Black Pepper 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 open crumb, chewy texture, and tangy depth come entirely from a handful of clean, simple ingredients — active starter, bread flour, whole wheat flour, sea salt, and water — with no spice blends or seasoning mixes that could sneak in unwanted additives. For anyone navigating a sensitivity to black pepper, that simplicity is genuinely liberating, because so many artisan-style breads and store-bought sourdoughs are seasoned in ways that aren't always obvious on the label. The process here is hands-on but forgiving: a slow autolyse, gentle stretch-and-folds, a long cold proof overnight, and a high-heat bake that does the heavy lifting on flavor and crust development. Whole wheat flour adds a subtle nuttiness and structure that makes each slice feel hearty and satisfying without any heat or bite. Let it cool fully before you cut in — the crumb needs that resting time — and then enjoy it with whatever toppings suit you best.
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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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