Gut Friendly Sourdough Country Loaf
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf from a screaming-hot Dutch oven, and this country sourdough delivers that moment every single time. The long fermentation process — from the autolyse rest through the bulk rise and an overnight cold proof — is exactly what makes this bread so digestible and gentle on the gut. Wild fermentation breaks down a significant portion of the gluten and phytic acid in the flour, which is why naturally leavened bread is so often better tolerated than anything made with commercial yeast. The combination of bread flour and whole wheat adds a subtle nuttiness and depth to the crumb without overwhelming the mild tang you get from a well-fed starter. Stretch-and-folds build structure gradually, so you end up with an open, airy interior and that signature blistered crust — no stand mixer required, just patience and a few minutes of hands-on attention every half hour. Every ingredient here is clean and straightforward: flour, water, salt, and a live starter you control entirely, so there are no additives, preservatives, or mystery improvers hiding in the loaf. Let it cool fully before slicing and you will be rewarded with a crumb that slices cleanly and tastes like something you would pay serious money for at a farmers market.
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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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