Dutch Oven Sourdough Bread

This recipe for Dutch Oven Sourdough Bread will be the easiest loaf of sourdough bread you will ever make! All you need is a dutch oven and 4 ingredients to make this artisan-style bread at home.

dutch oven sourdough bread loaf in front of caraway dutch oven

This post may contain affiliate links. This means that if you click a link and make a purchase, I may receive an affiliate commission at no cost to you. Please see the full disclosure for further information and thank you for your support!

This will be hands down the easiest sourdough bread you ever make! I took my No-Knead Rosemary Bread recipe and subbed out the instant yeast for an active sourdough starter and PRESTO! Amazing bread with little effort.

This bread is completely from scratch and it will seem like you took hours folding and kneading. Only you will know the secret.

Ingredients Needed to Make Dutch Oven Sourdough Bread

  • all-purpose flour
  • salt
  • sourdough starter (well fed and active)
  • water
no-knead sourdough ingredients: flour, salt, water and sourdough starter

How to Make No-Knead Sourdough Bread

Prep the Dough

Place the flour and salt in a large mixing bowl and whisk together to fully combine. Add the sourdough starter and water and combine everything using your spatula. If you feel like you need a little more water, add a teaspoon at a time. The dough will be shaggy and sticky.

Tightly cover the bowl with plastic wrap and allow the dough to rest for a minimum of 12 hours at room temp. I made my dough in the evening and let it rest overnight. Easy and perfect timing!

Form the Dough and Preheat the Oven

Preheat your oven to 450°F and place your dutch oven in to warm up too for 30 minutes. While the oven is warming, the dough will rest one more time. The dough should have risen quite a bit and have lots of lovely bubbles.

Use your silicone spatula to gently scrape the dough out of the bowl onto a piece of lightly floured parchment paper. Sprinkle some flour on top of the dough and with floured hands, gently shape the dough into a ball the best you can. Cover with plastic wrap or a clean towel to rest while the oven is heating up.

dutch oven sourdough resting in a ball

Bake the Bread

After 30 minutes, take the parchment paper with the dough on it and place the entire thing in the preheated dutch oven. BE CAREFUL, IT’S HOT! Place the lid on and bake for 30 minutes. Remove the lid and bake for another 10 minutes to get a brown crust.

Tools You Will Need to Make this Bread

To make Dutch Oven Bread, you will need a dutch oven. My new favorite brand is Caraway, as seen below. It has a non-toxic ceramic coated inside, is oven-safe up to 550°F, and comes in some beautiful colors.

Using a dutch oven when baking bread creates a beautiful and crunchy crust that most people think of when they think of rustic or crusty bread. The lid of the dutch oven keeps in the steam which helps with the crust and the overall baking process.

And you will want to use a sturdy silicone spatula for mixing and scraping the dough out of the bowl. I use my silicone spatulas every single day and this set has the perfect sizes at a great price.

sliced sourdough bread in front of a caraway dutch oven

How to Make a Sourdough Starter

Making your own sourdough starter is actually pretty easy. You just need flour, water, and patience. Find some great tips and the process in this Sourdough Beginners Guide.

What if I don’t have a dutch oven?

The best way to cook this bread is in a dutch oven. If you don’t have one, you can also bake it in a different pot and have delicious bread with hardly any effort. Just make sure you have a pot with a lid that can handle 450º.

dutch oven sourdough bread recipe
Click on the image above to PIN for later!

Tips for Making Dutch Oven No-Knead Bread

  • Only use a sourdough starter that is active, well-fed, and at room temperature to ensure you get the best results possible.
  • Not only is this bread no-knead, but there is also no scoring! The crust on my bread shown in the photos happened naturally and looked great!
  • Parchment paper is a must! Because the dough for this bread is so sticky, the parchment paper will not only help you move it into the hot dutch oven, but it will also keep it from sticking to the pan itself.
  • Make sure your dutch oven or pan is rated for high temps because this bread cooks at 450º. As I mentioned above, you need your dutch oven or covered pot to be able to get nice and hot and be safe while doing so.
  • Don’t forget to preheat your dutch oven while you are preheating the oven. This will help create the awesome crust and bubbly insides of the bread.

