This Dutch Oven Sourdough Bread recipe uses a store-bought starter for an easy, crusty, homemade loaf with classic sourdough flavor.

This Dutch Oven Sourdough Bread recipe has all the things I love about baking: the quiet rhythm of mixing and folding, the delicious smell that fills the kitchen, and the joy of pulling out a golden, crusty loaf that makes everyone come running. Dutch oven Sourdough Bread is one of the most requested breads I make, and it’s earned its place as a true family favorite.

I keep things simple by using a store-bought sourdough starter, no need to fuss with growing your own. The result is anything but ordinary: crisp on the outside, soft and chewy on the inside, and full of that classic sourdough flavor. Whether you’re new to sourdough or a seasoned bread baker, I hope this recipe brings the same joy to your kitchen as it brings to mine. Looking for more bread recipes? Check my Dutch Oven Artisan Bread and Rye Bread recipe too.

Ingredients for Dutch Oven Sourdough Bread

You only need a handful of ingredients to make this rustic, bakery-style Dutch Oven Sourdough Bread right in your own kitchen:

All-purpose flour
Store-bought active sourdough starter (check the fridge section at your grocery store)
Lukewarm water
Salt
Extra flour for dusting

That’s it! Simple, familiar ingredients, but with a little time and love, they turn into something truly special.

Instructions for Dutch Oven Sourdough Bread recipe

Combine the flour, lukewarm water, sourdough starter, and salt in a large bowl. Stir until a shaggy dough forms. Cover with a damp towel and let rest for 30 minutes.
After resting, begin stretch and folds. Grab one edge of the dough, stretch it up, and fold it over itself. Rotate and repeat 3 more times. Do this stretch-and-fold process every 30 minutes for a total of 4 rounds over 2 hours.
Shape the dough into a ball and place it in a lightly floured bowl or banneton, seam-side up. Cover and refrigerate overnight for 8 to 12 hours.
The next day, place your Dutch oven with its lid inside your oven and preheat to 450°F. Let it heat for at least 30 minutes.
Remove the dough from the fridge and transfer it onto a piece of parchment paper. Score the top with a sharp knife or bread lame.
Carefully lower the dough (with parchment) into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
Remove the lid and continue baking for another 15 to 20 minutes, or until the crust is deep golden and crisp.
Lift the bread out of the Dutch oven and place it on a wire rack. Let it cool completely for at least 1 hour before slicing.

Tips & Substitutions

Don’t skip the overnight rise:
Letting the dough ferment slowly in the fridge builds flavor and helps create that classic sourdough texture crispy outside, chewy inside.
Store-bought starter works great:
You don’t need to grow your own! Many grocery stores now carry active sourdough starter in the refrigerated section. Just bring it to room temp before using.
No banneton? No problem!
Use a medium mixing bowl lined with a clean kitchen towel dusted in flour. Works just fine.
Soft crust hack:
For a more tender crust, wrap the cooled loaf in a clean kitchen towel instead of letting it cool uncovered.

Storage & Reheating

Storing:
Let the Dutch Oven Sourdough Bread cool completely, then wrap it in a clean kitchen towel or place it in a bread bag. It’ll keep well at room temperature for up to 2 days. For longer storage, slice it and store in a sealed container or freezer bag.
Freezing:
Dutch Oven Sourdough Bread freezes beautifully! Once cooled, slice the loaf and freeze individual slices in a zip-top bag. Just toast straight from frozen when you’re ready to enjoy.
Reheating:
To refresh a whole loaf, wrap it in foil and warm it in a 350°F oven for about 5–10 minutes. For slices, a quick toast in the oven or toaster brings back that fresh-baked magic.

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