Macadamia 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 dough is built from just five ingredients — bread flour, whole wheat flour, water, salt, and a lively active starter — so there is nothing hidden, nothing unnecessary, and absolutely no tree nuts of any kind in sight. The whole wheat flour adds a subtle earthiness and depth that makes this loaf taste like it came from a serious bakery, while the long cold proof overnight develops complex flavor without any extra effort on your part. Stretch-and-folds build strength gradually, giving the crumb that open, airy texture with a crust that shatters when you slice into it. For anyone navigating nut allergies or simply trying to avoid cross-contamination from store-bought artisan loaves, baking at home with a short, clean ingredient list is the most reliable path to a safe and genuinely delicious result. Let it cool the full hour before you cut in — the wait is hard, but the payoff is a crumb that slices cleanly and holds together beautifully.
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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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