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Loaf of Dutch oven sourdough bread sliced in half to show interior.

Dutch Oven Sourdough Bread

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This Dutch oven sourdough bread gives you a bakery-style loaf with a crisp, golden crust and chewy interior. It's easier than you think!
Course Breads
Cuisine American
Prep Time 10 minutes
Cook Time 12 hours
40 minutes
Total Time 12 hours 50 minutes
Servings 1 loaf (about 16 servings)
Calories 101
Author Jessica Hylton

Ingredients

  • 1 1/4 cups water 280g
  • 1/2 cup active sourdough starter 90g
  • 3 1/3 cups strong bread flour 420g
  • 1 3/4 teaspoons fine sea salt 10g

Instructions

  • In a large bowl combine the water and sourdough starter. Stir until the starter dissolves.
  • Add the strong bread flour and mix until a shaggy dough forms and no dry flour remains.
  • Sprinkle the salt over the dough and mix again until fully incorporated.
  • Cover the bowl and let the dough rest for 30 minutes at room temperature.
This allows the flour to hydrate and begins gluten development.
  • First stretch and fold: With slightly wet hands, grab one side of the dough, stretch it upward about 6-8 inches (15-20 centimeters), and fold it over the center. You can also use a plastic dough scraper for this. Rotate the bowl and repeat until all four sides are folded. Cover and rest for 30 minutes.
  • Second stretch and fold: Repeat the same stretch-and-fold process. Cover and rest for 30 minutes.
  • Shape the loaf: Lightly flour the counter and turn out the dough. Gently flatten it slightly, then fold the edges toward the center to form a round. Flip it seam-side down and tighten the surface by gently pulling the dough toward you across the counter. The dough should form a smooth, slightly tight ball.
  • Cold proof: Place the dough seam-side up into a lightly floured bowl or proofing basket. Cover well and refrigerate for 12-18 hours. The dough will slowly ferment and develop flavor.
  • Place a Dutch oven (4 quart / 24 centimeter) with lid into the oven and preheat to
450ºF -230ºC for 45-60 minutes.
  • Turn the cold dough onto parchment paper seam-side down. Score the top with a sharp blade. Carefully transfer the dough into the hot Dutch oven.
  • Cover with the lid and bake for 30 minutes.
  • Lower the temperature to 375ºF - 200ºC. Remove the lid and bake for another 15 minutes until the crust becomes deep golden brown.
  • Transfer the bread to a rack and let it cool at least 1 hour before slicing.

Notes

  • Room temperature: Store sourdough bread in a bread bag or wrapped loosely for up to 3 days.
  • Freezer: Slice and freeze in an airtight freezer bag for up to 2 months.
  • Finished loaf is a small-to-medium artisan boule, roughly 7-8 inches wide and 3-4 inches tall.

Nutrition

Calories: 101kcal | Carbohydrates: 20g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 256mg | Potassium: 26mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 5mg | Iron: 0.2mg