Brazil Nut Free Classic Sourdough Bread
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf from a screaming-hot Dutch oven, and this classic sourdough delivers exactly that kind of moment. The ingredient list is beautifully stripped back — just bread flour, whole wheat flour, sea salt, water, and a live starter — so there is genuinely nothing to second-guess when it comes to hidden tree nuts or cross-contamination from complex store-bought additives. That simplicity is part of what makes sourdough such a reliable bake for anyone navigating nut allergies; you control every single thing that goes into the dough. The process moves through autolyse, a series of stretch-and-folds, and a long overnight cold proof, each step building the kind of open, chewy crumb and blistered crust that store-bought bread can never quite replicate. Scoring the cold dough with a confident slash before it hits the Dutch oven is one of those small, satisfying rituals that makes the whole project feel like real craft. Patience is the main skill required here — waiting the full hour before slicing is genuinely the hardest part, but the reward is a glossy, set crumb that tears beautifully and tastes faintly tangy in the best possible way.
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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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