Artificial Food Coloring Free Classic Sourdough Bread
There is something deeply satisfying about a loaf of bread made from nothing more than flour, water, salt, and a living starter. Every ingredient here is exactly what it sounds like — no dyes, no synthetic additives, no mystery preservatives hiding in a commercial crust. For anyone navigating artificial coloring concerns, store-bought bread can be a surprisingly tricky category, with enriched loaves and flavored varieties sometimes carrying unnecessary additives. This recipe sidesteps all of that entirely, relying on the natural fermentation process to develop flavor, color, and that gorgeous mahogany crust. The deep brown exterior you see when it comes out of the Dutch oven is pure caramelization and heat — nothing added, nothing artificial. The overnight cold proof builds complexity slowly, so the flavor is tangy and rich in a way that no shortcut loaf can replicate. Slice it thick, toast it, or tear it apart warm — this is bread the way it was always meant to be made.
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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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