Nitrate & Nitrite 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 ingredient list is refreshingly short — just bread flour, whole wheat flour, water, salt, and a lively sourdough starter — which means every element is completely transparent and easy to verify. For anyone navigating processed-meat aisles or packaged bread labels with a wary eye, baking from scratch like this is the cleanest possible workaround, because there is simply nothing hidden here. The whole wheat flour adds a subtle earthiness and a slightly open crumb, while the long cold proof overnight develops flavor that rivals anything you'd find at a serious bakery. Stretch-and-fold technique builds strength in the dough without a stand mixer, so the process is hands-on in the best way — meditative, even. Once that crust shatters under a bread knife and you see the airy interior, you'll understand why home bakers become completely obsessed with this kind of loaf. Let it cool the full hour before slicing; the wait is genuinely worth it.
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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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