Rice Free 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 ingredient list is refreshingly short — just bread flour, whole wheat flour, salt, water, and a bubbly starter — which means every element earns its place and there is nothing hidden to worry about. For anyone navigating a rice-free lifestyle, bread can actually be one of the easier categories to enjoy freely, and a from-scratch sourdough like this one is a perfect example of why. The process moves through an autolyse rest, a series of stretch-and-folds, a long bulk fermentation, and an overnight cold proof, each step building flavor and that open, chewy crumb you see in bakery windows. Scoring the cold dough with a confident slash before it hits the preheated Dutch oven lets the loaf bloom dramatically and sets that signature ear along the crust. The finished loaf needs a full hour on the cooling rack before you slice into it — patience that is genuinely rewarded when you see the crumb structure and hear that hollow knock on the bottom. Once you have made it, store-bought will feel like a very distant second choice.

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