So after seeing it everywhere, I finally tried the unfed unloafed loaf and my mind is blown! No autolyse, no stretch and folds, a 5 hour counter rest, overnight fridge bulk ferment then straight into a cold Dutch oven into the oven for 7mins out to score then 38mins on 450°, 7 mins with ice added and lid on as temp
is coming down to 425, 10-15mins uncovered 425° until desired color.
165g unfed starter
400g water
650g bread flour( I use KA organic)
15g salt(I use fine pink Himalayan)
by cannahollic420
12 Comments
Crumb shot??
It’s always awesome to feel the freedom of doing it the lazy way and not having disappointing results. Good job 🙂
She’s been fed alright
Did you shape it at any point?
Cool! It does look like you shaped that loaf though 😀
Which Baker’s Unloaf recipe is this? The last one I saw still had stretch and folds so it wasn’t very un-loafy! I’ve definitely done one with no stretch and folds but it did spread more on baking, so it was an okay loaf, but not as tall as I would have liked. It did give me some freedom not to worry too much whether I get 2 sets vs 4 sets of stretch and folds in when I get interrupted.
I am also curious about why there was ice added at the end. Is it to do something specific?
I tried this one and it didn’t come out great 🙁 So I guess it’s just me
Can we see the crumb?
I’m new here, what is the unfed unloaf method?
How unfed? Back of the fridge for a couple months or you fed it a couple days ago? Asking for a friend…
What temp was used for 5hr ferment?
Well done! I make unloafs with this ratio for the past few months. Every loaf was perfect!
https://preview.redd.it/pe9hco86q08f1.jpeg?width=4284&format=pjpg&auto=webp&s=37dba2c86ebe3ef5084ae247814484355b8896a5
Haven’t heard of this trend, but early on I tried to make a bunch of bread for my wife’s family vacation (I couldn’t go because I had work) and was convinced I’d do everything perfect, and after following every step to the letter in painstaking detail they all turned out … underpoofed, inedible messes.
I was so upset that I went home and made a “fuck it” loaf. Unfed start straight out of the refrigerator. Autolysed after some amount of time, then did a quantity of stretch and folds. Left it sitting out until some time the next day when I sort of shaped it and tossed it in the oven.
I still hadn’t gotten a good feel for shaping and it was slightly overproved, but it was shockingly good.
Honestly it taught me a lot, and I think more beginners should give it a try.