If you’re looking to bake a delicious sourdough loaf without the hassle of feeding your starter beforehand, this recipe is perfect for you. Using an unfed starter may yield a more tangy flavor and a slightly denser crumb, but it’s a fantastic way to utilize what you have on hand. Let’s dive in!
Ingredients
- 500g bread flour (about 4 cups)
- 350g water (about 1½ cups, room temperature)
- 100g unfed sourdough starter (about ½ cup)
- 10g salt (about 1¾ teaspoons)
Instructions
- Mix the Dough:
- In a large mixing bowl, combine the bread flour and water. Mix until there are no dry bits of flour. The dough will be shaggy and sticky.
- Add the unfed starter to the mixture and mix well until it’s fully incorporated.
- Autolyse:
- Cover the bowl with a damp cloth and let it rest for about 30 minutes. This helps the flour absorb water and begins the gluten development.
- Add Salt:
- After the autolyse, sprinkle the salt over the dough. Wet your hands to prevent sticking, then pinch and fold the dough to incorporate the salt.
- Bulk Fermentation:
- Cover the bowl again and let the dough rise at room temperature for 4 to 6 hours, or until it has doubled in size. During the first two hours, perform a series of stretch and folds every 30 minutes to strengthen the dough.
- Shape the Dough:
- Once the dough has risen, turn it out onto a lightly floured surface. Gently shape it into a round loaf. Let it rest for about 20 minutes, then shape it again for a final rise.
- Final Proof:
- Place the shaped loaf in a well-floured proofing basket or bowl. Cover it with a cloth and let it rise for another 2 to 3 hours, or refrigerate it overnight for a more complex flavor.
- Preheat the Oven:
- About 30 minutes before you’re ready to bake, preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
- Bake:
- Carefully transfer the dough onto parchment paper. Score the top with a sharp knife or razor blade to allow for proper expansion.
- Place the loaf into the preheated Dutch oven (remove the lid first) and cover it. Bake for 30 minutes covered, then remove the lid and bake for another 15-20 minutes until golden brown.
- Cool:
- Remove the loaf from the oven and let it cool on a wire rack for at least an hour before slicing. This allows the crumb to set and enhances the flavor.
Enjoy!
This easy method showcases the unique flavors of sourdough, even when starting with an unfed starter. Whether you enjoy it with butter, cheese, or simply on its own, your homemade sourdough loaf is sure to impress! Happy baking!
