Black Pepper 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. The ingredient list is refreshingly short — just starter, flour, water, and salt — which makes it a natural fit for anyone navigating spice sensitivities, since there is absolutely nothing hidden in the mix. A long overnight cold proof in the refrigerator builds the complex, tangy flavor that makes sourdough so craveable, no shortcuts needed. The stretch-and-fold technique during bulk fermentation develops a strong, open crumb without any special equipment beyond a bowl and a bench scraper. Scoring the cold dough at a confident angle right before it hits the Dutch oven gives you that dramatic ear and blistered crust that looks like it came straight from a bakery. Once it comes out of the oven, the hardest part is waiting the full hour before slicing — but that patience is what gives you a perfectly set, chewy crumb rather than a gummy mess. Whether you slice it thick for toast or tear into it alongside soup, this loaf is proof that the simplest ingredients, handled with care, produce something truly extraordinary.

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