High Fructose Corn Syrup 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 refreshingly short — just bread flour, whole wheat flour, water, salt, and a lively starter — which means there is nowhere for unwanted additives or sweeteners to hide. Store-bought breads are notorious for sneaking in corn-derived sweeteners, even in loaves that look wholesome on the shelf, so baking your own is the most reliable way to know exactly what went into every slice. The whole wheat flour adds a gentle nuttiness and a slightly open crumb, while the long cold proof overnight develops a complex, tangy flavor that no commercial loaf can replicate. The stretch-and-fold technique builds real structure without a stand mixer, and scoring the cold dough before it hits that blazing Dutch oven gives you that dramatic ear and blistered crust that makes the whole effort feel worth it. Let it cool fully before you cut in — 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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