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Easy Sourdough Unloaf Bread

A beautiful, golden-brown sourdough unloaf bread with a crisp crust and visible scoring.
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A simple, same-day sourdough bread recipe perfect for beginners, using sourdough discard for a rustic, bakery-style loaf with minimal effort.

Ingredients

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  • 400g bread flour
  • 100g active sourdough starter
  • 300g water
  • 10g salt
  • 100g sourdough discard

Instructions

  1. In a large bowl, combine the bread flour, active sourdough starter, and water. Mix until just combined, forming a shaggy dough.
  2. Cover the bowl and let it rest for 30 minutes.
  3. Add the salt and sourdough discard to the dough. Mix thoroughly until the salt and discard are fully incorporated.
  4. Perform a series of stretch and folds every 30 minutes for the next 2 hours.
  5. After the stretch and folds, let the dough rest at room temperature for another 1-2 hours, or until it has increased in volume and looks bubbly.
  6. Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf with minimal handling.
  7. Place the shaped dough into a floured proofing basket or a bowl lined with a floured tea towel.
  8. Cover the dough and let it proof at room temperature for 1-2 hours, or until it looks puffy.
  9. Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
  10. Carefully remove the hot Dutch oven from the oven. Gently transfer the proofed dough into the Dutch oven.
  11. Score the top of the loaf with a sharp knife or lame.
  12. Cover the Dutch oven and bake for 20 minutes.
  13. Remove the lid and continue baking for another 20-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C).
  14. Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

  • Hydration is around 75% (400g flour + 100g starter + 300g water + 100g discard = 900g total dough weight, with 700g water/starter/discard = 77.8% hydration). Adjust water slightly if your starter is very wet or dry.
  • Look for the dough to be airy and jiggly after the bulk fermentation.
  • The final proof should result in a dough that is visibly increased in size and feels light.
  • A longer, cold proof in the refrigerator for 12-24 hours can develop more flavor, but this recipe is designed for same-day results.

Nutrition

Find it online: https://fooddexterity.com/sourdough-unloaf-bread-easy-same-day-recipe/