Unloaf Sourdough Bread Recipe
This unloaf sourdough bread recipe is a simple, easy sourdough bread recipe. Using unfed sourdough starter, untouched dough (no stretch and folds), and an unheated oven, this is the simplest sourdough bread you can make.
Equipment
- Large mixing bowl
- Kitchen scale
- Dough whisk or spoon
- Wax paper or tea towel
- Medium mixing bowl
- Parchment paper
- Dutch oven
- Sharp knife (for scoring)
Ingredients
- 165 g starter unfed, flat, hungry or recently fallen (also considered discard)
- 400 g water
- 650 g unbleached flour
- 15 g salt
Instructions
Mix Dough
- Mix water and unfed starter together in a large bowl. Whisk to combine. Add flour and salt and mix to form dough.
- Cover bowl with damp kitchen towel. Bulk ferment on counter at room temperature 3-12 hours (or overnight) until dough has risen 50%-75% of its original size. Length of time will depend on the temperature of your kitchen.
- Once fermented, turn dough out onto a lightly floured surface. Shape dough into a ball.
- Option #1 - Bake Immediately: Place dough onto parchment paper, score top with a sharp knife, and place into a cold Dutch oven. Continue with baking instructions below.
- Option #2 - Cold Proof in Refrigerator: Place dough onto wax paper or floured tea towel and place in a medium size bowl (slightly larger than the ball of dough). Cover bowl with a damp kitchen towel and place in fridge for up to 24 hours.
Bake Dough
- When ready to bake, place dough on parchment paper and score the top. I like to do a simple 'X' with this recipe. Place dough in a cold Dutch oven and cover with lid. Then place the cold Dutch oven into a cold oven (no preheating). Set the oven temperature to 450℉ and set a timer for 1 hour.
- When the timer goes off, lower the temperature to 425℉ and remove the lid. Bake for another 10-15 minutes until the top is browned or until the internal temperature reads 205-210°F (96-99°C) with an instant read thermometer.
- Remove the bread from the oven and place on a wire rack to cool. Once fully cooled, slice and enjoy!
Notes
Unfed starter: This is flat, non-bubbly sourdough starter that hasn't been fed very recently. You can also use starter that has risen and fallen. This is the same thing as sourdough discard.
Bulk Fermentation: The temperature of your kitchen will determine how long this dough needs to bulk ferment. Your dough should rise in size by 50%-75%.
Optional Cold Proof in Refrigerator: You can skip the cold proof and go straight to baking with this recipe. Or you can put the dough in the fridge if that helps with the timing of your bread baking. Either is fine.