Imagine sinking your teeth into a warm, fragrant slice of **Dutch oven sourdough bread**, still slightly warm from the oven. That unmistakable tangy flavor and irresistible aroma instantly transport you to a place of pure culinary delight. There’s truly nothing more satisfying than homemade bread, especially when it’s crafted from scratch. Our classic **no-knead sourdough bread recipe** makes achieving this dream a reality, simplifying the process into just 4 core ingredients. What sets our recipe apart is its incredible ease and beginner-friendly approach. While sourdough has soared in popularity, leading to a myriad of complex recipes, we’ve deliberately stripped away any unnecessary steps, ensuring a straightforward and rewarding baking experience for everyone, from novice bakers to seasoned enthusiasts.
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Dutch Oven Sourdough Bread Video Tutorial
Why We Love This Recipe
- This **no-knead sourdough recipe** effortlessly creates a classic round boule, baked to perfection in a Dutch oven. It relies on the magic of wild yeast to give your bread its incredible rise and distinctive flavor. Instead of labor-intensive kneading, you’ll perform a simple series of stretching and folding, which develops the gluten just as effectively, saving you time and effort.
- Each glorious bite delivers that signature sourdough tanginess, a complex flavor profile that will undoubtedly **have you craving another slice**. The result is a truly rustic, artisan-style loaf: beautifully crispy and chewy on the outside, giving way to a wonderfully fluffy and soft interior. In essence, this straightforward recipe produces the **most amazing homemade bread** you’ll ever taste, making you feel like a master baker.
- For those who experience **colder climates**, this recipe offers immense flexibility. The dough can be left to rise comfortably throughout the day, rather than being confined to an overnight rise. This is particularly beneficial in cooler environments where lower ambient temperatures can often make achieving a good rise in the evening more challenging. This adaptability ensures consistent success, regardless of your local weather patterns. Furthermore, baking sourdough at home not only fills your kitchen with an incredible aroma but also gives you complete control over the ingredients, ensuring a wholesome and delicious product free from additives.
Beyond this incredible loaf, **sourdough starter is a truly versatile ingredient, perfect for making all kinds of tasty baked goods.** From indulging in sweet treats like a comforting sourdough apple coffee cake to crafting savory pizza crusts, your starter can do it all. You can even whip up delightful sourdough breakfast recipes, adding a tangy twist to your morning routine. A well-maintained sourdough starter is arguably one of the most dynamic and rewarding ingredients to have in your kitchen, constantly ready to transform simple recipes into extraordinary culinary creations.
Ingredient Notes and Substitutions
You’ll be delighted to know that only **4 simple ingredients** (including water!) are necessary to bake a truly delicious loaf of **homemade sourdough bread** from scratch:
- **Active Sourdough Starter** – This is the heart of your sourdough bread. For optimal results, your starter should be fed approximately 12-24 hours before you begin the recipe. When we refer to an “active” starter, we mean one that is mature, ideally at least a week old, and consistently doubles in size within 4-6 hours after feeding. You don’t necessarily need to use it at its absolute peak activity right after a feeding, but it should certainly show clear signs of vitality and readiness to ferment.
- **All-Purpose Flour** – This is the base of our loaf, providing a good balance for structure and texture. For a slightly chewier crumb, you can substitute some of the all-purpose flour with bread flour. Refer to the detailed recipe card at the bottom of this post for precise measurements. If your goal is to create a hearty **whole wheat sourdough loaf**, we highly recommend exploring our dedicated no-knead whole wheat sourdough bread recipe, which is specifically formulated for that robust flavor and texture.
- **Fine Salt** – Salt is crucial not only for flavor but also for controlling the fermentation process and strengthening the gluten structure. While any type of salt will work, we prefer using fine sea salt for its pure taste and consistent dissolve rate. If you opt for Kosher salt, remember to increase the amount by about 25% due to its larger crystal size and lower density compared to fine salt.
