Celery 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 — just bread flour, whole wheat flour, water, salt, and a lively starter — so there is nothing hidden to worry about, no fillers, no additives, and absolutely nothing derived from celery or its family. The whole wheat flour adds a subtle nuttiness and depth that keeps the crumb from tasting flat, while the long overnight cold proof in the refrigerator develops a complex, tangy flavor you simply cannot rush. Stretch-and-fold sets replace the need for a stand mixer, making this an approachable hands-on bake even if you are newer to working with live fermentation. Scoring the cold dough at a confident angle lets the loaf bloom dramatically in the oven, producing that signature ear and an open, chewy crumb beneath a shattering crust. Letting it cool on a wire rack for a full hour before slicing is the hardest part — but it is the step that separates a gummy disappointment from a genuinely bakery-worthy interior.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!