The Unfed Sourdough Loaf

This was a fabulous recipe! It eliminates needing to have your starter at peak which frees up the timing in your life! I still use it at peak or when it’s not and it always turns out HUGE and wonderful. My favorite loaf yet!

Here are links to my FAVORITE bread tools that I have recently bought and love!

Cambro containers-best for watching bulk fermentation!

Food Safe Gloves so you won’t get too messy! 

Bread Lame for scoring

Bannetons for proofing

Dutch oven-perfect size for this loaf

The Unfed Sourdough Loaf

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Ingredients

  

• 165 g flat unfed, hungry starter
• 400 g water
• 650 g bread flour
• 15 g salt

Instructions

 

• Combine water and starter, mix.
• Add flour and salt. Mix to a shaggy ball of dough. Cover and rest 30 mins.
• Do 3 sets of stretch and folds every 30 mins. Transfer dough to an oiled cambro container and cover. Let bulk ferment until almost doubled.
• Remove dough onto floured surface. Pull sides up in a stretch and fold motion to form a ball, cup & pull for tension and flip over. Let rest 20 mins.
• Add rice flour to a banneton. Preheat oven 475 with dutch oven inside oven.
• Flip dough over and stretch into rectangle. Fold sides into middle like a letter and roll for tension. Cup and pull. Place seam side up into banneton.
• Cover and let rise about 45 mins-1 hour.
• Carefully turn dough out onto parchment, score with a lame, and place in dutch oven. Bake 20 mins covered and about 25 -27 uncovered. I added a sheet pan under dutch oven for the last few mins to avoid the bottom getting too dark.
• Let cool before slicing!

* Note-for an open bake, preheat oven to 475 with a pizza stone on rack and a rimmed metal cookie sheet (NOT glass) on the rack below. Once hot, place the loaf with the parchment directly onto the stone. Pour 1c. boiling water carefully into the pan and shut oven to create steam. Bake 20 mins,  Remove pan carefully and bake an additional 25 mins or until reaches 205 degrees and is golden. Picture of my open baked loaf….

Here I baked it at 500 first 20 mins-then lower 450 for rest.

For a sprinkle loaf, add lots during the final shaping!