Websites and videos showing homemade sourdough bread typically show boule loafs, which I have made in the past. I find that they are not very useful for our family for sandwiches and what not, so I switched years ago to using a regular bread pan and a typical 5:3 flour–liquid ratio rather than a high hydration dough. This makes a stable regular-shaped loaf, which is allows for conventional bread slice shapes.
Order a loaf of sourdough bread.
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