How to Bake Sourdough Bread in a Dutch Oven

How to Bake Sourdough Bread in a Dutch Oven

Learn how to make delicious Dutch oven sourdough bread that will rival your favorite bakery. Perfect for sandwiches or lathered in butter and dipped in soup, this no knead recipe will quickly become your go-to.

Course Breads

Cuisine American

Keyword dutch oven sourdough bread

Prep Time 45

Cook Time 45

Additional Time 18

Total Time 19 30

Servings loaf

Calories 179kcal

Author Lisa Bass

Equipment

1 Dutch Oven
1 Large Bowl
1 Banneton Basket optional
1 Bread Lame or Razor Blade

Ingredients

325 grams water
250 grams all purpose flour
125 grams bread flour
100 grams whole wheat flour
100 grams sourdough starter bubbly and active
10 grams salt

Instructions

Feed a sourdough starter 4-12 hours before starting this recipe.

Mix Ingredients and Autolyse

Once your starter is ready, mix together warm water and all the flour.
Let the dough rest for 30 minutes.
Dimple in the sourdough starter. If the dough is sticking to your hand, wet your hands.
Sprinkle salt on top. Mix everything together well. Cover the dough with a damp kitchen towel or plastic wrap. Let it rest for another 30 minutes.

Stretch And Fold

I typically aim for 6 rounds of stretching and folding in order to get good gluten development for a nice rise.
To perform a stretch and fold, grab the edge of the dough firmly and stretch it upwards. Place the dough in your hands back into the center of the dough in the bowl. Turn the bowl about a quarter turn and do this stretch and fold again, and again one to two more times. This is considered one stretch and fold round.
Repeat according to the directions below.
First 3 stretch and folds – every 15 minutes.
Last 3 stretch and folds – every 30 minutes.

Bulk Ferment

Cover with a wet towel or plastic wrap and allow the dough to bulk-ferment until doubled.
Along with doubling in size, there should be bubbles on the surface of your dough.

Shape

Place your dough on a floured work surface. Shape into a ball by gently spinning it toward you and creating surface tension.
Set the dough ball out uncovered for 15 to 20 minutes so it can develop a skin.
Turn over and shape again. I do this by folding the two sides over to meet in the middle, and then the other two sides.
Carefully transfer the dough to a floured banneton or bowl lined with a tea towel.
The dough should be seam side up or smooth side down. Cover with plastic wrap and proof for 12 to 15 hours in the refrigerator.

Bake

Preheat a cast iron dutch oven to 500 degrees for 1 hour.
Just before the hour is up, remove the dough from the fridge. Dust it with a little flour and score with a razor blade or scoring lame.
Add a little flour to the bottom of the dutch oven (or use a piece of parchment paper) and transfer the dough to the preheated dutch oven.
Bake for 20 minutes at 500 F with the lid on.
Carefully remove the lid, turn the oven temperature down to 475 F, and bake an additional 25 minutes or until browned.

Notes

Although it is difficult to do, let the bread completely cool before slicing into it. If you cut your bread too early, you may end up with a gummy loaf.
The time bulk fermentation takes will vary based on a number of factors, especially the temperature of your home. Ideally, your dough will double in size and have bubbles all over the surface.
It is important to preheat your Dutch oven - WHY hot dutch oven
I typically do a refrigerated second rise after shaping. You can allow your dough to sit out at room temperature for the second rise for a couple of hours instead to speed things up. However, it is a good idea to allow the dough at least an hour in the fridge to make scoring a bit easier.
If you find the bottom of your loaf of bread consistently gets too dark, try adding a baking sheet or baking stone under your Dutch oven.
You need an active starter for this recipe.

Nutrition