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

Prep Time25 minutes
Cook Time45 minutes
Rise time12 hours
Total Time15 hours
Cuisine: Classic

Ingredients 

  • 4 cups all-purpose flour
  • ½ cup store-bought active sourdough starter check the fridge section at the store
  • 1½ cups lukewarm water
  • 2 teaspoons salt
  • Extra flour for dusting

Instructions

  • In a large mixing bowl, combine the flour, water, salt, and sourdough starter. 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 upward, and fold it over itself. Rotate the bowl and repeat 3 more times. Do this every 30 minutes for a total of 4 sets over 2 hours.
  • Shape the dough into a round ball and place it in a lightly floured bowl or banneton, seam-side up. Cover and refrigerate overnight (8 to 12 hours).
  • The next day, place your Dutch oven in the oven and preheat to 450°F. Let it heat for at least 30 minutes.
  • Carefully turn the cold dough out onto a piece of parchment paper. Score the top with a sharp knife or bread lame.
  • Use the parchment paper to transfer the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
  • Remove the lid and bake uncovered for another 15 to 20 minutes, until the crust is deep golden brown.
  • Lift the bread out and let it cool completely on a wire rack before slicing. (Yes, the wait is tough, but it is worth!)

Notes

  • You can find active sourdough starter in the fridge section of many grocery stores, just bring it to room temp before baking.
  • Don’t rush the cooling time! It helps the inside finish baking and keeps the crust crisp.
  • Want a softer crust? Wrap the loaf in a clean kitchen towel while it cools.