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Dutch Oven Sourdough Bread Recipe for Perfect Crispy Crust

Dutch Oven Sourdough Bread presented on white cloth with clear glass of water beside it
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This Dutch oven sourdough bread recipe is perfect for beginners. Learn how to make a classic sourdough boule with a crispy crust using a simple master recipe.

Ingredients

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  • 500 Grams Organic Bread Flour
  • 300 grams Water
  • 100 grams Sourdough Starter
  • 10–15 grams Sea Salt

Instructions

  1. It’s best to start the sourdough process before 9 am so you have enough time. In a large bowl, combine the starter, flour, salt, and water. Knead the ingredients together until a uniform dough ball forms.
  2. Using a spray bottle filled with water, mist your clean countertop. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.
  3. Stretch and fold the dough by stretching the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down. Let the dough rest for 30 minutes.
  4. Repeat the stretch and fold process three more times, each followed by letting the dough rest for 2 hours.
  5. Clean and dry the working counter surface. Sprinkle some flour on the counter and coat your hands with flour. Gently flip the dough onto the floured surface seam side up.
  6. Pre-shape the dough by gently stretching and folding side over side and top over bottom. Flip the dough seam side down and tuck under any parts to form a round shape. Cover and let rest for 1 hour.
  7. Sprinkle more flour on the dough and counter. Flip the dough seam side up, stretch and fold again, then flip seam side down and tuck under to form a circular loaf.
  8. Coat a proofing basket with flour and optional toppings. Flour your hands, pick up and flip the dough into the basket seam side up. Cover and refrigerate overnight for 8-12 hours.
  9. Preheat the Dutch oven with the lid inside the oven at 450°F.
  10. Remove the Dutch oven carefully, place lid aside, turn dough onto parchment paper seam side down. Score the dough with a sharp knife or scoring tool.
  11. Transfer the dough with parchment paper into the Dutch oven. Cover and bake at 450°F for 30 minutes.
  12. Remove the lid and bake for another 20-30 minutes until golden brown.
  13. Remove the loaf and cool for at least 1 hour before slicing.

Notes

  • The time between stretch and folds depends on your kitchen temperature
  • above 75°F you can reduce rest time to one hour
  • Use a bread proofer or heating pad to speed proofing
  • Use coarse flours like rye, masa, or rice flour for proofing baskets
  • Oven temperatures vary
  • check loaf color when baking with lid off

Nutrition

Find it online: https://www.amgroyal.com/dutch-oven-sourdough-bread-recipe/