Fluffy Dutch Oven Sourdough Bread (+ Photo Tutorial)

Name: Fluffy Dutch Oven Sourdough Bread (+ Photo Tutorial)
Prep time: 15 min
Cook time: 35 min
Total time: 1740 min
Ingredients: 150 g all-purpose flour; 150 g lukewarm water; 125 g sourdough starter; 350 g lukewarm water; 10 g salt; 500 g bread flour

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If you love making sourdough but you never quite get the fluffy texture you're going for, this is the bread recipe for you! It's the perfect blend of airy and tangy, with a texture so light you'll feel like you're biting into a cloud (with a perfectly crunchy crust, of course). I've tested this recipe over 50 times, and it is always a crowd-pleaser. It's sure to become one of your favorite bread recipes. Give it a try today!

hands holding two halves of sourdough loaf inside view.

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Why You'll Love This Bread:
Ingredient Notes:
Specialty Equipment Notes:
What is Sourdough Starter and Where Do I Get It?
Step-by-Step Instructions:
Baker's Schedule:
How to Store Sourdough Bread:
What to Serve with Sourdough Bread:
Recipe FAQ's:
Other Recipes You'll Love:
Recipe:
Fluffy Dutch Oven Sourdough Bread (+ Photo Tutorial)

Why You'll Love This Bread:

It's DELICIOUS: I can tell you for certain that this is the best sourdough bread recipe I've ever made. I've perfected it after testing numerous batches and the outcome is always the most amazing bread with a perfectly crisp golden brown crust and the softest, most flavorful interior.

SIMPLE Ingredients: It's truly incredible that you can make such a delicious loaf of bread using only flour, water, salt, and wild yeast. No commercial yeast or other leavening agents are needed! It amazes me every time!

CONSISTENT Results: This recipe has been tried and tested many times. If you follow the photo tutorial below and practice often, you're well on your way to making perfect sourdough bread, every time!

Ingredient Notes:

sourdough bread ingredients on green cloth with labels.

Sourdough Starter: Sourdough starter can either be made at home or purchased in various forms (typically dried). I used this guide for making a sourdough starter and it hasn't failed me yet. You can also ask a baking friend to share some! It's important to note that sourdough starters are all different in yeast cultures, consistency, yeast activity, etc. and it may take time to figure out how your starter works with specific recipes.
All-Purpose Flour: When choosing a flour to feed your sourdough starter, select an unbleached flour. Bleached flour likely won't ruin your starter, but I get good results with unbleached all-purpose flour.
Bread Flour: Not all bread flours are created equal. The protein content and type of wheat used can drastically affect the outcome of your bread. I get the best results with King Arthur bread flour which has a higher protein content than most bread flours. That's not to say you can't use any type of bread flour, but you may have to test the recipe a few times and adjust it to your liking.
Salt: I use Redmond Real Salt for bread, which is unrefined and has a lower sodium content per gram than regular table salt. If you are using refined table salt, cut the salt down to 8-9 g to make up for the higher sodium content.

Specialty Equipment Notes:

sourdough bread making specialty equipment with labels.

