Capsaicin 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 beautifully minimal — just starter, water, bread flour, whole wheat flour, and sea salt — so there is nothing hidden here that could cause a reaction for anyone avoiding capsaicin or spicy compounds. That simplicity is part of what makes this bread so approachable, even though the process asks for patience and a bit of technique. The stretch-and-fold method builds real structure in the dough without any heavy kneading, and the long overnight cold proof develops a complex, tangy flavor that no store-bought loaf can match. Scoring the top before it goes into the oven is your chance to get creative, and the steam trapped under the Dutch oven lid is what gives the crust that signature blistered, audible crunch. Once it comes out of the oven, the hardest part is waiting the full hour before slicing — but the open, airy crumb inside makes it absolutely worth it. Slather a warm slice with butter and you will understand why people become genuinely obsessed with baking sourdough at home.

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