Cinnamon 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 ingredient list is beautifully stripped back — just bread flour, whole wheat flour, water, salt, and a lively sourdough starter — which means there is genuinely nothing hidden to worry about for anyone avoiding cinnamon or warm spice blends that sneak into so many artisan-style breads. The whole wheat flour adds a subtle earthiness and depth without weighing the crumb down, while the long cold proof overnight develops a complex, tangy flavor that no store-bought loaf can match. Technique does the heavy lifting here: the stretch-and-fold method builds gluten strength gradually, and scoring the cold dough at a confident angle lets the crust bloom into that dramatic, bakery-worthy ear. When you tap the bottom and hear that hollow knock, you will know it is done. Let it cool fully before slicing — the crumb is still setting inside, and patience is genuinely rewarded with an open, chewy interior and a crust that shatters in the best possible way.
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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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