🍞 Unloaf Sourdough Bread

A simple homemade sourdough loaf with a crisp golden crust and a soft, chewy center. This recipe is great for beginners and uses a sourdough starter for natural fermentation and flavor.

🧂 Ingredients

• 100 g active sourdough starter
• 350 g lukewarm water
• 500 g bread flour
• 10 g salt
• 10 g honey or sugar, optional
• 15 g olive oil, optional for a softer loaf

🥣 Step 1: Mix the Dough

1. Add the lukewarm water and active sourdough starter to a large mixing bowl.
2. Stir until the starter is mostly dissolved.
3. Add the bread flour and mix with a wooden spoon or your hands until no dry flour remains.
4. Cover the bowl and let the dough rest for 30 minutes.

🧂 Step 2: Add Salt

1. Sprinkle the salt over the dough.
2. Add the honey and olive oil if using.
3. Gently squeeze and fold the dough with your hands until everything is well incorporated.

🤲 Step 3: Stretch and Fold

Over the next 2 hours, perform 4 sets of stretch-and-folds.

1. Grab one side of the dough.
2. Stretch it upward gently.
3. Fold it over the center.
4. Turn the bowl and repeat on all four sides.
5. Cover and rest for about 30 minutes.
6. Repeat every 30 minutes for about 4 rounds.

The dough should gradually become smoother, stronger, and more elastic.

⏰ Step 4: Bulk Fermentation

Cover the bowl and let the dough ferment at room temperature for approximately 4–6 hours.

The exact time depends on the temperature of your kitchen and the strength of your starter.

The dough is ready when it looks slightly puffy, has bubbles around the edges, and has increased in size by roughly 50–75%.

🍞 Step 5: Shape the Loaf

1. Lightly flour your work surface.
2. Carefully turn the dough onto the surface.
3. Gently shape it into a round or oval loaf.
4. Avoid pressing out too much of the air.
5. Let it rest for 15–20 minutes.
6. Do a final gentle shaping to create a smooth, tight surface.

🧺 Step 6: Final Proof

1. Place the shaped dough seam-side up into a well-floured banneton or a bowl lined with a floured kitchen towel.
2. Cover it.
3. Refrigerate for 8–14 hours, preferably overnight.

The cold proof helps develop a deeper sourdough flavor and makes the dough easier to score.

🔥 Step 7: Preheat the Oven

Place a Dutch oven inside your oven and preheat to:

450°F (230°C)

Let the Dutch oven heat for at least 30–45 minutes.

✂️ Step 8: Score the Dough

1. Carefully turn the cold dough onto a piece of parchment paper.
2. Dust off excess flour if needed.
3. Use a sharp bread lame or razor blade to make one deep slash across the top.
4. Work quickly so the dough doesn’t spread too much.

🥖 Step 9: Bake

1. Carefully transfer the dough into the hot Dutch oven.
2. Cover with the lid.
3. Bake at 450°F (230°C) for 20 minutes.
4. Remove the lid.
5. Reduce the temperature to 425°F (220°C).
6. Continue baking for another 20–25 minutes, until deeply golden brown.

For an extra-crispy crust, bake for a few additional minutes.

❄️ Step 10: Cool Completely

Remove the bread from the Dutch oven and place it on a wire rack.

Allow it to cool for at least 1–2 hours before slicing.

Cutting sourdough while it’s still hot can make the inside gummy.

❤️ Serving

Slice and serve with:

• Butter
• Cream cheese
• Avocado
• Eggs
• Soup
• Cheese
• Your favorite sandwich fillings

💡 Helpful Tips

• Use a strong, active starter that has recently doubled in size.
• Don’t rely only on the clock during fermentation; watch the dough for visual signs.
• If your kitchen is cold, fermentation may take longer.
• If the dough is extremely sticky, resist adding lots of extra flour.
• Always let the loaf cool completely before slicing for the best texture.

Yield: 1 large loaf
Prep/Fermentation: About 12–20 hours, including overnight proofing
Bake Time: 40–45 minutes
Category: Sourdough Bread / Homemade Bread