Beef Free Classic Sourdough Bread

There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf out of a screaming-hot Dutch oven, and this sourdough delivers exactly that. The dough comes together with just five ingredients — starter, two flours, water, and salt — so there is nothing hidden, nothing processed, and absolutely nothing to second-guess. A long overnight cold proof in the refrigerator does most of the heavy lifting while you sleep, developing that signature tang and open crumb without any fuss. The stretch-and-fold technique builds strength gradually, giving the dough structure without a stand mixer or any special equipment beyond a bench scraper and a proofing basket. Baking it covered traps steam in the early stages, which is what creates that blistered, shattering crust that makes the whole loaf feel bakery-worthy. The hardest part is genuinely waiting the full hour before you slice into it — but the reward is a glossy, chewy crumb that holds up beautifully for toast, open-faced sandwiches, or just torn apart at the table with good olive oil.

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