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: https://amzn.to/40gnu9C
Kitchen Scale: https://amzn.to/3CCZR1n
Bread Bags: https://amzn.to/3HyicMg
Danish Dough Whisk: https://amzn.to/3zyoGdX
Sourdough Starter Jars: https://amzn.to/4fIRfEl
Real Salt: https://amzn.to/4eKJ5LZ
Flour Storage Container with lid: https://amzn.to/4aEYeN4
My favorite Bread Knife: https://amzn.to/4c2UUw7
Bread Bow Knife: https://amzn.to/4eRzxz4
Weck Sourdough Jar: https://amzn.to/4fIRfEl
5 Quart Dutch Oven with Bail Handle: https://amzn.to/40TyElh
6 Quart Enamel Dutch Oven (fun colors!): https://amzn.to/4fPXVB6
Le Creuset Enameled Cast Iron Bread Oven: https://amzn.to/3WfbO4s
How to Start a Sourdough Starter: https://drive.google.com/file/d/1ek7x5GkuTIQ3NuhiwYPFWrLyfShsvGgm/view?usp=sharing
Recipe to PRINT and Share!
https://drive.google.com/file/d/1sH4tTDotSZgMmsaPDUxXiDnQX3V8YUMP/view?usp=sharing
Also try my easy sourdough discard bread that is ready in just 2 hours! https://youtu.be/disRF9t9Iu0
Easy Sourdough Bread
165 grams sourdough starter (unfed/hungry OR active) (3/4 cup)
400 grams room temperature water (1 2/3 cup)
650 grams all-purpose or bread flour (5 1/4 cup)
15 grams salt (2 1/2 tsp)
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!
36 Comments
Bread Lame for Scoring: https://amzn.to/40gnu9C
Kitchen Scale: https://amzn.to/3CCZR1n
Bread Bags: https://amzn.to/3HyicMg
Danish Dough Whisk: https://amzn.to/3zyoGdX
Bread Bow Knife: https://amzn.to/4eRzxz4
5 Quart Dutch Oven: https://amzn.to/40TyElh
Love the video. One MINOR critique. Lame is French for blade and is pronounced “lahm” rhymes with balm.
I just made it! It’s flat😢 it’s my first loaf ever but I’ll wait to cut it open to see how the inside looks!
Hi Robyn, Happy New Year 2025!
Ty for this easy recipe and looks fabulous!
I have a question, does the taste is the bread differ from the other sourdough starter that has fermented and has bubbles?
Also, can you share how to make and prepare a sourdough starter and where to purchase the plastic storage bags for storing the bread to keep it fresh?
Sorry for all the questions, I love learning from you and your easy recipes.
Have a blessed day!
Dulce 👩🏻
USA 🇺🇸 FL
Great recipe! How sour does the sourdough taste?
Thank you for sharing this method. I can wait to try this!!! Hoping this is a game changer in my SD journey. Live in CO where today is freezing temps and would love to try to make this bread. A couple questions… 1) How do I know how long to let it bulk ferment of the 3-12 hours? What should I be looking for to know? 2) Am I testing the temp of the bread before take out of the oven or just follow the 450 – 1hr and 425-10 mins. Again, thank you!!
Have you made this recipe using freshly milled grains? If so, how did it turn out, and did you adjust the recipe and/or rising/baking times at all?
I tried a similar recipe/style yesterday, and my loaf came out extremely dense and undercooked. I can't even get a successful loaf with a simple recipe! I dont know what the issue could be other than my starter. Does it matter if it's weak, in general? I know this calls for unfed, but I wasn't sure if weakness is something different and possibly the cause.
Thank you so much for sharing
It looked delicious and easy
Can I put cranberry and walnut in this recipe?Thanks
Sounds great 😊
Thank you for posting this recipe. I have to say, I LOVE that your daughter did the scoring!! Beautiful!!
Thank you so much for sharing your process. I’d love to try it. Bread making is all new to me. QUESTION: Do you have a video or instructions on how to make the starter? Thank you again. Take care. 😊
Never made sourdough before but this vid is very helpful. I'm still confused about the "starter" though!
