Barley Free 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 kind of moment. The ingredient list is refreshingly short — bread flour, whole wheat flour, sea salt, water, and a bubbly starter — which means there is no guesswork about hidden grains sneaking into your bread. Barley can turn up in unexpected places in commercial baked goods and even some artisan loaves, so baking from scratch with these straightforward ingredients puts you firmly in control. The process itself is a slow, rewarding one: an autolyse rest, a series of stretch-and-folds, a long bulk fermentation, and an overnight cold proof all work together to build incredible flavor and that signature open crumb. Scoring the cold dough and dropping it into a preheated Dutch oven creates the burst of steam that gives sourdough its blistered, shattering crust. The hardest part is genuinely waiting the full hour before you slice into it — but that patience pays off in a crumb that is airy, chewy, and absolutely worth the effort.

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