If you’ve been following me on Instagram then you know I’ve been working on a sourdough bread recipe for months and months. I set out to create a super easy recipe that still tastes really good. A homemade bread recipe for non-bakers if you will.
I experimented with different flours, temperatures, pans and methods and think I’ve finally nailed it with the recipe in this post. I love that this recipe is easy to follow and doesn’t require a ton of steps before baking. I love kneading and punching, but sometimes I just want to bake already! So, if you’re an actual bread baker, then you might as well click away now because I am sure my method will make you cringe. But the bottom line – it’s easy, it works, and it tastes SO GOOD. Plus, your house will smell like fresh baked sourdough. That’s a win in itself.
*I recommend taking your starter out of the refrigerator about 4 hours before you want to make the dough. Give it a good feed and let sit on the counter until nice and bubbly. It takes about 3-4 hours for mine to become bubbly but all sourdough starters are different.*
Sourdough Dutch Oven Bread
Then I knead/fold the dough in half, while working the bowl in a circular pattern using quarter turns. I make about 10-12 folds, when the dough starts to feel about done.
Cover the bowl with a towel and let sit for 12-24 hours. I’ve noticed the longer it sits, the more sour it tastes. We tend to leave it for 24 hours most of the time. We prefer it sour!
Quickly work the dough into a round shape, so that it doesn’t stick to your hands too much. Then place on a piece of parchment paper.
Should You Bake Bread In A Dutch Oven?
After 30 minutes, cut off a slice, add some grass-fed butter and enjoy! Try not to eat the entire loaf in one day!Crusty, tangy, and perfectly stretchy, there’s nothing quite like a piece of freshly made sourdough. In this informative post, I’ll walk you through how to make Dutch Oven Sourdough Bread from scratch using nothing more than 4 ingredients – sourdough starter, bread flour, salt, & water.
Each time I pull a fresh sourdough loaf out of the oven, I am still humbled and amazed at what Mother Nature can do with just 4 ingredients and a little human input. This recipe for from-scratch sourdough bread yields the most gorgeous, golden, crusty loaf with a soft, stretchy, and perfectly irregular crumb you could ever want, all using just 4 simple ingredients (one of which is water!).
While this rustic sourdough bread is indeed a lengthy recipe (you’ll need about 24 hours from start to finish), most of the time is spent waiting. None of the steps are particularly difficult, aside from having the patience and willpower to avoid cutting into your delightfully sweet-sour-yeasty smelling ball of goodness before it has cooled entirely.
No.8 No Knead Sourdough Bread
And despite what you may think, you don’t need much in terms of special equipment or serious kitchen know-how to make your own homemade bread. I like to bake my sourdough in a dutch oven, which is one of my favorite kitchen staples. Once your bread is baked, whip up a batch of homemade soup to accompany it. What a delicious way to spend a chilly day!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
If you're a visual learner like I am, I've added a recipe video that goes through the entire process of making sourdough bread here to accompany the following directions. Let's get started!
No Knead Bread (dutch Oven Bread)
Step 1: Make Levain. Mix active starter and water together before adding bread flour and mix until homogenous approximately 12 hours before you start the process of making your sourdough loaf. Place in a covered container at room temperature.
Step 2: Autolyse. Mix your levain and warm water together until combined in a large bowl. Then mix in the bread flour until little to no clumps remain with a spatula, wooden spoon or your hands and cover with a tea towel, plastic wrap or damp kitchen towel for 45 minutes.
Step 3: Add Salt. Add 2 teaspoons of kosher salt to your dough mixture and mix with a spatula or your hands until the salt granules have dissolved completely into the dough. Place in a bowl greased with one tablespoon of olive oil, cover, and set aside to rest for another 45 minutes.
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Step 4: Folding The Dough. Gently stretch the dough in an upwards motion before placing back onto itself - do this four times every 30 minutes rotating around the dough as you do so. Repeat for a total of 4 times over 2 hours. Once you’ve folded the dough 4 separate times, let the dough rest for 45 minutes before continuing.
Step 5: Pre-Shape. Shape the bread into a boule or circle by turning it out onto a work surface or wooden cutting board greased with a touch of olive oil. Gently stretch 6 sides of the dough into the center to create a circular shape. As the dough rises, air bubbles have formed due to fermentation - stretch gently so we don't deflate the dough. Then, place dough upside down and drag the dough gently while creating friction towards yourself about ten times. Allow the dough to rest, covered by a towel for 30 minutes before continuing.
Step 6: Final Shape. Once again, follow the instructions above to build surface tension on the top of the bread before placing the dough seam side up into a banneton dusted with rice flour for best results. Place in the fridge for an overnight rest and the final rise.
No Knead Dutch Oven Bread
Step 7: Preheat. The next day or next morning, preheat the oven to 450 degrees with your dutch oven placed inside while preheating - turn on your timer for 45 minutes. After turning on your oven, remove your sourdough from the fridge.
Step 8: Score. Grab a piece of parchment paper larger than the diameter of the dough and flip the cold dough onto the parchment paper. Using a lame, razor blade sharp knife or kitchen shears, score the top of the loaf from top to bottom.
Step 9: Bake. Once your 45-minute timer has gone off, place the loaf into your preheated Dutch oven. Bake for about 25 minutes or until you start to see a hint of browning on the edges and top of your loaf. Once you see the top start to brown, you can remove the dutch oven lid completely. Bake for an additional 20 minutes or until the loaf of bread is a rich, dark golden brown with a crispy crust formation.
Dutch Oven Sourdough Bread Recipe
PRO TIP: Be careful not to burn yourself or drop in your sourdough! The parchment paper is your friend here - use the parchment paper as grips to gently lower the loaf into the dutch oven and place the lid on top.
Step 10: Remove Loaf & Cool. Remove the dutch oven from the oven and carefully remove the sourdough from within - I usually use a small spatula to coax one side of the bread from the bottom of the dutch oven, allowing me to remove the hot sourdough loaf and place it on a cooling rack for a minimum of 1 hour.
You can easily make your own starter to make an artisan-style loaf using flour and water, or you can buy it online or from specialty stores. If you have any friends who like to make bread, I’d also bet they have some they’d happily gift you!
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If you keep it in an airtight container on the counter, it should last for 3-4 days. However, if you want it to last longer, I suggest slicing it, placing it in a plastic bag, and freezing for up to a month. Whenever a bread craving strikes, just grab a slice!
I prefer bread flour, which has a higher protein content than regular all-purpose flour. More protein means more gluten, which in turn means a better structure for the bread to be crusty on the outside and irregularly crumbed on the inside. YUM!
I suggest reaching for a round dutch oven that is no smaller than 4 quarts and no larger than 7 quarts. I personally like using my 5 ½ quart dutch oven for making this sourdough loaf.
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For a home baker trying sourdough Dutch oven bread for the first time, what's the best way to handle the dough for good results?
When preparing your sourdough bread recipe, use wet hands to handle the dough ball to prevent sticking. Allow the dough to rise at room temp, ensuring a second rise for a better oven spring. Baking in the best Dutch oven at high temperatures ensures an artisan sourdough bread finish. There are many types of dutch ovens in terms of size and shape, so make sure to choose one that works well for you!
Is there a difference in the type of bread produced using natural yeast versus instant yeast, and what tools can
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