Honey 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 to worry about, no sweeteners tucked into a commercial yeast packet, no ambiguous additives. The whole wheat flour adds a subtle earthiness and a little extra nutrition, while the long cold proof overnight develops a complex, tangy flavor that no store-bought loaf can match. Stretch-and-folds build strength gradually, so even if you are newer to sourdough, the process feels manageable and almost meditative. The Dutch oven does the heavy lifting at bake time, trapping steam to give you that dramatic oven spring and a crust that shatters when you finally cut in. Patience is the one non-negotiable ingredient here — letting the loaf cool fully on a wire rack means the crumb sets up open and chewy rather than gummy. Once you have a slice with a little good butter, it is very hard to go back to anything else.
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!