grease a loaf pan, and coat with corn meal. If desired, add baking soda to the bread dough.
Mix the dough and place in the loaf pan. Sprinkle the surface of the dough with cornmeal and bake right away.
If you decide to leave out the baking soda, place the dough in the pan, sprinkle with cornmeal and allow it a second rise for 1-2 hours or until just about doubled.
Bake at 350 degrees Fahrenheit for 40-50 minutes.

Ensure your starter is active and bubbly. You can check your starter by performing a sourdough float test.
The dough should be slightly sticky to ensure a tender finished product, do not over-flour your bread dough.
Be careful not to over handle your dough so that you can maintain a soft, airy texture full of the signature nooks and air pockets.
Bulk fermentation time will vary greatly depending on your kitchen temperature and strength of your starter. Learn how to make a sourdough starter in this post.