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Easiest Sourdough Ever (Using Unfed Starter)

by:
July  1, 2024
3
7 Ratings
Easiest Sourdough Ever (Using Unfed Starter)
Photo by Elvin Abril
  • Prep time 13 hours 10 minutes
  • Cook time 35 minutes
  • makes 2 loaves
Author Notes

Sourdough has certainly had its moment over the last few years, with dads across the country nerding out, determined to master the perfect loaf and purchasing every accessory possible (dad, I’m talking to you). This, in turn, piqued my own interest, and while I started my sourdough journey very unsure of what I was doing, I’ve learned that it doesn't always have to be so complicated. Yes, there’s always a way to get your bread to rise higher, get a crispier crust, and make it taste better than your last, but if what you want is an easy, fairly foolproof recipe, and to wake up and enjoy a warm slice of freshly baked bread, then this recipe is for you.

The recipe uses unfed sourdough starter if you don’t have time to feed it the same day. It's no-knead (with the exception of a few folds), and to speed up the process, only needs one true rise. That being said, if you want more flavor development, do a second, full-day cold ferment in the refrigerator the next day.

Tips & Tricks
• When I say unfed sourdough starter, I don’t mean starter that hasn’t been fed in 3 weeks. I mean starter that’s been fed at least within the week. Still, you can absolutely use newly fed starter, too. (Using unfed starter just allows you to skip the feeding part if you’ve forgotten to do it that day, or if you don’t have time.)
• If you don’t have time to bake it off the next morning before work, shape the dough and transfer it to two well-floured bread baskets/bannetons. Cover and place them in the fridge for the day, then bake off in the evening (to prevent them from overproofing).
• Sourdough is resilient, so as long as you follow the general steps it should turn out tasty. There are always ways to perfect it, but this recipe is meant to help debunk the idea that it’s challenging (as it felt to me when I first started). Experiment and play around with different techniques until you’re happy with it!
• Allowing it to fully cool before slicing will preserve the moisture and keep the steam inside the bread, extending its shelf live. However, it’s almost impossible to to wait for freshly baked bread to cool so don’t get too hung up about it. It will still last a day or too and even longer if you slice it up and freeze it.
—Nea Arentzen

What You'll Need
Ingredients
  • 160 grams unfed sourdough starter
  • 600 grams lukewarm water (around 75°F)
  • 20 grams kosher salt
  • 20 grams honey
  • 800 grams bread flour
Directions
  1. In the afternoon whenever you get off work (could be 5, could be 7), mix together the sourdough starter, water, salt, and honey in a large bowl until the until starter and salt is dissolved.
  2. Mix in the flour until combined. Cover with a clean kitchen towel and set aside for 30 minutes. Wet your fingers, then grab the edge of the dough, pull it up and fold it into the center. Turn the bowl 90º and repeat until you’ve done this on all four side. Cover and let rest 30 minutes more. Repeat the process two more times ending with folding so that you’ve done three full rounds of folding and resting. Cover with plastic wrap and let rest at room temperature overnight (10 to 12 hours).
  3. The next morning, sprinkle your work surface generously with flour. Transfer the dough to the counter and divide in half (it will be loose). One at a time, pull the edge furtherst away from you over itself into the center, then repeat this all around the dough until you have what resembles a slightly square ball. Flip it upside down, then sprinkle it with flour. Cup your hands over it then pull it toward you, creating friction against the counter while shaping it into a ball. Repeat this until the bottom folds are no longer folds, and more like wrinkles, and the top is tight. Place in a well-floured, round banneton (proofing basket) and repeat with the second half. Cover and proof for 45 minutes.
  4. While the sourdough proofs, preheat the oven to 450ºF/230ºC with a Dutch oven placed on the lower third rack.
  5. Take one proofed loaf and turn onto a piece of parchment paper and score using a sharp knife or a lame. Keep the other proofed loaf in its basket, cover, and place in the fridge to rest until the first loaf is baked.
  6. Take the Dutch oven out of the oven, and place an ice cube into the pot. Then grab the sides of the parchment and transfer the dough to the preheated Dutch oven. Place back into oven and bake, covered, until lightly golden and risen, 20 minutes. Uncover and continue baking until deeply golden brown, another 15 minutes (if you have a kitchen thermometer, it should read at least 210ºF/98ºC).
  7. Let cool slightly before cutting (see tip) and repeat with the second loaf.
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Recipe by: Nea Arentzen

