Capsaicin 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 stripped back — bread flour, whole wheat flour, water, salt, and a lively starter — which means there is nothing hidden in here that could cause a problem for anyone avoiding capsaicin or spicy compounds. No chili, no pepper, no heat of any kind, just pure fermented bread flavor built slowly over time. The overnight cold proof develops a complex, tangy crumb that tastes like it came from a serious bakery, and the Dutch oven method traps steam to give you that blistered, shattering crust without any special equipment beyond what most home kitchens already have. The stretch-and-fold technique does the heavy lifting in place of traditional kneading, making this approachable even if you have never worked with a live starter before. Patience is really the main ingredient here — the long bulk ferment and cold proof reward you with open, airy structure and a depth of flavor that a same-day loaf simply cannot match. Let it cool fully before you slice, and you will be rewarded with a crumb that is worth every hour of waiting.
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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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