Simple Sourdough Bread in a Dutch Oven

As promised in my recent sourdough starter post, I am excited to share one of my favorite ways to make simple sourdough bread using a dutch oven! 

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Recently, I gave my sister some of my sourdough starter to try and we have been sharing recipes back and forth ever since! I think between the both of us, through trial and error, we have finally found a simple sourdough bread that is both delicious and beautiful. I am so excited to share it with you today! 

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This sourdough bread recipe makes the most perfect, delicious, artisan sourdough and if your home is anything like mine, a loaf will not last long at all. I have the recipe memorized at this point and based on how easy it is, I can throw together a loaf quickly and have it ready to bake later in the day, or the next! 

This bread is so versatile. From a side dish to sandwiches or even a gift to someone, the beautiful loaf comes out perfectly every time and has the classic sourdough taste that is loved by so many. 

Simple Sourdough Bread – What You Need: 

• Active Sourdough Starter
• Sea Salt
• Filtered Water (I prefer my Berkey, but just make sure it’s filtered)
• All Purpose Flour 
• Towel or Banneton Cover
• Parchment Paper 
• Dutch Oven with Lid

Before preparing this sourdough bread recipe, please keep in mind that it will need a minimum of 6 hours to rise before it’s ready to bake. I have let mine rise overnight before as well. Usually in the warmer months, it will rise quicker, but takes a bit longer during colder months. 

Just like your sourdough starter, if you have a warm place to keep your dough while it rises, you can speed up the process. 

Steps for a Simple Sourdough Bread Loaf

Now, let’s find out how to make this delicious sourdough bread! First you will want to mix the dough. In a large mixing bowl, I add the flour and salt. In a separate bowl, I dissolve my starter into warm water until it is completely dissolved and I add that to my salt and flour mixture. 

Next, I like to mix the dough together starting with a dough whisk, then transitioning to my hands. You are welcome to use a whisk, stand mixer, or wooden spoon for this process, but I just feel like using my hands goes a lot quicker and I can really work the dough, mixing it together thoroughly. 

Sometimes it helps to plop your dough out onto the counter so you can knead and work it together, combining all the ingredients.

Once your dough is mixed, cover your bowl with a clean, damp towel and set aside for 30 minutes to let your dough rest.

You will then need to activate the yeast by stretching and folding the dough. To do this, simply pull one side of the dough up and away, letting air in. Then fold and press back into the dough, and repeat this process three more times, turning the dough as you go. 

Once you have stretched and folded all four sides, place your dough back into the bowl and cover once again with a clean, damp towel. Be sure your towel is damp, if not you will get a crusty hard surface on your dough which you want to avoid. 

Now let your dough rise (preferably in a warmer area of your kitchen) for 6-8 hours. Once your dough has risen close to double in size, you are ready to shape it for baking! 

First, flour your countertop or breadboard well and remove your dough from the mixing bowl, placing it on a floured surface. 

Follow the steps you used for activating your yeast before rising by once again folding all four sides into the center. Then let your dough rest for 10-15 minutes. 

After your dough is finished resting, take a clean towel or a banneton basket and dust it with flour. If using a towel, line your bowl with the floured towel and place your dough inside. Cover to continue the rising process for an additional 45-60 minutes. 

When your dough is almost done rising, preheat your stove to 450º and prepare your dutch oven.

Once your dough has finished rising, cover the bowl with parchment paper and flip your bowl upside down dropping your dough onto the paper. 

This is the fun part – scoring your sourdough. You can get as creative as you’d like, or just keep it simple! I like to use a sharp knife, but my sister says that a razor blade works better. Eventually I would love to purchase a bread lame for this process, but you really don’t need one. 

Scoring your bread keeps it from cracking while baking. For this loaf, I floured the top and scored an “x” on the dough. 

Once you are happy with your score, take the four corners of your parchment paper and lift the dough into your dutch oven. Cover it and place it in your preheated stove to bake for thirty minutes. 

After thirty minutes, remove your lid and bake it for an additional 20 minutes. 

Once your bread is finished, pull it out from the dutch oven and allow it to rest on a cooling rack for an hour (but truthfully ours never rests that long).

Once it has cooled, your sourdough loaf will be ready to slice, serve and enjoy! 

As you can see, the final product is so beautiful. This recipe has not failed me yet! Now it’s time to make your own simple, sourdough bread loaf! I would love to know in the comments if you try out this recipe!

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