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How to Bake Sourdough Bread in a Dutch Oven

Sourdough loaf in a Dutch oven.
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Here is a foolproof Dutch oven sourdough bread recipe. Learn how to bake sourdough bread in a Dutch oven, which is one of the best ways to get a perfect crust, oven spring, and bakery-style loaf, perfect for beginners.

Ingredients

Scale

For the levain (an active starter):

  • 35 g sourdough starter
  • 35 g bread flour
  • 35 g water

For the bread dough:

  • 500 g bread flour (I use King Arthur organic bread flour)
  • 350 g water (70% hydration)
  • 100 g levain (active starter at peak) 
  • 10 g sea salt (I use Redmond ancient fine sea salt)

10 g white rice flour (for dusting)

Instructions

  1. Make a levain (an active starter): Feed the starter in the morning at a 1:1:1 ratio (35g starter, 35g flour, 35g water) and wait 4-6 hours for it to peak. 
  2. Autolyse: Weigh water and flour into a large mixing bowl. Mix them with your hand or a dough whisk until a shaggy dough forms. Cover the bowl with a plastic film or a damp kitchen towel and let it sit for 30 minutes.
  3. Mix the dough: Add the levain (an active starter at peak) and sea salt to the bowl. Mix thoroughly by hand for 3–10 minutes. A longer mix builds a stronger gluten network. Cover the bowl with plastic wrap or a damp towel and let the dough rest for 30 minutes. Bulk fermentation begins once the starter is added.
  4. Fold the dough: Do two sets of stretch and folds, 30 minutes apart, followed by two sets of coil folds, spaced 30 minutes apart. For each set, stretch the dough in all four directions. Keep the bowl covered between folds and let the dough rest for 30 minutes after each set.
  5. Continue bulk fermentation: Let the dough continue to ferment. End bulk fermentation when the dough has visible bubbles on the surface and along the sides of the bowl (if it is glass), the edges have a slight dome, and the dough jiggles gently when you move the bowl.
  6. Preshape the dough into a round, then let it rest uncovered for 15–20 minutes. 
  7. Shape the dough: Lightly flour your work surface with rice flour. Turn the dough out onto the table and shape it into a boule or batard. Prepare a banneton or an alternative proofing basket, such as a small bowl lined with a cotton tea towel. Generously dust it with rice flour. Place the shaped dough into the banneton or bowl, seam side up.
  8. Proof the dough: Cover the banneton with a clean towel or place it inside a plastic bag, then refrigerate. Refrigerate for a cold proof lasting 12–16 hours, or up to 48 hours. The longer the proof, the more pronounced the sourdough flavor will be.
  9. Score the dough: Remove the dough from the fridge. Flip it out of the banneton onto a piece of parchment paper. Use a pastry brush to remove any excess flour. Score the dough using a bread lame. If you are a beginner, opt for a single slash for a batard or a cross "X" for a boule. Once you are more confident, try creative scoring patterns.
  10. Bake the bread: Place your Dutch oven into the oven and preheat to 500°F (260°C) for 30 minutes. With the oven mitts on, transfer the dough to the Dutch oven, cover with the lid, and place it on the middle rack of the oven. Lower the temperature to 450°F (232°C) and bake for 20 minutes. After 20 minutes, use the oven mitts to remove the lid and continue baking for an additional 17-20 minutes, or until the crust reaches your desired color. For extra steam, spritz the dough with water or lightly spray the hot Dutch oven lid before covering. Let it cool on a wire rack for at least 2 hours before slicing.

Notes

  1. Refer to my Beginner's Sourdough Bread recipe for step-by-step instructions and photos.
  2. Storage and freezing: Store sourdough bread for 3-5 days. Freeze individual slices for up to 1-2 weeks, a whole loaf for 1-2 months.
  3. Safety tip: Always use oven mitts or silicone gloves when handling hot pans. 
  4. Check for doneness: Your bread is fully baked when the internal temperature reaches 205–210°F (96–99°C). Use a digital probe thermometer to check.
  5. Flour: Use bread flour or a mix of all-purpose and bread flour. Substitute 5–10% of the flour with whole wheat flour, if desired.
  6. Want to create a custom formula for your loaf? Try my sourdough calculator.
  7. Need help getting started? Check out my beginner's sourdough bread guide to learn sourdough basics first.
  8. Note: Nutritional information does not include the white rice flour used for dusting.

Nutrition

Find it online: https://sourdoughtalk.com/how-to-bake-sourdough-bread-in-a-dutch-oven/