Dutch Oven: A cast iron Dutch oven is the perfect vessel for creating a crisp crust while also allowing the bread to rise during the baking process. You can also use a stoneware bread baker.
Kitchen Scale: A digital kitchen scale is a baker's best friend. Sure, you can measure out the ingredients with measuring cups. But, to get more precise, consistent results, a digital kitchen scale should be used.
Long Silicone Spatula: You can stir your sourdough starter with any clean kitchen utensil that works for you. But this long silicone spatula is just the right size and shape to effectively stir the starter and scrape down the sides of the jar.
Dough Whisk: A dough whisk is great for mixing dough but it isn't necessary. You can mix this dough with your hands or another clean kitchen utensil as well.
Silicone Bowl Scraper: A silicone bowl scraper is a handy tool for removing sticky dough from a bowl. I highly recommend getting one!
Bench Scraper: A bench scraper is a handy tool when it comes to shaping sourdough. But, you can also shape sourdough with your hands.
Bread Lame or Razor: A bread lame is essentially a fancy razor blade holder and isn't necessary for scoring bread. However, a razor blade or sharp knife is essential for scoring the dough.
Banneton: A banneton is a basket specifically made for proofing bread dough. You can also use a cloth-lined bowl in place of a banneton. Bannetons come in two shapes boule (round) and batard (oval). There are many sourdough kits that contain bannetons and other tools listed above.
Parchment Paper: Parchment paper is super handy for baking sourdough. It makes a great surface to transfer the dough from counter to Dutch oven to cooling rack and also keeps the dough from sticking to the Dutch oven.
Bread Knife: A good sourdough loaf can be hard to slice with a typical bread knife due to its crusty exterior and soft interior. I recommend a sharp knife with scalloped teeth like this scalloped offset bread knife. As an added bonus, the offset shape keeps you from rubbing your knuckles on the cutting board!

slicing sourdough bread with bread knife.

What is Sourdough Starter and Where Do I Get It?

Sourdough starter is a live culture made by combining flour and water and cultivating the wild yeast present in flour. Starters are typically made beginning with whole wheat flour and gradually switching to all-purpose flour. Wild yeast is more present in the outside of the wheat kernel which is present in whole wheat flour and creates a more robust starter.

You can make your own sourdough starter by following this guide from King Arthur Flour: how to make your own sourdough starter. You can also purchase sourdough starters from various retailers like this starter named "Willa" from Ballerina Farm. Or the easiest route to obtain a starter is to ask a sourdough-baking friend for some!

Step-by-Step Instructions:

How To Feed Sourdough Starter:

Many recipes will tell you to feed your sourdough starter with equal parts starter, flour, and water. But if you start with too much starter, your bread can be overly sour from the lactic acid in the old sourdough starter. Starters should be fed once a week (whether you bake with them or not) and stored in the fridge in between feedings. Follow the simple instructions below to feed your sourdough starter for a mild-tasting bread.

sourdough starter jar with 1-2 tablespoons left. — Remove all but 1-2 tablespoons of starter from the jar.

pouring water into sourdough starter jar. — Add equal weights of flour and lukewarm water. (150 g each)

mixing sourdough starter with long silicone spatula. — Stir the starter with a long silicone spatula and scrape down the sides of the jar. You can also use a wooden spoon or another clean kitchen utensil.

sourdough starter on silicone spatula. — The starter should be the consistency of a thick pancake batter, but it will be thinner after it rises.

jar of sourdough starter on fridge. — Store the starter on top of your fridge or in another warm spot.

jar of risen sourdough starter. — The starter is ready to use when it has doubled or tripled in volume in 6-8 hours. Many recipes will tell you to use the float test to see if your starter is ready to use. This test isn't always accurate and I suggest using the increased volume of the starter instead.

Pro Tip: Use a rubber band to mark the level of your starter when you fed it so you can see when it has doubled in volume.

How to Make Sourdough Bread Dough:

Making the dough is probably the easiest step in sourdough bread baking. Follow the simple steps below!

pouring sourdough starter into metal bowl. — Add 125 g of active sourdough starter to a large mixing bowl.

whisking sourdough starter and water. — Add 350 g of warm water to bowl. As you can see, this starter passed the "float test."

mixing sourdough starter and water with dough whisk. — Stir with a dough whisk or fork to make a slurry. The starter doesn't need to be fully incorporated into the water.

mixing sourdough dough with dough whisk. — Add flour and salt and stir with a dough whisk. Alternatively, you can use your hands to combine the ingredients.

mixing shaggy sourdough dough with dough whisk. — The dough will be shaggy and that's ok! The ingredients will come together more during the stretching and folding process (see below).

bowl covered with white shower cap. — Cover the bowl and let it rest for 30 minutes. I like to use a shower cap but you can use a damp towel or plastic wrap.