Other Recipes You Might Like

baked no-knead sourdough bread in a dutch oven

Dutch Oven Sourdough Bread (no-knead)

This No-Knead Dutch Oven Sourdough Bread is so easy to make and tastes just like it came from a bakery.
4.98 from 41 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
resting time: 12 hours
Total Time: 12 hours 55 minutes
Servings: 10 servings
Calories: 137kcal
Author: EmilyFabulous

Equipment

Ingredients

  • 3 cups all-purpose flour (380.5g)
  • ¼ cup sourdough starter (73.73g)
  • teaspoon kosher salt
  • 1 cup water, room temp

Instructions

Dough Prep Part 1

  • Place the flour and salt in a large mixing bowl and whisk together to combine. Add the sourdough starter and water and stir it in using your spatula. If you need a little more water, add a teaspoon at a time. The dough will be shaggy and sticky.
    dutch oven sourdough dough start
  • Tightly cover the bowl with plastic wrap and allow the dough to rest for a minimum of 12 hours at room temp. I made my dough in the evening and let it rest overnight.
    dutch oven sourdough after rising overnight

Dough Prep Part 2

  • Preheat your oven to 450°F and place the dutch oven in as well to warm up for 30 minutes.
  • While the oven is warming, the dough will rest one more time. The dough should have risen quite a bit and have lots of lovely bubbles. Use your silicone spatula to gently scrape the dough out of the bowl onto a piece of lightly floured parchment paper. Sprinkle some flour on top of the dough and with floured hands, gently shape the dough in a ball the best you can. Cover with plastic wrap or a clean towel to rest while the oven is heating up.
    dutch oven sourdough resting in a ball

Bake the Bread

  • After 30 minutes, take the parchment paper with the dough on it and place the entire thing in the preheated dutch oven. BE CAREFUL, IT'S HOT! Place the lid on and bake for 30 minutes. Remove the lid and bake for another 10 minutes to get a brown crust.
    dutch oven sourdough before baking
  • Remove the pan from the oven and allow the bread to cool in the dutch oven or on a cooling rack. Enjoy!
    baked dutch oven sourdough

Video

Notes

  • Only use a sourdough starter that is active, well-fed, and at room temperature to ensure you get the best results possible.
  • Not only is this bread no-knead, but there is also no scoring! The crust on my bread shown in the photos happened naturally and looked great!
  • Parchment paper is a must! Because the dough for this bread is so sticky, the parchment paper will not only help you move it into the hot dutch oven, it will also keep it from sticking to the pan itself.
  • Make sure your dutch oven or pan is rated for high temps because this bread cooks at 450º! As I mentioned above, you need your dutch oven or covered pot to be able to get nice and hot and be safe while doing so.
  • Don’t forget to preheat your dutch oven while you are preheating the oven. This will help create the awesome crust and bubbly insides of the bread.

Nutrition

Serving: 1serving | Calories: 137kcal | Carbohydrates: 28.6g | Protein: 3.9g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 350mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.1g | Calcium: 7mg | Iron: 2mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

Did you Make This Dutch Oven Sourdough Bread?

If you make this No-Knead Sourdough Bread, don’t forget to leave a comment and rating below. And if you snap a pic, tag me on Instagram or Facebook.

You can also follow me on Pinterest and sign up for my email list so you never miss a recipe!


61 thoughts on “Dutch Oven Sourdough Bread”

  • 5 stars
    Sour dough has intimidated me until I found this recipe! Making my 2nd loaf today. It’s easy and so delicious and I plan to add garlic and Italian seasonings to this loaf. Thank you for your recipe…it’s a keeper! .

  • 5 stars
    Bread wasn’t rising the first time, I was worried I had messed it up…my starter just wasn’t active enough when I put it in, so I mixed in the same amount when it was active and it was 4x the size the next day. I made one plain and one with roasted garlic and rosemary. Tasted great, will be using this again.

  • 5 stars
    this recipe is as simple as a bread recipe can be. Made 2 loaves Yesterday/this morning and as advertised, it is fabulous!

  • 4 stars
    Loved the flavor of this recipe! Only knocked down a star because this recipe itself makes a small loaf. I doubled it, so it wasn’t that big of a deal 🙂 All my friends and family rave about my bread, and making the bread is one of my favorite times of the week!

