Pistachio 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, water, two flours, and salt — so there is genuinely nothing to second-guess when it comes to hidden nuts or cross-contact from complex add-ins. That simplicity is actually what makes this bread so special: every bit of flavor comes from fermentation, time, and technique rather than a long list of extras. The overnight cold proof does most of the heavy lifting while you sleep, and the covered bake traps steam to build that blistered, shattering crust you see at artisan bakeries. Once the lid comes off and the oven fills with that toasty, slightly tangy aroma, you will understand why people get obsessed with baking this style of bread. Let the loaf cool fully before you slice — the crumb needs that hour to finish setting, and the patience 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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