Description
There’s something deeply satisfying about pulling a warm, crusty loaf of bread from your own oven. For years, I thought baking sourdough at home required endless hours, precise timing, and complicated steps. I told myself it wasn’t for me—too much work, too much waiting. But after just one try with this method, I became what I now proudly call an “UNLOAF girl.”
Ingredients
To make this beautifully golden sourdough loaf, you’ll need just a few basic ingredients:
-
125g active sourdough starter (unfed, but bubbly and alive)
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500g bread flour (provides structure and chew)
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300g water (lukewarm is best)
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10g salt (enhances flavor)
Instructions
Begin your day around 8:00 AM by mixing the dough. In a large mixing bowl, combine the starter, bread flour, water, and salt. Use your hands to mix it together—it doesn’t need to be smooth, just enough to form a sticky ball.
Once it’s mixed, cover the bowl with a towel or plastic wrap and let it rest for 30 minutes. This resting time (called “autolyse”) helps the flour fully absorb the water and makes the dough easier to work with later.
I used this window to make and enjoy a peaceful cup of coffee.
After 30 minutes, perform a set of stretch and folds. To do this, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat three more times, once on each side. This builds gluten strength without kneading.
Cover the dough again and let it rest for a few hours at room temperature.
This was the perfect time for me to head out for some fresh air and play two sets of tennis, followed by a quick Target run.
Once the dough has rested and you notice it’s beginning to rise slightly, do a second round of stretch and folds. The dough will feel smoother and more elastic now.
Let it rest again for 30 minutes.
I used this moment to hop in the shower and freshen up before continuing.
After the final rest, gently shape the dough into a round or oval loaf. Avoid deflating it too much—be gentle and keep as much air in the dough as possible. Place it into a proofing basket or a bowl lined with a floured kitchen towel.
Let it rest for another hour at room temperature, covered.
This was the perfect opportunity to prepare and enjoy a relaxed lunch.
Once your dough has risen again, cover it and place it in the refrigerator. It can stay there for a few hours—or even longer if needed. This step helps develop flavor and makes scoring easier.
I popped mine into the fridge and headed out for a doctor’s appointment. No rush, no stress.
When ready to bake, remove the dough from the fridge. Place it in a cold Dutch oven, score the top with a sharp knife or blade, and place it into a cold oven.
Set the oven to 450°F and bake for 50 minutes with the lid on. Then remove the lid and bake for an additional 10 minutes on the rack or baking sheet to get that perfect golden crust.
Notes
This recipe is ideal for anyone with a busy day who still wants to enjoy homemade sourdough. It uses an unfed but active starter, no commercial yeast, and a cold-start baking method—perfect for flexibility and convenience.
- Prep Time: 20 minutes (active)
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American / Artisan
Nutrition
- Serving Size: 1 slice (based on 8 slices)
- Calories: 170 kcal
- Sugar: 0.2 g
- Sodium: 290 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg