Ginger 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 that experience from start to finish. The ingredient list is beautifully stripped back — just starter, water, bread flour, whole wheat flour, and sea salt — so there is genuinely nothing to second-guess if you need to keep your kitchen free of certain spices or roots. Sourdough can feel intimidating, but the process here is methodical and forgiving: a slow autolyse, four rounds of stretch-and-folds, and a long overnight cold proof do most of the heavy lifting for you. That extended fermentation is also what builds the complex, tangy flavor and the open, chewy crumb that makes a loaf like this worth every hour of patience. Scoring the cold dough with a confident slash right before it hits the Dutch oven gives you that dramatic ear and the blistered crust that looks like it came from a serious bakery. Once it comes out of the oven, the hardest part is waiting the full hour before slicing — but cutting in too early really will leave you with a gummy interior, so trust the process. Slice it thick, slather it with good butter, and enjoy bread that you made entirely from scratch with ingredients you chose yourself.

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