Fructose 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 ingredient list is beautifully minimal — bread flour, whole wheat flour, water, salt, and a live starter — which makes it a natural fit for anyone managing fructose intolerance, since there are no added sugars, honey, fruit-derived ingredients, or high-fructose additives hiding anywhere in the formula. The fermentation process itself is worth appreciating here: the long bulk rise and overnight cold proof allow the starter to do its slow, patient work, developing complex flavor without any sweeteners to prop it up. Stretch-and-folds build a strong, open crumb structure, and the cold retard in the refrigerator makes scoring clean and oven spring dramatic. Baking covered traps steam for that blistered, bakery-style crust, then uncovering lets the color deepen to a deep, burnished brown that smells absolutely incredible. Once you let it cool fully on the rack — genuinely, give it the full hour — you get slices with a chewy, airy interior that holds up beautifully to butter, olive oil, or whatever topping works for your needs. This is the kind of loaf that makes you want to bake every weekend.
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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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