GERD Friendly 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 that moment every single time. For anyone managing acid reflux or heartburn, bread choices can feel surprisingly fraught — commercial loaves often contain additives, vinegars, or enrichments that can aggravate symptoms. This recipe keeps things beautifully simple: bread flour, a touch of whole wheat, sea salt, water, and a live starter are all that go into the dough. The long, slow fermentation process — including an overnight cold proof — allows the natural bacteria in the starter to break down some of the harder-to-digest compounds in the flour, which is part of why traditionally fermented sourdough tends to sit more gently than quick-rise breads. The stretch-and-fold technique builds structure without any harsh mechanical kneading, and baking in a covered Dutch oven traps steam to create that signature open crumb and blistered crust. Slice it thick once it has fully cooled, and you have a genuinely satisfying loaf made entirely from ingredients you can see and trust.

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