Dutch Oven Sourdough Bread

Dutch Oven Sourdough Bread is one of those recipes that’s way easier than it seems! With just a few simple ingredients, you can make a crusty, chewy loaf right at home. The Dutch oven does all the hard work, giving you that perfect bakery-style bread with hardly any effort. Whether you’re new to sourdough or already a fan, this recipe is a must-try!

Try our Sourdough Pancakes made with sourdough discard for an easy and tasty breakfast!

How to Make Homemade Bread:

There’s nothing quite like baking and eating homemade bread—it’s an experience that’s both satisfying and deeply primal. From mixing the dough to pulling a fresh loaf from the oven, the entire process connects you to a tradition that’s been around for centuries. The smell of freshly baked bread filling your home, the crackle of the crust as it cools, and the first warm bite you take, it’s simple, raw, and incredibly rewarding. Baking bread is about more than just food, it’s a return to basics, to something essential and timeless.For a true foodie, bread is the epitome of comfort and soul. It’s the heart of any meal, simple yet profound, and embodies the essence of nourishment.

This sums up my love for bread in a nutshell! Nothing is as humble and basic as bread, yet it’s incredibly satisfying. When I say I love bread, I truly do! If you can’t resonate with this sentiment, then I’d say you’re probably not a homemade bread baker! Don’t worry, I hope to change that with my Dutch Oven Bread! 

Recipe Ingredients

You’ll need the following ingredients to make this amazing Sourdough Bread Recipe:

• Active sourdough starter
• Warm water- Not too hot or it will kill the yeast, just warm like you’d bath a baby in
• Salt- Sea salt, or regular will do
• Bread flour

INGREDIENT NOTES:

• Active starter: Make sure your sourdough starter is active and bubbly for the best results.
• Bread flour: This helps build strong gluten structure, giving the bread that chewy texture. You can substitute all-purpose flour if needed.

HOW TO MAKE DUTCH OVEN SOURDOUGH BREAD STEP-BY-STEP:

1. Mix the Dough: In a large bowl, combine the active starter, warm water, and salt. Stir until the salt dissolves, then gradually add the bread flour. Stir until the dough mixture forms a shaggy dough.
2. Knead the Dough: Turn the dough onto a lightly floured work surface and knead for about 10 minutes until smooth and elastic.
3. First Rise: Place the kneaded dough back into the mixing bowl. Cover with a damp kitchen towel and let it rise at room temperature for about 5-6 hours, or until it doubles in size.
4. Shape the Dough: After the first rise, gently turn the dough out onto a floured surface and shape it into a round. Place the shaped dough into a generously floured banneton basket or a parchment-lined bowl.
5. Second Rise: Cover the dough with a damp kitchen towel and let it rise for another 2-3 hours at room temperature for the final rise.
6. Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F. Place your cast iron Dutch oven with the Dutch oven lid inside to preheat.
7. Score the Dough: Once the dough has finished rising, turn it out onto a piece of parchment paper. Use a sharp knife or razor blade to score the top of the loaf, which allows it to expand properly while baking
8. Bake the Bread: Carefully place the dough (on the parchment paper) into the hot Dutch oven. Cover with the tight-fitting lid and bake for 20 minutes. Then, remove the lid and bake for another 20-25 minutes until the bread is golden brown and has a nice crunchy crust.
9. Once the bread is done baking, you’ll want to carefully lift it out of the Dutch oven. Then, place it on a wire rack to cool down. You’ll need to wait at least an hour before you start slicing. It gives the bread time to set and makes it easier to cut. Good things come to those who wait!

Pro Tip:

For better flavor, try letting the dough rise overnight in the fridge during the second rise. This slow fermentation helps develop a more complex flavor and a light, airy crumb with beautiful air bubbles.

Storage and Reheating:

• Storage: Store leftover sourdough bread at room temperature in a paper bag or bread box for up to 3 days.
• Freezing: You can freeze this bread for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
• Reheating: To reheat, place the bread in a 350°F oven for about 10 minutes to restore its crispness.

