No Knead Unloaf Sourdough Bread
This no-knead sourdough bread is as simple as it gets—just mix the ingredients and let time do the work. Known as the "Unloaf" method, this recipe uses an unfed (or “flat”) sourdough starter, unworked dough (no kneading or folding required), and starts in a cold oven—no preheating necessary. It’s a forgiving, hands-off approach that delivers a beautifully crusty, artisan-style loaf with minimal effort.
Equipment
- 1 bowl
- kitchen scale
- spoon or danish whisk
Ingredients
650 grams all-purpose flour
- Optional: swap some for whole wheat, freshly milled hard white wheat, or Kamut
400 grams warm water
16 grams salt
165 grams sourdough starter
- Flat or active starter; recently fed within 48 hours—even cold from the fridge
Instructions
Mix the Dough
- In a large bowl, weigh out all ingredients using a kitchen scale.
- Mix with a wooden spoon or Danish dough whisk until a shaggy dough forms.
Oil & Rest Overnight
- Lightly rub or spray olive oil over the top of the dough to prevent drying.
- Cover the bowl and let it rest on the counter overnight (10–12 hours).
- Note: Rise time may vary slightly with room temperature—70°F is ideal.
Shape the Loaf
- The next morning, turn the dough out onto a surface and shape into a boule or batard.
- Place into a proofing basket or towel-lined bowl and let it bench rest for 1 hour.
Prepare for Baking
- Score the loaf and place it into a room-temperature Dutch oven or oven-safe lidded baking dish lined with parchment paper.
Bake from Cold Oven
- Place the dish into a cold oven.
- Cover with the lid, set the oven to 450°F, and set a timer for 1 hour.
- This gradual preheat allows the loaf to rise beautifully as the oven warms.
Check for Doneness
- After 1 hour, check the loaf’s internal temperature. It should be around 205°F.
- If not yet done, remove the lid, reduce the oven temperature to 425°F, and continue baking uncovered—checking every few minutes until the bread reaches 205°F.
Optional Finish
- For a soft, buttery crust, slather the top of the loaf with butter while warm.
- For a crustier finish, skip the butter.