Best Beginner Sourdough Recipe - Same-Day Sourdough - Sourdough Bread for Beginners - Unloaf Recipe!

This sourdough "unloaf" recipe is the best sourdough recipe for beginners! Learn how to make the best beginner-friendly sourdough bread with this easy same-day recipe! No need for a fed starter – you can use your unfed sourdough starter and still get delicious, tangy bread in just 5 hours with very little hands-on time. Perfect for beginners who want to skip the long fermentation process and enjoy fresh homemade sourdough in no time! This is how I've made my sourdough for years, and it is an easy, uncomplicated way to make a beautiful loaf of sourdough bread! I'll show you exactly how to make this easy loaf of sourdough bread in this step-by-step baking tutorial. Be sure to print the recipe below!

Ingredients:

165 grams sourdough starter (unfed/hungry OR active) 3/4 c
400 grams room temperature water 1 2/3 c
650 grams all-purpose or bread flour 5 1/3 c
15 grams salt 1 Tbs

Instructions: 

Measure ingredients into a bowl using a kitchen scale measuring in grams, zeroing out scale after each addition. Add starter and water, mix, then add flour and salt. Stir to mix until well combined, this usually takes me about 3 minutes. It will seem too dry at first, but keep mixing! Cover with wet tea towel and let bulk ferment for 3-12 hours. Shape in bowl by pulling the sides to the middle until you have a nice round ball of dough. You can also divide your dough into 2 loaves if you’d like them smaller. Typically, I transfer to a piece of parchment paper at this point and put into a small bowl to help it keep its shape. Cover with tea towel again and let rest for 1 hour. Lightly flour and score. Place into a cold Dutch oven (I use a 5-quart size) and place into oven, then set to 450 degrees and let bake for 50 minutes. Then, remove the lid from the Dutch oven, reduce oven temperature to 425 degrees and continue baking for 8-10 minutes or until browned. Remove loaf from the Dutch oven to cool so the bottom does not burn. You can also place a cookie sheet under the dutch oven to prevent the bottom from butrning. I usually slice into mine to enjoy hot with dinner, but let cool for best texture...if you have more self-control than I do! Enjoy your delicious loaf of sourdough bread!

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Click here for the Printable Recipe!

Used in this recipe:

Trivet (To prevent sourdough from becoming too brown/crunchy on bottom!) 

Kitchen Scale

Dough Mat

Redmonds Real Salt

Food Thermometer

Flour Storage Container with lid

5 Quart Dutch Oven with Bail Handle

Bread Knife

50 LB bag of King Arthur Bread Flour

5 Gallon Buckets for Flour Storage

Gamma Lids for Buckets

6 Quart Enamel Dutch Oven (fun colors!)

Cast Iron Cookie Sheet

Le Creuset Enameled Cast Iron Bread Oven

Bread Cooling Rack

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Where I buy my flours and grains in bulk