Paraben 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 minimal — bread flour, whole wheat flour, water, salt, and a live sourdough starter — which means you know exactly what is going into every slice without having to decode a label. For anyone navigating sensitivities to synthetic preservatives and additives, store-bought bread can be a genuine minefield, but this recipe sidesteps all of that by relying entirely on natural fermentation to develop flavor and structure. The long cold proof overnight does the heavy lifting, giving the dough time to develop that complex, slightly tangy depth that no commercial loaf can replicate. The stretch-and-fold technique builds a strong, open crumb without any special equipment beyond a bowl and a bench scraper. Once you score that cold dough and lower it into the Dutch oven, the trapped steam works its magic to create a blistered, shattering crust that gives way to a chewy, airy interior. Let it cool fully 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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