- **Warm Filtered or Bottled Water** – The temperature of your water is more important than you might think. Ideally, the water should be around 105°F (40°C), similar to the warmth of a baby bottle. Water that is too hot will unfortunately damage and kill the delicate active cultures in your sourdough starter, leading to a flat, dense loaf that won’t rise properly. Filtered or bottled water is recommended to avoid any chlorine or additives found in tap water that could inhibit the starter’s activity.
Recipe Variations
Experiment with your sourdough to discover new flavors and textures:
- If you desire an **extra tangy sourdough bread**, you can easily enhance its tartness. Simply replace 1/4 teaspoon (and up to 1/2 teaspoon, depending on your preference) of the salt with citric acid or sour salt. This small addition will impart a more pronounced tangy kick, characteristic of intensely flavored sourdough.
- Are you craving a **soft sourdough bread that is not baked in a Dutch oven**? Our super soft sourdough sandwich bread recipe is an excellent alternative. It’s perfect for everyday lunches (and a favorite among kids!), and its comforting texture makes it a welcome addition to any dinner table.
- For a delightful aromatic twist, consider brushing the top of your loaf with an egg wash before baking. Then, **sprinkle with dried herbs** such as rosemary, thyme, or oregano. This not only adds a beautiful golden sheen but also infuses the crust with savory notes, elevating the bread’s overall flavor profile.
- You can also incorporate mix-ins like cheese, olives, or sun-dried tomatoes into the dough during the shaping stage for a gourmet loaf.
Equipment and Supplies
Having the right tools can make your sourdough baking journey even smoother:
- **Dutch Oven for Sourdough**: This is the star of the show for achieving that perfect crust and tender crumb. For a more detailed explanation on what size Dutch oven is best for sourdough bread, please refer to the section below. Its heavy construction and tight-fitting lid are essential for trapping steam and creating an ideal baking environment.
- **A Dough Whisk** is incredibly helpful for combining the initial ingredients, especially when the dough is in its “shaggy” stage. Its unique design allows it to mix thick batters more efficiently than a traditional spoon or spatula, reducing sticky clumps. However, if you don’t have one, a sturdy spatula combined with a bit of hand-mixing will work just as well.
- Using a **clear large mixing bowl** for the initial rise makes it easier to observe the fascinating fermentation activity and bubble formation happening within the dough. This visual cue can be very helpful for gauging when your dough is ready. Any large mixing bowl will suffice, but clear glass provides that extra insight.
- **Parchment Paper** is absolutely essential for this recipe. It serves as a non-stick sling, allowing you to safely and easily transfer the delicate dough into a hot cast iron pot and then remove the baked loaf without sticking or damaging its shape.
- **Plastic Wrap** is ideal for covering the bowl during the long fermentation process, particularly if you live in a dry climate. It creates an airtight seal that prevents the dough from drying out and forming a crust. In the past, damp tea towels were common, but in drier environments, they can quickly dry out and inadvertently create an undesirable crust on the dough. Reusable bowl covers are also an excellent, eco-friendly alternative.
Optional equipment that can enhance your baking precision:
- **Digital Food Scale** (optional) – For consistent and precise results, a digital food scale is invaluable. Measuring ingredients by weight (grams) is far more accurate than by volume (cups), as a cup of packed flour differs significantly from a cup of sifted flour. Precision ensures repeatable success.
- **Bench Scraper** (optional) – This tool is fantastic for efficiently scraping up every bit of dough from your work surface and is also very useful for gently shaping the dough ball without excessive handling.
- **Banneton (Proofing Basket)** (optional) – A banneton is a traditional basket used for proofing your dough during its final rise. It helps the dough maintain a uniform, attractive shape, imparting a beautiful pattern to the crust. They come in various sizes and shapes, including round and oval. If you don’t have a banneton, simply line a medium-sized bowl with a well-floured tea towel as an effective substitute.
Dutch Oven for Sourdough Bread
What is a Dutch Oven?
