Oats 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 — bread flour, whole wheat flour, water, salt, and a lively sourdough starter — which means there is genuinely nothing hidden to worry about for anyone avoiding oats or oat-derived additives. Many commercial breads and even some artisan loaves sneak in oat flour or oat fiber for texture, but this one builds its structure entirely through fermentation, careful stretch-and-fold technique, and time. The long overnight cold proof in the refrigerator develops a complex, slightly tangy flavor that no store-bought loaf can replicate. That same cold proof also makes scoring the dough clean and easy, so even if you are newer to sourdough, you get a dramatic ear on the finished crust. The crumb is open and chewy, the crust shatters when you slice it, and the whole wheat flour adds just enough nuttiness to make every bite feel substantial. Let it cool the full hour before cutting — the wait is genuinely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!