Pro Tip: Cover the bowl with a shower cap instead of plastic wrap to cut down on plastic waste. They're easy to clean, fit over the bowl well, and keep the dough from drying out. Just make sure you use a dedicated shower cap for kitchen use. 🙃 Alternatively, a damp kitchen towel can also be used.

How to Stretch and Fold Sourdough Bread Dough:

Stretching and folding is the term used for a no-knead method for making bread dough. The process is quite literally what it sounds like: a series of stretching the dough and folding it over itself until the desired texture is achieved. The goal is to develop the gluten fibers by stretching them which gives your bread structure.

First Round:

removing sourdough dough from bowl with bowl scraper. — After the dough has rested for 30 minutes, remove the dough from the bowl with a bowl scraper.

first round of sourdough folding. — Fold the ends together, turn the dough 90 degrees, and stretch the opposite ends. Repeat this process 2-3 more times or until you can feel resistance from the dough when you try to stretch it.

sourdough dough ball in bowl after first round of stretching and folding. — Fold the dough one more time and place it back in the bowl, seam side down. It won't be pretty at this point and that's ok! Cover and let the dough rest for 30 minutes.

Second Round:

Third Round:

Fourth (Final) Round:

fourth round of stretching. — Stretch and fold the dough 3-4 times. Look how stretchy the dough is! It should be fairly supple at this point.

sourdough dough ball in bowl after fourth round of stretching and folding. — Form the dough into a ball and place it in the bowl, seam side down.

sourdough dough in bowl after bulk fermentation. — After 10-12 hours, the dough should be doubled (or even tripled) in size. Many recipes will tell you the dough is over-proofed if it triples in size but I find that it makes deliciously fluffy bread this way!

Pro tip: The typical schedule for stretching and folding is 4 rounds over 2 hours. However, you can do it in shorter or longer time periods. The dough needs at least 15 minutes to rest between stretching and folding, but you can also let it rest for up to an hour in between.

How to Shape a Sourdough Boule (round loaf):

Boule translates to "ball" in French and is the term used for loaves of sourdough shaped into a round shape. This is the classic shape that most people use to make artisan sourdough bread.

adding flour to round banneton. — The next morning after the dough rises, shape the dough. Add a few tablespoons of flour to the banneton basket.

floured round banneton. — Move the banneton around to disperse the flour until there is a thin layer of flour coating the entire basket. Dump any extra flour on your work surface.

spreading flour on wood board. — Spread the flour onto your work surface.

pouring dough onto floured work surface. — Remove the dough from the bowl with a bowl scraper and place it on the floured work surface.

stretching corners of sourdough dough. — Stretch all sides of the dough until it is about ¾-1" thick.

stretching bottom corners of sourdough dough. — The shape should resemble a circle, but it doesn't need to be perfect.

folding sourdough dough over itself. — Fold the edges of the dough towards the middle.

folding edges of sourdough dough into a ball. — Fold all the edges toward the middle to form a round shape.

pinching seams of sourdough dough ball. — Squeeze the seams together to form a ball.

bench scraper shaping sourdough dough ball. — Flip the dough ball over and use a bench scraper to pull the sides of the dough under the bottom. This creates surface tension on the outside of the loaf which helps it rise better in the oven. Repeat on all sides of the dough ball until a uniform circle is formed and the outer layer of dough is stretched tight over the inside dough.

sealing seams on sourdough dough ball in banneton. — Place the dough ball, seam side up, in the floured banneton. Squeeze the seams together until they are sealed.

spreading flour on dough ball in round banneton. — Spread a little bit of flour over the seam so it's not sticky. Cover with a shower cap or plastic wrap. Refrigerate for 1-24 hours. (3-4 hours is the sweet spot. 24 hours will have a very crispy crust.) This is called the cold proof or second rise.

Pro Tip: If you have trouble with your dough sticking to your banneton, try rice flour to flour the banneton instead of all-purpose flour.

