Mustard 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 beautifully stripped back — just bread flour, whole wheat flour, water, salt, and a lively starter — so there is nothing hidden to worry about, no condiments, no spice blends, no store-bought shortcuts that might carry unexpected allergens. That simplicity is actually what makes this bread so rewarding: every bit of flavor comes from fermentation, time, and technique rather than additives. The overnight cold proof in the refrigerator does a lot of the heavy lifting, developing a complex, slightly tangy crumb while you sleep. A series of stretch-and-folds builds the gluten structure gradually, giving the finished loaf that open, airy interior with a crust that shatters when you press it. Scoring the cold dough at a confident angle lets it bloom dramatically in the oven, producing that signature ear that makes a homemade loaf look genuinely bakery-worthy. Let it cool the full hour before slicing — the wait is genuinely the hardest part.
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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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