Seed Oil 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 classic sourdough delivers exactly that. The ingredient list is beautifully stripped back — bread flour, whole wheat flour, sea salt, water, and a live starter — which means there is absolutely nothing hiding in here that shouldn't be. No canola, no sunflower, no mystery vegetable oil of any kind, just fermentation doing all the heavy lifting. The process walks you through autolyse, stretch-and-folds, and an overnight cold proof, each step building the kind of open, chewy crumb and blistered crust that most bakeries charge a premium for. Scoring the cold dough with a confident slash before it hits the preheated Dutch oven is one of those small moments that feels genuinely thrilling. Once it comes out and cools on the rack — and yes, you do need to wait that full hour — you get a loaf that slices cleanly and tastes like real bread should. It's the kind of thing you'll want to bake every weekend.
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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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