Pescatarian Classic Sourdough Bread
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf out of a screaming-hot Dutch oven, and this sourdough delivers exactly that. The dough comes together with just five ingredients — bread flour, whole wheat flour, sea salt, water, and a bubbly active starter — so every element earns its place. The whole wheat flour adds a gentle nuttiness and depth that keeps the crumb from tasting flat, while the long overnight cold proof develops that signature tang without any rushing. Stretch-and-folds build structure gradually, giving you an open, airy interior with a crust that shatters when you slice into it. This is naturally a great fit for anyone eating a plant-forward or seafood-inclusive diet, since the entire loaf is built on fermentation and flour with zero animal products involved. The process takes patience across two days, but the hands-on time is surprisingly minimal — most of the magic happens while the dough rests in the fridge. Slice it thick, toast it, or tear it apart at the table; it holds up beautifully either way.
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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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