Dutch Oven Sourdough Bread
This straightforward Dutch Oven Sourdough Bread recipe showcases the beauty of simple ingredients, resulting in a crusty exterior and chewy interior that's perfect for any meal.
Ingredients
For the Bread
- 500 grams Organic Bread Flour Provides structure and chew
- 300 grams Water Hydrates the dough and activates the starter
- 100 grams Sourdough Starter Leavening agent for rising
- 10-15 grams Sea Salt Enhances flavor and controls fermentation
Instructions
Preparation
- Combine the organic bread flour, water, and sourdough starter in a large mixing bowl and mix until well incorporated.
- Cover with a clean kitchen towel and let it rest for approximately 30 minutes.
- Add the sea salt to the dough and mix by pinching and folding the dough over itself.
Bulk Fermentation
- Allow the dough to undergo bulk fermentation for 4 to 5 hours at room temperature, stretching and folding every 30 minutes for the first two hours.
Shaping
- Turn the dough out onto a lightly floured surface and shape it into a round loaf.
- Let it rest for 20 to 30 minutes, covered with a towel.
- Shape the dough again, flipping seam-side up and tightening the surface.
- Transfer to a well-floured proofing basket or bowl, seam side up for final proofing.
Final Rise and Baking
- Let it rise for 1 to 2 hours until noticeably puffed up.
- Preheat the oven and heat up the Dutch oven on stovetop.
- Flip the loaf onto parchment paper, dust with flour, and place it into the hot Dutch oven.
- Bake with the lid on for 30 minutes, then remove the lid and bake for another 15 to 20 minutes until the crust is golden brown.
- Remove the bread from the Dutch oven and cool on a wire rack completely.
Notes
For best results, ensure your sourdough starter is active, use a kitchen scale for precise measurements, and be patient during resting and baking periods.