Unloaf Sourdough Bread

Total Time: 24-30 hours (Active: ~30 minutes | Hands-off: 23-29 hours)
Difficulty: Intermediate
Yield: 1 beautiful free-form loaf
Description: This is not your standard sandwich loaf. The “Unloaf” is a celebration of sourdough in its most artistic, rustic form. It forgoes the traditional loaf pan, allowing the dough to find its own shape during a long, slow fermentation. The result is a bread with an audibly crisp, blistered crust, an open, airy crumb with distinct sourdough tang, and a deeply satisfying, chewy texture. It’s a process of patience that rewards with unparalleled flavor and a profound sense of accomplishment.

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Ingredients

Essential Equipment

• Digital kitchen scale

• Large mixing bowl or dough tub

• Bench scraper

• Proofing Basket (Banneton): 9-10 inch round or oval

• Dutch oven with lid

• Razor blade or lame for scoring

• Parchment paper

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Method: A Timeline of Transformation

DAY 1: Evening (The Prelude)

Time: 5 minutes | Intensity: Low

1. Build the Leaven (9:00 PM): In a small jar or bowl, combine the 30g starter, 60g flour, and 60g warm water. Mix thoroughly until no dry bits remain. Cover loosely and let it ferment at room temperature (70-75°F/21-24°C) overnight. It will be perfectly ripe, bubbly, and pass the “float test” in 10-12 hours.

DAY 2: The Main Act

Total Active Time: ~30 minutes spread over 8 hours.

1. Autolyse & Mix (9:00 AM)

Time: 10 minutes | Intensity: Low

• In your large mixing bowl, combine the 450g bread flour, 50g whole wheat flour, and 350g warm water. Mix with a spatula or your hands until no dry flour remains. It will be a shaggy, rough mass.

• Cover and rest for 1 hour. This autolyse allows the flour to fully hydrate, developing gluten with minimal effort and improving the final crumb structure.

2. Incorporate Leaven & Salt (10:00 AM)

Time: 5-7 minutes | Intensity: Medium

• Add the 100g of ripe leaven and the 10g of salt to the top of the dough.

• Using wet hands, gently pinch and fold the dough over itself, working your way around the bowl to fully incorporate the leaven and salt. The dough will be sticky and slack—this is normal. Continue for about 3-4 minutes until everything is relatively evenly mixed.

• Cover tightly.

3. Bulk Fermentation & Folds (10:15 AM – 4:00 PM)

Time: ~10 minutes of active work | Intensity: Low/Medium (spread out)

• This 5-6 hour period is where strength and flavor develop. Your dough should be kept in a warm spot (75-78°F/24-26°C is ideal).

• Perform 4 sets of “Stretch and Folds,” spaced 30 minutes apart. To do a set: Wet your hand, reach under one side of the dough, stretch it upwards, and fold it over the center. Rotate the bowl a quarter turn and repeat 3-4 more times until you’ve gone around the bowl. The dough will tighten and become smoother with each set.

• After the last fold, let the dough rest, covered, for the remainder of bulk fermentation. It should look billowy, have increased in volume by about 30-50%, and be full of small bubbles.

4. Shape & Cold Proof (4:30 PM)

Time: 5 minutes | Intensity: Medium

• Prepare Banneton: Generously dust your proofing basket with rice flour.

• Shape: Lightly flour your work surface. Gently tip the dough out. Using your bench scraper and hands, shape it into a tight round (boule) or oval (batard) by folding the edges into the center and creating surface tension.

• Place the dough seam-side UP into the floured banneton. This ensures the prettiest side is up after baking.

• Cover (a shower cap or plastic bag works perfectly) and place immediately into the refrigerator.

• Cold Proof: Let the dough rest in the fridge for 12-16 hours. This long, slow fermentation deepens the flavor and makes the dough easier to score.

DAY 3: Bake & Feast

Total Time: 1 hour 15 minutes

5. Bake (8:30 AM)

Time: 50 minutes active baking | Intensity: Medium/High (oven work)

1. Preheat: Place your Dutch oven (with lid on) into your oven. Preheat to 500°F (260°C) for a full hour. This is non-negotiable for a great crust.

2. Score: Carefully remove the cold dough from the fridge. Place a sheet of parchment paper over the banneton, flip it over, and gently lift the basket away. The dough should hold its shape. Using a razor blade, make one confident, deep (¼-½ inch) slash across the top—a simple curve or single line is perfect.

3. Bake Covered: Using the parchment as a sling, carefully lower the dough into the screaming-hot Dutch oven. Cover with the lid and reduce oven temperature to 450°F (230°C). Bake for 20 minutes. The lid traps steam, creating that perfect, crisp crust.

4. Bake Uncovered: Remove the lid. The loaf should be pale but set. Bake for another 20-25 minutes until the crust is a deep, burnished amber brown and the internal temperature registers 208-210°F (98-99°C).

5. Cool: Transfer the bread to a wire cooling rack. THIS IS CRUCIAL. You must let it cool for at least 2-3 hours before slicing. The interior is still cooking and setting during this time. Cutting too soon results in a gummy crumb.

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The Last of the Recipe: Beyond the Slice

Your Unloaf is more than bread; it’s an experience.

• Listen: As it cools, you’ll hear the iconic “sing” or crackle of the crust—the sound of success.

• Observe: Admire the “ear” created by your score and the unique, blistered pattern of the crust. Cut a slice and marvel at the open, honeycombed crumb you created through time and technique.

• Store: Keep the cut side down on a board for the first day to preserve the crust. After that, store in a bread bag or wrapped in a tea towel at room temperature for up to 3 days. For longer storage, slice and freeze.

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Nutrition & Final Note

Nutrition per 1/12th of loaf (Approximate):

• Calories: ~180 kcal

• Total Fat: 0.5g

• Saturated Fat: 0g

• Sodium: 325mg (from salt)

• Total Carbohydrates: 37g

• Dietary Fiber: 1.5g

• Sugars: 0g

• Protein: 6g