Sourdough Dutch Oven Bread
This Sourdough Dutch Oven Bread recipe combines the tangy flavors of sourdough with the crispy, golden crust and airy interior made possible by baking in a Dutch oven. With just a few basic ingredients—flour, water, salt, and an active sourdough starter—you’ll create a loaf that rivals any bakery-bought sourdough. The process requires patience, but the end result is a rustic, flavorful bread with a tender crumb and satisfying crunch.
Equipment
- Dutch Oven: 1 (5 to 6-quart size)
- Mixing Bowl – 1
- Mixing Bowl – 1
- Proofing Basket (optional): 1
- Baking Sheet or Parchment Paper: 1
- Sharp Knife or Bread Lame: 1
- Wire rack (1, for cooling)
Ingredients
- 500 g about 4 cups Bread Flour
- 375 g about 1 1/2 cups Water (room temperature)
- 100 g about 1/2 cup Sourdough Starter (active, bubbly)
- 10 g 2 tsp Salt
Instructions
- Prepare the Starter: Feed your sourdough starter 4-6 hours before starting to bake, ensuring it’s bubbly and active.
- Mix the Dough: In a large mixing bowl, combine the bread flour and water. Let it rest for 30 minutes (autolyse). Add the sourdough starter and salt. Stir until well combined. The dough will be sticky.
- Knead the Dough: Use the stretch and fold method—stretch a side of the dough, fold it over the rest, and repeat for 4 sides. Let the dough rest for 30 minutes. Repeat the stretch and fold process twice more.
- Bulk Fermentation: Cover the bowl with a damp towel or plastic wrap. Let the dough rise for 4-6 hours at room temperature, or until it has doubled in size. Perform a stretch and fold once or twice during this time.
- Shape the Dough: Turn the dough out onto a floured surface. Gently shape it into a tight boule by folding the edges inward and then tucking it underneath. Let it rest for 20 minutes.
- Second Rise: Place the dough in a well-floured proofing basket or bowl. Cover and proof for 2-3 hours at room temperature, or refrigerate overnight for a slower rise.
- Preheat the Dutch Oven: While the dough is proofing, preheat your oven to 450°F (230°C). Place your Dutch oven inside while the oven heats up to get it very hot.
- Score the Dough: Once the dough has finished proofing, transfer it onto parchment paper. Score the top of the dough with a sharp knife or bread lame.
- Bake: Carefully place the dough (with parchment paper) into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and continue baking for another 15-20 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
- Cool: Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing.
Notes
Recipe Notes
- Hydration: If your dough feels too stiff, add a little more water (a tablespoon at a time) to reach the desired consistency. Sourdough dough should be slightly sticky, but not too wet to handle.
- Proofing Tips: If you’re in a hurry, you can shorten the proofing times slightly, but longer fermentation leads to better flavor. For best results, consider proofing overnight in the fridge for enhanced tanginess.
- Dutch Oven Size: A 5-6-quart Dutch oven works best, but you can adjust the recipe slightly if you're using a different size.
- Alternative Flours: Experiment with adding whole wheat flour or rye flour for a different flavor profile, but keep in mind that these flours absorb more water, so you may need to adjust the hydration.