A Dutch Oven is a robust, thick-walled pot typically crafted from cast iron or cast iron coated with enamel. It is highly prized for baking **sourdough bread** because the combination of its heavy construction and tight-fitting lid creates a miniature, steamy oven environment. This trapped heat and moisture are absolutely crucial for achieving that characteristic crispy, golden exterior crust and a perfectly soft, fluffy interior crumb. Beyond bread, Dutch ovens are incredibly versatile, excellent for slow-cooking anything from rich soups and hearty stews to a succulent pot roast.
When choosing between cast iron and enamel, consider your preferences. Bare cast iron is generally more affordable and exceptionally durable, but it does require regular seasoning and maintenance to prevent rust and maintain its non-stick properties. Enameled Dutch ovens, while often more expensive and prone to chipping if mishandled, offer easier cleanup and do not require seasoning. Both types perform admirably for baking sourdough, so the choice ultimately comes down to your personal baking style and desired maintenance level.
What Size Dutch Oven for Sourdough
The ideal **Dutch oven size for sourdough bread** largely depends on the specific type and shape of loaves you intend to bake. For this particular recipe, both a 6-quart and a 4 or 5-quart Dutch oven will yield excellent results. We’ve tested this recipe successfully with both. However, a 4 or 5-quart Dutch oven is particularly well-suited for this recipe and its specified baking times, as the smaller volume helps the dough maintain a taller, more rounded shape, resulting in a classic boule. If your preference is for an oval-shaped loaf, a 6-quart Dutch oven is more appropriate, but be aware that you might need to extend the baking time by a few extra minutes to achieve proper doneness. We generally recommend trusted brands like Lodge, Staub, or Le Creuset for their quality and durability. If you are using an enameled Dutch oven, always consult the manufacturer’s recommendations regarding maximum temperature to ensure it can withstand the high heat required for **baking sourdough bread** without damage.
For those without a Dutch oven, a similarly sized **heavy pot with a tight-fitting lid** can be used as an effective substitute, mimicking the essential steam-trapping environment needed for a great sourdough crust.
Do you Need to Preheat a Dutch Oven for Sourdough Bread?
The short answer, for *this specific recipe*, is no. We take pride in the **ease and simplicity of our sourdough recipes**, and through extensive testing, we have successfully eliminated the often-recommended step of pre-heating the Dutch oven. While pre-heating can offer minor benefits, such as a slightly increased oven spring and a marginally crunchier crust, we’ve found that working with a cold Dutch oven is significantly easier and still produces an absolutely amazing, professional-quality loaf. This approach minimizes handling hot equipment, reducing the risk of burns and making the entire baking process more approachable, especially for beginners. The trapped steam within the covered Dutch oven still works its magic, ensuring a beautiful rise and a delicious, tender interior.
How to Make Easy No-Knead Sourdough Bread
Below are the foolproof, step-by-step directions for making this amazing, rustic bread. Be sure to watch our comprehensive video tutorial which clearly demonstrates the entire process. You’ll be amazed at how easy (and incredibly delicious!) this bread truly is to make at home.
Mix the Dough
- Begin by adding your active sourdough starter to a large glass bowl. Pour in the warm water and stir until the starter is completely dissolved, ensuring it is evenly distributed. Next, add the flour and salt. Use a dough whisk or a sturdy wooden spoon to mix the ingredients until a thick, shaggy dough forms. If the mixture becomes too thick to manage with a utensil, don’t hesitate to finish mixing the dough by hand, ensuring all the flour is fully hydrated and incorporated. Once mixed, leave the dough in the bowl, cover it with a clean and slightly damp kitchen towel, and **allow the dough to rest for 30 to 45 minutes**. This initial rest, known as autolyse, allows the flour to fully hydrate and gluten to begin developing without any effort from you.
