Do you have the sourdough baking buzz yet? If you're ready to try but need help figuring out where to start, save this easy sourdough bread recipe for the Dutch oven.
PinEstimated reading time: 11 minutes
Over the past few years, every homesteading, food, and self-reliance blog I follow has caught the sourdough craze. And that's great.
Crafting the perfect loaf of artisan sourdough bread in a Dutch oven is a rewarding experience. After all, you end up with a delicious loaf of homemade bread.
And there's something to be said for the fact that baking with sourdough can't be rushed. So, it suits those of us who are into slow living and exploring the world of traditional baking.
If you're new to this type of bread making, you'll love this simple sourdough bread recipe that bakes in a Dutch oven. Read on to learn more about the process, get the recipe, and follow the tips to help you get a golden brown crust and a soft, airy sourdough loaf every time.
Understanding Sourdough
PinSourdough bread differs from other bread recipes because it relies on natural yeast and bacteria for fermentation. This process leavens the bread and also gives sourdough its characteristic tangy flavor.
A successful sourdough loaf begins with a lively, active starter, which is a mixture of flour, water, and the wild yeast in the environment.
Foolproof Sourdough Starter
PinThe heart of any sourdough bread recipe is the starter. To create your own, mix equal parts flour and water in a large bowl and let it sit at room temperature.
Feed it daily with equal parts of water and flour. After a few days, you'll notice bubbles and a pleasant tangy smell, indicating your starter is active and ready to use.
Yes, you can buy sourdough starter online or in a shop, but learning how to make your own homemade sourdough starter is easy. And you can even dehydrate your sourdough starter to save it for the long term. Ensure you're working with an active starter, and check for bubbles before mixing your ingredients.
Baking in a Dutch Oven
PinA Dutch oven is the best way to bake sourdough bread at home. The tight-fitting lid and thick walls create a mini-oven inside your oven.
This setup traps steam, mimicking professional bread ovens' high heat and humidity. The result is a loaf with a crispy crust and tender interior, the hallmarks of artisan sourdough bread.
How to Make This Sourdough Bread Recipe in a Dutch Oven
Pin⬇️Want the printable recipe card? It's at the bottom of this post.⬇️
Baking bread in a cast iron Dutch oven gives it a fantastic flavor. Once you make your first loaf, you'll want to write this out on a recipe card or save it to make again. It's a great bread to serve alongside your favorite Dutch oven soups.
Ingredients
PinHere's what you'll need for this sourdough bread recipe made in a Dutch oven. Gather your ingredients and get started.
- 50g active sourdough starter
- 350g warm water
- 500g bread flour (for best results, use a higher protein content flour)
- 9g sea salt
Directions
Pin
Pin
Pin
Pin1. Prepare the starter: The day before baking, feed your starter so it's bubbly and active.
2. Mix the dough: Combine the starter and warm water in a large mixing bowl. Add the flour and salt, mixing until a shaggy dough forms. Cover with a damp kitchen towel and rest in a warm place for 1 hour.
3. Stretch and fold sourdough: On a floured work surface or even over the bowl, stretch and fold over the next few hours to strengthen the gluten structure. Then cover and let the dough rise in a warm place until it doubles in size.
Pin
Pin
Pin
Pin4. Shape the dough: Transfer the dough onto a floured surface and shape it into a round loaf. Place it seam-side up in a well-floured banneton basket or a bowl lined with parchment paper.
5. Proof overnight: Cover the shaped dough with plastic wrap and let it proof in the refrigerator overnight.
6. Preheat the Dutch oven: Place your Dutch oven in the oven and preheat to 450 degrees Fahrenheit.
7. Bake: Carefully place the dough into the preheated Dutch oven. If you like, score the top of the dough with a sharp knife. Then, cover with the lid and bake.
8. Cool: After the initial bake time, remove the lid to make the crust golden brown. Then, let it cool on a wire rack.
Old Fashioned Sourdough Baking is Back
PinBaking sourdough bread at home has become super popular lately, and it's not just because it tastes incredible. People love it because it's good for you.
And it's just plain fun to play around with different sourdough recipes. Recently, the girls and I've been having a blast experimenting with some pretty unique sourdough bread recipes.
One of my new favorites is Dutch oven jalapeno cheddar bread, which goes well with all the soups and stews we love. And we've even managed to find ways to use up the starter discard.
