Easy Unloaf Sourdough Bread Recipe
This easy unloaf sourdough bread recipe is chewy, tender and tangy! Made with sourdough discard, this is the perfect bread recipe for lazy baking.
Equipment
- 1 Large Bowl
- Dutch Oven
- Dough whisk optional
Ingredients
- 350 grams water
- 100 grams sourdough discard
- 500 grams bread flour
- 1.5 tsp salt
Instructions
- Mix the water and sourdough discard in a large bowl with a spatula or dough whisk.350 grams water, 100 grams sourdough discard
- Add in the flour and salt. Mix all the ingredients until very well combined. Cover with a plastic wrap or shower cap and allow the dough to ferment at room temperature until almost double in size, or about 7-10 hours. (This is dependent on room temperature).500 grams bread flour, 1.5 tsp salt
- When the dough is ready, preheat the oven to 450 degrees F. Lightly flour your work surface and dump the dough on top. Shaping: To shape the dough, fold all four sides of dough into the center, one at a time. Roll the dough over so the seam is down.Now push the dough away from you with one hand, using the other hand to pull or "spin" it towards you.
- Place the dough on a parchment paper, then place it into a cold Dutch oven. Bake for 25 minutes, remove the lid of the Dutch oven, and then bake for an additional 22-25 minutes or until golden brown.
- Let cool for at least one hour before slicing. Enjoy!
Notes
- This bread takes longer to rise than when using active starter, especially when using cold discard from the fridge.
- All purpose flour may be substituted for bread flour.
- Like any sourdough recipe, temperature is key to the bulk ferment. In warmer temperatures, the dough will rise faster.
Nutrition
Calories: 181kcalCarbohydrates: 37gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 293mgPotassium: 51mgFiber: 1gSugar: 0.2gVitamin A: 1IUCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!