Walnut 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 completely free of hidden additives or allergens that sneak into store-bought bread. The whole wheat flour adds a subtle nuttiness and depth without any actual nuts in sight, making this a safe and delicious choice for anyone navigating tree-nut restrictions. A long overnight cold proof in the refrigerator develops complex, tangy flavor while you sleep, and the stretch-and-fold technique builds a strong, open crumb that rivals anything from a bakery. Scoring the cold dough at a confident angle right before it hits the Dutch oven gives you that dramatic ear and blistered crust that makes the whole loaf look like a work of art. Let it cool fully before slicing — the wait is genuinely the hardest part — and you'll be rewarded with a tender, chewy interior that's perfect for everything from avocado toast to a thick swipe of salted butter.
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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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