Dutch Oven Sourdough Bread

3 Things You Can Expect from This Dutch Oven Sourdough Bread

• Crispy artisan crust. As we’ve discussed, baking in a Dutch oven creates that classic crackly exterior. Baking covered first traps steam inside the pot, which helps the loaf rise well and gives the crust a better texture.
• Soft, chewy interior. The long fermentation gives the bread its airy texture and a fantastic chew (without being too chewy).
• Deep, developed flavour. The overnight rest builds that signature sourdough tang.

Notes on Ingredients

Here’s what you’ll need to make this sourdough bread. Scroll down to the recipe card for exact measurements and full instructions.

• Water – For hydration.
• Sourdough starter – Make sure it’s active and bubbly for the best rise.
• Bread flour – A high-gluten flour gives the loaf structure and chew. 
• Salt – There’s no sodium elsewhere in the recipe, so the salt is quite important! 

How to Make Sourdough Bread in a Dutch Oven

Below you’ll find step-by-step photos showing the process of making this sourdough bread, but the full instructions are in the recipe card at the bottom of the post.

• Mix the dough. Stir together the water and sourdough starter until combined, then add the flour and mix into a rough dough. Sprinkle in the salt and mix again until everything is incorporated.

• Rest the dough. Cover and let the dough sit so the flour hydrates and the gluten begins to develop.
• Stretch and fold. With damp hands, stretch one side of the dough up and fold it over itself. Rotate the bowl and repeat on all sides, then let the dough rest. Repeat this process once more.

• Shape. Turn the dough onto a floured surface and gently shape it into a round, tightening the surface as you go.

• Cold proof. Transfer the dough to a floured bowl or proofing basket, cover, and refrigerate overnight so it slowly ferments and develops flavour.
• Preheat the oven. Place a Dutch oven in the oven and preheat until very hot.

• Score and bake. Turn the cold dough onto parchment, score the top, and carefully transfer it into the hot Dutch oven. Cover and bake to allow the loaf to rise.

• Finish baking. Remove the lid and continue baking until the crust is deeply golden and crisp.
• Cool. Let the bread cool completely on a rack before slicing so the interior sets properly.

Tips for Baking Sourdough Bread

These pointers are important for any sourdough recipe, whether you’re making this Dutch oven sourdough bread or another loaf.

• Use bread flour. It’s really not the same as all-purpose flour; it has more protein (gluten), which is important for any yeast bread.
• Make sure your starter is active. Although it depends on the temperature of your kitchen and the condition of your starter, this is generally 4 to 8 hours after you feed it, when it has doubled or tripled in volume. When there’s a slight dome in the middle, it’s at its best! 
• Go by weight, not volume. Although I do provide volume measurements, using grams is much better when baking bread, as precision is key.
• Use wet hands to incorporate the salt if you’d like. I didn’t use hands for mixing in the salt, but you can use wet hands if you’d like. Sprinkle the salt over the dough, and pinch, fold, and massage it in with wet fingers.
• Don’t refrigerate the dough too long. While 18 to 24 hours in the fridge is usually still fine, over 24 hours and the dough will over-ferment, the structure will weaken, and the flavor will be more sour.

Can I Add Mix-Ins?

Want to add some mix-ins to your Dutch oven sourdough bread? You can! Just make sure anything you add is no more than 60 to 80 grams total.

• For items where you want an even distribution (like vegan cheese, herbs or olives), add them during the second stretch and fold.
• For something where you want a layered or swirled effect (like cinnamon sugar, pesto, or chocolate), add during shaping, in the center as you fold.

A Note About Bulk Fermentation

Wondering where the bulk fermentation is in this recipe? Here, we have about an hour and a half at room temperature, followed by a cold proof for 12 to 18 hours. What this means is that bulk fermentation is happening mostly in the fridge; it’s a cold-first fermentation style.

The dough will not visibly rise in the fridge, which is intentional. It will be smoother, a little puffier, and the elasticity will increase slightly. It won’t double, get bubbly, or have a dramatic rise.

Troubleshooting

Here are the main reasons people have issues with baking sourdough bread and how to prevent them:

• Weak starter. Signs are a dense loaf, little oven spring, and tight crumb.
  • Fix: Starter should double in 4–6 hours before using.
• Under-fermentation. Signs are tight crumb, pale crust, and no rise.
  • Fix: Extend the room temperature time before refrigerating by 1 to 2 hours.
• Over-fermentation. Signs are dough spreading flat, a sour smell, and sticky, slack dough.
  • Fix: Shorten the cold proof.
• Poor shaping. Signs are that the bread spreads instead of rising.
  • Fix: Make sure the dough feels taut after shaping it into a boule.
• Not scoring properly. Signs are a loaf that doesn’t expand or bursts randomly.
  • Fix: Score between 1/4- and 1/2-inch deep.

Storage

• Room temperature: Store sourdough bread in a bread bag or wrapped loosely for up to 3 days.
• Freezer: Slice and freeze in a freezer bag for up to 2 months. Thaw at room temperature to serve.

More Homemade Bread Recipes

• Pita Bread Recipe
• Gluten-Free Naan
• Vegan Japanese Milk Bread
• Pumpernickel Bread