Spice 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 makes it a natural fit for anyone avoiding spices, seasonings, or flavoring agents of any kind. Nothing is hidden in this dough, and nothing needs to be. The process does all the heavy lifting, from the gentle autolyse that develops gluten without effort, to the stretch-and-fold sets that build real strength, to the long cold proof overnight that deepens flavor through fermentation alone. What you get is a loaf with an open, chewy crumb, a shattering crust, and that complex, slightly tangy taste that only time and a good starter can produce. Cooling the loaf fully before slicing is the hardest part, but it's worth every minute of the wait.
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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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