Test Kitchen Content Creator & Recipe Developer at Food52

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13 Reviews

bddn69
bddn69 November 20, 2024
I feed my fridge starter once a week, so it does need to warm up on counter before using as discard here. (Should still pass float test before using.) Favorite recipe now!
 
Sam
Sam October 5, 2024
Tried this three times and they all failed. Bread needs more time in the Dutch oven maybe another 20 minutes in order to bake the dough. Each of my loaves were under baked.
 
Smaug
Smaug October 5, 2024
Did you do the full 45 minute preheat? A cast iron Dutch oven can take a long time to come to temperature.
 
jojobitter
jojobitter October 15, 2024
You're correct. 20 mins covered at 450F isn't enough for any kind of bread in a Dutch oven (regardless of whether Dutch oven has been heating up in the oven for 45-60 mins). You need at least 30 mins covered and another 20-30 mins uncovered. The ice cubes are unnecessary.
 
Smaug
Smaug October 15, 2024
I don't make this type of loaf, the shape is not useful for me, but baguettes and rolls will bake at this temperature in around 20 minutes (without the Dutch oven)- I use a perforated tray for baguettes.
 
Sam
Sam October 15, 2024
I did.
 
Smaug
Smaug September 30, 2024
The recipe doesn't specify the starter- 100% hydration is most common, but by no means universal. The times, of course, are going to vary considerably depending on the room temperature. The dough itself is fairly low hydration for this type of bread, but still it should generate all the steam you could need in a closed Dutch oven. I never understood why people use ice to make steam, anyway- hot water is so much more to the point. It's not inconceivable that an ice cube hitting a hot Dutch oven could cause the ceramic coating to crack; probably not enough thermal mass to crack the cast iron. I'm currently looking into the effect of doing multiple sets of turns; I have two breads- sourdough English muffins and a sort of ciabatta roll (not sour)- that I make pretty much every week from very similar doughs; I do multiple turns on the muffins, one on the rolls; can't say that it makes much noticeable difference, but I'm not counting on the turns for kneading as much as this recipe is.
 
jojobitter
jojobitter October 15, 2024
You would need a steaming element in the oven if you're baking bread on a tray not in a Dutch oven. Also enameled Dutch oven coating isn't ceramic, it is glass or porcelain (which is much finer than ceramic).
 
Smaug
Smaug October 15, 2024
Porcelain is ceramic, though fired at a higher temperature than most.
In a regular oven I would use a pan of water for steam, but I'm doing most of my banking in a countertop oven these days; the small volume will get quite steamy enough with high hydration doughs.
 
Peggy B.
Peggy B. August 11, 2024
I have not tried it yet, but I do have a question about the ice cube. I have been a sourdough baker for 4 years and always preheat my oven with the Dutch oven inside. I've never needed an ice cube. Is this necessary because of the unfed starter or optional?
 
Jim C.
Jim C. August 11, 2024
The ice cube will melt and provide steam within the closed Dutch Oven. This steam replicates the steam injecting ovens used in commercial bakeries, and improves dough rise, and crust texture. Another method to create steam within a sealed baking vessel is to spray the dough with a light mist of water and use wet parchment paper to lower the dough into the vessel.
 
Nea A.
Nea A. August 12, 2024
Yes exactly! Thanks for the great answer, Jim!
 
Peggy B.
Peggy B. October 6, 2024
I understand. I'm just saying I get the same effect without the ice cube. Thanks for the recipe.