Nitrate & Nitrite 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 refreshingly short — just starter, flour, water, and salt — which means there is nothing hidden in here that shouldn't be. For anyone navigating processed-meat aisles or packaged bread labels with a wary eye, baking from scratch like this is the cleanest possible workaround, because you control every single thing that goes into the dough. The process leans on time and fermentation rather than any additives or preservatives, letting the wild yeast do all the heavy lifting. Stretch-and-fold sets build a strong, open crumb, while an overnight cold proof in the fridge develops that complex, tangy flavor that store-bought loaves can never quite replicate. The result is a thick, blistered crust and a chewy interior that holds up beautifully for sandwiches, toast, or just torn apart at the table with good olive oil. Once you bake your own, it is genuinely hard to go back.
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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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