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Fluffy Dutch Oven Sourdough Bread (Step-by-Step Photos!)

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If you love making sourdough but you never quite get the fluffy texture you're going for, this is the Dutch oven sourdough 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 make this bread for my family every week and have tested this recipe hundreds of times! 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. this recipe

⭐⭐⭐⭐⭐

Featured Comment:

"I cannot make any bread correctly for the life of me. I'm a food blogger but tend to stick to anything not involving yeast/sourdough whatever. This recipe is AMAZING!! Crusty on the outside, fluffy on the inside. Thank you for the in-depth instructions, your time and effort is very much appreciated!"

- Jenna

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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. If you love the taste of sourdough bread, you'll also love this sourdough pizza dough!

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.

Equipment Notes:

Disclaimer: I know this looks like a lot of equipment! There are a couple of essential pieces of equipment for this recipe and several optional pieces of equipment. You certainly don't need all of them. Read below for what pieces are essential, alternatives, and my favorites!

sourdough bread making specialty equipment with labels.
  • Dutch Oven (essential): 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 (essential): 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.
  • Parchment Paper (essential): 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.
  • Banneton (optional): 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.
  • Dough Whisk (optional): 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.
  • Long Silicone Spatula (optional): 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.
  • Silicone Bowl Scraper (optional): A silicone bowl scraper is a handy tool for removing sticky dough from a bowl. I highly recommend getting one!
  • Bench Scraper (optional): 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 (optional): 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.
  • Bread Knife (optional): 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.
Step 1: Remove all but 1-2 tablespoons of starter from the jar.
pouring water into sourdough starter jar.
Step 2: Add equal weights of flour and lukewarm water. (150 g each)
mixing sourdough starter with long silicone spatula.
Step 3: 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.
Step 4: 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.

Step 5: Store the starter on top of your fridge or in another warm place.

jar of risen sourdough starter.

Step 6: 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, but 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.
Step 1: Add 125 g of active sourdough starter to a large mixing bowl.
whisking sourdough starter and water.
Step 2: 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.
Step 3: 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.
Step 4: Add 500 g bread flour and 10 g salt and stir with a dough whisk. Alternatively, you can use your hands to combine the ingredients.
mixing shaggy sourdough dough with dough whisk.
Step 5: 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.
Step 6: 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.
Step 1: After the dough has rested for 30 minutes, remove the dough from the bowl with a bowl scraper.
first round of sourdough stretching.
Step 2: Grab onto two ends of the dough and stretch it in opposite directions. Don't stretch it so far that it comes apart.
first round of sourdough folding.
Step 3: 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.
Step 4: 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:

second round of stretching sourdough dough.
Step 1: Stretch and fold the dough 3-4 times. You can see in this picture that the dough is becoming more smooth and cohesive.
sourdough dough ball in bowl after second round of resting.
Step 2: Cover and let rest for 30 minutes. This picture is after 30 minutes of resting. The dough is starting to rise already!

Third Round:

third round of sourdough stretching.
Step 1: Stretch and fold the dough 3-4 times. You can see in this picture that the dough is becoming more stretchy after a few rounds of stretching. This means we are forming gluten strands in the dough!
sourdough dough ball in bowl after third round of resting.
Step 2: Cover and let rest for 30 minutes. This picture is after resting 30 minutes. The dough is getting much more smooth!

Fourth (Final) Round:

fourth round of stretching.
Step 1: 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.
Step 2: Form the dough into a ball and place it in the bowl, seam side down.
bowl covered with white shower cap.
Step 3: Cover and let the dough rise for 10-12 hours. This is called bulk rise or bulk fermentation.
sourdough dough in bowl after bulk fermentation.
Step 4: 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.
Step 1: The next morning after the dough rises, shape the dough. Add a few tablespoons of flour to the banneton basket.
floured round banneton.
Step 2: 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.
Step 3: Spread the flour onto your work surface.
pouring dough onto floured work surface.
Step 4: Remove the dough from the bowl with a bowl scraper and place it on the floured work surface.
stretching corners of sourdough dough.
Step 5: Stretch all sides of the dough until it is about ¾-1" thick.
stretching bottom corners of sourdough dough.
Step 6: The shape should resemble a circle, but it doesn't need to be perfect.
folding sourdough dough over itself.
Step 7: Fold the edges of the dough towards the middle.
folding edges of sourdough dough into a ball.
Step 8: Fold all the edges toward the middle to form a round shape.
pinching seams of sourdough dough ball.
Step 9: Squeeze the seams together to form a ball.
bench scraper shaping sourdough dough ball.
Step 10: 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.
Step 11: 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.
Step 12: 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.
Step 1: Place dough on a floured work surface.
stretching corners of dough into rectangle.
Step 2: Stretch 2 ends of the dough to start to form a rough rectangle.
stretching edges of dough into rectangle.
Step 3: Stretch the other sides of the dough until it is about ¾-1" thick and resembles a rectangle.
folding edges of dough rectangle in.
Step 4: Fold the long sides of the dough into the center to form a thin rectangle. Don't overlap the sides.
rolling dough rectangle.
Step 5: Fold the short end of the rectangle over itself and start rolling the rectangle into a cylinder.
rolling sourdough dough rectangle into cylinder.
Step 6: As you roll the dough into a cylinder, gently stretch the sides to start to form a longer cylinder.
folding edges of dough under.
Step 7: Fold the short ends of the dough under the dough ball.
shaping batard with bench scraper.
Step 8: 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.
Step 9: 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.
Step 10: 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.
Step 1: Place the bread dough on a piece of parchment paper, seam side down.
using razor to score sourdough.
Step 2: 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.
Step 3: 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.
Step 4: 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 Dutch Oven Sourdough Bread:

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.
Step 1: 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.
Step 2: Place the scored dough on parchment paper in the hot Dutch oven.
sourdough loaf after first baking in dutch oven.
Step 3: 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.
Step 4: 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.
Step 5: Remove the bread from the Dutch oven and let it cool on a cooling rack.
sliced sourdough on wood board.
Step 6: 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!
sourdough batard loaf in hands.

How to Store Dutch Oven 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. If your bread goes stale, try making homemade breadcrumbs!

  • 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:

Recipes to Use Day-Old Sourdough:

close up of decorative scoring on sourdough loaf.
hands holding two halves of sourdough loaf inside view.

Dutch Oven Sourdough Bread 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.

More Sourdough Recipes You'll Love:

If you make this recipe, please leave a star rating and comment at the bottom of the page! This provides helpful feedback to me and fellow readers. And if you want more delicious wild game recipes, subscribe to my newsletter and follow along on Instagram, Facebook, and Pinterest!

Recipe:

hands holding two halves of sourdough loaf inside view.

Fluffy Dutch Oven Sourdough Bread (Step-by-Step Photos!)

Annie Weisz
Fluffy Dutch oven sourdough bread with the perfect blend of airy and tangy, with a texture so light you'll feel like you're biting into a cloud (with a crunchy outside, of course).
5 from 21 votes
Print Recipe (Email Required) Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 day 5 hours
Course Side Dish
Cuisine American
Servings 1 loaf
Calories 1919 kcal

Equipment

Ingredients
  

Feeding Starter:

  • 150 g all-purpose flour
  • 150 g lukewarm water

Bread:

Instructions
 

Feeding Starter:

  • Remove all but a couple of tablespoons of the starter from the jar. You can use the discard for other recipes or if you have chickens you can feed it to them!
  • Add 150 g of all-purpose flour and 150 g of lukewarm water to the jar and stir it with a long silicone spatula or another clean kitchen utensil until well combined. It should be the consistency of a thick pancake batter. Loosely place the lid on the jar and let rise in a warm spot for 6-8 hours. I like to put mine on top of my fridge.

Dough:

  • To a large mixing bowl, add 125 g of active starter and 350 g of lukewarm water. Whisk the mixture with a dough whisk until the starter is somewhat dispersed in the water. It doesn't have to be a homogenous mixture.
  • Add 10 g of salt and 500 g of bread flour. Stir with the dough whisk until a shaggy dough forms. Cover the bowl and let it rest for 30 minutes. I like to use a shower cap to cover my bowl and banneton so I don't use a bunch of plastic wrap and they're easier to fit around the bowl.
  • Use a silicone bowl scraper to pull the dough away from the bowl edges. Gently stretch the dough between your hands. Then fold the dough in half, grab the sides with the seams, and stretch it in the opposite direction. Repeat until dough starts to feel tight and resists stretching, about 3-4 times. Cover the bowl and let the dough rest for 30 minutes.
  • Repeat the stretching, folding, and resting process 3 more times. Cover the dough and let it sit on the counter overnight, about 8-12 hours.

