Oats 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 beautifully stripped back — just bread flour, whole wheat flour, sea salt, water, and a lively starter — so there is genuinely nothing here to worry about for anyone avoiding oats or oat-derived ingredients. Many store-bought sourdoughs and artisan loaves sneak in oat flour for texture or oat-based coatings on the crust, making this from-scratch approach a far safer and more rewarding option. The process walks you through autolyse, stretch-and-folds, and an overnight cold proof, all of which build the kind of open, chewy crumb and blistered crust that most bakeries charge a premium for. Scoring the cold dough with a confident slash before it hits the Dutch oven is one of those small steps that makes the whole loaf bloom dramatically in the oven. Once you smell it cooling on the rack, waiting the full hour before slicing will feel like the hardest part of the entire recipe.
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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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