Almond Free Sourdough Country Loaf
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf out of a screaming-hot Dutch oven, and this sourdough country loaf delivers exactly that kind of moment. The dough comes together from just five ingredients — bread flour, whole wheat flour, water, salt, and a lively starter — so there is nothing hidden, nothing processed, and absolutely no nut-derived ingredients to second-guess. For anyone navigating almond-free eating, store-bought artisan breads can be a minefield of shared equipment and vague allergen labels, but baking this one at home puts you in complete control of every gram that goes into the bowl. The process is hands-on but deeply rewarding: a gentle autolyse, four rounds of stretch-and-folds to build strength, a long bulk ferment, and an overnight cold proof that develops complex, tangy flavor while you sleep. Baking the loaf covered traps steam for a dramatic oven spring, then uncovering it lets the crust deepen into that gorgeous, blistered shell. The crumb inside is open and chewy, with just enough whole wheat earthiness to keep things interesting. Let it cool fully before you slice — patience here is genuinely worth it.
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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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