Vegetarian 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 starter — which means every bite is clean, honest, and full of slow-fermented flavor. The whole wheat flour adds a subtle earthiness and depth that keeps this from tasting like a plain white loaf, while the long overnight cold proof develops that signature tang you just cannot rush. Stretch-and-folds replace the need for a stand mixer, so the process is hands-on in the best way, building both gluten strength and a feel for the dough that makes you a better baker with every bake. Baking covered at high heat traps steam and gives the loaf its dramatic oven spring and blistered crust, then the lid comes off to let that crust deepen to a gorgeous, audibly crunchy finish. The hardest part is genuinely waiting the full hour before slicing — but the open, airy crumb inside makes every minute of patience 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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