Low Iodine 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 — bread flour, whole wheat flour, water, sea salt, and a lively starter — which makes it a natural fit for anyone managing iodine intake, since there's no iodized table salt, no dairy, no eggs, and no additives hiding in the mix. Fine sea salt does the seasoning work here without the iodine fortification found in standard table salt, so you stay in control of what goes into every slice. The process is hands-on in the best way: a slow autolyse, gentle stretch-and-folds, a long cold proof overnight, and a high-heat bake that builds an open, chewy crumb and a crust that shatters when you press it. Store-bought sourdough often contains enrichments or dough conditioners that can complicate a restricted diet, so baking your own means you know exactly what went into the dough. Let the loaf cool fully before slicing — the crumb is still setting as it rests, and patience here is genuinely rewarded with clean, beautiful slices.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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