Name: Dutch Oven Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 15 h
Cuisine: Artisan
Ingredients: 500g bread flour (about 4 cups); 100g active sourdough starter (about 1/2 cup); 350g water (about 1½ cups), room temperature; 10g fine sea salt (about 2 tsp); Rice flour or cornmeal, for dusting

Crusty on the outside, soft and airy on the inside, this Dutch oven sourdough bread is the ultimate artisan loaf. I love how it’s naturally leavened and slow-fermented, developing a deep, complex flavor that makes every slice feel like it came straight from a bakery. It’s one of those recipes that looks impressive but feels surprisingly approachable once I get the hang of it.

Why You’ll Love This Recipe

I love this Dutch oven sourdough because it delivers a perfect crust and a tender, open crumb without needing commercial yeast. The long fermentation gives the bread a beautiful tang and makes it easier to digest. Baking in a Dutch oven traps steam, creating that coveted golden, blistered crust I can never resist. Plus, I can mix it up the night before and bake it fresh in the morning—it fits perfectly into my routine.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500g bread flour (about 4 cups)

100g active sourdough starter (about 1/2 cup)

350g water (about 1½ cups), room temperature

10g fine sea salt (about 2 tsp)

Rice flour or cornmeal, for dusting

Directions

In a large mixing bowl, I combine the active sourdough starter and water, stirring to dissolve.

I add the flour and mix until no dry bits remain, then cover and let it rest for 45 minutes (autolyse).

Then I sprinkle in the salt and mix it in with wet hands, kneading or doing stretch-and-folds until it’s well incorporated.

I let the dough rest, covered, for 4 hours at room temperature, performing 3–4 sets of stretch-and-folds every 30 minutes.

After the final fold, I cover the dough and let it rest for another hour.

On a lightly floured surface, I shape the dough into a round boule.

I transfer it into a well-floured proofing basket or a bowl lined with a floured kitchen towel.

Then I cover and refrigerate it for 8–12 hours to ferment overnight.

The next day, I preheat my oven to 475°F (245°C) with my Dutch oven inside for 45 minutes.

I remove the dough from the fridge, place parchment paper over the basket, flip the dough onto it, and score the top.

Next I carefully lower the dough (on the parchment) into the hot Dutch oven.

I cover and bake for 20 minutes, then uncover and bake for another 25 minutes until the crust turns deep golden brown.

I let the loaf cool on a wire rack for at least an hour before slicing.

Servings and timing

This recipe makes about 12 slices of bread. It takes around 30 minutes of active prep time, 45 minutes of baking time, and about 14–16 hours in total (including the long fermentation). Each slice has approximately 170 kcal.

Variations

Whole Wheat Version: I sometimes replace 100g of bread flour with whole wheat flour for a nuttier, more complex flavor.

Seeded Loaf: I love adding sesame, flax, or sunflower seeds to the dough before the final shaping for extra crunch.

Herb-Infused: Mixing in rosemary or thyme gives the bread a lovely aroma and pairs perfectly with soups or cheese.

Olive or Cheese Bread: I fold in chopped olives or shredded cheese during the last stretch-and-fold for a savory twist.

Rye Blend: Replacing part of the flour with rye adds earthiness and a denser texture that’s great for sandwiches.

Storage/Reheating

I store the bread at room temperature in a paper bag or wrapped in a clean kitchen towel for up to 2 days. If I want it to last longer, I freeze slices in a zip-top bag for up to 3 months. To reheat, I toast slices directly from frozen or warm the whole loaf in the oven at 350°F (175°C) for about 10 minutes to bring back its crusty texture.

Related Recipes:

Sourdough Pumpkin Muffins

FAQs

How do I know if my sourdough starter is active enough to use?

I check if my starter doubles in size within 4–6 hours after feeding and has lots of bubbles—it should also float when a small spoonful is dropped into water.

Can I bake this bread without a Dutch oven?

Yes, I can bake it on a preheated baking stone or sheet pan, adding steam by placing a tray of hot water in the oven during the first 20 minutes.

Why is my sourdough bread dense?

If my dough doesn’t rise enough, it may mean my starter isn’t active or the fermentation time was too short. I make sure the dough feels airy and slightly jiggly before shaping.

Can I shorten the fermentation time?

Technically yes, but I prefer not to. The long, slow fermentation is what gives the bread its rich flavor and open crumb.

How do I get that perfect golden crust?

I always preheat my Dutch oven thoroughly and bake with the lid on first to trap steam—this helps the crust expand and turn beautifully golden once the lid is removed.

Conclusion

Baking Dutch oven sourdough bread has become one of my favorite weekend rituals. The aroma that fills my kitchen and the crackle of the crust as it cools make all the effort worth it. With a little patience and practice, I end up with a loaf that’s rustic, flavorful, and full of character—truly the essence of artisan baking.

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