Barley 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 ingredient list is beautifully minimal — bread flour, whole wheat flour, water, salt, and a lively sourdough starter — which means there is no barley flour, barley malt, or any barley-derived addition hiding anywhere in the formula. That simplicity is actually what makes this bread so approachable for anyone navigating grain sensitivities, since you know exactly what went into every gram of dough. The process walks you through autolyse, stretch-and-folds, a long bulk ferment, and an overnight cold proof, building flavor and structure the slow, natural way. Scoring the cold dough at a confident angle and baking it covered traps steam for a dramatic oven spring, then the lid comes off to develop that deep, blistered crust you see in artisan bakery windows. The open crumb and tangy, complex flavor are the reward for your patience — and cooling the loaf fully before slicing is the one step you really do not want to skip.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!