Peanut 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 dough is built from just five ingredients — active starter, bread flour, whole wheat flour, water, and sea salt — so you always know exactly what's going into your bread. For anyone navigating nut allergies, store-bought artisan loaves can be a minefield of shared equipment warnings and vague "may contain" labels, but baking at home puts you completely in control. The whole wheat flour adds a gentle earthiness and depth that balances beautifully against the tang of a well-fermented sourdough crumb. A long overnight cold proof in the refrigerator does most of the heavy lifting while you sleep, and the Dutch oven traps steam to give you that dramatic oven spring and blistered crust you see at fancy bakeries. Patience is the only real skill required here — the stretch-and-fold technique builds strength without any complicated kneading, and the dough tells you when it's ready. Let it cool fully before you slice, and you'll be rewarded with an open, chewy crumb that makes every sandwich, toast, or torn-off hunk completely worth the wait.
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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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