Ginger 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 open crumb, chewy texture, and tangy depth come entirely from a short list of honest ingredients — bread flour, whole wheat flour, water, salt, and a lively sourdough starter — with no spices, aromatics, or flavor additions of any kind. That simplicity is genuinely good news for anyone navigating a sensitivity to ginger, since so many artisan-style breads and store-bought loaves sneak in unexpected spice blends or flavored add-ins that make label-reading a chore. Here, every ingredient is visible and straightforward, so you know exactly what went into the dough. The process does ask for patience — a long bulk ferment, a cold overnight proof, and a proper rest after baking — but each step is clearly laid out and builds real skill over time. The reward is a loaf with a blistered, deeply colored crust and a soft, airy interior that holds up beautifully for sandwiches, toast, or torn straight from the rack. Once you bake it yourself, it is very hard to go back to anything wrapped in plastic.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!