Artisan Sourdough Bread (Dutch Oven Method)
This rustic artisan sourdough loaf has a crisp golden crust and a soft, airy interior created through natural fermentation. The dough is made using an active sourdough starter and develops flavor slowly through stretching, folding, and overnight fermentation in the refrigerator. Baking the loaf in a preheated Dutch oven traps steam, which helps the bread rise and form its signature crust. The result is a classic bakery-style sourdough loaf with deep flavor, texture, and beautiful open crumb!
- Total time
- 1440 min
- Servings
- 12
- Calories
- 150
- Protein
- 5g
Ingredients
- 1 ½ cup active bubbly sourdough starter (about 100 g)
- 3 cups bread flour (about 360 g)
- 1 ⅔ cup whole wheat flour (about 80 g)
- 1 1½–2 cups warm filtered water
- 2 tsp salt
Instructions
- 1
On the morning (or anytime) you plan to make dough, feed your starter using a 1:2:1.3 ratio. Example: ½ cup starter 1 cup flour ⅔ cup water Let the starter rise for 4–6 hours until doubled, bubbly, and active.
- 2
Mix the Dough: In a large bowl, mix the active starter and warm water until cloudy.
- 3
Add bread flour and whole wheat flour.
- 4
Mix with your hands until all dry flour disappears and a thick sticky dough forms. This rough mixture is called shaggy dough. Cover with a towel and rest for 45 minutes.
- 5
Mix salt with 1 tablespoon water and press it into the dough until evenly combined.
- 6
Perform stretch and folds by lifting one side of the dough and folding it over the center.
- 7
Repeat this around the bowl (like 12, 3, 6, and 9 on a clock) twice. Cover and rest 30 minutes.
- 8
Repeat the stretch-and-fold process two more times, resting 30 minutes between each round. After the final folds, cover the dough and let it rise at room temperature until nearly doubled, about 1–5 hours depending on room temperature.
- 9
Shape the Dough: Turn the dough onto a lightly floured surface.
- 10
Fold the edges toward the center several times to build tension.
- 11
Shape the dough into a round loaf.
- 12
Let the dough rest for 20 minutes. Flip it over and tighten the shape again by gently pulling the dough toward you.
- 13
Cold Ferment Place the shaped dough into a floured banneton or bowl lined with a towel. Cover and refrigerate overnight (or up to 72 hours) to develop flavor.
- 14
Bake the Bread: Preheat the oven to 475°F (246°C) with a Dutch oven inside for at least 25–30 minutes.
- 15
Turn the cold dough onto parchment paper, dust lightly with flour, and score the top with a sharp knife.
- 16
Carefully place the dough into the hot Dutch oven using the parchment. Bake 25 minutes covered. Remove the lid, lower the oven to 450°F (232°C), and bake 15–20 more minutes until deep golden brown.
- 17
Cool: Remove the bread from the Dutch oven and let it cool on a rack for 1–2 hours before slicing.
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