But would we get the health benefits of sourdough, being inactive??
whoops. you said the starter is just "flour, salt, and water". In the written recipe, there is no salt listed.
Baking right now❤️
Hi Robyn my starter was on day 4 and it was nice n bubbly so I made the bread it actually looked beautiful
When it came out of the oven it was kinda flat and not fully baked inside
Was it cuz I rushed into making it? I wish I could send you a pic cuz it is pretty ❤
Just made my first loaf using your recipe and it is fantastic! I think I put in a bit too much water and the dough was still too sticky when I put it in the parchment. So the paper baked into the loaf. My gut told me I should have added the flour but I will do it all again tomorrow, lol! I want to end on a high note! Thank you for this video!
OMG. This was so easy to make, I’ve had a lot of poor results with sourdough. But this was a great success. ❤Thank you
Can I use unread starter that’s in my fridge? If so, do I need to let it rest on the counter to get room temperature before using it?
I’m new at the sourdough bread making, but your video is so simple to follow. I was just wondering what that cloth-looking mat with the different sized circles on it- is called that you put it on to shape it? Because I noticed that you didn’t use any flour on it. If you have a link to where I can buy it, I’d appreciate it also. Thanks so much for your video.
I’m new at the sourdough bread making, but your video is so simple to follow. I was just wondering what that cloth-looking mat with the different sized circles on it- is called that you put it on to shape it? Because I noticed that you didn’t use any flour on it. If you have a link to where I can buy it, I’d appreciate it also. Thanks so much for your video.
Thankyou you keep your starter on the counter or refrigerator
Do you discard your starter
Appreciate your video
Subscribed!!! Im so excited! Robin, the bread recipe loaded and printed no problem. The starter instructions will not print. I've tried everything. Can you please see if file is in good shape or if there are issues. Im so glad to have found you and thank you!!!!❤❤
Im guessing by making bread with an inactive starter, you're activating the starter again just by adding fresh flour and water?
just stared lol (it's only around 7 here in Las Vegas)
I'll update you tomorrow 🎉
I got this 100 year old Italian starter I've been playing with, and I love it so far.
I've read up on old starters and I see an advantage in them, some people say it's a waste. But I'll pass it to my daughters so for $15 I'm ok lol
I’m a little nervous starting with a cold oven and Dutch oven, everything I read and watch says preheat both for like 30 or more minutes. I just bought the same Lodge yesterday, LAST one at my TARGET. BUT, I’m going to go ahead and trust the process…thank you for sharing your recipe and your way! Truly simplifies this new adventure.
Love your video!!! I’m letting my dough bulk ferment now. You talked about two smaller loaves…is there a baking time adjustment?
Thank you!!
SO. I did it!! Thanks to your recipe and instructions. It worked beautifully. I was a little worried because it seemed stickier than yours did, just a little bit more stickier. But it baked up beautifully with nice spring action as well! Next time I might add a little rye flour for a little more flavor, even though we loved it like this.
THE OTHER GREAT THING is this….its all done in a bowl. No messy floured countertop to clean up!!!!!
Thanks so much for the starter and bread recipe. My husband and I are try to do more natural….we love making our own breads! from sunny windy CA
Robyn , can I put this in the fridge after the bulk fermentation/shaping if I don't want to bake it straight away? If so how long can I keep it there?
I am going to try your way . I am using a method from the book of Mark Bittman and Kerri Conan it also uses the cold pan to bake . The difference is that it bakes for 30 minutes , with the parchment paper then 15 with the lid off and then 1 5 minutes out of the pan ! The starter is refreshed for 8 hours and then folds are used .. I feel comfortable using the cold pan !
Thanks! I actually tried it! I wasnt intimated by your recipe. I think I'll make a better loaf next time because I learned from this time. Thanks so much for the recipe and posting a recipe that lets newbies like me feel confident.
Started this morning, went rabbit hunting and now got 17 minutes to pull out my 2nd loaf, lol
Totally agree! Wow ! This is the best video and covers everything! Thank you so much!! Man I printed multiple copies and saved it to several places on my computer. Finally sourdough EASY!! A plus plus!!!