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If you love making sourdough but you never quite get the fluffy texture you're going for, this is the Dutch oven sourdough bread recipe for you! It's the perfect blend of airy and tangy, with a texture so light you'll feel like you're biting into a cloud (with a perfectly crunchy crust, of course). I've tested this recipe over 100 times, and it is always a crowd-pleaser. It's sure to become one of your favorite bread recipes. Give it a try today!
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Featured Comment:
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"I cannot make any bread correctly for the life of me. I'm a food blogger but tend to stick to anything not involving yeast/sourdough whatever. This recipe is AMAZING!! Crusty on the outside, fluffy on the inside. Thank you for the in-depth instructions, your time and effort is very much appreciated!"
- Jenna
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Jump to:
- Why You'll Love This Bread:
- Ingredient Notes:
- Specialty Equipment Notes:
- What is Sourdough Starter and Where Do I Get It?
- Step-by-Step Instructions:
- Baker's Schedule:
- How to Store Sourdough Bread:
- What to Serve with Sourdough Bread:
- Recipes to Use Day-Old Sourdough:
- Recipe FAQ's:
- Other Recipes You'll Love:
- Recipe:
- Fluffy Dutch Oven Sourdough Bread (+ Photo Tutorial)
- Comments
Why You'll Love This Bread:
It's DELICIOUS: I can tell you for certain that this is the best sourdough bread recipe I've ever made. I've perfected it after testing numerous batches and the outcome is always the most amazing bread with a perfectly crisp golden brown crust and the softest, most flavorful interior.
SIMPLE Ingredients: It's truly incredible that you can make such a delicious loaf of bread using only flour, water, salt, and wild yeast. No commercial yeast or other leavening agents are needed! It amazes me every time!
CONSISTENT Results: This recipe has been tried and tested many times. If you follow the photo tutorial below and practice often, you're well on your way to making perfect sourdough bread, every time!
Ingredient Notes:
- Sourdough Starter: Sourdough starter can either be made at home or purchased in various forms (typically dried). I used this guide for making a sourdough starter and it hasn't failed me yet. You can also ask a baking friend to share some! It's important to note that sourdough starters are all different in yeast cultures, consistency, yeast activity, etc. and it may take time to figure out how your starter works with specific recipes.
- All-Purpose Flour: When choosing a flour to feed your sourdough starter, select an unbleached flour. Bleached flour likely won't ruin your starter, but I get good results with unbleached all-purpose flour.
- Bread Flour: Not all bread flours are created equal. The protein content and type of wheat used can drastically affect the outcome of your bread. I get the best results with King Arthur bread flour which has a higher protein content than most bread flours. That's not to say you can't use any type of bread flour, but you may have to test the recipe a few times and adjust it to your liking.
- Salt: I use Redmond Real Salt for bread, which is unrefined and has a lower sodium content per gram than regular table salt. If you are using refined table salt, cut the salt down to 8-9 g to make up for the higher sodium content.
Specialty Equipment Notes:
- Dutch Oven: A cast iron Dutch oven is the perfect vessel for creating a crisp crust while also allowing the bread to rise during the baking process. You can also use a stoneware bread baker.
- Kitchen Scale: A digital kitchen scale is a baker's best friend. Sure, you can measure out the ingredients with measuring cups. But, to get more precise, consistent results, a digital kitchen scale should be used.
- Long Silicone Spatula: You can stir your sourdough starter with any clean kitchen utensil that works for you. But this long silicone spatula is just the right size and shape to effectively stir the starter and scrape down the sides of the jar.
- Dough Whisk: A dough whisk is great for mixing dough but it isn't necessary. You can mix this dough with your hands or another clean kitchen utensil as well.
- Silicone Bowl Scraper: A silicone bowl scraper is a handy tool for removing sticky dough from a bowl. I highly recommend getting one!
- Bench Scraper: A bench scraper is a handy tool when it comes to shaping sourdough. But, you can also shape sourdough with your hands.
- Bread Lame or Razor: A bread lame is essentially a fancy razor blade holder and isn't necessary for scoring bread. However, a razor blade or sharp knife is essential for scoring the dough.
- Banneton: A banneton is a basket specifically made for proofing bread dough. You can also use a cloth-lined bowl in place of a banneton. Bannetons come in two shapes boule (round) and batard (oval). There are many sourdough kits that contain bannetons and other tools listed above.
- Parchment Paper: Parchment paper is super handy for baking sourdough. It makes a great surface to transfer the dough from counter to Dutch oven to cooling rack and also keeps the dough from sticking to the Dutch oven.