How to Shape a Sourdough Batard (oval loaf):

Batard loaves are my favorite to bake because they typically turn out fluffier than boules. The difference in the shaping process results in a more structured loaf.

The term batard in French means "bastard". At first, French bakers used to shape their bread into only two forms: baguette and boule. The use of term "bastard" in French is commonly used more like "cross-breed." Since batard loaves are somewhere in between baguettes and boules, the name batard was used.

dough on floured wood board. — Place dough on a floured work surface.

stretching corners of dough into rectangle. — Stretch 2 ends of the dough to start to form a rough rectangle.

stretching edges of dough into rectangle. — Stretch the other sides of the dough until it is about ¾-1" thick and resembles a rectangle.

folding edges of dough rectangle in. — Fold the long sides of the dough into the center to form a thin rectangle. Don't overlap the sides.

rolling dough rectangle. — Fold the short end of the rectangle over itself and start rolling the rectangle into a cylinder.

rolling sourdough dough rectangle into cylinder. — As you roll the dough into a cylinder, gently stretch the sides to start to form a longer cylinder.

folding edges of dough under. — Fold the short ends of the dough under the dough ball.

shaping batard with bench scraper. — Use a bench scraper to pull the long sides of the dough under the bottom and shape the dough into a more uniform cylinder. This creates surface tension on the outside of the loaf which helps it rise better in the oven. Repeat on both long sides of the dough ball until a uniform cylinder is formed. The outer layer of dough should be stretched tight around the inside dough.

sealing bottom seams on batard loaf. — Place the dough in a floured banneton proofing basket, seam side up. Fold any open seams on the short ends over the dough facing up and seal the seams with your fingers.

spreading flour on bottom of batard dough. — Spread a little bit of flour over the seam so it's not sticky. Cover with a shower cap or plastic wrap. Refrigerate for 1-24 hours. (3-4 hours is the sweet spot. 24 hours will have a very crispy crust.)

How to Score a Sourdough Loaf:

Scoring your sourdough loaf is where you get to let your creativity run free! A sourdough loaf needs at least one deep score (at least ½" deep) to allow it to expand in the oven.

But, you can also do some decorative scoring if you'd like (1/16-⅛" deep). I like to do one large score on the right side of the dough and several small decorative scores that open up to look like leaves when the bread bakes. You can do as little or as much scoring as you'd like to make your perfect loaf!

moving dough from banneton to parchment paper. — Place the bread dough on a piece of parchment paper, seam side down.

using razor to score sourdough. — Start at the top right side of the dough ball and insert a bread lame blade or razor blade about ½" into the dough, at a 45-degree angle.

using razor for deep cut on sourdough. — Bring the razor blade down the side of the dough, following the curve of the ball shape.

using razor for decorative scoring on dough ball. — Add small (1/16-⅛" deep) cuts in a decorative pattern.

Pro tip: Most recipes will suggest you use a bread lame to score the dough. I find that I can be more precise with just a razor blade. If you choose to go this route, be careful how you hold it so you don't cut yourself!

How to Bake Sourdough Bread with a Dutch Oven:

The magic that makes this sourdough so fluffy is a quick oven-rising process under very high heat. The key is to make sure the Dutch oven is fully preheated before baking the bread.

blue dutch oven in oven. — Place the Dutch oven in a cold oven. Turn the oven on to 500 degrees F. Let the Dutch oven preheat for at least 1 hour.

scored dough in dutch oven. — Place the scored dough on parchment paper in the hot Dutch oven.

sourdough loaf after first baking in dutch oven. — Place the lid on the Dutch oven and place it in the oven. Reduce the heat to 450 degrees F and bake for 23-25 minutes. Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf.

baked sourdough boule in dutch oven. — Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.

baked sourdough boule on parchment paper. — Remove the bread from the Dutch oven and let it cool on a cooling rack.

sliced sourdough on wood board. — Slice and enjoy once the bread is fully cooled.

