Red Meat Allergy Friendly 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 ingredient list is beautifully short — bread flour, whole wheat flour, water, salt, and a lively sourdough starter — which means there is nothing hidden in here to worry about for anyone avoiding red meat or meat-derived additives. No broths, no lard, no meat-based dough conditioners: just fermentation doing all the heavy lifting. The whole wheat flour adds a subtle earthiness and chew that makes each slice feel genuinely nourishing, while the long cold proof overnight develops a complex, tangy flavor you simply cannot buy off a shelf. The stretch-and-fold technique builds gluten strength gradually, giving you that open, airy crumb and blistered crust without any special equipment beyond a bowl and a bench scraper. Cooling the loaf fully before slicing is the hardest part, but it is the step that turns a good bake into a great one.
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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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