- Bread Knife: A good sourdough loaf can be hard to slice with a typical bread knife due to its crusty exterior and soft interior. I recommend a sharp knife with scalloped teeth like this scalloped offset bread knife. As an added bonus, the offset shape keeps you from rubbing your knuckles on the cutting board!
What is Sourdough Starter and Where Do I Get It?
Sourdough starter is a live culture made by combining flour and water and cultivating the wild yeast present in flour. Starters are typically made beginning with whole wheat flour and gradually switching to all-purpose flour. Wild yeast is more present in the outside of the wheat kernel which is present in whole wheat flour and creates a more robust starter.
You can make your own sourdough starter by following this guide from King Arthur Flour: how to make your own sourdough starter. You can also purchase sourdough starters from various retailers like this starter named "Willa" from Ballerina Farm. Or the easiest route to obtain a starter is to ask a sourdough-baking friend for some!
Step-by-Step Instructions:
How To Feed Sourdough Starter:
Many recipes will tell you to feed your sourdough starter with equal parts starter, flour, and water. But if you start with too much starter, your bread can be overly sour from the lactic acid in the old sourdough starter. Starters should be fed once a week (whether you bake with them or not) and stored in the fridge in between feedings. Follow the simple instructions below to feed your sourdough starter for a mild-tasting bread.
Step 5: Store the starter on top of your fridge or in another warm place.
Step 6: The starter is ready to use when it has doubled or tripled in volume in 6-8 hours. Many recipes will tell you to use the float test to see if your starter is ready to use, but this test isn't always accurate and I suggest using the increased volume of the starter instead.
Pro Tip: Use a rubber band to mark the level of your starter when you fed it so you can see when it has doubled in volume.
How to Make Sourdough Bread Dough:
Making the dough is probably the easiest step in sourdough bread baking. Follow the simple steps below!
Pro Tip: Cover the bowl with a shower cap instead of plastic wrap to cut down on plastic waste. They're easy to clean, fit over the bowl well, and keep the dough from drying out. Just make sure you use a dedicated shower cap for kitchen use. 🙃 Alternatively, a damp kitchen towel can also be used.
How to Stretch and Fold Sourdough Bread Dough:
Stretching and folding is the term used for a no-knead method for making bread dough. The process is quite literally what it sounds like: a series of stretching the dough and folding it over itself until the desired texture is achieved. The goal is to develop the gluten fibers by stretching them which gives your bread structure.
First Round:
Fourth (Final) Round:
Pro tip: The typical schedule for stretching and folding is 4 rounds over 2 hours. However, you can do it in shorter or longer time periods. The dough needs at least 15 minutes to rest between stretching and folding, but you can also let it rest for up to an hour in between.
How to Shape a Sourdough Boule (round loaf):
Boule translates to "ball" in French and is the term used for loaves of sourdough shaped into a round shape. This is the classic shape that most people use to make artisan sourdough bread.
Pro Tip: If you have trouble with your dough sticking to your banneton, try rice flour to flour the banneton instead of all-purpose flour.
How to Shape a Sourdough Batard (oval loaf):
Batard loaves are my favorite to bake because they typically turn out fluffier than boules. The difference in the shaping process results in a more structured loaf.
The term batard in French means "bastard". At first, French bakers used to shape their bread into only two forms: baguette and boule. The use of term "bastard" in French is commonly used more like "cross-breed." Since batard loaves are somewhere in between baguettes and boules, the name batard was used.
How to Score a Sourdough Loaf:
Scoring your sourdough loaf is where you get to let your creativity run free! A sourdough loaf needs at least one deep score (at least ½" deep) to allow it to expand in the oven.
But, you can also do some decorative scoring if you'd like (1/16-⅛" deep). I like to do one large score on the right side of the dough and several small decorative scores that open up to look like leaves when the bread bakes. You can do as little or as much scoring as you'd like to make your perfect loaf!
Pro tip: Most recipes will suggest you use a bread lame to score the dough. I find that I can be more precise with just a razor blade. If you choose to go this route, be careful how you hold it so you don't cut yourself!
How to Bake Sourdough Bread with a Dutch Oven:
The magic that makes this sourdough so fluffy is a quick oven-rising process under very high heat. The key is to make sure the Dutch oven is fully preheated before baking the bread.
Pro Tip: Let the bread cool fully before slicing it. The bread continues to bake and set up as it cools. As tempting as it may be to cut into it right away, don't do it! You'll likely end up with gummy slices of bread.
