Dutch Oven Sourdough Bread
A crusty, no-knead sourdough bread with a tangy crumb and golden crust, baked to perfection in a Dutch oven. Ideal for beginners and artisan bread lovers alike.
Equipment
- Dutch oven (4–6 qt, with lid)
- Large mixing bowl
- Kitchen scale
- Spatula or wooden spoon
- Clean kitchen towel or proofing basket
- Sharp razor or lame
- Parchment paper
Ingredients
For the Dough
- 500 g bread flour unbleached preferred
- 375 g water filtered
- 100 g active sourdough starter fed and bubbly
- 10 g fine sea salt
Optional Add-Ins
- 1 tbsp sesame seeds for topping
- 1 tbsp rolled oats for texture
- 1 tsp olive oil for greasing the bowl (optional)
Instructions
Mix the Dough
- Combine flour and water in a bowl. Mix until just combined. Rest 1 hour (autolyse).
Add Starter and Salt
- Mix in the starter and salt until fully incorporated. Use wet hands to prevent sticking.
Bulk Fermentation + Stretch & Folds
- Let dough rise at room temp 4–5 hours. Perform 3–4 stretch-and-folds during the first 2 hours, every 30 minutes.
Pre-Shape + Bench Rest
- Turn dough onto a floured surface. Pre-shape into a round. Rest uncovered for 20 minutes.
Final Shape + Cold Proof
- Shape into a tight boule. Place seam-side up in a floured towel or proofing basket. Cover and refrigerate for 12–18 hours.
Preheat Oven + Dutch Oven
- Preheat oven and Dutch oven to 500°F (260°C) for 45 minutes.
Score + Bake
- Turn dough onto parchment, score top, and transfer to Dutch oven. Bake covered for 20 minutes, uncovered for 20–25 minutes.
Cool
- Cool completely on wire rack for at least 1 hour before slicing.
Notes
Use a fed, active starter that passes the float test.
Whole wheat or rye flour can be used in place of 50–100 g of bread flour for added flavor.
To store, keep wrapped in a towel at room temperature for 2–3 days or freeze slices individually.
Best enjoyed within 48 hours of baking for maximum crust crispness and flavor.