Mushroom 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 dough is built from just five ingredients — bread flour, whole wheat flour, water, salt, and a lively sourdough starter — so every element on the list is completely transparent and easy to verify. For anyone navigating a sensitivity to fungi, store-bought breads and even some artisan loaves can be a minefield of hidden yeast extracts or fermentation-derived additives, but here the leavening comes entirely from a naturally fermented starter you control at home. The whole wheat flour adds a gentle nuttiness and depth that makes the crumb taste complex without requiring anything beyond your pantry staples. A long cold proof overnight builds flavor slowly, while the covered Dutch oven traps steam to give you that dramatic oven spring and blistered crust that looks like it came straight from a professional bakery. Patience is the real secret ingredient — the stretch-and-fold technique strengthens the dough gradually, and letting the baked loaf rest a full hour before slicing rewards you with a clean, open crumb instead of a gummy mess. Once you taste a slice still warm from the oven, it is very hard to go back to anything wrapped in plastic.
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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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