Dairy 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 minimal — bread flour, whole wheat flour, water, salt, and a lively starter — which means there is nothing hidden here, no dairy tucked into a pre-mixed blend, no butter quietly enriching the crumb. That simplicity is actually what makes great sourdough work: fermentation and technique do all the heavy lifting. The whole wheat flour adds a subtle earthiness and depth that keeps the flavor interesting without weighing the loaf down, while the long cold proof overnight develops complexity you simply cannot rush. Stretch-and-fold sets build the gluten structure gradually, so even without a stand mixer you end up with a dough that is strong, airy, and ready to bloom in the oven. The result is an open, chewy crumb wrapped in a shatteringly crisp crust — the kind of bread that makes a plain slice with olive oil feel like a proper meal. Let it cool fully before you cut in, and you will be rewarded with clean slices and a texture that holds up beautifully for days.
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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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