Turkey 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 — bread flour, whole wheat flour, water, salt, and a lively active starter — so there is nothing hidden, nothing processed, and nothing to second-guess. The whole wheat flour adds a subtle nuttiness and depth that sets this apart from a plain white sandwich loaf, while the long cold proof overnight develops a complex, tangy flavor you simply cannot rush or fake. Stretch-and-fold sets replace the need for a stand mixer, making this an entirely hands-on, intuitive bake that rewards patience over equipment. Scoring the cold dough at a confident angle and baking it covered traps steam for a dramatic oven spring, producing that signature open crumb and blistered crust that looks like it came straight from a serious bakery. Let it cool fully before you slice — the crumb is still setting as it rests, and the wait is absolutely worth it.
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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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