If you love making sourdough but you never quite get the fluffy texture you're going for, this is the Dutch oven sourdough bread recipe for you! It's the perfect blend of airy and tangy, with a texture so light you'll feel like you're biting into a cloud (with a perfectly crunchy crust, of course). I've tested this recipe over 50 times, and it is always a crowd-pleaser. It's sure to become one of your favorite bread recipes. Give it a try today!
I cannot make any bread correctly for the life of me. I'm a food blogger but tend to stick to anything not involving yeast/sourdough whatever. This recipe is AMAZING!! Crusty on the outside, fluffy on the inside. Thank you for the in-depth instructions, your time and effort is very much appreciated!
It's DELICIOUS: I can tell you for certain that this is the best sourdough bread recipe I've ever made. I've perfected it after testing numerous batches and the outcome is always the most amazing bread with a perfectly crisp golden brown crust and the softest, most flavorful interior.
The Ultimate Dutch Oven Sourdough Bread
SIMPLE Ingredients: It's truly incredible that you can make such a delicious loaf of bread using only flour, water, salt, and wild yeast. No commercial yeast or other leavening agents are needed! It amazes me every time!
CONSISTENT Results: This recipe has been tried and tested many times. If you follow the photo tutorial below and practice often, you're well on your way to making perfect sourdough bread, every time!
Sourdough starter is a live culture made by combining flour and water and cultivating the wild yeast present in flour. Starters are typically made beginning with whole wheat flour and gradually switching to all-purpose flour. Wild yeast is more present in the outside of the wheat kernel which is present in whole wheat flour and creates a more robust starter.
Best Dutch Oven For Sourdough Bread [2024 Review
You can make your own sourdough starter by following this guide from King Arthur Flour: how to make your own sourdough starter. You can also purchase sourdough starters from various retailers like this starter named Willa from Ballerina Farm. Or the easiest route to obtain a starter is to ask a sourdough-baking friend for some!
Many recipes will tell you to feed your sourdough starter with equal parts starter, flour, and water. But if you start with too much starter, your bread can be overly sour from the lactic acid in the old sourdough starter. Starters should be fed once a week (whether you bake with them or not) and stored in the fridge in between feedings. Follow the simple instructions below to feed your sourdough starter for a mild-tasting bread.
Step 3: Stir the starter with a long silicone spatula and scrape down the sides of the jar. You can also use a wooden spoon or another clean kitchen utensil.
Easy Sourdough Bread Recipe In Dutch Oven
Step 6: The starter is ready to use when it has doubled or tripled in volume in 6-8 hours. Many recipes will tell you to use the float test to see if your starter is ready to use, but this test isn't always accurate and I suggest using the increased volume of the starter instead.
Pro Tip: Use a rubber band to mark the level of your starter when you fed it so you can see when it has doubled in volume.
Step 3: Stir with a dough whisk or fork to make a slurry. The starter doesn't need to be fully incorporated into the water.
A Basic Sourdough Recipe
Step 4: Add 500 g bread flour and 10 g salt and stir with a dough whisk. Alternatively, you can use your hands to combine the ingredients.
Step 5: The dough will be shaggy and that's ok! The ingredients will come together more during the stretching and folding process (see below).
Step 6: Cover the bowl and let it rest for 30 minutes. I like to use a shower cap but you can use a damp towel or plastic wrap.
How To Make Crusty Bread Without A Dutch Oven
Pro Tip: Cover the bowl with a shower cap instead of plastic wrap to cut down on plastic waste. They're easy to clean, fit over the bowl well, and keep the dough from drying out. Just make sure you use a dedicated shower cap for kitchen use. 🙃 Alternatively, a damp kitchen towel can also be used.
Stretching and folding is the term used for a no-knead method for making bread dough. The process is quite literally what it sounds like: a series of stretching the dough and folding it over itself until the desired texture is achieved. The goal is to develop the gluten fibers by stretching them which gives your bread structure.
