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Home » Recipes » The Best No Knead Dutch Oven Sourdough Bread!

The Best No Knead Dutch Oven Sourdough Bread!

Filed Under: From Scratch September 3, 2023

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This dutch oven sourdough bread recipe is the only one I make. I’m glad it makes two loaves because the first loaf is usually gone on day 1!

sourdough bread loaf

I highly recommend a few items for baking such as a baking mat, food scale, dough scraper, parchment paper, and bread proofing basket. These can all be found in the baking section of may amazon store here.

If you don’t have a sourdough starter you can buy a dehydrated one here or use this recipe to make your own. All you need is flour and water!

I also mentioned in my youtube video that I’d share a different recipe that doesn’t require as many flours, here is one you can try if you only have bread flour.

Watch How To Make No Kneed Dutch Oven Sour Dough Bread!

You can watch me make this and more pantry friendly meals in this Youtube video.

Pantry challenge on my Youtube Channel

And for more pantry cooking check out these videos:

  • The Ultimate Pantry Challenge
  • $0 Meal Prep (meal prepping straight from the pantry)
  • 4 Shelf Stable Meals

More Pantry Friendly Recipes To Try

  • 5 Canned Chicken Recipes
  • 25 of the best rice and beans recipes
  • 7 Can Slow Cooker Soup
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sourdough bread loaf

Dutch Oven Sourdough Bread


  • Total Time: 28 hours 40 minutes
  • Yield: 6 1x
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Description

This no kneed dutch oven sourdough bread is always perfect! Crispy on the outside, and so delicious on the inside! I love to slather in in butter and sprinkle it with sea salt!


Ingredients

Scale

To make the Active Starter:

  • 113 grams sourdough starter
  • 113 grams unbleached flour
  • 113 grams lukewarm water

To Make the dough:

  • 500 grams unbleached all purpose flour
  • 200 grams whole wheat flour
  • 250 grams bread flour
  • 650 grams room temperature water
  • 200 grams mature sourdough starter
  • 20 grams salt

Instructions

Make a Mature Starter:

  1. In a clear glass container, mix together the starter, flour, and water. Mix well and place a rubber band around the glass where the top of the mixture is. Wait 4 or so hours until the mixture doubles. This will vary based on how active the starter is and how warm your kitchen is.

Make the Dough:

  1. Mix the first three flours for the bread with the water with your hands. Let this sit for 30 minutes. This will hydrate the flour.
  2. Add 200 grams of the mature sourdough starter and the salt to the hydrated dough. Mix this well with your hands, cover with a damp towel for 30 minutes.

Stretch and Fold:

  1. Stretch the dough really high and fold it underneath the other side of the dough, do this 3x around. Do this process 3x over every 15 minutes.
  2. Preform the same process, every 30 minutes 3 more times.
  3. Cover the dough with a wet towel or plastic wrap and wait for it to double (usually 12 hours or overnight for me).
  4. Place flour or rice flour (I love to use rice flour because it helps the bread look beautiful after it's baked) on a flat surface, I like to use a pastry mat. Place the risen dough on the mat and cut it in half with a dough scraper. Try your best to keep all air bubbles in tact.
  5. Shape each piece into a bowl, fold the dough on top of itself, flip it over and spin the dough towards you. You can watch me do this in my youtube video here: https://youtu.be/FsBNxXif_yA .
  6. Set the dough out for 15 -20 minutes. Shape again and add it to a flour benneton or a glass bowl. Cover and refrigerate for 12-15 hours.

Bake the Bread:

  1. Add an empty dutch oven to your oven at 500 degrees for 1 hour.
  2. 5 or 10 minutes before the hour is up score your bread on a piece of parchment paper. You can watch me score the bread here https://youtu.be/FsBNxXif_yA (basically you're putting a big gash in the bread so the steam can escape).
  3. Pick the bread up on the parchment paper and place it in the bottom of the dutch oven. Cover and bake at 500 for 20 minutes.
  4. After 20 minutes, remove the cover and decrease the temperature to 475 degrees for another 25 minutes.
  5. Remove from the dutch oven and place on a cooling rack. Let the bread cool for another 20 minutes at least before cutting it.

Notes

I really recommend watching me make this bread on youtube. This will help you understand how to make it and shape it!

  • Prep Time: 28 hours
  • Cook Time: 40 minutes
  • Category: bread
  • Cuisine: American

Did you make this recipe?

Share a photo and tag Meals With Maria — I can’t wait to see what you’ve made!

This recipe was inspired by the No Kneed Sourdough Recipe from the website Farmhouse on Boone.

Maria Ronan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Links on this site may include affiliate links to Amazon and its affiliate sites on which the owner of this website will make a referral commission. Thank you for supporting Meals With Maria! My videos and website are for entertainment purposes only. Any information related to food, food safety, cooking, recipes, etc. are my opinions only. Maria Ronan is not liable and/or responsible for any advice, services, or product you obtain through this video and website.

Tagged With: bread, budget cooking, budget meals, cheap and easy, no kneed sourdough, sourdough bread, sourdough recipe

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Next Post: The Most Incredible Sourdough Discard Rolls You’ll Ever Make »

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Hi, I'm Maria! As a wife and mom of 3, I’m passionate about making life easier in the kitchen. Whether it’s simple crockpot meals or festive holiday spreads, I love sharing recipes that bring joy to busy families. My mission? Helping moms like you cook with confidence, one meal at a time!

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