Xanthan Gum 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 open crumb, the tangy depth, the shattering crust — it all comes from just five ingredients: bread flour, whole wheat flour, water, salt, and a lively starter. No binders, no additives, no gums of any kind. Fermentation does all the structural work here, which is exactly why this style of bread is such a natural fit for anyone avoiding xanthan gum and similar stabilizers. The stretch-and-fold technique builds gluten strength gradually, giving the dough the elasticity and rise it needs without a single additive. An overnight cold proof in the refrigerator slows fermentation just enough to develop complex flavor while making the dough easier to score cleanly before it hits the oven. Let it cool fully before you slice — the crumb is still setting as the loaf 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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