Experience the magic of sourdough with this beginner-friendly recipe that rewards patience with a rustic, flavorful loaf. Slow fermentation develops a crunchy crust and airy crumb that sing with character. Enjoy making “Crusty Bread Without Dutch Oven” and savor the charm of “Artisan Bread Without Dutch Oven” in every bite.

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I’m excited to share my take on The Simplest Sourdough in a Dutch Oven. If you’re just getting started in baking, this recipe is a no-brainer.

I’ve found that mixing 500g of bread flour (unbleached if ya can get it) with 375ml lukewarm water around 90°F, along with 100g of a bubbly sourdough starter and 10g of salt, creates a dough that’ll amaze you. The process is straightforward and perfect even if you’re used to making stuff like quick no knead bread without dutch oven or even artisan bread without dutch oven.

I love that this recipe results in bread that’s crispy on the outside and soft on the inside. It’s like getting that crusty bread feel without having to fuss too much, while still keeping the nutritional goodness of a sourdough.

Trust me, if you’re hunting for a beginner friendly method for baking bread, this is a go-to recipe you’ll want to try.

Why I Like this Recipe

I like this recipe because:
1. I love that it’s simple enough for a beginner like me to follow without feeling totally overwhelmed.
2. I really enjoy that the ingredients are basic and easy to find, so I never have to stress about shopping.
3. I appreciate that the dough turns out both crispy on the outside and fluffy on the inside.
4. I like how the dutch oven trick makes the crust super delicious and gives the bread a home-baked charm.

If youre just starting out with baking, this recipe is perfect for you. Its easy to make and doesnt require a ton of work. You just mix your bread flour, water, and sourdough starter until you get a rough dough, let it rest, fold in some salt and then do a series of stretch and folds until the dough starts to get more elastic. Then you let it ferment until it nearly doubles in size. After that, you shape it, preheat your dutch oven in a 450°F oven for at least half an hour, and bake it with the lid on and then off until you get a golden, crispy crust. I know it might sound a little long, but trust me the crispy outside and the soft, fluffy inside is worth every bit of effort.

Ingredients

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Bread flour is high in carbohydrates providing energy and essential proteins for dough structure.
It also offers fiber that helps with digestion and overall health benefits.
Lukewarm water around 90°F activates enzymes and boosts yeast activity nicely.
The sourdough starter adds tanginess while supplying beneficial bacteria for fermentation.
This lively culture gives a delicious sour kick and natural leavening power.
Salt not only enhances flavor but strengthens gluten for a better dough rise.
Together these ingredients form a dough that bakes beautifully in a Dutch oven.

Ingredient Quantities

500g bread flour (unbleached if ya can get it)

375ml lukewarm water (around 90°F works best)

100g active sourdough starter (make sure it’s bubbly)

10g salt

How to Make this

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1. In a big bowl, mix 500g bread flour, 375ml lukewarm water, and 100g active sourdough starter until a shaggy dough forms.

2. Cover the bowl and let it rest for about 30 minutes so the flour can hydrate properly.

3. Sprinkle the 10g salt over the dough and fold it in until it’s evenly distributed.

4. Grab some extra water on hand if the dough feels too dry, then start doing stretch and folds every 30 minutes, a total of 3 or 4 times during the next 2 hours.

5. Once the dough feels stronger and more elastic, shape it into a loose ball and place it in a lightly oiled bowl.

6. Cover the bowl with a towel or plastic wrap and let the dough ferment at room temperature for about 3 to 4 hours until it nearly doubles in size.

7. After the bulk ferment, turn the dough onto a well-floured surface and lightly shape it into a tighter round.

8. Preheat your oven with the dutch oven inside to 450°F for at least 30 minutes.

9. Carefully take the hot dutch oven out of the oven (use oven mitts!) and gently transfer your dough into it, then score the top with a sharp knife.

10. Cover the pot and bake for 30 minutes, then uncover and bake for another 10-15 minutes until the crust is golden and crispy. Let the bread cool for at least an hour before slicing.