Shaping and Baking:

  • In the morning, shape the dough into your desired shape (boule or batard) with a bench scraper and place it top-down in a floured banneton or cloth-lined bowl. See the recipe post for a photo tutorial on shaping.
  • Seal the bottom edges of the dough ball together. Cover the banneton and refrigerate for at least 1 hour or up to 24 hours for a really crispy crust. The sweet spot is around 3-4 hours for this recipe.
  • Place the Dutch oven in a cold oven and preheat it to 500°F. Preheat for at least 1 hour.
  • Place the dough ball, seam side down, on a piece of parchment paper. Score it with a razor blade or bread lame. It needs at least one big slash on the side of the dough ball to let out steam as it rises. You can add decorative scoring as well, but it isn't necessary.
  • Place the dough on parchment paper in the preheated Dutch oven and cover it with the Dutch oven lid. Reduce the oven heat to 450°F. Bake for 23 minutes.
  • Remove the lid and bake for an additional 12 minutes.
  • Remove the bread from the oven and let it cool completely on a cooling rack.

Sample 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!

Notes

  • When feeding the starter, I use approximations with a measuring cup. It doesn't have to be perfect.
  • Stretching and folding should occur 4 times, every 30 minutes but this doesn't have to be exact. You can let the dough rest for as little as 20 minutes up to an hour between stretching and folding if you forget about it.
  • Shaping is super important to creating surface tension on the outside of the dough to help the dough rise during baking. See the recipe post for a full photo tutorial of stretching, folding, and shaping.
  • Oven times are what works for my oven. I have a gas oven. Your oven is likely different and it may take some time to get the timing right!
  • Placing the bread in a zippered bag or airtight container lets the moisture from the inside of the loaf soften the crust so it's easier to slice. It's not a necessary step but can be helpful.

Nutrition

Calories: 1919kcalCarbohydrates: 387gProtein: 63gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 3905mgPotassium: 501mgFiber: 13gSugar: 2gVitamin A: 10IUCalcium: 88mgIron: 5mg
Nutrition Information Disclosure
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Comments

    5 from 21 votes (2 ratings without comment)

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    Recipe Rating




  1. Georgi

    This is my go to sour dough recipe!!! The instructions are so clear and helpful! If you’re shaping it into the more sandwich loaf style what do you cook it in? I keep making the round loaf but would love to try the other way just not sure what to cook it in. Thanks again! Have used this soooo many times and printed it out for family members too!

    Reply

    • Annie Weisz

      I'm so glad you love the sourdough recipe and tutorial, Georgi! I really appreciate you taking the time to write a kind review and share my recipe with your family members! When I make a batard loaf, it still fits in my Dutch oven. Let me know how it goes if you give it a try. 😊

      Reply

  2. Danielle

    I have a very young starter (not even a month old yet) and I’ve tried two other bread recipes to get a basic sourdough loaf from my starter, and neither of them got the rise from my starter like this recipe did!! My other two loafs have been essentially a frisbee 😂

    So for my starter to finally come through and make a real loaf of bread from THIS recipe, I say 10/10. And the pictures for LITERALLY EVERY STEP was so so helpful for a beginner like me ❤️ thank you so much for sharing this recipe.

    Reply

    • Annie Weisz

      Thank you so much for your wonderful review, Danielle!! I'm so happy to hear that my recipe helped you on your sourdough journey! Happy baking!

      Reply

  3. Danielle Wend

    I have a very young starter (not even a month old yet) and I’ve tried two other bread recipes to get a basic sourdough loaf from my starter, and neither of them got the rise from my starter like this recipe did!! My other two loafs have been essentially a frisbee 😂

    So for my starter to finally come through and make a real loaf of bread from THIS recipe, I say 10/10. And the pictures for LITERALLY EVERY STEP was so so helpful for a beginner like me ❤️ thank you so much for sharing this recipe.

    Reply

  4. Kiely

    This is my favorite recipe! It turns out fluffy and perfect everytime!

