Unloaf Sourdough Recipe: A Simple Rustic Loaf

The most reliable unloaf sourdough recipe uses moderate hydration, a vigorous starter, and a cold final proof: mix 500 g flour with 350 g water, 100 g starter, and 10 g salt for a rustic loaf that is easier to shape than a high-hydration boule. Bake it covered at 230°C (450°F), then uncovered until deeply browned.

This method is designed for a dependable everyday loaf rather than an ultra-open, difficult crumb. The timings are flexible, but starter strength, dough temperature, and fermentation volume matter more than following the clock perfectly.

Unloaf Sourdough Recipe at a Glance

The formula makes one loaf weighing approximately 900 g before baking. The dough’s true hydration is about 73% if the starter contains equal weights of flour and water, because the starter contributes an additional 50 g of flour and 50 g of water. That level is still manageable for most home bakers, especially when the dough is strengthened with folds.

What Makes This Unloaf Sourdough Recipe Reliable?

Three decisions make the biggest difference: use a starter that has reached its peak, stop bulk fermentation when the dough has visibly expanded rather than when a fixed number of hours has passed, and bake the chilled dough in a preheated covered pot or other steam-retaining setup.

A dough that is too dry produces a tight, heavy loaf, while one that is excessively wet can spread during shaping. At roughly 70% added-water hydration, this recipe gives enough moisture for a tender crumb without requiring the handling skills of an 80% hydration dough. Strong bread flour with about 12–14% protein is the easiest choice. A blend of 400 g bread flour and 100 g whole-wheat flour adds flavor, but the dough may ferment faster and feel stickier.

Ingredients and Equipment

Ingredients

• 500 g bread flour
• 350 g water, plus up to 10 g reserved for mixing the salt
• 100 g active starter at 100% hydration
• 10 g fine sea salt
• Rice flour or regular flour for dusting

Useful equipment

• A digital scale accurate to 1 g
• A mixing bowl holding at least 2 litres
• A dough scraper
• A proofing basket or a bowl lined with a floured cotton towel
• A Dutch oven or covered oven-safe pot of approximately 4–6 litres
• Baking paper, a sharp lame, or a clean razor blade
• An instant-read thermometer, if available

A covered pot is not mandatory, but it is the simplest way to retain steam around the dough. If using a baking stone or steel instead, place a sturdy tray in the oven and add boiling water when the loaf goes in. Keep water away from glass oven doors and follow the cookware manufacturer’s temperature guidance.

Step-by-Step Unloaf Sourdough Recipe

1. Check the starter before mixing

Feed the starter so it is active when needed. A typical feeding is 1 part mature starter, 2 parts water, and 2 parts flour by weight. For example, combine 25 g starter, 50 g water, and 50 g flour to produce 125 g starter; use 100 g in the dough and retain the remainder for future feeding.

The starter is ready when it has at least doubled, looks aerated throughout, and has a gently domed or just-flattening surface. This commonly takes 4–8 hours at 24–27°C (75–81°F), but the time depends on feeding ratio, flour, and room temperature. A starter that has risen only slightly may produce a slow, dense loaf; one that has collapsed completely may still work but can add extra sourness and prolong fermentation.

2. Mix and rest the flour and water

Combine 500 g flour and 330 g of the water until no dry flour remains. Cover and rest for 30–60 minutes. This short autolyse allows the flour to hydrate and begins gluten development without intensive kneading.

3. Add starter and salt

Add 100 g active starter and mix by pinching and folding the dough until evenly distributed. Dissolve 10 g salt in the remaining 20 g water, then work it into the dough. The dough may feel slippery at first; keep mixing for several minutes until it becomes cohesive.

The salt should not be omitted. Besides seasoning the loaf, it strengthens the dough and slows fermentation enough to make the timing more manageable.

4. Build strength during bulk fermentation

Cover the bowl and keep the dough around 24–26°C (75–79°F). During the first two hours, perform three or four sets of stretch-and-folds at 30-minute intervals. To complete one set, lift one side of the dough until resistance appears, fold it over the center, rotate the bowl, and repeat three more times.

These folds replace much of the kneading. They organize gluten while protecting the gas bubbles that begin forming during fermentation. If the dough is already strong and smooth after two sets, use gentler coil folds or stop earlier rather than repeatedly deflating it.

Bulk fermentation is complete when the dough has increased by approximately 50–75%, has a rounded surface, shows bubbles at the edges, and jiggles when the bowl is moved. At 25°C, this may take 4–6 hours from the time the starter is mixed in. At 20°C (68°F), it may take 7–10 hours. In a warm kitchen above 27°C (81°F), begin checking much earlier.

5. Shape the loaf

Lightly flour the work surface and turn out the dough. Avoid adding large amounts of flour, because excess flour prevents the seams from sticking together. Fold the left and right sides toward the center, fold the top down, then roll or pull the dough toward you to create surface tension.

Let the round rest seam-side down for 15–20 minutes. If it spreads quickly, tighten it by dragging the dough gently across the unfloured work surface. Place it seam-side up in a well-floured proofing basket or towel-lined bowl.

