Sesame Free Sourdough Country Loaf

Total time17 hr 35 min

Prep time45 min

Cook time50 min

4.8

(5)

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 ingredient list is beautifully short — bread flour, whole wheat flour, water, salt, and a lively starter — so there is genuinely nothing hidden to worry about, no seed oils, no mystery additives, and absolutely no sesame in any form. The whole wheat flour adds a subtle nuttiness and depth that makes the crumb taste complex without requiring anything exotic. Technique does the heavy lifting here: the autolyse, the stretch-and-fold sets, and the long cold proof all work together to build structure and flavor that most commercial loaves simply cannot match. Scoring the cold dough at a confident angle lets the loaf bloom dramatically in the oven, giving you that signature ear and an open, chewy crumb beneath a crust that shatters when you slice it. Let it cool the full hour before cutting — the wait is genuinely worth it, and the interior will reward your patience with a texture that is airy, moist, and perfectly set.

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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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