Nightshade 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 that moment every single time. The ingredient list is beautifully minimal — just flour, water, salt, and a live starter — which means there is nothing here to worry about for anyone avoiding nightshades or the sneaky additives that often hide in store-bought breads. The whole wheat flour adds a gentle nuttiness and depth to the crumb, while the long cold proof overnight develops that signature tang without any shortcuts. Stretch-and-fold technique builds structure gradually, so even if you are newer to sourdough, the process is forgiving and genuinely satisfying to work through. The Dutch oven does the heavy lifting on crust development, trapping steam in the early bake to produce that blistered, audibly crispy exterior that makes slicing feel like an event. Let it cool the full hour — the crumb is still setting inside and the wait is absolutely worth it.
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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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