Dutch Oven Sourdough Bread is a delicious and easy-to-make loaf of bread that is perfect for any occasion. This classic recipe combines the tangy flavor of sourdough with the crusty texture of a Dutch oven loaf. The result is a hearty and flavorful bread that is perfect for sandwiches, toast, or simply enjoying on its own.
Whether you're a seasoned baker or just starting out, Dutch Oven Sourdough Bread is a delicious and satisfying recipe to try.
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Why You'll Love This Recipe
Sourdough bread has been enjoyed for centuries and is known for its tangy flavor and complex texture using natural occurring yeasts from sourdough starter you create.
The use of a Dutch oven helps to create a crust that is both crispy and chewy, while the interior remains moist and flavorful.
Ingredients Overview
Making sourdough bread is a process that requires more patience than ingredients. You'll need flour (you can use all-purpose or bread flour), salt, water, and some sourdough starter.
To make your own sourdough starter, see our How To Make A Sourdough Starter.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Sourdough Bread Baking Timeline
Since there are longer bulk rise or proofing period when making sourdough, count backwards from when you want to serve a loaf of hot, fresh out of the oven sourdough bread. The bulk rise and proofing phases take the most amount of time.
Allow for 30 minutes for the initial discard and bread flour dough to relax, 2 hours for gluten development, 8 to 10 hours for fermentation, 30 minutes to relax after shaping the loaf, 2 hours for proofing the final loaf, and 30 to 40 minutes for baking.
That's approximately 16 hours total. If you prepare the dough and develop the gluten in the evening, you can let the dough ferment for the 8 to 10 hours while you sleep. Then, the next day, shape the dough, allow the shaped dough to proof a second time, and bake.
How To Make Dutch Oven Sourdough Bread
Sourdough bread has a long and fascinating history, dating back thousands of years. It is made with a sourdough starter, a natural leavening agent that is created by fermenting flour and water. The fermentation process gives sourdough bread its distinctive tangy flavor and chewy texture.
Make The Sourdough
- Using a rubber spatula, mix together the sourdough starter and warm water in a large bowl until thoroughly incorporated. Then add in the bread flour, and sea salt. Mix again until thoroughly combined.
- Cover with a thin, damp towel (a tea towel or flour sack towel works great for this!) and let rest for 30 minutes.
- After 30 minutes, grab the side of the dough and fold it up and inwards toward the center (kind of like folding paper into an envelope.) Continue to fold all around the dough - about 4-5 folds. Allow it to rest for another 30 minutes. Repeat this fold every thirty minutes for a total of 4 times - which should take 2 hours.
NOTE: (If you don't have 2 hours to give your dough's gluten development, just do it the first time and proceed to the next step.)
Bulk Fermentation (1st Rise)
- Cover the bowl with a dry thin towel, and let it rest at room temperature around (70°F) for 8-10 hours, or until it has just doubled in size or just under.
NOTE: If your home is in a warm, humid environment, it may go quicker than 8 hours, and a colder environment may take longer to proof. A general rule of thumb is to go by visual cues rather than the actual clock.
Shape and Proof
- Gently turn out the dough onto a lightly floured surface. Use your hands to cup the sides of the dough to form it into a round shape. You can gently pull the edges out and tuck it under to help shape it. A dough scraper may help you with this process. Let the dough rest for another 30 minutes.
- Prepare a 8" bowl or banneton (proofing basket) by placing a towel on the bottom, and lightly sprinkle with flour. Carefully transfer your bread to the proofing basket, seam up. Allow it to proof in the basket for an additional 1-2 hours at room temperature.
- Cut parchment paper to fit inside the Dutch oven. You want it to extend up the sides, but not get in the way when you secure the lid. The purpose of the parchment paper is so that you can transfer your dough to the hot Dutch oven without burning yourself.
- Preheat the oven to 550°F and place the Dutch oven inside to heat up.
Score and Bake
- Once the Dutch oven is preheated, place the parchment paper over the top of the proofing basket and invert the basket upside down. Carefully lower the parchment paper with the ball of dough into the Dutch oven.
- Use a small blade to cut into the dough to help the steam escape while baking. A simple "C" or "X" on the top works well.
- Lower the oven temperature to 450°F. Cover the top of the dutch oven and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 10-15 minutes.
- Allow bread to cool on a wire rack for at least an hour before serving.
Serving Suggestions
With this delicious and easy-to-make Dutch Oven Sourdough Bread recipe, you can enjoy a hearty and flavorful loaf as delicious as any you might buy. Serve it with butter and jam for a simple and delicious breakfast or snack. Use it for sandwiches or toast.
Enjoy it with soup or salad. Or, make croutons or bread crumbs. The possibilities are endless!
Substitutions and Variations
Here are a few delicious variations or substitutions when making this sourdough bread recipe.
