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Dutch Oven Sourdough Bread

Dutch Oven Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Calories: 174
Ingredients Method Notes

Ingredients
  

  • 500g (about 4 cups) bread flour
  • 350g (1½ cups plus 2 tbsp) water
  • 100g (scant ½ cup) active sourdough starter
  • 10g (1¾ tsp) fine sea salt

Method
 

  1. Stir together flour and water until no dry spots remain. Cover and rest 30 minutes.
  2. Add starter and salt to the dough, pinch and squeeze until uniform, then cover and rest 30 minutes.
  3. Perform a set of stretch and folds, rotating the bowl each time. Repeat 3 to 4 times at 30-minute intervals, then let bulk ferment until nearly doubled, 4 to 5 hours total.
  4. Shape into a tight round on a floured surface, rest 20 minutes, then place seam side up in a floured banneton. Cover and refrigerate 12 to 18 hours.
  5. Preheat a 5 to 6 qt Dutch oven at 450°F for 30 minutes. Turn dough onto parchment, score the top, lower into the hot pot, cover, and bake 30 minutes. Uncover and bake 15 to 20 minutes more until deeply browned.
  6. Cool completely on a wire rack before slicing with a serrated knife.

Notes

Active hands-on time is short, but the dough needs a 4 to 5 hour bulk ferment and an overnight cold proof of 12 to 18 hours. Plan to mix in the afternoon, shape in the evening, and bake the next morning or midday.