If you love sourdough bread with a crisp, golden crust and a soft, airy inside, this Easy Sourdough Bread Recipe is for you. It's made with just a sourdough starter, flour, water, and salt, and baked in a Dutch oven for that bakery-style crust.
There's no kneading and no separate autolyze step. The hands-on time is only about 15 minutes, spread out over the day between rests, so most of the work is just waiting for the dough to rise.
Jump to:
- Why This Recipe Works
- What is Sourdough?
- How to Tell If Your Starter Is Ready
- Why Make Sourdough Bread in a Dutch Oven?
- Ingredients You'll Need
- What Equipment Do You Need?
- How to Make Easy Sourdough Bread in Dutch Oven
- Recipe Tips From the Chef
- Troubleshooting
- Recipe Variations
- How to Store Homemade Sourdough Bread?
- Serving Suggestions
- Recipe FAQs
- Related Recipes
- Easy Sourdough Bread Recipe
If you love baking bread at home, we have plenty of other beginner-friendly recipes on the blog worth trying, like Homemade Sandwich Bread, Sourdough Focaccia, Sourdough Rolls, Sourdough Flatbread, and Taboon - Palestinian Flatbread. This Dutch Oven Sourdough Bread fits right in with them, just as easy to follow and just as fun to make.
Why This Recipe Works
- Soft, chewy interior – the long fermentation builds real chew and an open, airy crumb.
- Crispy, artisan crust – the covered Dutch oven traps steam for that deep golden, crackly crust.
- Tangy, complex flavor – the slow overnight rise gives it that classic sourdough tang.
- Beginner-friendly – no stand mixer or banneton needed, just a Dutch oven and a little patience.
- Mostly hands-off – the dough rises overnight, so active time is just a few minutes here and there.
What is Sourdough?
Sourdough bread doesn't use commercial yeast. It rises because of a sourdough starter, a mix of flour and water that captures wild yeast and bacteria from the air and ferments over several days.
That fermentation is what gives sourdough its tangy flavor and chewy texture, and it also breaks down some of the flour's phytic acid, which is why sourdough tends to be easier to digest than bread made with commercial yeast.
How to Tell If Your Starter Is Ready
Before you start, your sourdough starter needs to be active and freshly fed. A ready starter looks bubbly, has roughly doubled in size, and smells pleasantly sour.
You can also do a float test: drop a spoonful into a glass of water, and if it floats, it's ready to use. If it sinks, give it a few more hours.
Why Make Sourdough Bread in a Dutch Oven?
Baking in a Dutch oven makes a real difference for this bread:
- Crispier crust - The lid traps steam around the dough as it bakes, which gives sourdough its deep, crackly crust.
- Even baking - The heavy cast iron heats evenly, so the loaf cooks through without hot spots.
- Better rise - Trapped steam keeps the crust soft just long enough for the dough to fully expand before it sets.
It's the closest a home oven gets to a professional steam-injected oven, no extra equipment needed.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Active Sourdough Starter - An active sourdough starter is essential for this recipe. Feed it 12 hours before baking and use it once it's bubbly, doubled in size, and at its peak.
- All-purpose flour - Gives the loaf a light, tender crumb. You can swap in bread flour for a chewier texture, but you may need a splash more water since it absorbs more liquid.
- Honey - Feeds the starter and adds a faint sweetness that balances the tang. It's optional, the bread still rises well without it.
- Salt - Controls fermentation and gives the loaf flavor. Regular table salt works fine, or use kosher salt or fine sea salt if that's what you have on hand.
- Water - Use water around 105°F (40°C), warm but not hot. Water that's too warm can kill the wild yeast in your starter, while cold water slows fermentation down.
- Rice flour - Dust it over your banneton or towel-lined bowl before the final proof. It resists moisture better than regular flour, so the dough won't stick when you turn it out.
What Equipment Do You Need?
- Dutch oven with a lid - Look for one that's at least 4.5 to 6 quarts. Simple and inexpensive works fine.
- Kitchen scale - Weighing your ingredients gives far more accurate results than measuring by volume, so a digital scale is worth having.
