Fish Free Sourdough Country Loaf
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf from a screaming-hot Dutch oven, and this sourdough country loaf delivers exactly that kind of moment. The dough comes together from just five ingredients — bread flour, whole wheat flour, water, salt, and a lively starter — so there is nothing hidden, nothing processed, and nothing that could sneak in an unwanted allergen. The whole wheat flour adds a subtle nuttiness and depth that sets this apart from a plain white loaf, while the long cold proof overnight develops a complex, tangy flavor you simply cannot rush or fake. Stretch-and-folds build the gluten structure gradually, giving the crumb that open, airy texture with a crust that shatters when you press it. Baking covered traps steam for a dramatic oven spring, then the lid comes off to let the crust deepen into that gorgeous deep brown that signals it is truly done. Let it cool fully before you slice — the wait is genuinely the hardest part.
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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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