Eggless Classic Sourdough Bread

There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf out of a screaming-hot Dutch oven, and this sourdough delivers exactly that. The recipe relies on just five ingredients — starter, bread flour, whole wheat flour, water, and salt — so there is nothing hidden and nothing to second-guess. Eggs play absolutely no role in traditional sourdough, and this one stays true to that, letting wild fermentation do all the heavy lifting for flavor, structure, and that signature open crumb. The process moves through autolyse, stretch-and-folds, a long bulk fermentation, and an overnight cold proof, each step building complexity and that pleasantly tangy depth you just cannot get from a store-bought loaf. Baking it covered traps steam to form a blistered, shattering crust, while the final uncovered stretch pushes the color into deep, caramelized territory. The hardest part is genuinely waiting the full hour before you slice into it — but the reward is a glossy, chewy crumb that holds up beautifully for toast, sandwiches, or eating straight off the cutting board with good butter.

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