Soy 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 ingredient list is beautifully stripped back — bread flour, whole wheat flour, water, salt, and a lively starter — which means there is nothing hidden here and no reason to second-guess what went into your bread. For anyone navigating soy sensitivities, store-bought loaves can be a minefield of soy lecithin and soy flour used as dough conditioners, so baking from scratch with five clean ingredients is genuinely the smarter move. The process itself is a slow, rewarding one: an autolyse rest, a series of stretch-and-folds to build strength, a long bulk ferment, and an overnight cold proof that develops deep, complex flavor while you sleep. That extended fermentation is also what gives the crumb its open, chewy texture and the crust its signature shatter. Scoring the cold dough at a confident angle lets it bloom dramatically in the oven, producing that gorgeous ear that makes a homemade loaf look like it came from a serious bakery. Let it cool fully before you slice — the wait is genuinely the hardest part.
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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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