This crusty bread recipe transforms simple ingredients into an artisanal delight for beginner bakers. It offers a slow fermentation process that enhances tangy flavor and yields a satisfyingly crispy exterior paired with a soft, airy interior. The result is a homemade loaf that strikes a perfect balance between rustic charm and refined taste.

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I recently tried making this sourdough in my dutch oven and it turned out pretty neat. I used 500g bread flour, 375g water at room temp, 100g active sourdough starter and 10g salt.

This recipe is perfect if you are just starting with baking because it doesn’t require any fancy techniques. Its nutritional value isnt overlooked either; the flour provides healthy carbohydrates and protein, while the starter offers natural fermentation benefits.

I noticed the crust comes out very crispy and the inside stays light and fluffy which makes it a decent option for a crusty bread recipe. If you ever wondered about baking artisan bread without overly complicated methods, this is for you.

I think it’s a pretty good alternative to typical recipes like no oven stovetop bread. It’s quick and simple and really shows how straightforward sourdough baking can be.

Enjoy exploring your baking journey!

Why I Like this Recipe

I really love this recipe because it’s simple and easy to follow, even if I’m still a beginner. First, I like that all the instructions are clear. When I’m mixing the flour, water, and that bubbly starter, it just feels like I’m doing something creative without too much hassle.

Another reason is that the autolyse step gives the dough plenty of time to soak up the water properly so it feels more smooth and easy to work with later on. It’s a neat trick that makes the whole process less stressful.

I also appreciate how the sourdough starter gives the bread a tangy, yummy flavor. Every time I take a bite, I can tell that it’s not just any bread but one that’s been made with a lot of care.

And finally, the end result is just awesome — the crust is really crispy and the inside comes out all fluffy. It makes me feel proud of something I baked myself even when i mess up one or two steps.

Ingredients

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Bread flour: Provides protein and fiber, helps form gluten for a chewy, yummy texture.
Water: Activates ingredients, dissolves starches, and help create a soft, workable dough.
Sourdough starter: Offers natural fermentation with a tangy kick and helps boost yeast growth.
Salt: Enhances flavor, controls over fermentation and strengthens gluten in dough for a good rise.

Ingredient Quantities

500g bread flour

375g water at room temp

100g active sourdough starter (fed and bubbly)

10g salt

How to Make this

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1. In a large bowl, mix the 500g bread flour, 375g water and 100g active sourdough starter until you dont see any dry bits left.

2. Let the mixture sit for about 30 minutes to 1 hour so the flour can fully hydrate; this step is called autolyse.

3. After autolyse, add the 10g salt and work it in with your hands until its evenly distributed.

4. Cover the bowl and let the dough ferment at room temp for about 3 to 4 hours, doing a stretch and fold every 30 minutes or so during the first 2 hours.

5. Turn the dough out onto a lightly floured surface and gently shape it into a round loaf.

6. Place the shaped dough seam side up in a floured bowl or proofing basket and let it proof for another 1 to 2 hours until it looks puffy.

7. Preheat your oven with a dutch oven inside to 450°F (230°C) for around 30 minutes.

8. Once proofing is complete, carefully flip the dough onto a piece of parchment paper and score the top with a sharp knife.

9. Remove the hot dutch oven from the oven, place the dough (with the parchment) inside, and quickly cover with the lid.

10. Bake covered for about 25 to 30 minutes, then remove the lid and bake for another 15 to 20 minutes until the crust is a deep golden brown; let it cool completely before slicing and enjoy.

Equipment Needed

1. A large bowl for mixing the flour, water and sourdough starter so nothing stays dry
2. A kitchen scale that reads in grams to accurately measure your ingredients
3. A measuring spoon or a secondary scale to measure out the salt
4. Your hands to mix the dough and perform stretch and folds
5. A lightly floured surface or bench where you can shape the dough into a round loaf
6. A proofing basket or an alternative bowl lined with flour for the dough to rest and rise
7. A piece of parchment paper to easily flip and transfer the dough to the dutch oven
8. A sharp knife to score the top of the dough before baking
9. A dutch oven that can handle high temperatures and is preheated alongside your main oven
10. An oven that can be set to 450°F (230°C) for the baking process

FAQ

Q: What if my sourdough starter isnt bubbly enough?

A: If your starter isnt really active, give it more time after feeding until you see it doubling in size and lots of bubbles. It just need to be lively before you mix it in the dough.

Q: How long should I let the dough rest during bulk fermentation?

A: I usually let it rest for about 3 to 4 hours at room temperature. Make sure its in a lightly oiled bowl and covered so that it doesnt dry out.

Q: Do I need to preheat the Dutch oven?

A: Yup, preheat your Dutch oven in the oven at 450°F for about 30 minutes so the bread can get a good crust when you put it in.

Q: Can I use all-purpose flour instead of bread flour?

A: You can, but bread flour has a higher protein content which means better gluten structure. All-purpose will work but your loaf might be a bit less chewy.

Q: How do I know when the dough is ready to go in the oven?

A: The dough should have nearly doubled in size and should hold a slight indentation when you poke it. Thats when its time to shape it and preheat your Dutch oven.

The Simplest Sourdough In A Dutch Oven Recipe Substitutions and Variations

For the 500g bread flour, you can try using all-purpose flour or even a mix of all-purpose and whole wheat flour for a heartier flavor
If you don’t have water at room temp, filtered water or tap water that’s been left out for a few hours works just as well
If you’re short on active sourdough starter, you can substitute with 1/4 teaspoon active dry yeast combined with a bit of extra water and let the dough rise longer
Instead of the 10g salt, feel free to use sea salt or kosher salt but remember that their granule sizes vary so you might need to adjust the amount slightly

Pro Tips

1. Try letting the dough rest for a bit longer than necessary during the autolyse step. I’ve found that giving it an extra 15-20 minutes can help improve gluten development and make the dough easier to work with later on.

2. When you’re doing the stretch and fold, be gentle. Don’t worry about making your hands dirty or the dough looking a little messy—the delicate handling helps maintain the air pockets which makes the bread fluffier.

3. Make sure your sourdough starter is really bubbly and active before using it. If it isn’t at its peak, the dough might not rise as well and you could end up with a denser loaf than you wanted.

4. Using parchment paper for transferring the dough into the dutch oven is a game changer. It not only helps you avoid burning your hands but also makes it easier to get the loaf out after baking without it breaking apart.