Crave The Good

Dutch Oven Sourdough Bread

Allyson Letal

Explore the world of Dutch oven sourdough bread baking, where crispy crusts, tender crumbs, and delightful flavors come together in this easy recipe! You'll love it!

Don't forget to feed your starter the night before!

Build The Dough:


Combine active sourdough starter, water, and flour together until completely incorporated. Cover and rest 30 minutes.

Add The Salt


Sprinkle salt over dough and perform a 4 sets of stretch and folds, 30 minutes apart

Bulk Ferment


Cover the bowl and set aside for 2 hours to bulk ferment. It is important to keep the dough bowl somewhere warm.

Shape The Loaf


Fold the loaf alternating sides  as though you were lacing, then roll into a batard shape.

Transfer To Banneton


Cover the banneton with a damp kitchen towel and set aside to prove for 1 - 2 hours. 

Bake The Loaf


Preheat oven and dutch oven to 450f. Bake loaf in preheated dutch oven for 30 minutes covered, and 10 -15 uncovered.

Bread bun

Allyson Letal

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