Dutch Oven Sourdough Recipe
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
Equipment
- Banneton basket
Ingredients
- 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
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