Caffeine 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 sourdough starter — so there is nothing hidden here that could sneak in an unwanted stimulant. The whole wheat flour adds a subtle earthiness and a little extra nutrition, while the long cold proof overnight develops a complex, tangy flavor that no quick-rise loaf can match. Stretch-and-fold sets during bulk fermentation build strength gradually, giving the crumb that open, airy texture you see in bakery windows. Scoring the cold dough at a confident angle lets it bloom beautifully in the oven, and the trapped steam under the Dutch oven lid is what creates that blistered, shattering crust. Patience is the real secret ingredient — the hour-long rest after baking is non-negotiable if you want clean slices and a crumb that isn't gummy. Once you cut into it and see those irregular holes and smell that tangy, toasty aroma, you will understand why people get completely obsessed with baking their own bread.
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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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