Turmeric Free Classic Sourdough Bread
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf from 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 here to worry about for anyone avoiding certain spices or anti-inflammatory additives that sneak into commercial breads. The process leans on time and technique rather than any special additions: a slow autolyse, patient stretch-and-folds, and a long cold proof in the refrigerator all work together to build extraordinary flavor and an open, chewy crumb. Scoring the cold dough at a confident angle before it hits the heat gives you that dramatic ear and blistered crust that makes a homemade loaf look like it came straight from a serious bakery. The Dutch oven does the heavy lifting on steam, so the crust shatters when you tap it and the interior stays tender and moist. Letting it cool on a wire rack for a full hour is genuinely the hardest part, but it is the step that keeps the crumb from turning gummy — worth every minute of the wait.
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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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