Instructions
Mix the dough
In a large bowl, mix starter, warm water, and flour until no dry bits remain. Let it rest (autolyse) for 30 minutes.
Add salt and olive oil, mixing well until incorporated.
Bulk fermentation
Cover and let rise at room temperature for 4–6 hours, folding the dough gently 3–4 times during the first 2 hours.
The dough should be airy, jiggly, and doubled in size.
The “Unloaf” approach
Instead of shaping into a loaf, tear or cut the dough into rustic chunks, or press it flat into a parchment-lined sheet pan or cast-iron skillet.
Dust lightly with flour or drizzle with olive oil for a rustic finish.
Final rise
Let the dough rest for 30–45 minutes while the oven preheats to 450°F (230°C).
Bake
Bake uncovered for 25–35 minutes (depending on the size of your “unloaf”), until deeply golden and crisp on the outside.
Serve
Tear apart and enjoy with dips, soups, or cheese—no slicing required!
Optional Twists
Press in fresh herbs, garlic, or cheese before baking for a focaccia-like vibe.
Bake in muffin tins for pull-apart “sourdough bites.”
Try swirling in pesto or sundried tomato paste for a patterned crumb.
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