- Use whole wheat flour or rye flour instead of all-purpose flour.
- Add herbs like rosemary or spices to the dough for extra flavor.
- Shape the dough into an oval or a loaf.
Storage Options
- Store leftover bread in an airtight container at room temperature for a few days.
- For longer storage, freeze the bread and thaw when ready to use.
Tips for Success
Here are a few tips for making this Dutch oven sourdough bread recipe:
- Maintain a healthy sourdough starter by feeding it regularly.
- Use a reliable scale to measure ingredients for accurate results.
- Let the dough rise in a warm, draft-free place.
- Score the top of the dough before baking to let steam escape, and for a decorative effect.
- Be sure to reserve a few tablespoons of sourdough starter to re-feed and grow more!
Related Recipes
- Sourdough Discard Pancakes
- Cajun Cornbread
- Pan de Muertos (Day of The Dead Bread)
- Easy Sourdough Discard Cinnamon Rolls
- Cute Sourdough Starter Names
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this Dutch oven sourdough bread recipe.
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- 4.5 qt Enameled Dutch Oven
- parchment paper sheets
Frequently Asked Questions
While a Dutch oven is ideal, you can use a cast iron skillet with a lid, or simply turn the banneton of dough out onto a parchment lined baking sheet. The Dutch oven is what enhances the chewy crust development, as the lid holds in humidity while baking.
The first bulk rise, or the fermentation period, takes anywhere from 6 to 10 hours, depending on the warmth of your environment. The second proofing, after the loaf has been shaped will require about 2 hours.
From start to finish, from mixing the sourdough starter with water and flour, to pulling a crusty loaf out of the oven, takes between 20 and 24 hours. Plan accordingly! The warmth of the doughs proofing environment will impact how quickly the dough ferments and bulks up in size.
More Delish Ideas
- Bread Machine Cheesecake Factory Bread
- Traditional Irish Blaa Rolls (Waterford Blaa Recipe)
- Bread Machine Sandwich Bread Recipe (Soft White Loaf)
- Cold Fermented Pizza Dough
Get the Recipe!
Dutch Oven Sourdough Bread
Ingredients
- ½ cup sourdough starter 100 grams active and bubbly
- 1 ½ cup warm water 375 grams
- 4⅛ cup bread flour 500 grams
- 2½ teaspoons salt 12 grams
Instructions
- Using a rubber spatula, mix together the sourdough starter and warm water in a large bowl until thoroughly incorporated. Then add in the bread flour, and sea salt. Mix again until thoroughly combined.½ cup sourdough starter , 1 ½ cup warm water, 4⅛ cup bread flour , 2½ teaspoons salt
- Cover with a thin, damp towel (a tea towel or flour sack towel works great for this!) and let rest for 30 minutes.
- After 30 minutes, grab the side of the dough and fold it up and inwards toward the center (kind of like folding paper into an envelope.) Continue to fold all around the dough - about 4-5 folds. Allow it to rest for another 30 minutes. Repeat this fold every thirty minutes for a total of 4 times - which should take 2 hours.NOTE: (If you don't have 2 hours to give your dough's gluten development, just do it the first time and proceed to the next step.)
- Cover the bowl with a dry thin towel, and let it rest at room temperature around (70°F) for 8-10 hours, or until it has just doubled in size or just under. NOTE: If your home is in a warm, humid environment, it may go quicker than 8 hours, and a colder environment may take longer to proof. A general rule of thumb is to go by visual cues rather than the actual clock.
- Gently turn out the dough onto a lightly floured surface. Use your hands to cup the sides of the dough to form it into a round shape. You can gently pull the edges out and tuck it under to help shape it. A dough scraper may help you with this process. Let the dough rest for another 30 minutes.
- Prepare a 8" bowl or banneton (proofing basket) by placing a towel on the bottom, and lightly sprinkle with flour. Carefully transfer your bread to the proofing basket, seam up. Allow it to proof in the basket for an additional 1-2 hours at room temperature.
- Cut parchment paper to fit inside the Dutch oven. You want it to extend up the sides, but not get in the way when you secure the lid. The purpose of the parchment paper is so that you can transfer your dough to the hot Dutch oven without burning yourself.
- Preheat the oven to 550°F and place the Dutch oven inside to heat up.
- Once the Dutch oven is preheated, place the parchment paper over the top of the proofing basket and invert the basket upside down. Carefully lower the parchment paper with the ball of dough into the Dutch oven.
- Use a small blade to cut into the dough to help the steam escape while baking. A simple "C" or "X" on the top works well.
- Lower the oven temperature to 450°F. Cover the top of the dutch oven and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 10-15 minutes.
- Allow bread to cool on a wire rack for at least an hour before serving.
Kelly says
Delicious, I'm making this again!