Vegan Sourdough Country Loaf
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf from a screaming-hot Dutch oven, and this country sourdough delivers that moment every single time. The ingredient list is beautifully minimal — bread flour, whole wheat flour, water, salt, and a lively starter — which means every element earns its place and nothing is hidden or unnecessary. The whole wheat flour adds a subtle nuttiness and depth that sets this loaf apart from a plain white sandwich bread, while the long cold proof overnight develops a complex, tangy flavor you simply cannot rush or fake. Stretch-and-folds build the gluten structure gradually, so even if you are newer to naturally leavened baking, the process is forgiving and genuinely teaches you how dough should feel at each stage. Baking covered in a preheated Dutch oven traps steam for a dramatic oven spring and that signature blistered crust, then the lid comes off to drive the color deep and the crust audibly crisp. The finished crumb is open, chewy, and absolutely worth the patience — just make sure you let it cool fully before you slice, or you will regret it.
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!