Baker's Schedule:
With longer recipes like this, it can be hard to picture how long it will really take. See below for my typical sourdough baking schedule. Of course, you can adjust the times to fit your schedule.
- 10 am: Feed the starter.
- 6:30 pm: Make the dough. Cover the starter with the lid and refrigerate for up to a week before feeding again.
- 7 pm: Stretch and fold the dough, and cover the bowl.
- 7:30 pm: Stretch and fold the dough, and cover the bowl.
- 8 pm: Stretch and fold the dough, and cover the bowl.
- 8:30 pm: Stretch and fold the dough. Cover the bowl and leave it on the counter overnight.
- 6:30 am (next day): Shape the dough and place it in a floured banneton or cloth-lined bowl. Cover and refrigerate.
- 10 am: Place the Dutch oven in the oven and preheat the oven.
- 11 am: Score dough, reduce the oven temperature and bake. Let the bread cool completely on a wire rack.
- 3 pm: Place the bread in a zippered bag to soften the crust (optional).
- 6 pm: Eat!
How to Store Sourdough Bread:
If you can avoid eating the entire loaf in one day, you're going to want a way to store it! There are several ways you can store sourdough bread depending on how long you want to keep it.
Additionally, the humidity where you live will play a big role in how long your bread stays fresh if you choose an air-permeable option like a cotton bread bag or bread box. If your bread goes stale, try making homemade breadcrumbs!
- Plastic Zippered Bag: A plastic zippered bag will keep your bread fresh for many days at room temperature. However, the moisture inside the bread will penetrate the crust and the crust will have a more chewy texture instead of being crispy.
- Cotton Bread Bag: A cotton bread bag will keep your bread fresh for 2-3 days. The outside will stay crispy but the inside will dry out quickly.
- Bread Box: A typical bread box will keep bread fresh for 3-5 days, but it depends on the box and the type of ventilation used.
- Freezer: To freeze sourdough bread, slice it first. Then, freeze the slices on a sheet pan. Once they are frozen solid, store them in a zippered bag or vacuum-sealed bag for up to 3 months.
What to Serve with Sourdough Bread:
Sourdough bread is fantastic on its own or served with a generous smear of butter. If I can save enough to use for dinner, here's how I like to serve it:
- Grilled Cheese and Tomato Soup
- Elk French Onion Meatballs
- Venison Sausage and Gnocchi Soup
- Pheasant Noodle Soup
- Mini Elk Steak Sandwiches
- Add mix-ins like in this Roasted Garlic Sourdough
Recipes to Use Day-Old Sourdough:
- French Toast Casserole
- Stuffing with Sausage
- Breadcrumbs
- Croutons
Recipe FAQ's:
Is it best to bake sourdough in a Dutch oven?
A hot Dutch oven is the perfect environment to bake sourdough because the airtight seal allows the steam to expand in the dough to help the bread rise. Additionally, the cast iron holds heat very well which helps in both the rising process and crisping of the crust.
How long do you cook sourdough bread in the Dutch oven?
The baking time for sourdough depends on a lot of factors: the type of oven used, the temperature of the oven, the size of the loaf, etc. For a 500 g (the weight of the bread flour) loaf, at 450 degrees F, the total baking time is typically between 35-45 minutes, but will depend on the factors listed above.
Can you bake sourdough in enameled Dutch oven?
Yes! Enameled and raw cast iron Dutch ovens can be used to bake sourdough. The appearance of the enamel may become browned over time, but it is safe to use.
Do you oil Dutch oven sourdough?
No, you do not need to oil your Dutch oven to bake sourdough. Place your dough on a piece of parchment paper inside the Dutch oven to help keep it from sticking. But if you use a raw cast iron Dutch oven, you should oil it after baking to maintain the appearance of the cooking surface.
Do you bake sourdough with lid on or off?
Sourdough baked in a Dutch oven should be baked both with the lid on and off. First, bake it with the lid on to allow the bread to rise. Next, bake it with the lid off to allow the crust to brown.
Other Recipes You'll Love:
- Rustic Sourdough Baguettes
- Homemade Sourdough Breadcrumbs
- Rustic Sourdough French Toast Casserole
- Sourdough Stuffing with Venison Sausage
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Recipe:
Fluffy Dutch Oven Sourdough Bread (+ Photo Tutorial)
Annie Weisz
Fluffy sourdough bread with the perfect blend of airy and tangy, with a texture so light you'll feel like you're biting into a cloud (with a crunchy outside, of course).