- Bread scorer or lame - Used to score the dough before baking. A sharp knife or razor blade works just as well if you don't bake often.
- Serrated bread knife - Makes clean slices through the crust without crushing the soft interior.
- Parchment paper - Makes it easy to lower the dough into the hot Dutch oven safely, without burning yourself.
How to Make Easy Sourdough Bread in Dutch Oven
Sample Baking Schedule
Sourdough takes patience more than effort. Here's a realistic timeline if you start feeding your starter in the morning and want fresh bread by breakfast the next day:
- 8:00 AM - Feed your starter so it's active and ready by evening.
- 8:00 PM - Mix the dough, then rest for 30 minutes.
- 8:30 PM - Add the salt, then rest for 45 minutes.
- 9:15 PM - 10:45 PM - Complete the 4 rounds of stretch and fold, with 30-minute rests in between.
- 10:45 PM - Cover the dough and let it bulk ferment on the counter overnight, for 8-12 hours.
- 6:45 AM - 10:45 AM - Shape the dough, then proof for 30 minutes to an hour.
- 7:15 AM - 11:45 AM - Preheat the oven and Dutch oven, then bake.
- 8:15 AM - 1:00 PM - Cool for at least 1 hour before slicing.
You can shift this schedule earlier or later depending on your day. Fermentation speed depends on the temperature of your kitchen. In summer, or in a warm kitchen, the dough will rise faster than the times given here. In winter, or in a cooler kitchen, it can take noticeably longer, so watch the dough rather than the clock.
Mix the Dough
Twelve hours before you plan to bake, activate your sourdough starter. Mix 1 ½ oz (40 grams) of starter with 1 ½ oz (40 grams) of water and 1 ½ oz (40 grams) of all-purpose flour. Cover it and leave it somewhere warm until it's bubbly and ready to use.
In a large mixing bowl, combine the active sourdough starter, all-purpose flour, honey (optional), and water. Mix until there are no dry spots. Cover the bowl with a clean kitchen towel and let it rest for 30 minutes.
After 30 minutes, add the salt to the dough. Mix until well combined. You can use your hands or a wooden spoon to mix the dough. The dough will be sticky, but that's normal.
Cover the bowl with a clean kitchen towel and leave it to rest for 45 minutes.
Stretch and Fold
After the dough has rested for 45 minutes, it's time to use the stretch-and-fold method. This method helps the gluten develop, which is what gives sourdough bread its signature chewy texture.
To do the stretch-and-fold method, wet your hands and grab the dough from the bottom of the bowl.
Stretch it upwards and fold it over itself. Rotate the bowl a quarter turn and repeat the process. Do this four times, so you've done a full rotation.
Cover the bowl with a clean kitchen towel and let it rest for 30 minutes. Repeat the stretch-and-fold method three more times, with 30-minute rests in between each round.
Proof and Shape the Dough
After the final stretch-and-fold, let the dough ferment at room temperature overnight for approximately 6-12 hours. This phase, known as bulk fermentation, helps the dough rise.
Bulk fermentation can vary depending on factors such as temperature, the strength of the sourdough starter, and the type of flour used. Warmer temperatures speed up fermentation, while colder temperatures slow it down.
A strong starter works faster than a weaker one, and different flours ferment at different rates. Just keep an eye on your dough and use timing as a guide. You'll know it's ready when it's risen, bubbly, and smells slightly sour.
Transfer the dough to a lightly floured, clean surface, making sure not to deflate it too much.
Shape the dough into a ball by pulling the sides towards the center and pinching them together.
Then, flip the dough over so that the smooth side is facing up. Place the dough into a glass bowl lined with a towel that's been dusted with rice flour, with the seam side facing up.
You can also use a banneton basket dusted with rice flour. Cover the dough and let it proof for another 30 minutes to an hour, or until it has visibly risen and feels puffy.
Bake in a Dutch Oven
While the dough is proofing, preheat your oven to 230° C (450° F) and place your Dutch oven inside to preheat as well. Place a long piece of parchment paper over the bowl with the dough.
