Unloaf Sourdough bread recipe

Unloaf Sourdough Bread is a rustic, free-form version of traditional sourdough that doesn’t require a loaf pan. It’s baked on a baking sheet or pizza stone to create a beautiful, round or oval shape. The result is a delicious, tangy sourdough with a crispy crust and chewy interior. Here’s a simple recipe to make your own unloaf sourdough bread:

Unloaf Sourdough Bread Recipe

Ingredients:

• 1 cup (240g) sourdough starter (100% hydration, active and bubbly)

• 1 cup (240g) water (room temperature)

• 3 cups (360g) all-purpose flour (you can use part whole wheat flour if preferred)

• 1 teaspoon salt

• 1 tablespoon honey or sugar (optional, for slight sweetness)

• 1 tablespoon olive oil (optional, for softer crust)

Instructions:

1. Prepare the Dough:

   • In a large mixing bowl, combine the sourdough starter, water, and honey (or sugar if using). Stir until well combined.

   • Add the flour and salt. Mix until the dough begins to come together, and there are no dry spots. The dough will be slightly sticky, but that’s okay.

2. Autolyse:

   • Let the dough rest for 20-30 minutes. This resting time (called autolyse) helps hydrate the flour and makes the dough easier to work with.

3. Knead the Dough:

   • After the autolyse, knead the dough for about 10 minutes on a floured surface, or until it becomes smooth and elastic. If you’re using a stand mixer, knead with the dough hook on low for about 5-7 minutes.

   • Alternatively, you can use the “stretch and fold” method. Gently pull a portion of the dough and fold it over itself, turning the dough a quarter turn after each fold. Repeat this process for 5-10 minutes until the dough feels stronger.

4. First Rise (Bulk Fermentation):

   • Lightly oil a bowl, then place the dough in it, turning the dough so it’s coated with oil. Cover the bowl with a damp towel or plastic wrap.

   • Let the dough rise at room temperature for about 4-6 hours or until it doubles in size. This depends on the temperature of your kitchen and the strength of your starter. Alternatively, you can refrigerate the dough overnight for a longer fermentation time.

5. Shape the Dough:

   • After the dough has risen, turn it out onto a lightly floured surface. Gently shape the dough into a round or oval shape, without deflating it too much.

   • For an unloaf, there’s no need to be overly precise. Just form a nice round or oval shape, like a rustic artisan boule.

6. Second Rise (Proofing):

   • Place the shaped dough on a piece of parchment paper, which will make it easier to transfer to the oven later.

   • Cover the dough loosely with a towel or plastic wrap and let it rise for another 1-2 hours at room temperature, or until it has visibly puffed up.

7. Preheat the Oven:

   • While the dough is proofing, preheat your oven to 475°F (245°C).

   • If you have a baking stone, place it in the oven while preheating. Otherwise, a baking sheet will work just fine.

8. Score the Dough:

   • Just before baking, use a sharp razor blade or bread lame to score the top of the dough. This helps the bread expand as it bakes and creates a beautiful, rustic look. You can make a simple X or a few slashes.

9. Bake the Bread:

   • If using a baking stone, carefully transfer the dough (still on the parchment paper) onto the stone in the oven. If using a baking sheet, simply place the dough onto the preheated sheet.

   • Bake for 25-35 minutes, until the bread has a golden-brown crust. You can check for doneness by tapping the bottom of the bread. If it sounds hollow, it’s ready.

10. Cool:

    • Let the bread cool on a wire rack for at least 30 minutes before slicing. This allows the crumb to set and prevents it from being too doughy inside.

Tips for Unloaf Sourdough:

• Hydration: The hydration (amount of water relative to flour) in sourdough is important for the bread’s texture. Feel free to experiment with adding a bit more water if you’d like a slightly more open crumb, or less water for a denser loaf.

• Baking Steam: For a crisper crust, you can add steam to the oven by placing a small pan of water on the lower rack while baking, or spritzing the inside of the oven with water just before closing the door.

• Longer Fermentation: For more flavor and better digestibility, you can allow the dough to rise slowly in the fridge overnight (or up to 24 hours) for a longer fermentation process.

This Unloaf Sourdough Bread has a crispy, golden crust with a chewy and tangy interior. The rustic, free-form shape makes it look even more artisan and beautiful. Enjoy with butter, jam, or as an accompaniment to your favorite soups or salads!