Pescatarian 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 kitchen triumph. The dough is built from just five ingredients — bread flour, whole wheat flour, water, salt, and a lively active starter — so every bit of flavor comes from fermentation rather than additives or shortcuts. The whole wheat flour adds a subtle earthiness and a slightly open crumb, while the long overnight cold proof in the refrigerator develops that signature tang that makes a great sourdough unmistakable. Stretch-and-fold sets replace the need for a stand mixer, building gluten strength gradually so the dough becomes airy, domed, and full of bubbles by the time bulk fermentation is done. Scoring the cold dough at a confident angle and baking it covered traps steam for a dramatic oven spring, then uncovering it lets the crust deepen to that gorgeous, hollow-sounding finish. This is a naturally meat-free and seafood-free bake by design — no hidden animal fats, no broths, nothing to second-guess on the label. Let it cool the full hour before slicing, and you will be rewarded with a crumb that is worth every patient fold.
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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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