Mustard 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 short — just starter, water, bread flour, whole wheat flour, and sea salt — so there is genuinely nothing to second-guess for anyone navigating condiment-related allergens. Mustard has a sneaky way of turning up in store-bought breads, seasoned crusts, and even some artisan loaves, but when you bake from scratch with five clean ingredients, that concern disappears entirely. The process leans on time and technique rather than anything fancy: a slow autolyse, patient stretch-and-folds, and an overnight cold proof all work together to build an open, chewy crumb and that signature tangy flavor. Scoring the cold dough before it hits the preheated Dutch oven gives you that dramatic ear and blistered crust that makes the whole kitchen smell incredible. Let it cool the full hour before slicing — the wait is genuinely worth it, and the crumb will thank you.
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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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