- Following the rest, it’s time to **activate the gluten** using the gentle **stretch and fold method** directly in the bowl. This process takes only about 15 seconds. To do this, simply grab the edge of the dough, gently stretch it upwards (about 4 inches), and then press it down into the center of the dough. After each fold, rotate the bowl a quarter turn (1/4 clockwise) and repeat the stretch and fold. Continue this motion until the dough tightens and becomes more resistant to stretching. This technique builds strength and elasticity in the dough without any traditional kneading. **To visually grasp this technique, be sure to check out the video tutorial available at the bottom of this post.**
- After the stretch and fold, cover the bowl tightly with a clean damp towel or plastic wrap (especially if you live in a dry climate, which prevents the dough from developing a dry crust). Place the bowl in a warm area, ideally between 75º to 80º F (24º-27ºC), to facilitate the primary fermentation process, also known as the bulk rise. This warmth is crucial for the wild yeast to actively work and develop flavor. **Refer to our recipe notes section at the bottom for a detailed fermentation time guideline**, as ambient temperature greatly influences the rise time. Looking for a **shorter fermentation rise recipe** to quickly use up your **sourdough discard**? You’ll absolutely love our sourdough discard naan! It’s incredibly versatile for wraps, flatbreads, or even mini pizzas, and boasts a speedy one-hour rise time, making it perfect for quick meals.
🎯 Pro Tip: Achieving the Perfect Rise
If your ambient temperature is below 70°F (21°C), the fermentation process will naturally slow down. In such cases, you may need to allow the sourdough dough to rise for an extended period, potentially up to 12 hours or even longer, to achieve the desired volume and aeration. Always consult the detailed fermentation rise time guide within the recipe card for more specific timings based on temperature.
Ideas for keeping dough warm during colder months:
- **Utilize a heated mat** (such as those commonly used for germinating seeds) specifically designed for maintaining consistent warmth. Place your dough bowl directly on this mat to create an optimal rising environment.
- Many modern ovens feature a **”proof” setting**. If yours does, set it to approximately 85ºF (29ºC) – Renae often uses this setting. Remember to **set a timer** and check the dough periodically, perhaps at 4 and 6-hour intervals, as this warm environment will significantly speed up the rising process.
- If you have a **sunny room in your house** that naturally stays warmer, it can be an excellent spot. Simply keep the dough covered and placed in this area, allowing the natural warmth to aid fermentation.
- **Place the dough bowl inside your oven with the door closed and only the oven light on.** The gentle heat from the oven light can create a slightly warmer microclimate without actually turning on the oven. If you haven’t used this method before, it’s wise to test your oven’s temperature first, as the heat output from oven lights can vary.
After the long, crucial fermentation rise, **the dough should have noticeably doubled in size and present a bubbly appearance**, with visible large air bubbles just beneath the surface, indicating active yeast development.
Shape the Loaf
- Now, it’s time to gently shape your loaf. Lightly flour your work surface (a clean countertop works perfectly). Carefully tip the bowl and release the dough onto the floured surface. **Perform another round of stretching and folding**, similar to what you did before, until the dough feels tightened and gains more structure. Once shaped, cover the dough and allow it to rest for another 10 to 15 minutes. This brief rest helps the gluten relax, making the dough easier to handle for the final shaping.
- In the interim, prepare your proofing vessel. You can **line a medium-sized bowl with a clean, heavily floured tea towel, or opt for a specialized banneton proofing basket** (as seen in the photos) with its linen cover, also heavily dusted with flour to prevent sticking. Carefully transfer the shaped dough into this prepared bowl or banneton. Allow it to rise for a final 30 – 60 minutes. This critical stage is called proofing, where the dough undergoes its final gentle rise, developing its internal structure and flavor before it heads into the oven.
How to Bake Sourdough in a Dutch Oven
- Preheat your oven to a robust 450ºF (230°C). Importantly, **do NOT place the cast iron Dutch oven in the oven during this preheating phase.** While the oven heats, place a long sheet of parchment paper (approximately 20 inches long) over your proofed bread bowl. Carefully turn the bowl over onto your countertop so the dough now rests on the parchment paper. It should hold its shape beautifully.
