Unloaf Sourdough

Ingredients:

• 1 cup (240g) active sourdough starter (unfed from the fridge is fine)
• 1 ½ cups (360g) warm water (around 77°F/25°C)
• 3 cups (360g) bread flour
• 1 ½ teaspoons salt
• 1 teaspoon honey (optional, for slight sweetness)

Instructions:

1. Mix Ingredients:
   • In a large bowl, mix your sourdough starter, water, and honey (if using).
   • Gradually stir in the flour until fully incorporated. Then add the salt and mix until combined. This should form a slightly sticky dough.
2. Temperature Check:
   • Take the dough’s temperature with a thermometer. You want it to be around 77°F (25°C) for optimal fermentation.
3. Cover and Rest:
   • Cover the bowl with a damp towel or plastic wrap, and leave it on the counter to rest for 6 hours 20 minutes (or until the dough has visibly increased in size).
4. Shape the Dough:
   • Once rested, lightly flour your work surface and gently shape the dough into a round loaf. Avoid overly handling the dough—keep it as gentle as possible.
5. Proof in the Banneton:
   • Place the shaped dough into a floured banneton or bowl lined with a floured kitchen towel. Cover it and allow it to proof for about an hour.
6. Preheat the Oven:
   • Now, don’t preheat the oven! Place your Dutch oven (DO) in the cold oven, then set the oven to 450°F (230°C).
7. Bake:
   • Once the oven reaches 450°F, carefully score your dough and place it into the cold Dutch oven (no need to preheat the DO).
   • Cover the DO with the lid and bake for 45 minutes.
   • After 45 minutes, remove the lid and bake for an additional 10 minutes to achieve that beautiful, golden-brown crust.
8. Cool:
   • Remove the loaf from the oven and let it cool on a wire rack before slicing.

Notes:

• No autolyse: The dough isn’t rested before mixing, so the flour hydrates as it sits for the 6 hours.
• No handling during proof: After the initial mix and shape, you really don’t do much else.
• No preheating the Dutch oven: The dough starts in a cold oven, allowing it to rise and bake more naturally.