Additions & Substitutions:

ADDITIONS:

• Seeds: Add sesame or sunflower seeds to the dough or sprinkle on top for added texture and flavor.
• Herbs: Mix in fresh rosemary or thyme to give your sourdough a fragrant, herby flavor.

SUBSTITUTIONS

• Flour: You can use all-purpose flour instead of bread flour, but the texture may be slightly less chewy.
• Salt: If you’re using fine salt, reduce the amount slightly, as it’s more concentrated than coarse salt.

FAQs about this Homemade Bread Recipe:

Do I need a Dutch oven to make sourdough?

A Dutch oven helps create steam, which gives the bread a crispy crust, but you can also use a baking stone with a tray of water in the oven for a similar effect.

Can I let the dough rise overnight?

Your sourdough starter should be bubbly and double in size a few hours after feeding. If it’s not active, let it sit for a bit longer before using.

Can I skip kneading the dough?

While kneading helps develop gluten and structure, you can try a no-knead method by letting the dough sit longer and folding it a few times during the rise.

Dutch Oven Sourdough Recipe

Vicky Hadley~Little Chef Within

Dutch oven sourdough bread is a classic and beloved bread-making method that yields a wonderfully crispy crust and a tender, tangy interior. Baking this sourdough bread in a Dutch oven creates the perfect environment for achieving that signature artisanal quality

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Rising Time 8 hours hrs

Total Time 9 hours hrs 5 minutes mins

Course Breads

Cuisine American

Servings 4 people

Calories 395 kcal

Equipment

• Large mixing bowl
• Banneton basket
• Cast iron Dutch oven
• Lame
• Wire rack

Ingredients

  

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• 3/4 cup Active Sourdough Starter
• 1 1/4 cups Warm Water
• 1 teaspoon Salt
• 3 1/2 cups Bread Flour

Instructions

 

• In a large mixing bowl, combine the active sourdough starter, warm water, and salt. Stir until the salt is dissolved.
• Gradually add the bread flour to the bowl. Stir with a wooden spoon, fork, or a dough whisk until the mixture comes together into a shaggy dough.
• Turn the dough out onto a lightly floured surface. Begin kneading the dough by pushing it away with the heel of your hand and folding it back towards you. Continue kneading for about 10 minutes until the dough becomes smooth and elastic.
• First Rise: Place the kneaded dough back into the mixing bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature for about 5-6 hours. The dough should roughly double in size.
• Once the dough has risen, gently turn it out onto a lightly floured surface. Shape it into a round shape. Place the shaped dough into a banneton bread basket that has been generously dusted with flour, or lined with parchment paper.
• Second Rise: Cover the shaped dough loosely with a clean kitchen towel and let it rise for another 2-3 hours at room temperature. The dough will puff up slightly.
• About 30 minutes before baking, pre-heat your oven to 450°F. Place the Dutch oven with its lid on, inside the oven as it pre-heats.
• Once the oven is fully preheated, carefully remove the hot Dutch oven. Turn the dough out onto a piece of parchment paper, scored side up. Transfer the parchment paper with the dough into the preheated Dutch oven. Cover it with the lid and place it back in the oven.
• Bake the bread covered for 20 minutes. The lid will create steam, which helps the bread rise and develop a crispy crust.
• After 20 minutes, remove the lid from the Dutch oven and continue baking for an additional 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
• Once baked, carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely. Allow the bread to cool for at least 1 hour before slicing.

Notes

Pro Tip: For better flavor, try letting the dough rise overnight in the fridge during the second rise. This slow fermentation helps develop a more complex flavor and a light, airy crumb with beautiful air bubbles.

Nutrition

Calories: 395kcalCarbohydrates: 79gProtein: 13gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 584mgPotassium: 109mgFiber: 3gSugar: 0.3gVitamin A: 2IUCalcium: 17mgIron: 1mg

Keyword bread, sourdough

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