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Dutch Oven Sourdough Bread

This recipe teaches you how to create a rustic and flavorful Dutch Oven Sourdough Bread that's ideal for both beginners and experienced bakers. It's perfect for family meals, gatherings, or simply enjoying with butter.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Baking, Bread, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup water Hydrates the dough and activates the sourdough starter.
  • 1/2 cup sourdough starter Vital ingredient that ferments the dough, producing its distinctive tang.
  • 3 cups strong bread flour Provides structure and strength to the final loaf.
  • 1 teaspoon fine sea salt Enhances flavor and controls fermentation.

Method
 

Preparation
  1. In a large bowl combine the water and sourdough starter. Stir until the starter dissolves.
  2. Add the strong bread flour and mix until a shaggy dough forms and no dry flour remains.
  3. Sprinkle the salt over the dough and mix again until fully incorporated.
  4. Cover the bowl and let the dough rest for 30 minutes at room temperature.
  5. With slightly wet hands, grab one side of the dough, stretch it upward about 6-8 inches and fold it over the center. Rotate the bowl and repeat until all four sides are folded. Cover and rest for 30 minutes.
  6. Repeat the stretch-and-fold process, cover and rest for another 30 minutes.
  7. If using inclusions, add them now, ensuring no more than 60 to 80 grams total.
  8. Lightly flour the counter, turn out the dough, and gently fold the edges toward the center to form a round ball. Experience a slight spring back when gently touched.
  9. Place the dough seam-side up into a lightly floured bowl or proofing basket. Cover well and refrigerate for 12-18 hours.
Baking
  1. Place a 4 quart Dutch oven with the lid into the oven and preheat to 450ºF for 45-60 minutes.
  2. Turn the cold dough onto parchment paper seam-side down, scoring the top with a sharp blade.
  3. Carefully transfer the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.
  4. Lower the temperature to 375ºF, remove the lid, and bake for another 15 minutes until the crust is deep golden brown.
  5. Transfer the bread to a rack and let it cool for at least 1 hour before slicing.

Notes

For best results, use active sourdough starter and ensure to follow the resting times strictly. Avoid skipping the preheating of the Dutch oven for the best crust.