Lupin 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 kind of moment. The ingredient list is refreshingly short — bread flour, whole wheat flour, sea salt, water, and a bubbly starter — which means there is nothing hidden to worry about, and every element is easy to verify. Lupin flour has quietly crept into a surprising number of artisan-style breads and bakery loaves as a protein booster, making store-bought sourdough a bit of a minefield if you need to avoid it, but this recipe keeps things completely clean. The process itself is a slow, rewarding one: autolyse, stretch-and-fold, a long bulk fermentation, and an overnight cold proof all work together to build an open, chewy crumb and that signature blistered crust. Scoring the cold dough with a confident slash before it hits the Dutch oven is genuinely one of the most satisfying moves in home baking. Let it cool the full hour before you cut in — the wait is hard, but the crumb will thank you.

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