Tree Nut 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 minimal — just starter, water, bread flour, whole wheat flour, and sea salt — so there is genuinely nothing to worry about when it comes to hidden tree nuts or shared-facility contamination. The process does the heavy lifting: a slow autolyse, patient stretch-and-folds, and an overnight cold proof all work together to build extraordinary flavor and that signature open crumb. Scoring the dough with a confident slash before it hits the heat lets the loaf bloom dramatically, giving you that bakery-style ear and a crust that shatters when you press it. Baking covered for the first stretch traps steam and keeps the crust supple long enough for maximum oven spring, then the lid comes off to develop that deep, caramelized color. The hardest part is genuinely waiting the full hour before slicing — skip it and you risk a gummy interior, but honor it and you are rewarded with a perfectly set, chewy crumb. Once you have a loaf like this coming out of your own oven, it is very difficult to go back to anything store-bought.
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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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