Dutch Oven Sourdough Bread Recipe (Master Recipe)

I wrote my master Dutch Oven Sourdough Bread Recipe to make a classic sourdough boule approachable for beginners while serving as a reliable base you can adapt for any loaf.

I finally nailed my Dutch Oven Sourdough Bread Recipe and I had to share the master method I always go back to. It’s simple enough for a beginner but still has room for playing around, and you can make it an Easy Sourdough Bread Recipe once you get the hang of timing and feel.

The dough relies on bread flour and a lively active sourdough starter, sometimes with a bit of whole wheat for depth when I want it more rustic. I’ll teach you to read the dough not just follow steps, so you start baking with confidence instead of guessing, you’ll want to bake it again.

Ingredients

• Provides structure and protein, lots of carbs, makes a chewy, well risen crust.
• Hydrates dough and activates gluten, no calories, just plain essential for fermentation.
• Adds tangy sour flavor, wild yeast and lactobacilli, gives rise and depth.
• Controls fermentation, boosts flavor, tiny amount but important, no sugar added.
• Adds fiber and nutty flavor, more protein, can make loaf denser sometimes.
• Optional mix ins for texture, healthy fats, fiber and extra crunch.
• Dusts banneton to prevent sticking, not absorbed, helps shape without flavor.
• Greases pot lightly, adds slight richness but not necessary for flavor.
• Used for dusting and handling, prevents sticking, doesnt change taste.

Ingredient Quantities

• 500 g bread flour (about 4 cups)
• 375 g water, lukewarm (about 75% hydration; roughly 1 1/2 cups + 2 tbsp)
• 100 g active sourdough starter (fed and bubbly, 100% hydration)
• 10 g fine sea salt (about 1 3/4 tsp)
• 25-50 g whole wheat or rye flour (optional, for flavor and texture)
• Extra bread flour for dusting and shaping, about 20 g (2 tbsp)
• Rice flour or semolina for dusting the banneton or proofing surface, 1-2 tbsp (optional)
• Olive oil or neutral oil for greasing the Dutch oven, 1 tsp (optional)
• Optional mix-ins: seeds, oats, nuts or dried fruit, 50-100 g total (if using)

How to Make this

1. In a large bowl stir 500 g bread flour and, if using, 25–50 g whole wheat or rye (you can replace up to 50 g of the white flour), then pour in 375 g lukewarm water and mix until a shaggy mass forms; cover and let autolyse 30–60 minutes.

2. Add 100 g active bubbly starter and 10 g fine sea salt, mix until incorporated and the dough comes together; use wet hands or a dough scraper, its ok if it looks sticky.

3. Lightly oil the bowl with about 1 tsp oil, cover, then perform a set of stretch and folds every 30 minutes for 2–3 hours (about 3 or 4 sets) during bulk fermentation; during the first fold gently fold in any mix-ins (50–100 g seeds, oats, nuts or fruit).

4. After the folds, let the dough continue bulk ferment until it is noticeably puffy and has grown 30–70% in volume; depending on room temp this is usually 2–5 hours total from the start of bulk, dont rush it.

5. Turn the dough onto a lightly floured surface (use about 20 g extra bread flour for dusting), pre-shape into a loose boule, cover and bench rest 20–30 minutes.

6. Tighten the final shape by cupping and turning the dough on the counter to build surface tension, then dust a banneton or bowl lined with a floured towel with 1–2 tbsp rice flour or semolina and place the dough seam-side up to proof.

7. Proof at room temp for 2–4 hours until puffy, or cold retard in the fridge 12–18 hours for more flavor and easier timing; keep the dough covered so it doesnt form a skin.

8. About 45 minutes before baking preheat your oven to 500°F (260°C) with the Dutch oven and lid inside on the lower rack; when ready gently invert the banneton onto parchment, score the top about 1/2 inch deep with a lame or sharp knife.

9. Transfer the dough on the parchment into the hot Dutch oven (careful, its very hot), reduce oven to 450°F (230°C) and bake covered for 20 minutes to trap steam, then remove the lid and bake another 20–25 minutes until the crust is deep golden brown and internal temp is about 200–210°F.

10. Remove the loaf to a cooling rack and cool at least 1 hour before slicing; store in a paper bag or wrapped lightly, and enjoy the leftovers as toast next day.

Equipment Needed

1. Digital kitchen scale, accurate to grams
2. Large mixing bowl (3L or bigger)
3. Dough scraper / bench scraper
4. Proofing basket (banneton) or a bowl lined with a floured towel
5. Dutch oven with lid (5–6 qt or similar, oven safe)
6. Parchment paper for transferring the loaf
7. Lame or very sharp knife / razor for scoring
8. Instant read thermometer (to check 200–210°F)
9. Oven mitts and a cooling rack

These are the essentials, you can skip or swap a few things if needed but those will make the bake way easier.

FAQ

Dutch Oven Sourdough Bread Recipe (Master Recipe) Substitutions and Variations

• Bread flour substitutions: all purpose flour plus 1 tablespoon vital wheat gluten per cup to raise protein and get a chewier crumb; use whole wheat or spelt for up to 25 to 50 percent of the flour but add about 10 to 20 grams more water and expect a denser loaf; high gluten or strong white flour can be used straight across; 00 pizza flour works too, you might need slightly less water and youll get a softer crumb
• Active sourdough starter substitutions: instant yeast about 1 teaspoon for this amount of flour if you want a much faster, reliable rise; active dry yeast about 1 teaspoon proofed in some warm water first; use unfed discard starter but be ready for slower, weaker rise so lengthen bulk and proof times; or build a small levain from your starter for a milder flavor
• Salt substitutions: fine table salt can replace fine sea salt by equal weight so use 10 grams; kosher salt should be measured by weight or about 2 to 2 and a quarter teaspoons depending on brand; reduce to about 8 grams for lower sodium; flavored or smoked salts work but use less so they dont overpower
• Banneton dusting substitutions: fine cornmeal or polenta gives good release and a little crunch; tapioca or rice starch makes a very light dusting and keeps pattern sharp; semolina or regular bread flour work fine; or line the basket with a well floured linen towel instead

Pro Tips

– Feed your starter so it’s visibly active and bubbly before you mix. A starter that’s lagging will just slow everything down, and you’ll end up guessing. If it smells sour and flat, feed again and wait for the rise.

– If you add the whole wheat or rye, treat the dough as thirstier and stickier. Use slightly less water or plan to handle a tacky dough with wet hands or a bench scraper instead of trying to force it dry. A little stickiness is normal and helps the crumb.

– Don’t chase the clock during bulk fermentation, watch the dough. Look for a puffy, slightly domed feel and some bubbles under the surface, not a fixed number of hours. If your kitchen is cold, give it more time, if hot, check sooner.

– Be gentle with shaping and scoring. Build surface tension by turning and cupping the dough, then score with a very sharp blade at a shallow angle for a good ear. A timid or messy score will block oven spring, so practice quick confident cuts.

– Cold retard is your friend for flavor and timing, but let the chilled dough warm up a bit before baking so it springs better. Also use a probe thermometer to check doneness if you’re unsure, it beats guessing by color alone.