Lactose 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 minimal — bread flour, whole wheat flour, water, salt, and a lively starter — which means there is nothing here to worry about from a dairy perspective, no butter, no milk, no hidden cream. The whole wheat flour adds a subtle earthiness and depth that keeps this from tasting like a plain white loaf, while the long cold proof overnight develops a complex, tangy flavor you simply cannot rush or fake. Stretch-and-fold sets build the gluten structure gradually, so even without a stand mixer you end up with a dough that is strong, airy, and ready to bloom in the oven. Scoring the cold dough at a confident angle lets the loaf open dramatically as it bakes, giving you that signature ear and an open, chewy crumb beneath a shatteringly crisp crust. Letting it cool fully on a wire rack before slicing is the hardest part, but it is the step that separates a gummy disappointment from a perfect, sliceable interior. Whether you are toasting thick slabs for breakfast or tearing hunks alongside a bowl of soup, this is the kind of bread that makes you want to bake every single weekend.
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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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