Sourdough Bread Recipe using a Dutch oven

Sourdough Bread: A Beginner’s Guide

Prep Time: 13 hours
Cook Time: 1 hour 
Total Time: 14 hours 
Yield: 1 loaf
Category: Sourdough Bread Recipes 
Method: Oven-Baked

This straightforward sourdough bread recipe is perfect for both novices and experienced bakers. With just five simple ingredients—bread flour, an active sourdough starter, water, salt, and olive oil—this recipe yields a delicious loaf with a light, airy crumb. Follow the step-by-step instructions to bake fresh, homemade sourdough bread that rivals any bakery's offering. Let’s get started!

Ingredients

• 150g (5.35 oz) bubbly, active sourdough starter
• 250g (8.80 oz) warm water (preferably filtered; see notes below)
• 25g (0.90 oz) olive oil
• 500g (17.65 oz) bread flour (do not use all-purpose flour)
• 10g (0.40 oz) fine sea salt
• Fine ground cornmeal or parchment paper (for the Dutch oven)

Notes & Tips

• For the best results, weigh your ingredients with a digital scale, as measuring cups can vary in size and accuracy. The flour-to-water ratio is crucial.
• For a softer, more pliable dough, increase the water to 300-325g. Use a cloth-lined bowl for the second rise if adjusting the water amount.
• You’ll need a 5½ or 6-quart Dutch oven for baking.
• This recipe has been tested with King Arthur Bread Flour.

Instructions

1. Prepare the Dough In a large bowl, combine the sourdough starter, water, and olive oil using a fork. Add the flour and salt, mixing until the dough starts to come together. Use your hands to knead the dough until it is fully mixed, though it will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap, or a damp kitchen towel, and let it rest for 30 minutes to 1 hour.

After resting, briefly shape the dough into a rough ball (about 15 seconds). Note: If using 250g of water, the dough will be drier and stiffer. If using 300-325g, it will be wetter. Both consistencies are normal, depending on your water choice.

2. Bulk Rise Cover the bowl with lightly oiled wrap or transfer the dough to a high-sided dough tub with a lid. Let the dough rise in a warm spot (ideally 70-75°F) until it has nearly doubled in size. This could take 3-12 hours depending on various factors like room temperature and the potency of your sourdough starter. Summer may reduce rise times to 2-4 hours, while winter may extend it to 10-12 hours.

Optional: Perform ‘stretch & folds’ 30-45 minutes into the bulk rise to strengthen the dough. Gather and stretch portions of the dough, folding them over themselves and rotating the bowl until you’ve completed a full circle. Repeat once or twice, spaced about an hour apart. This step enhances volume and height.

3. Cut & Shape the Dough On a lightly floured surface, place the dough and divide it in half to make two loaves, or keep it whole for a single loaf. Shape the dough by folding it over from the edges towards the center, rotating and folding until you form a tight ball. Transfer the dough to a clean, non-floured area for final shaping. Cup the sides of the dough and rotate it gently until you achieve a smooth shape. If there’s flour present, the dough may slide and be difficult to shape.

4. Second Rise Coat the bottom of your Dutch oven with cornmeal or use parchment paper to prevent sticking. Place the dough inside the pot for a “free form” second rise, covering it with the lid. Let it rise for 30 minutes to 1 hour, until slightly puffy but not doubled in size. Preheat your oven to 450°F (232°C) towards the end of the rise. If using more water in the dough, consider using a cloth-lined, floured proofing basket instead of the Dutch oven for this rise.

5. Score & Bake Just before baking, make a shallow slash about 2-3 inches long in the center of the dough with a bread lame, razor blade, or sharp knife. Place the dough in the oven on the center rack with the lid on, reducing the temperature to 400°F (204°C). Bake for 20 minutes with the lid on, then remove the lid and continue baking for an additional 40 minutes, or until the bread is a deep golden brown. Adjust baking times as needed, as ovens vary. The internal temperature should be about 205-210°F (96-98°C).

Remove the bread from the oven and cool on a wire rack for at least an hour before slicing. Cutting too soon may result in a gummy texture. Enjoy your freshly baked sourdough bread!