Flip the bowl over onto the countertop so that the dough is now on top of the parchment paper. The dough should hold its shape without collapsing.
To help the dough expand evenly in the oven, use a sharp knife or a razor blade to score the top with a decorative pattern. You can score in the areas where you want the dough to puff up, preventing random cracking.
With the help of parchment paper, gently transfer the dough into the preheated Dutch oven. Place a few ice cubes underneath the parchment to create steam and help the bread rise better.
Put the lid back on and bake it for about 20 minutes.
Take the lid off, reduce the oven temperature to 200℃ (390℉), and bake it for another 25-30 minutes, or until the crust is a beautiful golden brown and the bread sounds hollow when you tap it underneath.
Take the bread out of the Dutch oven and let it cool on a wire rack for at least an hour before slicing and serving.
Recipe Tips From the Chef
- Make sure your sourdough starter is active, strong, well-fed, and at its peak with lots of bubbles.
- Use a digital kitchen scale to measure your ingredients as precisely and accurately as possible.
- The stretch and fold method helps the gluten develop, giving sourdough bread its signature chewy texture.
- Bulk fermentation might vary depending on factors such as the temperature, strength of the sourdough starter, and type of flour used. Warmer temperatures speed up fermentation, while colder temps slow it down. A strong starter works faster than a weaker one, and different flours ferment at different rates.
- To help the dough expand evenly in the oven, use a sharp knife or a razor blade to score the top with a decorative pattern.
- Preheat your Dutch oven before adding the bread dough for even heat distribution.
- Let the bread cool completely before slicing to prevent it from becoming gummy.
Troubleshooting
If your loaf didn't turn out quite right, here's how to diagnose and fix it next time:
- Dense loaf with little rise - Usually means a weak starter. It should double in size within 4-6 hours of feeding before you use it; if it's sluggish, feed it once or twice more and wait until it's active and bubbly.
- Dough spreads flat instead of holding its shape - This points to over-fermentation. Shorten the bulk ferment time next time, especially if your kitchen runs warm.
- Tight, pale crumb with almost no rise - This is under-fermentation. Let the dough bulk ferment longer, or move it somewhere warmer.
- Loaf bursts open in random places instead of at the score - The score wasn't deep enough. Cut about ¼ to ½ inch deep in one confident motion with a sharp blade.
- Bottom crust is too dark or burnt - Your Dutch oven's bottom is likely running hot. Place it on a baking sheet, or use a round parchment or silicone liner under the dough next time.
- Sticky dough that's hard to shape - Sourdough dough is naturally sticky. Wet your hands instead of adding extra flour, which can toughen the crumb.
Recipe Variations
Once you're comfortable with the base recipe, try one of these variations:
- Whole wheat sourdough - Substitute up to half the all-purpose flour with whole wheat flour. The loaf will be denser and heartier, with a nuttier flavor.
- Herb and cheese loaf - Fold in 2 to 2¾ oz (60 to 80 grams) of shredded cheese, chopped herbs, or both during the final stretch and fold for even distribution throughout the dough.
- Extra tangy sourdough - For a more pronounced sour flavor, let the bulk ferment run toward the longer end of the range, or add an extra hour to the overnight rise.
- Seeded crust - Roll the shaped dough in sesame seeds, oats, or a mix of seeds right before it goes into the proofing bowl.
How to Store Homemade Sourdough Bread?
To store your homemade sourdough bread, let it cool down completely to room temperature first. Then, wrap it tightly in a clean, dry kitchen towel or paper bag, so it can breathe and stay dry.
Another option is to keep it in a bread box or paper bag with the top loosely folded over. But avoid storing it in plastic bags, as it can make the crust soggy. Keep in mind that sourdough bread tends to stale quickly as it doesn't contain preservatives. So, it's best to consume it within a few days of baking.
If you need to store the bread for a longer period, freezing is a great option. Personally, I like to double the recipe and make two loaves of bread. Once the loaves have cooled down, I slice them and wrap them in plastic or store them in a freezer-safe bag.
Frozen sourdough bread can last for several months, and it can be defrosted at room temperature or in a toaster.
