Lupin 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 — bread flour, whole wheat flour, water, salt, and a lively starter — which means you know exactly what is going into every slice without having to decode a label. For anyone navigating lupin concerns, that simplicity is the whole point: no legume-derived flour fillers, no mystery additives, just honest fermented bread the way it has been made for centuries. The process does take patience, with a long bulk ferment, an overnight cold proof, and a proper preheat, but each step is straightforward and the hands-on time is minimal. Stretch-and-fold sets build a strong, open crumb, while the covered Dutch oven traps steam early in the bake to give you that dramatic oven spring and blistered crust. Scoring the cold dough with a confident slash lets the loaf bloom beautifully and gives the finished bread that artisan bakery look. Let it cool the full hour before slicing — the wait is genuinely worth it.
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!