This Dutch Oven Sourdough Bread recipe works well in your home kitchen or at a campsite. The method creates a crisp crust with a soft and chewy center. It’s a great bread to serve with meals or enjoy on its own.
You only need a few ingredients and some time. The result is a loaf that matches well with soups and stews or makes a solid base for a sandwich. It’s a reliable recipe for beginners and experienced bakers alike.
Basic Ingredients, Big Flavor
To make Dutch Oven Sourdough Bread, you need just four things: active sourdough starter, warm water, all-purpose flour, and salt. These simple items form a dough that rises into something special.
Mixing the dough is the first step. It’s an easy task that leads to a golden crust and an airy inside. From the beginning, each part of the process helps build the flavor and shape of the bread.
Why Fermentation Matters
The next important step is fermentation. Once you mix the dough, it rests at room temperature for 12 to 18 hours. This long wait helps the bread taste better by letting natural flavors develop.
As the dough sits, it slowly grows in size. This slow rise is key to making Dutch Oven Sourdough Bread that has deep flavor and the right texture. When it doubles in size, it’s time to move on.
Final Steps Before Baking
After the dough has risen, you shape it into a ball. This helps give the loaf a good structure. Then, it rests again—this time for 30 minutes.
The second rise lasts 1 to 2 hours. During this stage, the dough gets ready for baking. It gains volume and becomes lighter, making it perfect for the high heat of the Dutch oven.
Baking in a Dutch Oven
Preheating the Dutch oven is a key part of the process. It helps the bread bake evenly and form a solid crust. Once the oven reaches 450°F (230°C), the dough goes in. Cover it with the lid and let it bake. The steam inside the Dutch oven helps make the crust crisp, which is one of the best parts of the finished loaf.
Cool and Enjoy
After baking, let the bread cool fully on a wire rack. This step allows the inside to set well. Cutting it too soon can affect the texture. Once the loaf is cool, slice it and serve. Whether used with a meal or on its own, it’s a satisfying way to enjoy something you made by hand.
Easy Dutch Oven Sourdough Bread Recipe
This sourdough bread is made using a starter, flour, water, and salt. The dough is allowed to rise slowly, developing a rich flavor and texture. The recipe takes about 24 hours from start to finish, including fermentation time, and yields one large loaf.
Ingredients
- 1 cup active sourdough starter
- 1 1/2 cups warm water
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
Instructions
- Mix the Dough: In a large bowl, combine the sourdough starter and warm water. Stir in the flour and salt until a shaggy dough forms.
- First Rise: Cover the bowl with a damp cloth and let it rise at room temperature for 12-18 hours, or until doubled in size.
- Shape the Dough: Turn the dough out onto a floured surface and shape it into a ball. Let it rest for 30 minutes.
- Second Rise: Place the shaped dough into a floured proofing basket or bowl, cover, and let it rise for another 1-2 hours.
- Preheat the Dutch Oven: About 30 minutes before baking, place your Dutch oven (with the lid) in the oven and preheat to 450°F (230°C).
- Bake the Bread: Carefully remove the hot Dutch oven from the oven. Gently place the dough inside (you can use parchment paper for easier handling). Cover with the lid and bake for 30 minutes.
- Finish Baking: Remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool: Transfer the bread to a wire rack and let it cool completely before slicing.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 24 hours
Nutrition Information
- Servings: 1 large loaf
- Calories: 120kcal per slice
- Fat: 0.5g
- Protein: 3g
- Carbohydrates: 25g