Pro Tip: Let the bread cool fully before slicing it. The bread continues to bake and set up as it cools. As tempting as it may be to cut into it right away, don't do it! You'll likely end up with gummy slices of bread.

Baker's Schedule:

With longer recipes like this, it can be hard to picture how long it will really take. See below for my typical sourdough baking schedule. Of course, you can adjust the times to fit your schedule.

10 am: Feed the starter.
6:30 pm: Make the dough. Cover the starter with the lid and refrigerate for up to a week before feeding again.
7 pm: Stretch and fold the dough, and cover the bowl.
7:30 pm: Stretch and fold the dough, and cover the bowl.
8 pm: Stretch and fold the dough, and cover the bowl.
8:30 pm: Stretch and fold the dough. Cover the bowl and leave it on the counter overnight.
6:30 am (next day): Shape the dough and place it in a floured banneton or cloth-lined bowl. Cover and refrigerate.
10 am: Place the Dutch oven in the oven and preheat the oven.
11 am: Score dough, reduce the oven temperature and bake. Let the bread cool completely on a wire rack.
3 pm: Place the bread in a zippered bag to soften the crust (optional).
6 pm: Eat!

How to Store Sourdough Bread:

If you can avoid eating the entire loaf in one day, you're going to want a way to store it! There are several ways you can store sourdough bread depending on how long you want to keep it. Additionally, the humidity where you live will play a big role in how long your bread stays fresh if you choose an air-permeable option like a cotton bread bag or bread box.

Plastic Zippered Bag: A plastic zippered bag will keep your bread fresh for many days at room temperature. However, the moisture inside the bread will penetrate the crust and the crust will have a more chewy texture instead of being crispy.
Cotton Bread Bag: A cotton bread bag will keep your bread fresh for 2-3 days. The outside will stay crispy but the inside will dry out quickly.
Bread Box: A typical bread box will keep bread fresh for 3-5 days, but it depends on the box and the type of ventilation used.
Freezer: To freeze sourdough bread, slice it first. Then, freeze the slices on a sheet pan. Once they are frozen solid, store them in a zippered bag or vacuum-sealed bag for up to 3 months.

What to Serve with Sourdough Bread:

Sourdough bread is fantastic on its own or served with a generous smear of butter. If I can save enough to use for dinner, here's how I like to serve it:

close up of decorative scoring on sourdough loaf.

Recipe FAQ's:

Is it best to bake sourdough in a Dutch oven?

A hot Dutch oven is the perfect environment to bake sourdough because the airtight seal allows the steam to expand in the dough to help the bread rise. Additionally, the cast iron holds heat very well which helps in both the rising process and crisping of the crust.

How long do you cook sourdough bread in the Dutch oven?

The baking time for sourdough depends on a lot of factors: the type of oven used, the temperature of the oven, the size of the loaf, etc. For a 500 g (the weight of the bread flour) loaf, at 450 degrees F, the total baking time is typically between 35-45 minutes, but will depend on the factors listed above.

Can you bake sourdough in enameled Dutch oven?

Yes! Enameled and raw cast iron Dutch ovens can be used to bake sourdough. The appearance of the enamel may become browned over time, but it is safe to use.

Do you oil Dutch oven sourdough?

No, you do not need to oil your Dutch oven to bake sourdough. Place your dough on a piece of parchment paper inside the Dutch oven to help keep it from sticking. But if you use a raw cast iron Dutch oven, you should oil it after baking to maintain the appearance of the cooking surface.

Do you bake sourdough with lid on or off?

Sourdough baked in a Dutch oven should be baked both with the lid on and off. First, bake it with the lid on to allow the bread to rise. Next, bake it with the lid off to allow the crust to brown.

Other Recipes You'll Love:

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Fluffy Dutch Oven Sourdough Bread (+ Photo Tutorial)

Why You'll Love This Bread:

Ingredient Notes:

Specialty Equipment Notes:

What is Sourdough Starter and Where Do I Get It?