    Reply

  5. Angelo Pirosz

    Wouldn’t leaving the dough out overnight overproof the dough if not in fridge? I haven’t tried this but almost every sourdough video online says to put in fridge.

    Reply

    • Annie Weisz

      I've made it this way for several years and it always works great for me! After I shape the dough, I do put it in the fridge before baking.

      Reply

  6. Robin

    Today is my third attempt at this recipe. It’s been my best so far. Krispy crunchy crust and I do it the Dutch oven method. However, am I the only one who finds this recipe extremely wet and gloppy? All three times I’ve had to add a lot of extra flour… A couple or more. Yes I do indeed measure the recipe by weight just to make sure. There is no way I can do the stretch and fold method indicated in the recipe. I have to lay it on the counter and use my bench knife to fold it over because it is so wet! Help! What am I doing wrong?

    Reply

    • Annie Weisz

      Hi Robin! I'm sorry your dough has been too sticky! Mine is typically a little sticky to begin with but then becomes easier to work with as gluten develops from the stretching and folding. There are several factors that could be causing your wet dough. A higher hydration starter, a lower protein flour, high humidity where you live, etc. could all be affecting it. If you're having trouble, I would start with a little less water next time and see how it goes! Good luck!

      Reply

  7. Cody Hetherman

    Your insights are always so valuable.

    Reply

  8. Rachel Lei

    I haven’t tasted it yet but it’s fluffy and gorgeous!! I’ve been looking for a fluffier, less hydrated loaf, and I was hopeful when I saw the ratio of liquid to flour in this one. The scoring of the dough was much easier to execute than I anticipated. I’ve been making my own sourdough since the pandemic began, but hadn’t graduated to making designs. This made that process very straightforward and I’m so thrilled with the visual result and it smells amazing. Thank you, thank you thank you!

    Reply

  9. Uma Lam

    I've tried several sourdough bread recipes and this is the absolute best! The loaf is is tangy and delicious and a huge hit with family and friends! Would love to know if 2 loaves can be baked at the same time - and if yes - what temp/time adjustments are necessary to ensure 2 perfect loaves.

    Reply

    • Annie Weisz

      Thank you so much for your kind review, Uma! I have not tried baking 2 loaves at once but I'm sure it can be done if your oven is big enough. If you give it a try, I would make sure to give plenty of time for the Dutch ovens to preheat. I would also swap positions of the Dutch ovens when you take the lids off to help with even baking. I'd love to hear how it goes!

      Reply

  10. Annie

    Does the cooking time change when x2 or x3?
    Thanks

    Reply

    • Annie Weisz

      Hi Annie! The cooking time will certainly increase if you double or triple the recipe. However, you'll have to experiment with the times to find out what works best for you!

      Reply

      • Anonymous

        Thank you for your reply. I experimented with the times as I doubled the recipe. It seems around 35mins however I have a very old oven so I doubt it will be the same for better ovens. Anyway I also opted for half wholemeal was the best sourdough I’ve ever made! Thank you!!!

        Reply

        • Annie Weisz

          Oh that's good to know! I'm so glad it turned out for you!

          Reply

  11. Ava

    Wow!! I never leave reviews but I just had to as my loaf came out amazing!! This was my 5th loaf of sourdough I’ve made and it was just perfect- not one loaf I have made before was good. I’m so happy and will be sticking with this recipe:)

    Reply

    • Annie Weisz

      Thank you so much for your kind words, Ava! I hope you have many more beautiful loaves!

      Reply

      • Rachel Lei

        OK, I can now report that my family has eaten half of this loaf, and after making probably 50 loaves of bread over the last few years, they all agree this was my best loaf ever. This will be my new go to recipe.

        Reply

        • Annie Weisz

          Thank you so much for your rave reviews, Rachel! I'm so glad my recipe has helped you find sourdough success. I hope you and your family can enjoy this recipe for many years to come. I know my family sure has! Happy baking!

          Reply

  12. Jen

    I made this recipe for the first time and it was a total flop!! All was good up to baking it. I followed the recipe to a tee. I baked for 23 minutes at 450 degrees with cover on and then baked for another 15 minutes instead of 12 minutes with cover off. I cut into it to see if it was done- still raw in the middle. Cannot bake longer once the crust has been formed on the top. Never disappointed at the time I wasted and product I wasted. Now I know bake for 30-33 minutes covered. Any other tips would be great.

