Pork 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 every element on the label is completely transparent and easy to verify. That simplicity is a genuine advantage when you need to avoid hidden additives or mystery ingredients that sometimes sneak into commercial breads. The whole wheat flour adds a subtle earthiness and depth that keeps the crumb from tasting flat, while the long cold proof overnight develops a complex, tangy flavor you simply cannot rush or fake. Stretch-and-fold sets replace the need for a stand mixer, making this an approachable hands-on bake even if you're newer to working with live cultures. The result is a loaf with a blistered, shattering crust and an open, chewy crumb that holds up beautifully to everything from a swipe of good butter to a thick slice of sharp cheese. Let it cool the full hour before you cut in — the wait is genuinely worth it.
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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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