Walnut 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 refreshingly short — just starter, flour, water, and salt — so there is no need to scan labels or worry about hidden nuts sneaking in through a complex mix. The process leans on time and technique rather than any specialty add-ins: a long autolyse, careful stretch-and-folds, and an overnight cold proof all work together to build extraordinary flavor and an open, chewy crumb. Scoring the cold dough with a confident slash before it hits the heat gives you that dramatic ear and blistered crust that makes a homemade loaf look genuinely bakery-worthy. Because every ingredient here is whole and straightforward, you have complete control over what goes into your bread from start to finish. Let it cool the full hour before slicing — the wait is genuinely the hardest part, but the gummy-free, glossy crumb on the other side is absolutely 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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