Classic Dutch Oven Sourdough Bread

This artisanal sourdough bread features a crispy, golden-brown crust and a tender, chewy crumb with those coveted irregular holes that make sourdough unique. The slow fermentation process develops complex flavors and that signature tangy taste.

Time

• Active Time: 30 minutes
• Total Time: 24-36 hours (including fermentation)
• Baking Time: 45-50 minutes

Yield

• 1 large round loaf (about 900g)
• Serves 8-10

Ingredients

For the Levain (Starter)

• 50g mature sourdough starter
• 50g whole wheat flour
• 50g bread flour
• 100g warm water (80°F/27°C)

For the Final Dough

• All of the levain
• 400g bread flour
• 100g whole wheat flour
• 350g water (80°F/27°C)
• 10g acceptable sea salt

Instructions

Day 1: Morning – Build the Levain

1. Mix all levain ingredients in a clean jar
2. Cover loosely and let ferment for 4-6 hours until doubled and bubbly

Day 1: Afternoon – Make the Dough

1. In a large bowl, combine flour and water (reserve 50g water)
2. Mix until no dry flour remains; cover and rest for 30 minutes (autolyze)
3. Add levain and remaining water, mix thoroughly
4. Add salt, pinch, and fold to incorporate
5. Cover and rest for 30 minutes

Day 1: Evening – Bulk Fermentation

1. Perform 4 sets of stretch and folds at 30-minute intervals
2. After final fold, let dough bulk ferment for 4-6 hours until doubled
3. Cover and refrigerate overnight (8-12 hours)

Day 2: Morning – Shape and Bake

1. Remove dough from refrigerator
2. Gently turn onto a lightly floured surface
3. Shape into a boule (round) or batard (oval)
4. Place in floured banneton basket seam-side up
5. Let proof at room temperature 2-4 hours
6. Preheat Dutch oven to 500°F/260°C for 1 hour
7. Score dough and transfer it to hot Dutch oven
8. Bake covered 20 minutes
9. Reduce temperature to 450°F/230°C
10. Bake uncovered for 20-25 minutes until deep golden brown
11. Cool completely on a wire rack (at least 2 hours)

Storage

• Store at room temperature for up to 4 days in a paper bag or bread box
• Freeze sliced bread for up to 3 months in an airtight container
• Never refrigerate (accelerates staling)

Nutrition (per slice, approx. 100g)

• Calories: 260
• Carbohydrates: 52g
• Protein: 8g
• Fat: 1g
• Fiber: 2g
• Sodium: 234mg

Variations

• Seeded: Add 50g mixed seeds (sesame, sunflower, pumpkin) during the final fold
• Olive: Add 100g chopped olives and 1 tbsp herbs during the final fold
• Walnut-Raisin: Add 75g each chopped walnuts and raisins during the final fold

Process Tips

• Dough temperature should stay between 75-80°F (24-27°C) during bulk fermentation
• Use water temperature to control fermentation speed
• Look for 30-50% volume increase during bulk fermentation
• A mature starter should double in 4-6 hours

Common Substitutions

• Bread flour → All-purpose flour (reduce water by 25g)
• Whole wheat flour → Rye flour
• Dutch oven → Pizza stone with water pan for steam

Pairing Suggestions

• Cultured butter and flaky sea salt
• Aged hard cheeses
• Homemade jam or honey
• Olive oil and balsamic vinegar
• Perfect for sandwiches or toast

FAQ

1. Why is my dough too wet?

   • Different flour brands absorb water differently. Start with 25g less water and adjust as needed.

2. Can I skip the overnight refrigeration?

   • While possible, cold fermentation develops better flavor and makes the dough easier to handle.

3. Why didn’t my bread rise much?

   • Common causes: starter wasn’t active enough, room too cold, or bulk fermentation too short.

Fun Food Fact

The world’s oldest sourdough starter is believed to be over 120 years old! Maintained by Lucille Clarke Duman, this starter was brought to Alaska during the Klondike Gold Rush in 1897 and is still used today.