- Next, it’s time to create your signature mark: **slash the top of the loaf with a lame (a covered razor blade designed for dough scoring) or a very sharp knife.** These cuts are not just for aesthetics; they are functional, allowing steam to escape and providing a controlled expansion point for the crust, preventing uncontrolled cracking. Gently lift the parchment paper, with the dough nestled upon it, and carefully lower it into your cold Dutch oven.
- Place the lid securely onto the heavy pot and **bake the covered bread for an initial 30 minutes**. The lid traps steam, creating an ideal environment for a magnificent oven spring and a soft, chewy crumb. After 30 minutes, carefully remove the lid and **continue baking for an additional 20 minutes.** This uncovered period allows the crust to brown beautifully and crisp up.
- For an even crispier exterior, use oven mitts to carefully remove the bread (still on the parchment) from inside the hot pot onto a heat-safe surface (like a trivet on your counter or stovetop). Then, **bake the loaf directly on the oven rack for an additional 5-10 minutes**, keeping a close eye on it until it reaches a deep golden brown. To definitively verify if your bread is perfectly done, insert a digital thermometer into the center of the loaf. The internal temperature should register between 195-205°F (90-96°C).
- Once baked to perfection, remove the loaf from the oven. **It is absolutely crucial to let the sourdough bread cool for at least 1 hour before slicing and serving.** This cooling period allows the internal structure of the bread to set and steam to redistribute, preventing a gummy texture. Patience will be rewarded with the best possible flavor and texture.
Troubleshooting and Tips
Here are some expert tips and common troubleshooting solutions to ensure your sourdough baking is consistently successful:
- For consistent and predictable baking results, it’s highly recommended to **use the same brand of flour** each time. Different flour brands can vary in protein content and milling, which directly impacts how the dough hydrates and develops gluten. We have found King Arthur Organic All-Purpose flour, Arrowhead Mills Organic All-Purpose Flour, or Wheat Montana Premium All-Purpose Flour to work exceptionally well.
- **Use a glass bowl to proof your dough.** This simple switch provides a clear advantage: you can visibly monitor the development of bubbles throughout the dough, especially on the underside. These bubbles are crucial indicators that your yeast is active and the dough is fermenting properly, signaling when it’s truly ready for the next stage.
- **Maintaining a warm environment** (ideally between 70º to 85º F or 21º-29°C) during the bulk rise is absolutely key for proper fermentation and a good oven spring. If your environment is too cold, the yeast will be sluggish. Refer to the detailed recipe notes for actual rise time guidelines and our comprehensive tips above for **how to keep your sourdough dough warm**, especially in colder months.
- If your Dutch oven features a **dark interior bottom**, such as those from Lodge or Staub, there’s a higher chance of the bottom crust darkening excessively. To prevent this, place an oven-safe silicone baking mat (or round silpat liner) underneath the parchment paper. As an alternative, you can also place a baking sheet on the rack below your Dutch oven in the oven; this acts as a heat buffer.
- **Keep a close eye on your bread** during the final 5-10 minutes of baking, particularly when it’s directly on the oven rack. Ovens can vary significantly in temperature and hot spots. You’ll want to ensure the exterior doesn’t get too crispy or burnt, achieving that perfect golden-brown hue.
- Baking times can vary, especially with equipment differences. A **6-quart pot can take slightly longer to cook through than a 4-quart** Dutch oven due to its larger volume and potentially different heat distribution. Don’t worry if the suggested time is up and your bread doesn’t look “done.” Rely more on visual cues and, most importantly, use a thermometer to verify the internal temperature (195-205°F or 90-96°C) for accurate doneness rather than strictly adhering to time alone.
Serving Suggestions
This freshly baked sourdough bread is incredibly versatile and pairs wonderfully with a myriad of dishes, making it a star at any meal. Enjoy its satisfyingly crispy crust and deliciously chewy interior simply spread with classic salted butter and your favorite fruit jam for a delightful breakfast or snack. Elevate your morning routine with **gourmet avocado toast** featuring your preferred toppings—think everything from flaky sea salt and red pepper flakes to poached eggs and fresh herbs. For a comforting and hearty meal, there’s nothing quite like a warm slice accompanying a rich chicken tortilla soup or a robust stew, perfect for dipping and soaking up every last drop. It also makes an exceptional base for open-faced sandwiches, bruschetta, or alongside a fresh green salad. The possibilities are truly endless!