    Am curious if I could freeze this recipe? Most recipes for sourdough have more than one proof it seems, so I’m wondering when I could freeze this recipe? I’m thinking if I mix the bread, I could just freeze it right away?

    • Hi Amanda, thanks for trying the recipe, I’m glad you liked it. It is a smaller loaf meant for one or two dinners, but I’m glad you were able to double it with no problem. As for freezing the unbaked dough, you can, however, I will say I have not done this myself. You should freeze it after the first rise and once it’s in its final form. If you do try it, I’d love to hear how it works!
      I have had success freezing the frozen loaf and thawing it for later, works great!

  • 5 stars
    I made this once now and will definitely be making it again. It was super easy and delicious. I do have a question about the starter. How long after feeding the starter do you recommend using it to mix the bread loaf? Some recipes suggest using the starter at it’s peak after feeding (about 4-6 hours) and I saw another source with a similar recipe to this one which suggested letting the starter be slightly past it’s peak (beginning to deflate after feeding) to improve flavor. How is performance of the bread rising affected by the starter at different stages post-feeding? Thanks. I’m a newbie to sourdough.

    • Hi Lynn, thanks for trying the recipe, I’m so glad you like it! Easy is my goal. and I have to admit, while I love baking with sourdough, I am not the technical wizard…hence the no-knead option. I am not sure there is a major difference, my goal is to use the starter at it’s peak and I generally use it after feeding the night before, so it could be even after it’s “peak”. Since everyone’s starter is different, climate is different, etc. I would say experiment and see what you love! Thanks again!

  • 5 stars
    This was my first time making bread that wasn’t a quick bread or mix for the old bread machine. I have a 400 year old sourdough starter that I used and this was amazing!!! I bae 2 more batches setting up for tomorrow. I’m putting some whole cloves of garlic from a garlic confit I made last week into one of tomorrows loaves.
    *chefs kiss*

    • Deni, that’s amazing! I’m jealous you have an old sourdough and I bet your bread was amazing!! I’m also jealous of the garlic and confit and now will be making this over the weekend.😁 Happy Baking!

      • The loaves with the garlic confit were absolutely amazing and a huge hit. I made a second batch using the same garlic confit and. Some sun dried tomatoes I made in the air fryer so no extra oil. This base is absolutely amazing for so many variations. Chopped apples and cinnamon made a great breakfast bread. ❤️

        • Deni, these all sound amazing! Please tell me your secret to cooking the bread in the air fryer…I just got a new one but have never been brave enough to do bread.🥰

    • Hi Sam. I have not tried using whole wheat flour yet, however, I do think you can make this bread with it. Just expect the bread to be denser and a little more gritty as is common when using whole wheat flour. If you do try it, I’d love to hear how it turns out!

    • Hi Rosie, I have seen that on the LeCruset website but I have not tried baking this bread without preheating the dutch oven. If you do try this recipe without preheating the dutch oven ahead of time, I’d love to hear how it turns out! Next time I make this bread maybe I will give it a try as well.

  • 5 stars
    I discovered sourdough over the summer and now I can’t get enough! This looks fantastic and I appreciate all the process shots.

    • Dutch oven bread baking is one of the easiest ways to bake bread. It’s hard to make it any other way after knowing how great it turns out in the dutch oven.

  • 5 stars
    I’ve spent way too much money lately on sourdough bread, so it’s time for me to learn to make my own. I didn’t know it was that easy. Thanks for the tips 🥰
    I can’t wait to try it! It

    • This sourdough version is definitely a shortcut to the classic sourdoughs you see in bakeries. However, you will still get a loaf of delicious bread with sourdough flavor and none of the stress.

  • 5 stars
    Emily your recipes always amaze me I love the simplicity of them all. You made sourdough less intimidating for me.

    • Wow, thanks, Gabriela! I try to make things simple, and sourdough can definitely be intimidating. I would call this cheater sourdough bread but no one else will know!😁

  • 5 stars
    I love how straightforward these instructions are. I especially love how sourdough turns out in a Dutch oven. Thanks for sharing all the tips!

Leave a Reply

Your email address will not be published.

Recipe Rating