Pecan 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 refreshingly short — just starter, flour, water, and salt — which means there is absolutely nothing hidden in here to worry about, no nuts, no additives, no surprises. The process does the heavy lifting: a long autolyse, careful stretch-and-folds, and an overnight cold proof all work together to develop a complex, tangy flavor and that signature open crumb. Scoring the dough before it hits the heat lets the loaf bloom dramatically, giving you that artisan bakery look without leaving the house. The covered Dutch oven traps steam in the early bake, building a blistered crust that shatters when you finally slice into it after the (admittedly difficult) one-hour cool. This is a weekend project worth every minute, and once you have a bubbly starter ready to go, the technique becomes second nature fast.
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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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