Dutch Oven Sourdough Bread
This easy Dutch Oven Sourdough Bread recipe bakes up with a crackling crust and a soft, tangy crumb using just four ingredients. Learn how to make homemade artisan sourdough bread at home with your cast iron Dutch oven - beginner-friendly and no kneading required.
Servings: 1 loaf
Calories: 2727kcal
Equipment
- 5 quart Dutch Oven
- Proofing basket or bowl with towel
- Bench scraper
- Bread lame or sharp blade
- Parchment paper
Ingredients
- 720 g bread flour
- 380 g water room temperature
- 140 g active sourdough starter
- 14 g fine sea salt
Instructions
- In a large mixing bowl, combine the bread flour and water. Mix until all the flour is hydrated and a shaggy dough forms.
- Cover the bowl and let the dough rest for about 30 minutes (autolyse).
- Add the active sourdough starter and salt to the dough. Mix thoroughly until fully incorporated.
- Over the next 2 hours, perform stretch and folds every 30 minutes. Gently stretch one side of the dough upward and fold it over the center. Rotate the bowl and repeat until all sides have been folded.
- Cover the dough and allow it to bulk ferment at room temperature for about 6-8 hours (preferably overnight if your house is cold or it is the winter!), or until the dough has risen and looks airy.
- Turn the dough onto a lightly floured surface and shape it into a round loaf.
- Place the shaped dough seam side up into a floured proofing basket or a bowl lined with a floured towel.
- Cover and allow the dough to proof for 1-2 hours at room temperature, or refrigerate overnight for deeper flavor.
- Preheat the oven to 465°F (240°C) with a Dutch oven inside for at least 30 minutes.
- Turn the dough onto parchment paper, score the top with a sharp blade, and transfer it into the hot Dutch oven.
- Bake covered for 20 minutes. Remove the lid and bake for another 20-22 minutes until the crust is deep golden.
- Remove the loaf from the Dutch oven and allow it to cool completely on a wire rack before slicing.
Notes
- Don't skip the autolyse - it makes the dough easier to handle and improves the crumb.
- Make sure your sourdough starter passes the float test before using it.
- Use parchment paper for easy transfer into the hot Dutch oven.
- Let the loaf cool completely before slicing for the best texture.
Nutrition
Calories: 2727kcal | Carbohydrates: 549g | Protein: 90g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 5462mg | Potassium: 721mg | Fiber: 18g | Sugar: 2g | Vitamin A: 14IU | Calcium: 123mg | Iron: 7mg
