Vegan Classic Sourdough Bread
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf out of a screaming-hot Dutch oven, and this sourdough delivers that moment every single time. The ingredient list is beautifully minimal — just starter, water, bread flour, whole wheat flour, and sea salt — which means there is nothing hidden here that could conflict with a plant-based lifestyle. No eggs, no dairy, no butter wash; the wild fermentation and steam trapped under that Dutch oven lid do all the heavy lifting to build an open crumb and a shattering crust. The process does ask for patience: a long autolyse, four rounds of stretch-and-folds, a full bulk fermentation, and an overnight cold proof in the fridge. But each step is straightforward, and the hands-on time is actually quite short compared to how impressive the finished loaf looks and tastes. That slow cold proof develops a complex, slightly tangy flavor that no store-bought sandwich bread can touch. Slice it thick, toast it until the edges go golden, and you will understand immediately why people get obsessed with baking their own sourdough.
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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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