Tree Nut 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 is built from just five ingredients — active starter, bread flour, whole wheat flour, water, and sea salt — so every bite is clean, honest, and full of slow-fermented flavor. The whole wheat flour adds a subtle earthiness and a little extra nutrition without weighing the crumb down, while the long overnight cold proof in the refrigerator develops that signature tang and makes the dough beautifully easy to score. For anyone navigating tree nut allergies, this is the kind of recipe that removes all the guesswork — no specialty blends, no ambiguous add-ins, just straightforward pantry staples you can verify yourself. The stretch-and-fold technique builds real gluten strength without a stand mixer, and baking covered traps steam for an impressive oven spring and a crust that shatters when you press it. Let it cool the full hour before slicing — the wait is genuinely worth it, and the open, airy crumb inside will make it clear why.
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!