Lactose 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 minimal — just flour, water, salt, and a live starter — which means there is no dairy hiding anywhere in the formula, making it a naturally safe choice for anyone avoiding lactose without any substitutions required. The process leans on time and technique rather than shortcuts: a slow autolyse, careful stretch-and-folds during bulk fermentation, and an overnight cold proof all work together to build complex flavor and an open, chewy crumb. Scoring the cold dough with a confident slash before it hits the hot Dutch oven allows the loaf to bloom dramatically, giving you that signature ear and blistered crust that looks like it came straight from a professional bakery. The steam trapped under the lid during the first bake phase is what creates that shattering exterior, while the uncovered finish drives the crust to a deep, caramelized brown. Patience is the one non-negotiable here — letting the loaf cool for a full hour before slicing is the difference between a gummy interior and a perfectly set, lacy crumb worth every minute of the wait.
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Learn more →Ingredients
12 servings
- 50 g active sourdough starter (100% hydration, fed and bubbly)
- 375 g lukewarm water (about 90°f / 32°c), divided
- 450 g bread flour, plus more for dusting
- 50 g whole wheat flour
- 10 g fine sea salt
Instructions
- 1
In a large mixing bowl, whisk together the sourdough starter and 350 g of the lukewarm water until the starter is fully dissolved and the mixture looks milky and slightly foamy.
- 2
Add the bread flour and whole wheat flour to the bowl and mix with your hand or a stiff spatula until no dry flour remains and a shaggy dough forms. Cover the bowl and let the dough rest for 30–45 minutes (autolyse).
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