Recipe FAQs
When your sourdough dough is perfectly proofed and ready for baking, it should have visibly doubled in size. You’ll also notice a slightly bubbly surface and, most tellingly, active air bubbles clearly visible underneath the dough, especially if you are using a glass bowl. These indicators confirm that the yeast is active and fermentation has occurred. For more precise guidance, refer to our **Fermentation Rising or Proofing Guide** within the recipe notes below for estimated bulk rising times based on temperature.
Yes, absolutely! You can substitute all-purpose flour with bread flour at a 1:1 ratio in this recipe. Bread flour typically has a higher protein content than all-purpose flour, which can lead to a slightly chewier crumb and a more robust gluten structure in your final loaf.
For this specific recipe, a 4 to 5-quart Dutch oven is considered ideal. The smaller size provides better support for the dough as it rises in the oven, helping it maintain its tall and round structure, resulting in a beautiful, classic boule shape. While you can certainly use a 6-quart Dutch oven, be aware that your loaf might spread out more, resulting in a wider and slightly shorter profile. If you specifically aim to bake an oval-shaped loaf, a 6-quart Dutch oven is generally the preferred choice.
Yes, you can certainly incorporate whole wheat flour into this recipe, but with some considerations. We recommend substituting up to half of the all-purpose flour with whole wheat flour. Using entirely whole wheat flour will likely result in a denser loaf due to its lower gluten-forming potential. To achieve a higher rise and better structure when using whole wheat, we also suggest adding 1 tablespoon of vital wheat gluten to your flour mixture.
Your sourdough starter is generally ready to bake bread if it is at least a week old and reliably doubles in size within 4-6 hours after a feeding. This indicates a strong, active culture. While some bakers use the “float test” (dropping a piece of starter into water to see if it floats), we don’t typically recommend it as we’ve found it to be inconsistent. Relying on visual cues of doubling in size is a more reliable method.
A common issue in Dutch oven baking is an overly dark or burnt bottom crust, often due to intense direct heat. You can effectively prevent this by placing a silicone baking mat directly at the bottom of your Dutch oven, underneath the parchment paper. If you don’t have a silicone mat, a simple solution is to place a baking sheet on the oven rack directly below your Dutch oven; this acts as a buffer, helping to diffuse and regulate the heat to the bottom of the pot.
For this recipe, bake the sourdough bread covered in a Dutch oven for 30 minutes at 450°F (230°C). Then, remove the lid and continue baking uncovered for another 20 minutes to achieve a golden-brown crust. If you desire an extra crispy exterior, you may add an additional 5-10 minutes of baking directly on the oven rack. The bread is fully cooked when its internal temperature reaches between 195-205°F (90-96°C).
More Sourdough Discard Recipes to Try…
- Sourdough Discard Pizza Dough No Yeast
- Sourdough Cinnamon Rolls
- Sourdough Discard Banana Bread
- Grilled Cheese on Sourdough
If you tried this Dutch oven sourdough bread recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Dutch Oven Sourdough Bread
By Renae Gerhardstein
Rating: 4.81 from 140 votes
Fluffy, tender, and perfectly tangy Dutch oven sourdough bread. This classic no-knead sourdough recipe is incredibly easy and uses just 4 basic ingredients, delivering a homemade loaf that will impress!
