Low Iodine 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. The open crumb, the tangy depth, the shattering crust — it's the kind of bread that makes you want to clear your whole Saturday just to be home for it. For anyone managing iodine intake, store-bought breads can be a minefield of iodized salt and hard-to-verify additives, but this recipe keeps things refreshingly straightforward. The only salt called for is fine sea salt, which is naturally low in iodine compared to the iodized table salt used in most commercial loaves. Beyond that, the ingredient list is beautifully minimal — just flour, water, and a live starter — so there's nothing hidden to second-guess. The long cold proof overnight does most of the heavy lifting while you sleep, and the Dutch oven traps steam to build that bakery-worthy crust without any special equipment. Slice it thick, toast it golden, and enjoy the kind of bread you actually know everything about.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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).
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!