BHA & BHT Free Sourdough Country Loaf
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf from a screaming-hot Dutch oven, and this sourdough country loaf delivers exactly that kind of moment. The ingredient list is beautifully short — bread flour, whole wheat flour, water, salt, and a lively sourdough starter — which means there is simply no room for the synthetic preservatives like BHA and BHT that sneak into so many commercial breads. For anyone navigating those additives, store-bought sourdough can be a minefield of ingredient panels and vague "freshness" agents, so baking your own is genuinely the cleanest solution. The process moves through autolyse, a series of stretch-and-folds, a long bulk fermentation, and an overnight cold proof, each step building the kind of open, chewy crumb and blistered crust that bakeries charge a premium for. Whole wheat flour adds a subtle earthiness and depth that keeps every slice interesting, whether you're eating it plain, with butter, or alongside a hearty soup. The cold dough scores cleanly with a razor blade, springs dramatically in the oven, and fills your kitchen with an aroma that makes the multi-hour timeline feel completely worth it. Once you slice into that glossy, open crumb, you'll understand why this is the kind of loaf people bake on repeat.
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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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