Pecan 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 dough is built from just five ingredients — bread flour, whole wheat flour, water, salt, and a lively starter — so there is no mystery about what is going into your bread and no concern about hidden additives or shared-facility allergens that can make store-bought loaves stressful. The whole wheat flour adds a subtle earthiness and depth that keeps the flavor from being one-dimensional, while the long cold proof overnight develops a complex, tangy crumb you simply cannot rush out of a bag. Stretch-and-folds replace the need for a stand mixer, making this an incredibly hands-on but low-equipment bake that rewards patience over gadgetry. The covered baking method traps steam in the early minutes, giving you that dramatic oven spring and a blistered, shattering crust that sings when you tap it. Once it cools — and yes, you do need to wait the full hour — the interior opens up into an open, chewy crumb that is equally at home sliced thick for toast or torn apart at the table. This is the kind of loaf that makes you want to bake every weekend.
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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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