Golden, crusty, and deeply comforting, this rustic sourdough bread is exactly what a Dutch oven was made for — with a crisp artisan crust and a soft, airy center.
Ingredients
Sourdough Bread
- 4 cups bread flour
- 1 1/2 cups warm water
- 1 cup active sourdough starter
- 2 teaspoons sea salt
For Dusting
- Rice flour or regular flour
Instructions
Mix the Dough
In a large bowl, combine the sourdough starter and warm water.
Add the bread flour and salt, mixing until a shaggy dough forms.
Cover and let the dough rest for 30 minutes.
Stretch and Fold
Over the next 2 hours, perform 4 sets of stretch-and-folds about every 30 minutes.
To do this, gently pull one side of the dough upward and fold it over itself. Rotate the bowl and repeat until all sides have been folded.
Cover between each round.
First Rise
Cover the bowl and allow the dough to rise at room temperature for 8–12 hours, or overnight, until doubled in size and airy.
Shape the Dough
Turn the dough onto a lightly floured surface and gently shape into a round loaf.
Place seam-side up into a floured proofing basket or bowl lined with a floured towel.
Cover and let rise another 1–2 hours.
Preheat the Dutch Oven
Place a Simmer Down Cookware Dutch oven with the lid on into the oven.
Preheat oven to 450°F for at least 30 minutes so the Dutch oven becomes fully heated.
Bake the Bread
Carefully remove the hot Dutch oven.
Turn the dough onto parchment paper and score the top with a sharp knife or bread lame.
Lower the dough into the Dutch oven using the parchment paper.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake another 12–18 minutes until the crust is deep golden brown.
Cool and Serve
Carefully remove the bread and allow it to cool on a wire rack for at least 1 hour before slicing.
Serve warm with butter, olive oil, soups, stews, or your favorite meal.
Enjoy!