Rye Free Sourdough Country Loaf

Total time17 hr 35 min

Prep time45 min

Cook time50 min

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 entirely from bread flour, whole wheat flour, water, salt, and a lively sourdough starter — nothing more, nothing less — which means it's naturally free of rye and any of the complications that grain can bring for sensitive households. The whole wheat flour adds a gentle nuttiness and depth without weighing the crumb down, while the long cold proof overnight develops a complex, tangy flavor that store-bought bread simply cannot replicate. Stretch-and-folds during bulk fermentation build real structure, so you end up with an open, airy crumb wrapped in a crust that shatters beautifully when you finally cut into it. The process is unhurried and forgiving — a little patience at each stage pays off in a loaf that looks and tastes like it came from a serious bakery. Let it cool fully before slicing, and you'll be rewarded with clean cuts and a crumb that holds together perfectly for everything from avocado toast to a thick smear of salted butter.

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Ingredients

12 servings

50 g active sourdough starter (100% hydration, fed and at peak)
Captain Sourpants Sourdough Starter, 15g
See all
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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