Dutch Oven Sourdough Bread
A simple and satisfying recipe for baking fresh sourdough bread in a Dutch oven, perfect for any occasion.
Ingredients
Dough Ingredients
- 65 grams ¼ cup sourdough starter (discard or fed) 12-24 hours prior
- 350 grams 1 ⅔ cups filtered water about 100º F or baby bottle warm
- 500 grams 4 ¼ cups all-purpose flour can substitute with bread flour
- 9 grams 2 teaspoons fine salt
Instructions
Mixing
- Begin by mixing the sourdough starter and warm water in a large mixing bowl.
- Use a wooden spoon or spatula to combine these ingredients until they are well blended into a thin, loose batter.
Forming Dough
- Add the all-purpose flour and fine salt to the bowl, mixing until a rough dough forms.
- Cover the bowl with plastic wrap or a towel, and let it rest for about 30 minutes.
Kneading
- Knead the dough in the bowl or on a floured surface for about 5 to 10 minutes until elastic and slightly tacky.
First Rise
- Shape your dough into a ball and place it back in the bowl. Cover and let it rise at room temperature for about 4 to 6 hours, or until it has roughly doubled in size.
Shaping
- Gently deflate the dough and reshape it into a round loaf by folding the edges toward the center.
- Place the shaped loaf into a floured proofing basket or a bowl lined with a kitchen towel. Cover and let it rise for another 1 to 2 hours.
Baking
- Preheat your oven to 450º F about 30 minutes before the dough is ready.
- Carefully remove the hot Dutch oven and place the loaf inside.
- Cover the Dutch oven with its lid and bake for 30 minutes.
- Remove the lid and bake for an additional 15 to 20 minutes until golden-brown.
- Let the bread cool on a wire rack before slicing.
Notes
For best results, maintain consistent temperature and hydration during the process. Allow sufficient rise times and don't rush the baking.