    Reply

    • Annie Weisz

      I'm so sorry your bread didn't turn out, Jen! Sourdough can be tricky and any number of things can go wrong. I would first try to preheat your dutch oven for at least an hour to make sure it's good and hot. Also, make sure you let it cool fully before cutting into it! The inside continues to set up as it cools. If you cut into it when it's hot, it will likely still be doughy inside!

      Reply

  13. Patty

    When you are feeding the starter - you state to use all-purpose flour. Can I use all-purpose bread flour? Also my starter is part dark rye flour. Can I incorporate a little rye into the recipe?

    Reply

    • Annie Weisz

      Hi Patty! You definitely can feed your starter with bread flour instead of all-purpose but the starter might be a bit thicker. You can also incorporate rye flour into the recipe but you may need to decrease the amount of water. The bread might also not rise as much since rye flour is lower in protein than bread flour. But it's certainly worth a try! Please report back if you do try it!

      Reply

  14. Debbie Short

    I have tried many recipes for a nice tangy sour dough artisan boulé, my search is over! Annie your directions were perfect and easy to follow. Next time I will use King Arthur bread flour. My store was out, so had to use a brand with lower protein. My own starter is 1.5 years old & I was beginning to think it wasn’t that good, it is! Thank you so much, you increased my confidence in sourdough bread making!

    Reply

    • Annie Weisz

      Thank you so much for your kind review, Debbie! I wish you many more beautiful sourdough loaves!

      Reply

  15. Anne

    I made this bread over the weekend and it turned out beautifully! It looked just like yours, fluffy and soft!

    I do have a question though Annie, why do you feed the starter with so much flour and water? 150g of flour and 150g of water? This resulted in a lot of starter, the recipe only calls for 125g starter? There is still a lot of leftover, this means each time we repeat this, it ends up a lot of starter? Have I miss anything? Thank you.

    Reply

    • Annie Weisz

      Hi Anne! I'm so glad the recipe worked well for you! I feed my starter with the amounts listed so it has enough to keep it active for a week in the fridge until I feed it again. I hope that helps!

      Reply

  16. Gary Pool

    Hello, I am trying this for the first time can I add spices and herbs to the recipe with no other modifications? I was thinking cinnamon or cinnamon and raisins. Thank you

    Reply

  17. andrea Hofer

    For the bread dough can I use another kind of flour not just bread flour?

    Reply

    • Annie Weisz

      Hi Andrea! You can certainly experiment with different types of flour. But the end product will vary mostly dependent on the protein content of the flour used. Bread flour has a high protein content that gives structure to the bread and makes it fluffy. Other flours will work, but the bread will definitely be different depending on the flour you choose!

      Reply

      • Rachel Lei

        I didn’t have bread flour this time, but I did have wheat gluten and all purpose flour, although not quite enough, so for the last hundred grams I used to combination of whole wheat flour and rye flour. It has a slightly nuttier flavor, but still absolutely delicious and I was pleasantly surprised at how Fantastic the rise still was even with the whole grains included. The time this recipe takes is well worth it to achieve such a beautiful aerated loaf every time.

        Reply

        • Annie Weisz

          Thanks for coming back to let me know how your experiment went, Rachel! I might have to try it out myself!

          Reply

  18. Lyn

    This recipe is amazing! A lot less time consuming, unlike other sourdough recipes. I was looking for a lighter fluffier crumb with a crunchy crust and this was perfect! Only question I have is...are there any suggestions on how to get a less sour/tangy taste. I like the healthy aspect of sour dough, but my family is used to Italian bread flavor. This was my prettiest loaf yet!! I would post a pic, but can't figure out how!

    Reply

    • Annie Weisz

      Hi Lyn! I'm so glad you enjoyed the recipe! I find that the flavor of sourdough is usually dependent on the starter. Instead of making dough as soon as your starter is ready, you can feed it and wait until it has doubled again before you make the dough. This usually mellows out the sour flavor from the starter a bit. I'd love to see your bread! Feel free to email me at annie@peaktoplate.com. Happy baking! 😊

      Reply

  19. Nancy E Wolfe

    My first attempt at this recipe was perfect and delicious! The next two weren't so successful. After the s and f's my dough was still pretty sticky but the overnight rise looked good. When I tried to shape the dough it was totally limp and wouldn't hold the shape at all. The 4 hour cold rise did not produce any rise but spread out flat in the benneton. I got it into my Dutch oven and baked it. It didn't really rise but I got a nice looking short loaf that was pretty tough but tasted great. Do you have an idea of what I did wrong on the 2nd and 3rd attempts? Thank you for any help.

