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 dough is built entirely from bread flour and a touch of whole wheat, making it a naturally solid choice for anyone avoiding rye — no swaps or substitutions needed, just clean, straightforward ingredients. A long overnight cold proof does most of the heavy lifting while you sleep, developing that signature tang and open crumb without any fuss. The stretch-and-fold technique during bulk fermentation builds strength gradually, so even if you're newer to sourdough, the process feels manageable and forgiving. Scoring the cold dough before it hits the preheated Dutch oven gives you that dramatic ear and blistered crust that looks like it came straight out of a bakery window. Once it comes out of the oven, the hardest part is waiting the full hour before slicing — but that patience pays off in a crumb that's airy, chewy, and perfectly set. This is the kind of loaf that makes you want to bake every single weekend.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Captain Sourpants Sourdough Starter, 15g
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.
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).
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)