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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.
4.96 from 44 votes
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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



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


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



  • 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.


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.