Turkey 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. The ingredient list is beautifully minimal — just starter, water, bread flour, whole wheat flour, and salt — so there is absolutely nothing here that raises any concern for those avoiding poultry or meat of any kind. The whole wheat flour adds a subtle nuttiness and depth that makes the crumb taste complex even though the process relies entirely on wild fermentation rather than commercial yeast. Stretch-and-folds build structure gradually, and the long overnight cold proof in the fridge develops that signature tang and open, chewy interior that store-bought loaves simply cannot replicate. Baking it covered traps steam and gives you that blistered, shattering crust, while the final uncovered stretch deepens the color to a rich, caramelized brown. The hardest part is genuinely waiting the full hour before slicing — but the reward is a loaf with a glossy, lacy crumb that holds up beautifully for toast, sandwiches, or just torn apart at the table with good olive oil.

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