Brazil Nut 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 dough is built from just five ingredients — active sourdough starter, bread flour, whole wheat flour, water, and sea salt — so there is nothing hidden, nothing processed, and no reason to second-guess what went into it. That simplicity is genuinely good news for anyone navigating tree nut concerns, since store-bought artisan breads can be notoriously vague about shared equipment and facility warnings. Here, you control every step, from the autolyse rest that develops gluten without any additives, to the overnight cold proof that builds flavor while you sleep. The stretch-and-fold technique gradually strengthens the dough into something airy and open-crumbed, while the covered Dutch oven traps steam to give the crust that dramatic initial rise before it deepens into a rich, hollow-sounding shell. Slicing into a still-warm loaf is tempting, but waiting that full hour lets the crumb set into the kind of chewy, tender interior that makes every sandwich or buttered slice worth the patience. Once you bake this at home, it is genuinely hard to go back to anything wrapped in plastic.
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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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