Low Sugar Sourdough Country Loaf
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf from a screaming-hot Dutch oven, and this country sourdough delivers exactly that kind of moment. The ingredient list is refreshingly short — just starter, bread flour, whole wheat flour, water, and salt — which means there is genuinely nothing sweet hiding in the dough. For anyone keeping a close eye on added sugars, that simplicity is the whole point: fermentation does all the heavy lifting, coaxing complex, slightly tangy flavor from nothing but time and a lively starter. The whole wheat flour adds a subtle earthiness and a heartier crumb without any sweetened enrichments that so many commercial loaves rely on. The process moves through autolyse, stretch-and-folds, a long bulk ferment, and an overnight cold proof, each step building the kind of open, chewy interior that store-bought bread rarely achieves. Scoring the cold dough at a confident angle before it hits the preheated Dutch oven gives you that dramatic ear and blistered crust that makes the whole effort feel worth it. Let it cool fully before slicing — the crumb needs that hour to set — and you will have a loaf that is as honest and unfussy as bread gets.
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Learn more →Ingredients
12 servings
- 50 g active sourdough starter (100% hydration, fed and at peak)
- 375 g bread flour
- 75 g whole wheat flour
- 325 g lukewarm water (about 80°f / 27°c), divided
- 10 g fine sea salt
Instructions
- 1
In a large mixing bowl, combine the sourdough starter with 300 g of the lukewarm water and stir until the starter is fully dissolved and the mixture looks milky. Add the bread flour and whole wheat flour 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).
- 2
Dissolve the salt in the remaining 25 g of lukewarm water. Pour the salt water over the dough and work it in by squeezing the dough through your fingers and folding until the liquid is fully absorbed and the dough feels cohesive, about 2–3 minutes. Cover and let rest 30 minutes.
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