Nightshade 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 that moment every single time. The ingredient list is beautifully stripped back — bread flour, whole wheat flour, water, salt, and a lively starter — which makes it a natural fit for anyone avoiding nightshades, since there is genuinely nothing hidden here to worry about. No tomatoes, no peppers, no paprika, no spice blends with mystery contents: just fermented grain doing its ancient, glorious thing. The long cold proof overnight develops a complex, tangy flavor and an open, chewy crumb that store-bought bread simply cannot replicate. The stretch-and-fold technique builds real structure without any special equipment, and scoring the cold dough before it hits the Dutch oven gives you that dramatic ear and blistered crust that makes the whole loaf look like it came from a serious bakery. Let it cool the full hour before you slice — the wait is genuinely worth it, and the crumb will thank you.
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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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