Turmeric Free Sourdough Country Loaf
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf from 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 sourdough starter — so there is nothing hiding in the ingredient list that could cause concern. That simplicity is actually what makes this bread so special: the whole wheat adds a gentle nuttiness and depth, while the long cold proof overnight develops a complex, tangy flavor that no store-bought loaf can touch. The stretch-and-fold technique during bulk fermentation builds real structure without any heavy kneading, and baking covered traps steam for that dramatic oven spring and blistered crust. Slicing into the cool loaf reveals an open, airy crumb that is equally at home with a smear of butter or as the base for a serious sandwich. If you have been nervous about sourdough baking, this recipe walks you through every stage — from autolyse to scoring — with enough detail to actually succeed on your first try.
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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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