Dutch Oven Sourdough Bread
Baking sourdough in a Dutch oven creates an incredible crust by trapping steam during the first phase of baking. The result is a bakery-quality loaf with a crackly exterior and a soft, chewy crumb.
A perfectly crusty sourdough loaf baked inside a Dutch oven for professional bakery-style results at home.
Nutrition per serving
Ingredients
Dough
Finishing
Instructions
Mix and Rest the Dough
Combine the bread flour, sourdough starter, sea salt, warm water, and honey in a large bowl. Mix until a shaggy dough forms, then cover and let it rest for 30 minutes. Perform four sets of stretch and folds every 30 minutes to build strength.
Bulk Ferment
Cover the dough and allow it to bulk ferment at room temperature for 8 to 12 hours or until it has risen by about 75 percent and looks bubbly and airy.
Shape and Proof
Shape the dough into a tight round boule and place it seam-side up in a well-floured proofing basket dusted with rice flour. Cover and refrigerate overnight or for at least 4 hours for a cold proof.
Bake in Dutch Oven
Preheat your Dutch oven at 500 degrees Fahrenheit for 45 minutes. Score the cold dough, place it into the hot pot, cover, and bake for 20 minutes. Remove the lid and bake for another 25 to 30 minutes until deeply golden brown.
Substitutions
Common mistakes
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