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!
Used in this recipe:
Bread Lame for Scoring:
Kitchen Scale:
Bread Bags:
Danish Dough Whisk:
Real Salt:
5 Quart Dutch Oven with Bail Handle:
Flour Storage Container with lid:
My favorite Bread Knife:
Bread Bow Knife:

How to Start a Sourdough Starter:

Recipe to PRINT and Share!

Easy Sourdough Bread
165 grams sourdough starter (unfed/hungry OR active)
400 grams room temperature water
650 grams all-purpose or bread flour
15 grams salt
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 1 hour. After 1 hour, remove the lid from the Dutch oven,
reduce oven temperature to 425 degrees and continue baking for 10 minutes.
Remove loaf from the Dutch oven to cool so the bottom does not burn. 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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