Pin Recipe
Equipment
- Dough whisk (optional)
- 4 to 5 quart Dutch oven with lid
- Parchment paper
Ingredients
- ¼ cup (60 grams) sourdough starter (discard or fed 12-24 hours prior – see notes below)
- 1 ½ cups (350 grams) filtered water (about 100º F)
- 4 ¼ cups (500 grams) all-purpose flour (see recipe notes for using bread flour)
- 1 ½ teaspoons (9 grams) fine salt (we prefer using sea salt)
Instructions
- In a large bowl, add the sourdough starter. Stir in water until dissolved. Stir in the flour and salt until a shaggy looking dough forms. Finish mixing dough by hand in the bowl until all the flour has been absorbed. Cover the bowl with a clean, damp kitchen towel and let the dough rest for 30-45 minutes.
- Lightly flour your countertop. Pull the dough from the bowl with a dough scraper or by hand onto the countertop. Stretch and fold the dough for 15 seconds (see video below): grab the edge of the dough and bring it straight up about 4 inches and tuck it into the center of the dough. Then, turn the dough 1/4 a turn. Continue this process until the dough has come full circle and it has tightened. Return the dough to the bowl, cover with a damp towel (or plastic wrap if you live in a dry area) and let rise at room temperature or a warm area (70º to 80º F) for 4-9 hours (see chart in notes) to ferment. Do not refrigerate the dough. The dough should be about double in size and look puffy on the surface and bubbly under the dough when fermented. If the ambient temperature is less than 70°F, you may need to let the sourdough rise for up to 12 hours. See the recipe for a fermentation rise time guide.
- Lightly flour your countertop. Pull the dough from the bowl and shape the dough by stretching and folding it again. Let the dough rest 10 – 15 minutes. Line a medium sized bowl with a towel, or use a banneton bowl with linen cover (see photos), and dust heavily with flour. Let dough rise in it for 45-60 minutes.
- Preheat your oven to 450ºF (without the Dutch oven). Cover the dough bowl with a long piece of parchment paper, about 20 inches long, and turn it over onto the countertop (see video). Slash the top of the loaf with a lame or sharp serrated knife. Gently lower the parchment paper dough into a heavy pot with a tight-fitting lid. NOTE: If using a Dutch Oven with a dark interior, we recommend insulating the bottom with a round silicone sheet underneath the parchment paper. You can also place the pot on a baking sheet. This helps the bottom crust of the bread from getting too dark in color.
- Place the covered pot in the oven and bake the bread covered for 30 minutes. Remove the lid and bake 20 minutes. Using oven mitts, carefully remove the bread from the pot. Bake it directly on the oven rack for 5-10 minutes to crisp the exterior (if needed). To ensure your bread is cooked through you can check the internal temperature. It should be 195ºF to 205ºF.
- Let cool for at least 1 hour before serving.
Video
Notes
- This recipe uses a discard or unfed sourdough starter, which means one that was fed 12-24 hours before starting the recipe. Our recipe does not use a starter that’s at its peak when mixing the dough. A 100% hydration sourdough starter works best for this recipe.
- Do not refrigerate the dough! Our recipe does not use a refrigerated rise. If it gets too cold, the fermented yeast will not rise overnight. Our simple guide will help you learn the perfect rise time for your dough, ensuring the best texture and flavor every time.
- Overnight rising guidelines:
Rising times will vary according to your room temperature and humidity:
80ºF about 4-5 hours
75ºF about 6-7 hours
70ºF about 8-9 hours
For temperatures under 70ºF it can take up to 12 hours or more - Recipe Variations:
- If you prefer extra tangy sourdough bread, replace 1/4 teaspoon (up to 1/2 teaspoon) of the salt with citric acid or sour salt for a tangy kick to your bread.
- Storing Instructions:
- Store sourdough in a sealed bag or container and keep it at room temperature for up to 5 days.
- See our article on How to Store Sourdough Bread for the best ways to keep your bread fresh.
- Substitute all-purpose flour 1:1 with bread flour.
Nutrition
Calories: 292 kcal |
Carbohydrates: 41g |
Protein: 8g |
Fat: 1g |
Saturated Fat: 1g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 1g |
Sodium: 242mg |
Potassium: 84mg |
Fiber: 2g |
Sugar: 1g |
Calcium: 13mg |
Iron: 4mg