Carrageenan 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, water, two flours, and salt — which means there is nothing hidden in here that could cause concern for anyone avoiding seaweed-derived additives commonly found in packaged breads and commercial doughs. Many store-bought loaves and even some artisan-style products sneak in stabilizers and thickeners to extend shelf life, so baking your own is genuinely the cleanest route to a real, additive-free loaf. The process leans on time and technique rather than shortcuts: a slow autolyse, careful stretch-and-folds, and a long cold proof all work together to build flavor and that open, chewy crumb naturally. Scoring the dough before it hits the heat gives you that dramatic ear and lets the crust bloom into something bakery-worthy. Once it comes out of the oven, the hardest part is waiting the full hour before slicing — but the reward is a glossy, custardy interior that no packaged bread can match.

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