Cashew 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 — so there is genuinely nothing to second-guess when it comes to hidden nuts or cross-contamination from processed add-ins. The whole wheat flour adds a subtle earthiness and a slightly open crumb, while the long overnight cold proof in the refrigerator develops a complex, tangy flavor that no store-bought loaf can touch. Technique does the heavy lifting here: the stretch-and-fold method builds gluten strength without a stand mixer, and scoring the cold dough at a confident angle gives you that dramatic ear and blistered crust. Baking covered traps steam for a blistering oven spring, then the lid comes off to let the crust deepen to that gorgeous dark brown. The hardest part is waiting the full hour before slicing — but the reward is a custardy, hole-filled crumb that holds up beautifully to butter, olive oil, or a thick smear of jam.
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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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