Dutch Oven Sourdough Bread
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!
Equipment
- 1 dutch oven
- parchment paper
- bread scale
Ingredients
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:
- 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:
- 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.
- 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:
- 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.
- Preform the same process, every 30 minutes 3 more times.
- Cover the dough with a wet towel or plastic wrap and wait for it to double (usually 12 hours or overnight for me).
- 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.
- 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 .
- 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:
- Add an empty dutch oven to your oven at 500 degrees for 1 hour.
- 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).
- 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.
- After 20 minutes, remove the cover and decrease the temperature to 475 degrees for another 25 minutes.
- 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!