Don't Toss the Discard
Sourdough discard sounds like something you'd throw away, but it's useful and tasty too. I've made all sorts of delicious things with it, like old-fashioned sourdough biscuits, cinnamon sourdough muffins that make your kitchen smell like a bakery, banana discard muffins that are perfect for breakfast, tortillas for taco night, and crackers that are great for snacking.
These recipes show that you don't have to waste anything. And you can still feed your family tasty food that doesn't cost an arm and a leg.
Healthy Sourdough Bread
The cool thing about sourdough is that it's also healthier than regular bread. The way sourdough ferments helps our stomachs digest it better doesn't spike our blood sugar as much and even makes the vitamins in flour easier for our bodies to use. This is good news for anyone trying to eat better or for folks like me who try to avoid commercial yeast bread.
Seeing so many people get into sourdough baking reminds me that sometimes, doing things the old-fashioned way can be gratifying.
Maybe it's your first time trying to bake bread. Or maybe you're looking to try something new, like sourdough discard recipes. Whatever the case, there's something pretty cool about making food from scratch. It connects us to our past, makes our present more interesting, and helps us build a healthier future.
With a bit of patience and some simple ingredients, anyone can join in on the fun of making sourdough bread and other tasty treats. It's all about getting your hands dirty, having fun, and enjoying some really good bread along the way.
Dutch Oven Artisan Sourdough Bread Recipe FAQs
PinI get many questions about baking sourdough loaves. Here are the answers to some of the most commonly asked questions.
How do I know if my sourdough starter is ready to use?
Your starter is ready when it's bubbly, smells slightly tangy, and doubles in size a few hours after feeding. This indicates a high level of activity from the wild yeast.
Can I use whole wheat flour in this recipe?
Yes, you can substitute some of the bread flour with all purpose flour or whole wheat flour or for a deeper flavor. However, whole wheat absorbs more water, so you may need to adjust the hydration of your dough.
What if my bread doesn't rise in the Dutch oven?
If your bread doesn't rise as expected, it could be due to an inactive starter or not enough fermentation time. Ensure your starter is active and allow enough time for the bulk fermentation and the second rise.
Crafting homemade sourdough bread in a Dutch oven is enjoyable and fulfilling. With simple ingredients and patience, you can create a beautiful loaf of artisan sourdough bread that rivals those found in the best bakeries.
Remember, the key to success lies in understanding the fermentation process and mastering the temperature and timing of your bake. Happy baking!
Simple Dutch Oven Sourdough Bread Recipe for Beginners
Yield: 1 loaf
Prep Time: 1 day
Cook Time: 50 minutes
Total Time: 1 day 50 minutes
Make this easy sourdough bread recipe in your Dutch oven for a delicious homemade loaf.
Ingredients
- 50g starter (active and fed – see step 1)
- 350g warm water
- 500g flour
- 9g salt
Instructions
- Use already prepared sourdough starter or commercial starter. Discard half of the sourdough as per the homemade sourdough starter instructions. Feed the starter and let it sit for 4-6 hours. In 4-6 hours will be at its peak rise because it’s at its most active.
- Mix the starter and water. Once mixed, add the bread flour and salt. It will be rough-looking (see pictures in gallery). Cover with a damp tea towel or clean flour sack cloth and set in a warm place for an hour.
- Stretch and fold by pulling on a side of the sourdough in the bowl. Stretch as far as you can without ripping your dough. Then fold over the dough. Continue in a circle until every circle of your dough has been stretched and pulled. Then cover for 30 minutes.
- Stretch and fold again. Cover for 30 minutes.
- Stretch and fold last time. Cover for 3.5 - 7 hours in a warm place to allow your bread to bulk ferment. It needs to double in size.
- Shape and put into bowl. Cover with cling wrap (to prevent air drying out your dough) and proof on the counter for another hour in a warm place.
- Cover with cling wrap. Put in fridge overnight (pull out between 8-12 hours).
- Next day:
- Preheat the Dutch oven to 450 degrees for an hour. Bake for 50 minutes with the Dutch oven top on, then 410 degrees for 10-15 minutes off. The internal temperature should be 220 degrees.
Notes
Remember to save the discard and come back to An Off Grid Life to try our sourdough discard recipes!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Pin
Pin