Pork 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 beautifully minimal — just bread flour, whole wheat flour, sea salt, water, and a lively starter — so there is nothing hidden to worry about, no animal-derived additives, no cured meat byproducts, nothing that sneaks in through a packaged shortcut. The whole wheat flour adds a subtle earthiness and depth that keeps the crumb from tasting flat, while the long overnight cold proof develops that signature tangy complexity you just cannot rush. Stretch-and-folds build the gluten structure gradually, so even without a stand mixer you end up with a dough that is airy, domed, and full of small bubbles by the end of bulk fermentation. Scoring the cold loaf at a confident angle lets it bloom dramatically in the oven, and baking it covered traps steam to give you that blistered, shattering crust. The hardest part is genuinely waiting the full hour before you slice into it — but the open, chewy crumb you reveal makes every minute of patience worth it.

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