6. Refrigerate for the final proof

Cover the shaped loaf and refrigerate it for 8–16 hours. Cold dough is firmer, easier to score, and less likely to lose its shape when transferred to the oven. The refrigerator slows fermentation but does not stop it completely, so a loaf that is already over-fermented before chilling can still collapse.

For a same-day loaf, proof at room temperature for about 1–3 hours instead. The dough is ready when a lightly floured finger leaves an indentation that fills back slowly. If the mark springs back immediately, proof longer; if it does not recover at all and the dough feels fragile, bake promptly.

7. Preheat and score

Place the covered Dutch oven in the oven and preheat to 250°C (480°F) for at least 30–45 minutes. Turn the chilled dough onto baking paper, dust off excess flour, and score one decisive slash about 1 cm deep. A single off-center cut gives the loaf room to expand without tearing unpredictably.

8. Bake with steam, then brown the crust

Transfer the dough to the hot pot, cover it, and reduce the oven to 230°C (450°F). Bake covered for 25 minutes. Remove the lid, reduce the temperature to 215°C (420°F), and bake another 20–30 minutes until the crust is a rich brown.

The internal temperature should generally reach about 96–99°C (205–210°F), according to common professional bread-baking guidance. Cool the loaf on a rack for at least two hours before slicing. Cutting earlier can compress the crumb and make it appear gummy even when the loaf was fully baked.

Hydration, Starter Strength, and Timing Adjustments

To calculate effective hydration, add all water and divide by all flour, including the water and flour contained in the starter. In this formula, total water is 350 g plus 50 g from the starter, or 400 g. Total flour is 500 g plus 50 g from the starter, or 550 g. Therefore, 400 ÷ 550 × 100 equals approximately 73% effective hydration.

How to Diagnose the Finished Loaf

• Dense crumb and pale crust: The starter may have been weak, the dough under-fermented, or the oven insufficiently hot.
• Flat loaf with a sour, sticky interior: Bulk or final fermentation probably went too far.
• Large tunnels near the top and a dense base: The dough may have been under-mixed, under-shaped, or insufficiently degassed during shaping.
• Dough spreading during scoring: It may be over-proofed, too warm, or too wet for the flour’s gluten strength.
• Thick, tough crust: Extend the covered bake slightly, avoid excessive uncovered time, and cool the loaf fully before judging it.

Change only one variable on the next bake. For example, if the loaf is dense but holds its shape, strengthen the starter and extend bulk fermentation by 30–60 minutes. If it is flat and weak, shorten bulk fermentation rather than immediately reducing the water.

Storage and Ownership Realities

Store the cooled loaf cut-side down on a board for up to 24 hours, or in a paper bag for a crisp crust. For longer storage, slice it and freeze the slices in an airtight bag. Reheat frozen slices directly in a toaster or oven.

The starter is the main ongoing commitment. Feed it at least weekly when refrigerated, discard or use excess starter before feeding, and keep the jar clean around the rim. A dry crust on top, unpleasant putrid odors, or colored or fuzzy growth means the starter should be discarded rather than rescued. Normal starter aromas range from fruity and yeasty to sharply acidic.

The equipment is comparatively durable, but the first items to wear are usually proofing towels, razor blades, and baking paper. Avoid soaking cast-iron cookware for long periods and dry it according to the manufacturer’s care instructions. Do not use a knife on a coated baking vessel or expose cookware to thermal shock.

Frequently Asked Questions

Why is this called an unloaf sourdough recipe?

“Unloaf” is treated here as the recipe name, not as a separate traditional bread category. The method produces one rustic sourdough loaf using standard sourdough principles: an active starter, bulk fermentation, shaping, cold proofing, and steam baking.

Can I use all-purpose flour?

Yes, provided it has enough gluten-forming protein for bread, but the dough may be softer and spread more than one made with strong bread flour. Start with 330–340 g added water instead of the full 350 g, then add more only if the dough feels firm after mixing.

How can I tell whether my starter is strong enough?

After feeding, a strong starter should rise substantially, contain bubbles throughout, and reach its peak predictably. The float test is less useful than observing rise and timing, because a starter can float while still lacking the strength needed for a well-risen loaf.

Can I skip the overnight refrigerator proof?

Yes. Proof the shaped dough at room temperature for approximately 1–3 hours and bake when it passes the gentle indentation test. The loaf may have a milder flavor and be slightly harder to score than a well-chilled loaf.

What should I do if the dough is too sticky?

Wet your hands rather than adding repeated handfuls of flour, and give the dough another gentle fold after a 20-minute rest. If it remains impossible to shape, use a loaf pan or reduce the water by 20–30 g on the next attempt; adding large amounts of flour late in the process usually creates a dense crumb.

How long should sourdough cool before slicing?

Cool this approximately 900 g loaf for at least two hours on a rack. The interior continues setting as steam redistributes, so slicing while hot can produce a gummy or compressed crumb even when the crust looks finished.