Cinnamon 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 kind of payoff. The ingredient list is beautifully stripped back — just starter, water, bread flour, whole wheat flour, and sea salt — so there is genuinely nothing hidden to worry about for anyone avoiding warm spices like cinnamon. That simplicity is actually what makes this bread so special: the flavor comes entirely from long fermentation, where the wild yeast and bacteria in your starter develop a complex, tangy depth that no spice blend could improve on. The stretch-and-fold technique during bulk fermentation builds strength in the dough without any heavy kneading, and the overnight cold proof in the fridge gives you total flexibility on baking day. Scoring the cold loaf before it hits the Dutch oven lets the crust bloom dramatically and creates that signature open crumb bakers obsess over. Patience is the one ingredient you cannot skip — the full cooling hour is non-negotiable if you want clean, chewy slices instead of a gummy interior. Once you cut into that first loaf, the smell alone will have everyone in the house hovering around the kitchen counter.

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