A naturally leavened loaf like this rises entirely on the power of a bubbly, active sourdough starter, so there's no reliance on packaged yeast anywhere in the process. The dough comes together from bread flour and whole wheat flour, mixed with water and a good pinch of fine sea salt, then built up through slow stretch-and-folds that develop real strength and structure. A long, cool overnight proof deepens the tang and gives the crumb that classic open, airy texture bakers chase. Baking it covered in a screaming-hot Dutch oven traps steam for a crackly, deep mahogany crust, while the interior stays soft and custardy once it's cooled. This one's a genuinely solid pick for a yeast free kitchen, delivering all the tang, chew, and crust of a bakery loaf without any commercial yeast in sight. Slice it thick for toast or tear into it warm — either way, it's a loaf worth the wait.
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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.
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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