Mushroom Free Classic Sourdough Bread
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf out of a screaming-hot Dutch oven, and this sourdough delivers exactly that. The ingredient list is beautifully stripped back — just bread flour, whole wheat flour, sea salt, water, and a lively starter — so there is genuinely nothing to second-guess if you need to keep fungi-derived ingredients out of your kitchen. The whole wheat flour adds a subtle nuttiness and depth to the crumb without complicating the process, while the long cold proof overnight develops that signature tangy flavor that makes sourdough so addictive. Stretch-and-folds build structure gradually, so even if you are newer to bread baking, the dough practically tells you when it is ready. Scoring the cold loaf before it hits the heat lets the crust bloom into those gorgeous, bakery-worthy ears. The hardest part is genuinely waiting the full hour before you slice into it — but that open, chewy crumb and shattering crust are absolutely worth the patience.
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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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