Serving Suggestions
This bread is versatile enough for almost any meal. Here are a few of our favorite ways to serve it:
- Simple and classic - A warm slice with butter and Homemade Strawberry and Rhubarb Jam is hard to beat, especially straight out of the oven.
- Avocado toast - The sturdy crumb holds up well to mashed avocado, a squeeze of lemon, and a sprinkle of chili flakes.
- Alongside soup or stew - Use thick slices to scoop up a bowl of Arpa Şehriye Çorbası - Turkish Orzo Soup, Turkish Tarhana Soup - Tarhana Çorbası, or Etli Taze Fasulye - Green Bean Stew with Meat. You can also serve it toasted with olive oil for dipping.
- Sandwiches - Once it's a day or two old, this loaf makes excellent sandwich bread with a bit more chew than a standard sandwich loaf.
Recipe FAQs
Yes, you can bake sourdough bread in a regular oven, but the Dutch oven helps to create a moist environment and a crusty exterior. If you don't have a Dutch oven, you can use a baking stone or a cast iron skillet instead.
The bread is done when it has a deep golden-brown color and sounds hollow when tapped on the bottom.
The ideal size Dutch oven for baking bread is usually around 4.5 qt to 6 qt.
This size gives your bread enough room to puff up and spread out while also giving you a nice, crispy crust.
However, the size can also depend on the size of the bread you're baking.
It should fit your dough comfortably and give you the crust and rise you're looking for.
Yes, bread flour works well and gives an even chewier crumb. Swap it in 1:1 for the all-purpose flour.
You can replace up to half the all-purpose flour with whole wheat flour for a heartier, nuttier loaf. Using all whole wheat flour will make a denser, less airy bread.
This is almost always down to the starter. It needs to be active and doubling in size within 4-6 hours of feeding before you use it. See the troubleshooting section above for more.
Yes. Once shaped, you can refrigerate the dough in its proofing bowl for up to 24 hours before baking. Bake straight from the fridge, adding a few extra minutes to the covered baking time.
Related Recipes
For more delicious homemade bread recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this Easy Dutch Oven Sourdough Bread recipe as much as you enjoy eating it! 🙂
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking Gorgeous
Easy Sourdough Bread Recipe
Ingredients
- ½ cup active sourdough starter (120 grams)
- 4 cups all-purpose flour (500 grams)
- 1 ½ cups water (360 ml)
- 2 teaspoon salt
- 1 ½ teaspoon honey
- 3 tablespoon rice flour (for preventing the dough sticking to dutch oven)
Instructions
Make the Dough
- Twelve hours before you plan to bake, activate your sourdough starter.
- Mix 1 ½ oz (40 grams) of starter with 1 ½ oz (40 grams) of water and 1 ½ oz (40 grams) of all-purpose flour. Cover it and leave it somewhere warm until it's bubbly and ready to use.
- In a large mixing bowl, combine the active sourdough starter, all-purpose flour, honey (optional), and water. Mix until there are no dry spots. Cover the bowl with a clean kitchen towel and let it rest for 30 minutes.
- After 30 minutes, add the salt to the dough. Mix until well combined. You can use your hands or a wooden spoon to mix the dough. The dough will be sticky, but that's normal.
- Cover the bowl with a clean kitchen towel and leave it to rest for 45 minutes.
Stretch and Fold
- After the dough has rested for 45 minutes, it's time to use the stretch-and-fold method. This method helps the gluten develop, which is what gives sourdough bread its signature chewy texture.
- To do the stretch-and-fold method, wet your hands and grab the dough from the bottom of the bowl. Stretch it upwards and fold it over itself. Rotate the bowl a quarter turn and repeat the process.
- Do this four times, so you've done a full rotation. Cover the bowl with a clean kitchen towel and let it rest for 30 minutes. Repeat the stretch-and-fold method three more times, with 30-minute rests in between each round.
Proof and Shape
- After the last stretch-and-fold, let the dough bulk ferment at room temperature overnight, for about 8-12 hours. This is called the bulk fermentation stage, and it allows the dough to rise. The timing might vary depending on the season and the temperature of the room.
