Pistachio 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 sourdough starter — so there is nothing hidden, nothing processed, and nothing to second-guess. That simplicity is genuinely good news for anyone navigating tree nut concerns, since store-bought artisan breads can carry surprising cross-contact risks from shared bakery equipment. Here, you control every step, from the autolyse rest that develops gluten without any kneading to the overnight cold proof that deepens flavor while you sleep. The stretch-and-fold technique builds a strong, open crumb, and the covered bake traps steam so the crust blisters and blooms the way it should. Once it comes out of the oven, the hardest part is waiting the full hour before slicing — but that patience is rewarded with a tender, slightly tangy interior and a crust that shatters beautifully with every cut.
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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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