Citrus 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 — bread flour, whole wheat flour, water, salt, and a lively starter — which makes it a natural fit for anyone avoiding citrus in all its forms, with zero hidden surprises to worry about. The whole wheat flour adds a subtle nuttiness and depth to the crumb, while the long overnight cold proof in the fridge develops a complex, tangy flavor that no store-bought loaf can touch. Stretch-and-folds build strength gradually, so even if you're newer to sourdough, the process is forgiving and genuinely satisfying to work through. Baking covered traps steam for an incredible oven spring, then the lid comes off to let that crust go deep and glossy. The hardest part is honestly waiting the full hour before you slice into it — but the open, chewy crumb that greets you makes every minute 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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