Citric Acid Free Sourdough Country Loaf
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf from a screaming-hot Dutch oven, and this country sourdough delivers exactly that kind of moment. The ingredient list is beautifully minimal — bread flour, whole wheat flour, water, salt, and a live sourdough starter — which means there is nothing hidden to worry about for anyone avoiding citric acid or the preservatives and additives that sneak into commercial breads. Fermentation does all the heavy lifting here: the long bulk rise and overnight cold proof develop a complex, tangy depth of flavor that no store-bought loaf can replicate, and every ingredient is something you can verify yourself. The stretch-and-fold technique gradually builds a strong, open crumb without any kneading marathon, and baking the dough cold straight from the fridge makes scoring clean and satisfying. That covered Dutch oven traps steam in the early bake, giving you the dramatic oven spring and blistered crust that makes this loaf look like it came from a serious bakery. Let it cool the full hour before you slice — the crumb is still setting and the wait is absolutely worth it.
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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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