Dutch Oven Sourdough Bread
Dutch Oven Sourdough Bread is a classic recipe that produces a loaf with a thick, crispy crust and a chewy, tangy interior. The combination of a long fermentation process and the high heat of the Dutch oven creates a truly exceptional bread. This recipe is perfect for those who want to take their bread-making skills to the next level.
Servings: 20 slices
Calories: 99kcal
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.
Nutrition
Calories: 99kcal | Carbohydrates: 20g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 292mg | Potassium: 26mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 5mg | Iron: 0.2mg
