Easy Sourdough Bread Recipe in Dutch Oven

This deliciously rustic Easy Sourdough Bread recipe delivers that perfect combination of chewy interior and crackling crust that sourdough lovers dream about. Made with just four simple ingredients and baked in a Dutch oven to capture that authentic bakery-style finish, this recipe transforms your kitchen into an artisan bread shop without the fuss or complexity. The long fermentation process develops incredible flavor while requiring minimal hands-on time – perfect for busy home bakers!

Ingredients You’ll Need

• Bread Flour: Provides the structure and protein content needed for that perfect chewy texture. All-purpose flour works too, though your loaf may be slightly less chewy.
• Salt: Essential for flavor development and controlling fermentation. Don’t skimp here – salt is what makes bread taste like bread!
• Active Sourdough Starter: Your natural leavening agent that provides both rise and that distinctive sourdough flavor. Make sure it’s bubbly and active before using.
• Warm Water: Activates the fermentation process. The temperature matters – too hot will kill your starter, too cold will slow everything down.

Variations

Different Flour Combinations

Try using 20% whole wheat flour for a nuttier flavor, or add 1/2 cup of rye flour for complexity. Just remember that whole grain flours absorb more water, so you might need to adjust accordingly.

Add-Ins for Flavor

Fold in herbs like rosemary or thyme, a handful of chopped olives, or even toasted walnuts and dried cranberries after the second set of stretches and folds.

Seed Crusted Loaf

Brush the top with water before baking and sprinkle with sesame, poppy, or sunflower seeds for added texture and flavor.

Flavored Sourdough

Add 2-3 tablespoons of honey for a touch of sweetness, or 1-2 tablespoons of garlic powder and dried herbs for a savory twist.

How to Make Easy Sourdough Bread

Step 1: Prepare Your Starter

Ensure your sourdough starter is active and bubbly before beginning. It should at least double in size after feeding and pass the float test (a small amount should float in water).

Step 2: Mix the Dough

In a medium-sized bowl, combine the flour and salt, then add your active starter. Pour in the warm water and mix everything together until you have a shaggy, somewhat sticky dough. Use your hands at the end to make sure all the flour is incorporated.

Step 3: Initial Rest

Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 1-2 hours at room temperature. This autolyse period allows the flour to fully hydrate and gluten development to begin.

Step 4: Stretch and Fold Sequence

With wet hands to prevent sticking, perform your first set of stretch and folds. Pull one edge of the dough up and fold it over to the center, rotating the bowl and repeating until you’ve gone all the way around (usually 4-6 folds). Cover and rest for 30 minutes.

Step 5: Complete Remaining Folds

Repeat the stretch and fold process every 30 minutes for a total of 4 times. With each set, you’ll notice the dough becoming more elastic and developing strength.

Step 6: Bulk Fermentation

After your final set of folds, cover the dough and let it rise at room temperature for another 1-2 hours until it looks puffy and has increased in volume by about 50%.

Step 7: Cold Fermentation

Transfer the covered bowl to the refrigerator and let it rest overnight (or up to 24 hours). This slow fermentation develops flavor and makes the dough easier to handle.

Step 8: Shape the Loaves

Remove the dough from the refrigerator and let it sit at room temperature for about 2 hours. Divide it into two equal portions and shape each into a tight ball by pulling the edges toward the center and then turning it over so the seam side is down.

Step 9: Final Proof and Preheat

Line a Dutch oven with parchment paper and place one dough ball inside. Cover with the lid while your oven preheats to 450°F, with the second dough ball waiting covered at room temperature.

Step 10: Bake the Bread

Place the covered Dutch oven in the preheated oven and bake for 30-40 minutes. Remove the lid to allow the crust to develop its golden color and continue baking for another 10 minutes. Repeat with the second loaf.

Step 11: Cool Completely

Transfer the finished bread to a wire rack and let it cool for at least 30-40 minutes before slicing. This cooling period is crucial for the texture to set properly.

How to Serve

Perfect Pairings

Nothing beats warm sourdough with good quality butter or olive oil. For a complete experience, serve alongside aged cheeses, homemade soups, or hearty stews that can stand up to the bread’s robust flavor.

Breakfast Favorite

Toast thick slices and top with avocado, a soft-boiled egg, and a sprinkle of sea salt for a trendy, satisfying breakfast.

Sandwich Base

Day-old sourdough makes incredible sandwiches – the slight tang complements both savory fillings like roasted vegetables and meats, as well as sweeter options like nut butters and jams.

Make Ahead and Storage

Storing Leftovers

Homemade sourdough stays fresh at room temperature for 2-3 days when stored in a paper bag or bread box. Avoid plastic bags as they’ll soften that beautiful crust you worked so hard for.

Freezing

For longer storage, freeze whole or half loaves wrapped in plastic wrap and then aluminum foil. Frozen sourdough keeps well for up to 3 months.

Refreshing Stale Bread

Day-old bread can be revived by sprinkling it with water and heating in a 350°F oven for about 10 minutes. Alternatively, transform it into amazing French toast, bread pudding, or homemade croutons.

FAQs

Final Thoughts

This Easy Sourdough Bread recipe might take time, but most of it is hands-off – and the results are absolutely worth waiting for. There’s something truly magical about pulling a golden loaf from your oven, hearing that crackling crust, and slicing into bread you’ve created with your own hands. Don’t be discouraged if your first loaf isn’t perfect – sourdough baking is a journey, and each batch teaches you something new. Embrace the process, enjoy the delicious results, and soon you’ll be creating bakery-worthy bread with your own signature style!

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