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.
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Why You Will Love This Recipe
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
Remember to use quality ingredients and maintain proper hygiene when working with sourdough bread recipes to ensure the best results. Enjoy the process of baking and savor the unique flavors of homemade sourdough bread!
- All-Purpose Flour is a versatile type of flour suitable for various baking purposes.
It is made from a blend of hard and soft wheat, which gives it a moderate protein content (around 10-12%). All-purpose flour provides structure and contributes to the texture of the bread. - Salt plays a crucial role in bread baking, including sourdough bread. It enhances the flavor of the bread and also strengthens the gluten structure, contributing to a better texture and crumb in the final loaf. It also helps control the fermentation process by regulating the activity of yeast and lactobacilli in the sourdough starter.
- Sourdough Starter (well-fed and active)- A sourdough starter is a combination of flour and water that has undergone fermentation. It contains wild yeast and lactobacilli, which provide natural leavening and add distinct flavors to the bread.
A well-fed and active starter is one that has recently been fed with a mixture of flour and water, allowing the microorganisms to multiply and produce gas for leavening. - Water is a crucial ingredient in sourdough bread recipes. It hydrates the flour, allowing gluten formation and enzymatic activity. The amount of water used can vary depending on factors such as flour hydration, dough consistency, and personal preference, affecting the final texture and hydration level of the bread.
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 the Dutch oven in 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 into a ball the best you can. Cover with plastic wrap or a clean towel to rest while the oven is heating up.
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.
Expert Tips For This Recipe
- Only use a sourdough starter that is active, well-fed, and at room temperature to ensure you get the best results possible.
- 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.
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.
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.
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.
Recipe FAQs
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.
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.
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.
If you get a chance to make this Dutch Oven Sourdough Bread, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Dutch Oven Sourdough Bread (no-knead)
Equipment
- rubber/silicone spatula or wooden spoon
- plastic wrap
Ingredients
- 3 cups all-purpose flour (380.5g)
- ¼ cup sourdough starter (73.73g)
- 1½ 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.
- 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.
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.
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.
- Remove the pan from the oven and allow the bread to cool in the dutch oven or on a cooling rack. Enjoy!
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
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Estelle Forrest says
So simple but so tasty!
Brianna says
Absolutely loved how this bread turned out!
Emily says
So happy to hear it!
Soniya says
Oh wow! The sourdough bread looks amazing... Can't wait to make it! I hope its as beautiful as yours!
Emily says
You are going to love making this sourdough bread and I promise your's will look just as good! Enjoy!
Angela says
I love this no knead recipe. It is so easy!
Emily says
Thanks for trying this recipe, Angela! I'm so glad you found it easy to make.
Tyanne says
The step by step pictures really helped! I love a good no knead recipe.
Emily says
So glad the photos helped. Thanks for trying this recipe out!
Will says
This bread is so good!
Luca says
This was among the best breads ever made!
Emily says
Thanks, Luca!!
Amanda Scarlati says
Loved this recipe, so easy and the bread had the best texture!
Emily says
Thanks, Amanda, I'm so glad you liked it.😊
Liz says
Completely satisfying meal. Loved it!
Traci says
I love how straightforward these instructions are. I especially love how sourdough turns out in a Dutch oven. Thanks for sharing all the tips!
Emily says
I always try to make it as easy as possible, I'm so glad you found it helpful. Enjoy!
Mirlene says
I’ve always wanted to learn how to make this bread. Fantastic recipe.
Emily says
Thanks, Mirlene. It's such a good recipe to have on hand.
Claudia Lamascolo says
I love the ease of all your recipes and I feel I can make them easily at home looks fantastic!
Emily says
My goal is to make my recipes as easy as possible and I'm so glad you thought it was! Thanks, Claudia.😁
Teodora Grujic says
This is beautiful, I am making it this weekend for breakfast! Thank you for sharing such a nice recipe!
Emily says
You are welcome! This bread makes excellent avocado toast if you need a suggestion for breakfast. Enjoy!!