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 1 day d 5 hours hrs
Course Side Dish
Cuisine American
Servings 1 loaf
Calories 1919 kcal
Equipment
Large Mixing Bowl
Ingredients
Feeding Starter:
- 150 g all-purpose flour
- 150 g lukewarm water
Bread:
- 125 g sourdough starter
- 350 g lukewarm water
- 10 g fine sea salt
- 500 g bread flour
Instructions
Feeding Starter:
Remove all but a couple of tablespoons of the starter from the jar. You can use the discard for other recipes or if you have chickens you can feed it to them!
Add 150 g of all-purpose flour and 150 g of lukewarm water to the jar and stir it with a long silicone spatula or another clean kitchen utensil until well combined. It should be the consistency of a thick pancake batter. Loosely place the lid on the jar and let rise in a warm spot for 6-8 hours. I like to put mine on top of my fridge.
Dough:
To a large mixing bowl, add 125 g of active starter and 350 g of lukewarm water. Whisk the mixture with a dough whisk until the starter is somewhat dispersed in the water. It doesn't have to be a hom*ogenous mixture.
Add 10 g of salt and 500 g of bread flour. Stir with the dough whisk until a shaggy dough forms. Cover the bowl and let it rest for 30 minutes. I like to use a shower cap to cover my bowl and banneton so I don't use a bunch of plastic wrap and they're easier to fit around the bowl.
Use a silicone bowl scraper to pull the dough away from the bowl edges. Gently stretch the dough between your hands. Then fold the dough in half, grab the sides with the seams, and stretch it in the opposite direction. Repeat until dough starts to feel tight and resists stretching, about 3-4 times. Cover the bowl and let the dough rest for 30 minutes.
Repeat the stretching, folding, and resting process 3 more times. Cover the dough and let it sit on the counter overnight, about 8-12 hours.
Shaping and Baking:
In the morning, shape the dough into your desired shape (boule or batard) with a bench scraper and place it top-down in a floured banneton or cloth-lined bowl. See the recipe post for a photo tutorial on shaping.
Seal the bottom edges of the dough ball together. Cover the banneton and refrigerate for at least 1 hour or up to 24 hours for a really crispy crust. The sweet spot is around 3-4 hours for this recipe.
Place the Dutch oven in a cold oven and preheat it to 500°F. Preheat for at least 1 hour.
Place the dough ball, seam side down, on a piece of parchment paper. Score it with a razor blade or bread lame. It needs at least one big slash on the side of the dough ball to let out steam as it rises. You can add decorative scoring as well, but it isn't necessary.
Place the dough on parchment paper in the preheated Dutch oven and cover it with the Dutch oven lid. Reduce the oven heat to 450°F. Bake for 23 minutes.
Remove the lid and bake for an additional 12 minutes.
Remove the bread from the oven and let it cool completely on a cooling rack.
Sample Schedule:
10 am: Feed the starter.
6:30 pm: Make the dough. Cover the starter with the lid and refrigerate for up to a week before feeding again.
7 pm: Stretch and fold the dough, and cover the bowl.
7:30 pm: Stretch and fold the dough, and cover the bowl.
8 pm: Stretch and fold the dough, and cover the bowl.
8:30 pm: Stretch and fold the dough. Cover the bowl and leave it on the counter overnight.
6:30 am (next day): Shape the dough and place it in a floured banneton or cloth-lined bowl. Cover and refrigerate.
10 am: Place the Dutch oven in the oven and preheat the oven.
11 am: Score dough, reduce the oven temperature and bake. Let the bread cool completely on a wire rack.
3 pm: Place the bread in a zippered bag to soften the crust (optional).
6 pm: Eat!
Notes
- When feeding the starter, I use approximations with a measuring cup. It doesn't have to be perfect.
- Stretching and folding should occur 4 times, every 30 minutes but this doesn't have to be exact. You can let the dough rest for as little as 20 minutes up to an hour between stretching and folding if you forget about it.
- Shaping is super important to creating surface tension on the outside of the dough to help the dough rise during baking. See the recipe post for a full photo tutorial of stretching, folding, and shaping.
- Oven times are what works for my oven. I have a gas oven. Your oven is likely different and it may take some time to get the timing right!
- Placing the bread in a zippered bag or airtight container lets the moisture from the inside of the loaf soften the crust so it's easier to slice. It's not a necessary step but can be helpful.
Nutrition
Calories: 1919kcalCarbohydrates: 387gProtein: 63gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 3905mgPotassium: 501mgFiber: 13gSugar: 2gVitamin A: 10IUCalcium: 88mgIron: 5mg
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