Gelatin 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 sourdough starter — which means there is nothing hidden in here that could cause concern for anyone avoiding animal-derived setting agents. Sourdough baking can feel intimidating, but the process here is methodical and forgiving: a gentle autolyse, a series of stretch-and-folds to build strength, a long cold proof overnight, and then a high-heat bake that does all the dramatic work for you. The whole wheat flour adds a subtle nuttiness and depth that sets this loaf apart from a plain white sandwich bread, while the open crumb and blistered crust make every slice genuinely exciting. Cooling the loaf fully before cutting is the hardest part, but it is also the step that gives you that clean, chewy interior rather than a gummy mess. Once you have made this once, store-bought bread is going to feel like a real compromise.
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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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