Step 2: Grab onto two ends of the dough and stretch it in opposite directions. Don't stretch it so far that it comes apart.
Easy Dutch Oven No Knead Bread
Step 3: Fold the ends together, turn the dough 90 degrees, and stretch the opposite ends. Repeat this process 2-3 more times or until you can feel resistance from the dough when you try to stretch it.
Step 4: Fold the dough one more time and place it back in the bowl, seam side down. It won't be pretty at this point and that's ok! Cover and let the dough rest for 30 minutes.
Step 1: Stretch and fold the dough 3-4 times. You can see in this picture that the dough is becoming more smooth and cohesive.
Dutch Oven Bread {proofing Dough In The Instant Pot}
Step 2: Cover and let rest for 30 minutes. This picture is after 30 minutes of resting. The dough is starting to rise already!
Step 1: Stretch and fold the dough 3-4 times. You can see in this picture that the dough is becoming more stretchy after a few rounds of stretching. This means we are forming gluten strands in the dough!
Step 2: Cover and let rest for 30 minutes. This picture is after resting 30 minutes. The dough is getting much more smooth!
Cheaters No Knead Dutch Oven Sourdough Bread.
Step 1: Stretch and fold the dough 3-4 times. Look how stretchy the dough is! It should be fairly supple at this point.
Step 4: After 10-12 hours, the dough should be doubled (or even tripled) in size. Many recipes will tell you the dough is over-proofed if it triples in size but I find that it makes deliciously fluffy bread this way!
Pro tip: The typical schedule for stretching and folding is 4 rounds over 2 hours. However, you can do it in shorter or longer time periods. The dough needs at least 15 minutes to rest between stretching and folding, but you can also let it rest for up to an hour in between.
Dutch Oven Sourdough Bread
Boule translates to ball in French and is the term used for loaves of sourdough shaped into a round shape. This is the classic shape that most people use to make artisan sourdough bread.
Step 1: The next morning after the dough rises, shape the dough. Add a few tablespoons of flour to the banneton basket.
Step 2: Move the banneton around to disperse the flour until there is a thin layer of flour coating the entire basket. Dump any extra flour on your work surface.
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Step 10: Flip the dough ball over and use a bench scraper to pull the sides of the dough under the bottom. This creates surface tension on the outside of the loaf which helps it rise better in the oven. Repeat on all sides of the dough ball until a uniform circle is formed and the outer layer of dough is stretched tight over the inside dough.
Step 12: Spread a little bit of flour over the seam so it's not sticky. Cover with a shower cap or plastic wrap. Refrigerate for 1-24 hours. (3-4 hours is the sweet spot. 24 hours will have a very crispy crust.) This is called the cold proof or second rise.
Pro Tip: If you have trouble with your dough sticking to your banneton, try rice flour to flour the banneton instead of all-purpose flour.
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Batard loaves are my favorite to bake because they typically turn out fluffier than boules. The difference in the shaping process results in a more structured loaf.
The term batard in French means bastard. At first, French bakers used to shape their bread into only two forms: baguette and boule. The use of term bastard in French is commonly used more like cross-breed. Since batard loaves are somewhere in between baguettes and boules, the name batard was used.
Step 8: Use a bench scraper to pull the long sides of the dough under the bottom and shape the dough into a more uniform cylinder. This creates surface tension on the outside of the loaf which helps it rise better in the oven. Repeat on both long sides of the dough ball until a uniform cylinder is formed. The outer layer of dough should be stretched tight around the inside dough.
Easy Dutch Oven Sourdough
Step 9: Place the dough in a floured banneton proofing basket, seam side up. Fold any open seams on the short ends over the dough facing up and seal the seams with your fingers.
Step 10: Spread a little bit of flour over the seam so it's not sticky. Cover with a shower cap or plastic wrap. Refrigerate for 1-24 hours. (3-4 hours is the
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