Xanthan Gum 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 kind of moment. The ingredient list is beautifully stripped back — just bread flour, whole wheat flour, salt, water, and a lively starter — which means there is nothing hidden to worry about, no additives, no stabilizers, just fermentation doing all the heavy lifting. Many commercial and even artisan breads rely on texture-improving additives to get that open, chewy crumb, but here the stretch-and-fold technique and a long cold proof build all the structure you need naturally. The autolyse rest lets the flour fully hydrate before salt even enters the picture, and those four sets of folds develop gluten strength that gives the finished loaf its signature ear and airy interior. An overnight refrigerator proof slows fermentation to deepen flavor and makes the dough easier to score cleanly first thing in the morning. Baking covered in a preheated Dutch oven traps steam in the critical early minutes, producing that blistered, shattering crust that is genuinely hard to achieve any other way. Let it cool the full hour — the crumb is still finishing its work — and you will be rewarded with a slice that is tangy, chewy, and completely worth the process.

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