Spice 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 beautifully stripped back — just flour, water, salt, and a live starter — which makes it a natural fit for anyone avoiding spices, seasonings, or flavor additives of any kind. No hidden aromatics, no seasoned blends, nothing that could sneak in an unwanted ingredient; just honest, fermented bread at its most elemental. The whole wheat flour adds a gentle earthiness and a little extra structure, while the long cold proof overnight develops a complex, tangy flavor that needs absolutely nothing else to taste extraordinary. The stretch-and-fold technique builds strength in the dough gradually, so even without a stand mixer you end up with an open, airy crumb and that signature blistered crust. Scoring the top before it goes into the oven isn't just for looks — it controls how the loaf blooms and gives you that dramatic ear that makes the finished bread look like it came straight from a bakery. Let it cool the full hour before you slice; the wait is genuinely 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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