Chicken 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 kitchen triumph. Built on a blend of bread flour and whole wheat flour with nothing but water, salt, and a lively starter, it is naturally free from any poultry-derived ingredients — no broths, no fats, no hidden additives to second-guess. The whole wheat flour adds a subtle nuttiness and depth that makes each slice taste like it came from a serious artisan bakery. The process — autolyse, stretch-and-folds, a long cold proof overnight — sounds involved, but each step is straightforward and builds real confidence in the kitchen. Baking it covered in a preheated Dutch oven traps steam for an incredible oven spring, then uncovering it lets the crust develop that deep, shattering color you want to show off before you even cut into it. Patience is the only real requirement: let it cool fully on the rack, and you will be rewarded with an open, airy crumb that holds up beautifully for toast, sandwiches, or just torn apart at the table with good olive oil.
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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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