Coconut 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 — so there is simply no room for hidden additives or unexpected oils to sneak in. That simplicity is a genuine win for anyone navigating store-bought bread labels, where unwanted extras have a way of showing up uninvited. The whole wheat flour adds a subtle earthiness and depth that keeps this from tasting like a plain white loaf, while the long cold proof overnight develops a complex, tangy flavor you just cannot rush. Stretch-and-fold technique builds the gluten structure gradually, giving you that open, airy crumb and blistered crust without any special equipment beyond a bowl and a bench scraper. Scoring the cold dough at a confident angle lets it bloom dramatically in the oven, producing that signature ear that makes a homemade loaf look genuinely bakery-worthy. Let it cool fully before you slice — the wait is hard, but the reward is a clean, glossy crumb that holds together beautifully for sandwiches, toast, or just a thick slab with good butter.
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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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