Low Sugar Classic Sourdough Bread
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf from a screaming-hot Dutch oven, and this sourdough delivers exactly that. The ingredient list is refreshingly short — just starter, flour, water, and salt — which means there is absolutely nothing sweet hiding in the mix. That makes it a natural fit for anyone keeping a close eye on added sugars, since the fermentation process does all the heavy lifting in terms of flavor development. The long bulk fermentation and overnight cold proof coax out a complex, slightly tangy depth that no sweetener could improve on anyway. Stretch-and-folds build structure gradually, giving you an open, chewy crumb and that signature blistered crust without any shortcuts. It does ask for patience across two days, but most of that time is hands-off, and the result — a deeply caramelized crust and a glossy, airy interior — is absolutely worth the wait. Slice it thick, toast it, or tear it apart at the table; this is the kind of bread that needs nothing added to be extraordinary.
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Learn more →Ingredients
12 servings
- 50 g active sourdough starter (100% hydration, fed and bubbly)
- 375 g lukewarm water (about 90°f / 32°c), divided
- 450 g bread flour, plus more for dusting
- 50 g whole wheat flour
- 10 g fine sea salt
Instructions
- 1
In a large mixing bowl, whisk together the sourdough starter and 350 g of the lukewarm water until the starter is fully dissolved and the mixture looks milky and slightly foamy.
- 2
Add the bread flour and whole wheat flour to the bowl and mix with your hand or a stiff spatula until no dry flour remains and a shaggy dough forms. Cover the bowl and let the dough rest for 30–45 minutes (autolyse).
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