The Simplest Sourdough In A Dutch Oven Recipe

This sourdough recipe is a baker’s dream, blending simplicity with flavor. Combining high quality flour with a bubbly sourdough starter, it delivers a crusty exterior and tender interior. Perfect for beginners, the naturally leavened bread offers incredible aroma and texture that will impress friends and family. Enjoy every delicious bite.

I love sharing recipes that are not only simple but also super nutritious. Today I want to tell you about making The Simplest Sourdough In A Dutch Oven.

This recipe is perfect for beginners who wanna try their hand at bread making without too much hassle. I mix 500g bread flour, although you can use all-purpose flour if needed, with 375g water at room temperature.

Then I add 100g of active sourdough starter, which gives the bread its tangy flavor and boosts the nutritional value due to its natural fermentation process. I also stirred in 10g salt to enhance the flavors.

Dusting my dutch oven with cornmeal or extra flour helps create that crispy crust everyone loves. Even if you try variations like a crusty bread recipe without a dutch oven or quick no-knead bread, each step remains focused on wholesome ingredients with a satisfying texture and flavor profile that nourishes as it delights.

Why I Like this Recipe

I really like this recipe because it’s super easy to follow. I mean, even though I’m still learning about baking, the clear step-by-step instructions make me feel confident when I mix and fold the dough.
I also love that the bread comes out with a crispy crust and a soft, fluffy inside. It just tastes awesome and gives me that warm, homemade feel every time I bake it.
Another reason is that the ingredients are simple and not too expensive which makes it perfect when I just want to whip up something tasty without stressing over complicated stuff.
And lastly, using my dutch oven makes this whole process feel kinda special and like a fun little adventure rather than a chore.

Ingredients

Ingredient Quantities

• 500g bread flour (you can use all-purpose if you dont have bread flour)
• 375g water at room temperature
• 100g active sourdough starter that’s well fed and bubbly
• 10g salt
• Cornmeal or extra flour for dusting your dutch oven

How to Make this

1. In a large bowl, mix 375g of water at room temperature with 100g of active sourdough starter until they combine.

2. Add the 500g of bread flour and the 10g of salt into the bowl. Mix it all together until there aren’t any dry pockets.

3. Let the dough rest for about 30 minutes to an hour so the flour can absorb the water fully.

4. Give the dough a few sets of gentle stretch and folds every 30 minutes over the next 3 to 4 hours. This helps develop the gluten.

5. Once the dough has roughly doubled in size, turn it out onto a lightly floured surface and shape it into a tight ball.

6. Sprinkle cornmeal or extra flour over your dutch oven to prevent sticking.

7. Transfer the dough ball into the prepared dutch oven, ensuring it’s centered.

8. Cover the dutch oven with its lid and place it in a preheated oven at 450°F (230°C).

9. Bake for 30 minutes with the lid on, then remove the lid and continue baking for another 15 minutes to get a crispy crust.

10. Once done, take the bread out and let it cool on a rack before slicing up and serving. Enjoy!

Equipment Needed

1. A large bowl for mixing the water, sourdough starter, flour, and salt
2. A kitchen scale to accurately measure your water, flour, and starter
3. A mixing utensil, like a spoon or spatula, to combine the ingredients without dry pockets
4. A clean, lightly floured countertop or board where you can shape the dough into a tight ball
5. A dutch oven with a lid to bake the bread in and help form a crispy crust
6. A preheated oven set to 450°F (230°C) for baking
7. A cooling rack for letting the finished bread cool down before slicing

FAQ

The Simplest Sourdough In A Dutch Oven Recipe Substitutions and Variations

• Bread Flour: If you dont have bread flour, you can use all-purpose flour or even combine it with some whole wheat flour. Just note that you may have to add a bit more water.
• Water: If you find that your water isnt at room temperature, you can warm it up a bit and then let it sit true to ambient room temp before using.
• Sourdough Starter: If you dont have an active starter, try using a well fed rye starter or, in a pinch, mix a very small amount of commercial yeast with your starter for better rise (but be careful to adjust amounts).
• Salt: If you dont have table salt, you can substitute with kosher salt or sea salt but remember that the measurement might need a slight adjustment.
• Cornmeal for dusting: If you dont have cornmeal, extra flour or even semolina can be used to dust your dutch oven, helpin keep the bread from stickin.

Pro Tips

1. Make sure your starter is really bubbly before you even start. If it isnt active enough, the dough might not rise like you want it to, so sometimes waiting an extra hour can totally save your bread.

2. Be super gentle during those stretch and folds, dont rough it up too much. It helps build the gluten without breaking the dough apart so take your time and do it slowly.

3. The resting period is key, so if your kitchen is on the cooler side, let it sit a bit longer. A little extra waiting can really boost the flavour and texture of your loaf.

4. When dusting the dutch oven, use just enough cornmeal or flour so the bread doesnt stick but not so much that it burns or changes the crust. A light dusting is all you need.