Hazelnut Free Classic Sourdough Bread

There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf from a screaming-hot Dutch oven, and this classic sourdough delivers exactly that kind of moment. The ingredient list is beautifully minimal — just starter, water, bread flour, whole wheat flour, and salt — so there is absolutely no room for hidden nut-based additives or cross-contamination concerns that can sneak into store-bought artisan breads. The process leans on time and technique rather than any specialty products: a long autolyse, patient stretch-and-folds, and an overnight cold proof all work together to develop a complex, tangy flavor and an open, chewy crumb. Scoring the cold dough before it hits the preheated Dutch oven gives you that dramatic ear and blistered crust that makes a homemade loaf look genuinely bakery-worthy. The steam trapped under the lid during the first bake phase is what creates that signature crackle, while the uncovered finish deepens the color to a rich, burnished brown. Let it cool fully before you slice — the wait is genuinely the hardest part, but the reward is a perfectly set crumb that holds up beautifully for toast, sandwiches, or just a thick slab with good butter.

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