Crave The Good
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!
Combine active sourdough starter, water, and flour together until completely incorporated. Cover and rest 30 minutes.
Sprinkle salt over dough and perform a 4 sets of stretch and folds, 30 minutes apart
Cover the bowl and set aside for 2 hours to bulk ferment. It is important to keep the dough bowl somewhere warm.
Fold the loaf alternating sides as though you were lacing, then roll into a batard shape.
Cover the banneton with a damp kitchen towel and set aside to prove for 1 - 2 hours.
Preheat oven and dutch oven to 450f. Bake loaf in preheated dutch oven for 30 minutes covered, and 10 -15 uncovered.