- Lightly flour a clean surface and gently scrape the dough out of the bowl onto it. Make sure not to deflate the dough too much.
- Shape the dough into a ball by pulling the sides towards the center and pinching them together. Then, flip the dough over so that the smooth side is facing up.
- Place the dough into a glass bowl lined with a towel that's been dusted with rice flour, with the seam side facing up. You can also use a banneton basket dusted with rice flour.
- Cover the dough and let it proof for another 30 minutes to an hour, or until it has visibly risen and feels puffy.
Bake in a Dutch Oven
- While the dough is proofing, preheat your oven to 230° C (450° F) and place your Dutch oven inside to preheat as well.
- Place a long piece of parchment paper over the bowl with the dough. Flip the bowl over onto the countertop so that the dough is now on top of the parchment paper. The dough should hold its shape without collapsing.
- To help the dough expand evenly in the oven, use a sharp knife or a razor blade to score the top with a decorative pattern. You can score in the areas where you want the dough to puff up, preventing random cracking.
- With the help of parchment paper, gently transfer the dough into the preheated Dutch oven. Place a few ice cubes underneath the parchment to create steam and help the bread rise better.
- Put the lid back on and bake it for about 20 minutes.
- Take the lid off, reduce the temperature to 200℃ (390℉), and bake it for another 25-30 minutes, or until the crust is a beautiful golden brown and the bread sounds hollow when you tap it underneath.
- Take the bread out of the Dutch oven and let it cool on a wire rack for at least an hour before slicing and serving.
Video
Notes
- Make sure your sourdough starter is active, strong, well-fed, and at its peak with lots of bubbles before you use it. A sluggish starter is the most common reason for a dense, flat loaf.
- Use a digital kitchen scale to measure your ingredients. Baking bread by weight is far more accurate than measuring by volume.
- The dough will feel sticky and loose after mixing. That's normal for this hydration level, so resist the urge to add extra flour, which can make the crumb dense.
- The stretch and fold method develops the gluten, which gives sourdough bread its signature chewy texture.
- Bulk fermentation time will vary depending on the temperature of your kitchen, the strength of your starter, and the type of flour used. Warmer temperatures speed up fermentation, while colder temperatures slow it down.
- If the dough spreads flat instead of holding its shape, it's likely over-fermented, so shorten the bulk ferment time next time. If it barely rises and looks dense, it's under-fermented or the starter wasn't active enough.
- Use a sharp knife or razor blade to score the top of the loaf about ¼ to ½ inch deep. This lets the dough expand evenly in the oven instead of bursting randomly.
- Preheat your Dutch oven before adding the bread dough for even heat distribution and the best oven spring.
- If you don't have a Dutch oven, you can use a baking stone or a cast iron skillet with a metal bowl as a makeshift lid instead.
- Let the bread cool completely, at least 1 hour, before slicing. Cutting it too soon will make the inside gummy.
- Store leftover bread at room temperature in a paper or bread bag for up to 3 days. Airtight plastic will soften the crust.
- To freeze, let the loaf cool completely, then slice and freeze in an airtight bag for up to 3 months. Thaw at room temperature or toast slices straight from frozen.
Mark Hurd says
I tried this recipe yesterday and today and for the first time my sourdough came out well and actually had that distinctive sourdough taste. I made a double batch and baked the first in my Dutch oven and the second as a sandwich loaf in a bread tin. Both worked well. Thank you!
Ayla Clulee says
Hi Mark
Thanks for taking time to leave such a lovely comment!
I am so happy to hear that your sourdough bread turned out well. This is my go-to recipe that I often make and never disappoints me!
Chris says
The instructions were clear and easy to follow, and the resulting bread was out of this world. The crust was beautifully crispy and golden, with just the right amount of chewiness. The inside was soft and fluffy, with a wonderful tangy flavor that only sourdough bread can provide. Thank you for the recipe!
Ayla Clulee says
Dear Chris, I am so glad you liked the recipe, and thank you for your lovely comment!
Best wishes
Ayla