Citrus 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 stripped back — just starter, water, bread flour, whole wheat flour, and sea salt — which means there is nothing here to trigger citrus sensitivities, no hidden zest, juice, or citric acid lurking in a packet of yeast or a commercial bread mix. That simplicity is actually what makes this loaf so special: the flavor comes entirely from long fermentation, where wild yeast and bacteria slowly develop a complex, tangy depth that no store-bought loaf can replicate. The stretch-and-fold technique builds gluten strength without any heavy kneading, and the overnight cold proof in the fridge gives you total flexibility over your baking schedule. Scoring the dough before it hits that blazing Dutch oven lets the loaf bloom dramatically, creating that signature open ear and blistered crust. Once it comes out, the hardest part is waiting the full hour before slicing — but the reward is a custardy, open crumb surrounded by a shatteringly crisp shell. This is the kind of bread that makes a plain slice with good butter feel like a genuine occasion.

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