Legume 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 that moment every single time. The open crumb, the tangy depth, the shatter of that crust — it's the kind of bread that makes you want to clear your whole Saturday. What makes this recipe work so beautifully for anyone avoiding legumes is its radical simplicity: just bread flour, whole wheat flour, water, salt, and a lively sourdough starter. No additives, no fillers, no hidden ingredients that sneak legume derivatives into an otherwise clean loaf the way some commercial breads do. The process itself — autolyse, stretch-and-folds, a long cold proof overnight — does all the heavy lifting, developing flavor and structure without anything extra. Baking it covered traps steam for a dramatic oven spring, then the lid comes off to build that deep, burnished crust that sounds hollow when you knock on it. Let it cool fully before you slice, and you'll be rewarded with a crumb that's airy, chewy, and absolutely worth the wait.
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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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