Description
This Artisan Dutch Oven Sourdough Bread Recipe guides you to bake a perfectly crisp loaf with a soft, airy crumb at home. It’s an easy, healthy, and rewarding baking experience for any meal.
Ingredients
- 100g (0.5 cup) active sourdough starter (bubbly and active)
- 400g (3.25 cups) bread flour (can use unbleached all-purpose flour for a softer crumb)
- 300g (1.25 cups) water
- 8g (1.5 teaspoons) fine sea salt (table salt works too)
Instructions
- Mix Ingredients: Gently combine flour, water, active starter, and salt in a large bowl. Mix until just shaggy, with no dry spots remaining. Cover and let the dough rest 30 minutes; it will feel softer.
- Bulk Fermentation: Perform 3-4 sets of stretch and folds every 30-60 minutes. Dough should become smooth and elastic, expanding by 30-50 percent. (If it feels weak, add an extra fold).
- Pre-Shape: Gently turn dough onto an un-floured surface. Form into a taut ball, creating surface tension. Let it rest, uncovered, for 20-30 minutes; it will relax.
- Final Shape: Shape dough into a boule or batard, maintaining tension. Place seam-side up in a well-floured banneton or floured bowl for proofing.
- Cold Proof: Transfer the shaped dough to the fridge for 8-12 hours overnight. This firms the dough, making it easier to score before baking.
- Bake Covered: Preheat Dutch oven for 30-45 minutes at 450°F (232°C). Carefully transfer dough to the hot pot. Bake covered for 30 minutes, seeing it rise significantly.
- Bake Uncovered: Remove the lid. Continue baking until the crust is deep golden brown and sounds hollow when tapped, for 15-20 minutes at 450°F (232°C).
- Cool Completely: Immediately transfer the loaf to a wire rack. Let it cool for at least 1-2 hours; this is crucial for the crumb to set properly.
Notes
Experiment with flours by blending bread flour with 50g (0.33 cup) of whole wheat or spelt flour for varied texture and increased nutrition. Keep your active starter healthy by feeding it regularly at room temperature, or store in the fridge (feeding weekly). For busy cooks, use a no-knead method or a long, cold proof overnight to simplify the schedule and enhance flavor. Avoid underproofing (dense bread) by ensuring an active starter and sufficient fermentation. Prevent overproofing (flat loaf) by performing a gentle poke test. Score deeply with a sharp razor blade for good oven spring.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 70g)
- Calories: 150 calories
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Artisan, Sourdough, Bread, Dutch Oven, Baking, Homemade, Easy, Healthy, Crusty