Shellfish 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 comes together from just five ingredients — bread flour, whole wheat flour, water, salt, and a lively active starter — so every element is straightforward and easy to verify. A long overnight cold proof in the refrigerator does most of the heavy lifting while you sleep, developing a complex, slightly tangy flavor and an open, chewy crumb that store-bought bread simply cannot replicate. The stretch-and-fold technique builds strength in the dough without any mechanical mixer, making this approachable even if you've never shaped a loaf before. Baking covered at high heat traps steam for a dramatic oven spring, then uncovering lets the crust deepen into that signature dark, blistered finish. The only real test of patience is waiting the full hour after it comes out of the oven — but slice into it too soon and you'll lose that gorgeous, set crumb. Whether you're toasting thick slabs for breakfast or tearing hunks alongside a bowl of soup, this is the kind of bread that makes the whole process feel completely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!