Dutch Oven Sourdough Bread
This Dutch oven sourdough bread recipe delivers that dramatic, crackling crust and airy, open crumb that sourdough lovers dream about, using just four ingredients and a simple stretch-and-fold technique.
Equipment
- Dutch oven (5-6 quart / 4.7-5.7L) - with a tight-fitting lid
- Large mixing bowl
- Digital kitchen scale - strongly recommended for accuracy
- Danish dough whisk - or wooden spoon
- Banneton proofing basket (9-inch / 23cm round) - with liner cloth
- Bench scraper
- Bread lame - or sharp razor blade
- Parchment paper
- Plastic wrap - or damp kitchen towel
- Oven mitts
- Wire cooling rack
Ingredients
- 450 g bread flour - 3 3/4 cups, plus extra for dusting
- 325 g warm water - 1 1/3 cups + 1 tbsp, about 75-80°F / 24-27°C
- 100 g active sourdough starter - 1/3 cup + 1 tbsp, fed and bubbly
- 9 g fine sea salt - 1 1/2 tsp, or kosher salt
- rice flour - for dusting the banneton (optional but recommended)
Instructions
- Feed your starter 8-12 hours before mixing, using equal parts starter, flour, and water by weight. It's ready when it has doubled in size and passes the float test.
- Whisk warm water and active starter together until fully dissolved. Add bread flour and stir until a rough, shaggy dough forms. Cover and rest for 30 minutes.
- Sprinkle salt over the dough and squeeze it in with wet hands until fully incorporated. Cover and rest for another 30 minutes.
- Perform 4 sets of stretch and folds, spaced 30 minutes apart. After each set, cover and rest. Then leave covered for bulk fermentation until the dough grows by 50-75% and feels airy.
- Turn the dough onto a floured surface. Fold the edges toward the center to form a ball, then build surface tension by dragging it toward you with a bench scraper. Rest for 20 minutes.
- After the bench rest, stretch the dough into a circle, fold the bottom third up and the top third down, then roll tightly toward you. Place seam-side up in a rice-floured banneton.
- Cover the banneton loosely and refrigerate for a minimum of 8 hours and up to 16-18 hours for cold proofing and flavor development.
- Preheat your Dutch oven with the lid on in the oven at 500°F (260°C) for 45-60 minutes.
- Turn the cold dough out onto parchment paper seam-side down. Score the top confidently with a lame at a 30-45 degree angle, about 1/2 inch deep.
- Lower the dough into the Dutch oven using the parchment paper handles. Cover and bake at 500°F (260°C) for 20 minutes. Then remove the lid, reduce temperature to 450°F (230°C), and bake for another 20-25 minutes until deep golden brown.
- Transfer the bread to a wire cooling rack and let it cool completely for at least 1 hour (preferably 2) before slicing.
Notes
- Use an active starter every time. If your starter doesn't pass the float test, your bread will be dense and flat. Never rush this step.
- Weigh your ingredients. Volume measurements are inconsistent for bread baking. A digital scale is the most reliable way to ensure accuracy, especially with flour.
- Don't add extra flour. Sourdough dough is meant to be sticky. Adding more flour will make your bread dense and dry.
- Watch the dough, not the clock. Fermentation speed depends on room temperature. In a warmer kitchen, bulk fermentation may take only 3-4 hours. In a cooler kitchen, it may take 6-8 hours.
- Preheat the Dutch oven thoroughly. At least 45-60 minutes is not excessive. A properly preheated vessel is what gives you dramatic oven spring.
- Score with confidence. A hesitant, shallow score will drag and tear the dough. Use a quick, decisive motion with a sharp blade.
- Cold proofing overnight is your friend. Baking from cold dough makes scoring easier and improves flavor significantly.
- Store your sourdough at room temperature for 1-3 days in a paper bag or wrapped loosely in a kitchen towel. Do not store in plastic, as this softens the crust and promotes mold.
- For longer storage, freeze sliced bread with parchment between slices in a zip-lock bag for up to 3 months. Toast slices directly from frozen.
- To reheat a whole loaf, wrap in foil and bake at 350°F (175°C) for 15-20 minutes, removing the foil for the last 5 minutes to re-crisp the crust.