Equipment Needed

1. Large mixing bowl
2. Measuring scale and measuring cups
3. Stirring utensil (spoon or spatula)
4. Clean counter or bench for shaping the dough
5. Dutch oven
6. Oven mitts
7. Sharp knife
8. Clean towel or plastic wrap

FAQ

Q: How do I know my sourdough starter is ready?

A: Look for lots of bubbles and that it almost doubles in size. If its not bubbly yet, give it a little more time.

Q: How long should I let the dough rise?

A: Usually around 3 to 4 hours during the bulk fermentation so it gets super light. If it looks slow, leave it longer (just keep an eye on it).

Q: What if I dont have a Dutch oven?

A: No worries, you can use a pizza stone or any heavy, oven-safe pot. Just cover it with a bowl or foil to trap the steam.

Q: Can I use another type of flour instead of bread flour?

A: Bread flour works best for structure but if you swap, your loaf may turn out a bit different. Experiment and see what you prefer.

Q: Do I need to score the dough before baking?

A: Yes scoring helps letting the steam come out just right. Even a few shallow cuts make a big difference in the final crust.

The Simplest Sourdough In A Dutch Oven Recipe Substitutions and Variations

If you dont have bread flour, you can swap it with all-purpose flour or even half whole wheat flour to get a slightly different texture.
If the water temperature ain’t right, you can use room temp water and let the starter get used to it instead of waiting for exactly 90°F.
If your active starter isn’t quite bubbly, you can try using 1/2 teaspoon of yeast mixed in along with a tiny bit of sugar to kick things off.
Instead of regular salt, feel free to use sea salt or kosher salt – just keep in mind the measurements might need a small tweak.

Pro Tips

1. Let the dough chill out a bit during that 30 minute rest so the water really soaks into the flour; it makes the texture way better later on.
2. Keep your sourdough starter lively and bubbling before using it because if it isn’t active, your bread might come out flat and bland.
3. When you’re doing those stretch and folds, don’t rush it; take your time to feel how the dough is developing the gluten so you get a stronger structure.
4. Always make sure your dutch oven is piping hot before you transfer the dough in; a properly heated pot gives you that extra crispy crust you really want.

The Simplest Sourdough In A Dutch Oven Recipe

Recipe by Bob Jones

0.0 from 0 votes

Experience the magic of sourdough with this beginner-friendly recipe that rewards patience with a rustic, flavorful loaf. Slow fermentation develops a crunchy crust and airy crumb that sing with character. Enjoy making "Crusty Bread Without Dutch Oven" and savor the charm of "Artisan Bread Without Dutch Oven" in every bite.

Servings

servings

Calories

265

kcal

Equipment: 1. Large mixing bowl
2. Measuring scale and measuring cups
3. Stirring utensil (spoon or spatula)
4. Clean counter or bench for shaping the dough
5. Dutch oven
6. Oven mitts
7. Sharp knife
8. Clean towel or plastic wrap

Ingredients

500g bread flour (unbleached if ya can get it)
375ml lukewarm water (around 90°F works best)
100g active sourdough starter (make sure it's bubbly)
10g salt

Directions

In a big bowl, mix 500g bread flour, 375ml lukewarm water, and 100g active sourdough starter until a shaggy dough forms.
Cover the bowl and let it rest for about 30 minutes so the flour can hydrate properly.
Sprinkle the 10g salt over the dough and fold it in until it’s evenly distributed.
Grab some extra water on hand if the dough feels too dry, then start doing stretch and folds every 30 minutes, a total of 3 or 4 times during the next 2 hours.
Once the dough feels stronger and more elastic, shape it into a loose ball and place it in a lightly oiled bowl.
Cover the bowl with a towel or plastic wrap and let the dough ferment at room temperature for about 3 to 4 hours until it nearly doubles in size.
After the bulk ferment, turn the dough onto a well-floured surface and lightly shape it into a tighter round.
Preheat your oven with the dutch oven inside to 450°F for at least 30 minutes.
Carefully take the hot dutch oven out of the oven (use oven mitts!) and gently transfer your dough into it, then score the top with a sharp knife.
Cover the pot and bake for 30 minutes, then uncover and bake for another 10-15 minutes until the crust is golden and crispy. Let the bread cool for at least an hour before slicing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.