    Reply

    • Annie Weisz

      Hi Nancy! I'm glad the recipe worked for you the first time but I'm sorry you're having trouble! Any number of things can affect the moisture content of your dough from the change in humidity, to inconsistencies in measuring, etc. If you can remember what the dough felt like the first time you made it, you can try to add a little more flour if it feels too sticky. Sometimes if the dough is too moist, the gluten strands don't form properly during stretching and folding leading to a flatter loaf. I hope your next try works out better!

      Reply

  20. Cheryl

    Hi, just wanted to say this is the best sourdough bread I've made. Soft and fluffy. I have a question. Can I make this in a loaf pan? If so what size pan? Should I add steam to the oven? Should I still cut the top before baking? Thank you foe the recipe and easy to follow directions.

    Reply

    • Annie Weisz

      Hi Cheryl! I'm so glad you love the bread! I've never made it in a loaf pan but I'm sure it can be done. The magic of baking bread in a Dutch oven is the closed, heated environment that produces steam and allows the bread to become so fluffy! So, I would try to create a similar environment. You could try preheating the loaf pan and maybe putting another loaf pan on top to create a closed environment? I would still cut the top before baking. Good luck!

      Reply

  21. Luci B.

    I made my first sourdough bread with this recipe and it was perfect!!! Highly recommend it! The whole family loved it too!

    Reply

    • Annie Weisz

      That's so great, Luci!! I hope you enjoy many more perfect loaves in your future!

      Reply

  22. Cherie Ellis

    This is now my go-to recipe for my sourdough! Light and fluffy every time, and it's encouraging me to treat my starter properly and come up with uses for the discard.
    So far there have been crackers and naan breads - yummy!

    Reply

    • Annie Weisz

      That's so awesome, Cherie!! I'm so glad you're loving your sourdough journey!

      Reply

  23. Siena

    I've made this recipe three times now. It's definitely become my go to! So easy and the bread turns out so soft and magnificent.

    Reply

    • Annie Weisz

      That's so awesome, Siena! I'm so glad you're enjoying your sourdough!!

      Reply

  24. Linda Knutson

    Can I use a 7 quart Dutch oven for this recipe?

    Reply

    • Annie Weisz

      Absolutely!

      Reply

  25. Rachel Hartsfield

    Does it really only take 6-8 hours for this dough to be sour or are you using a starter that’s been growing for a while? I get so confused. I read in the groups I’m in, that it can take a month to have really good sour dough, but then I see 6-8 hours. I often have my bread starter rise in those hours and then fall and then it’s definitely not sour but I never can get it to become active. Any thoughts?

    Reply

    • Annie Weisz

      Hi Rachel! This dough rises for 8-12 hours. The starter is ready 6-8 hours after feeding. This particular sourdough is not overly sour but definitely has that signature sourdough taste. If you're having trouble getting your starter to become active, try feeding it multiple times before making bread. Just make sure to discard the excess before you feed it so you don't end up with too much starter!

      Reply

  26. Allison Gunne

    Excellent

    Reply

  27. Millicent

    Hi, I'm sorry, I just read in your note that there are a total of 4 S&F. Steps 3 and 4 confused me too thinking there were more. Thank you for sheathing your recipe!

    Reply

    • Annie Weisz

      I'm glad you figured it out! I hope you enjoy the recipe. Happy baking! 😊

      Reply

  28. Millicent

    Hello! We will do a total of 7 stretch and folds?

    Reply

  29. AC

    When you say "covered", what does that mean? Fully sealed with plastic wrap or with a damp towel like many other recipes specify? Thanks.

    Reply

    • Annie Weisz

      I like to use a shower cap (clean and dedicated only to baking) as specified in the recipe. But, plastic wrap or a damp towel work too!

      Reply

  30. Sandy

    Is the dough supposed to be extremely sticky the first time you do the stretches? It was sticking horribly to my hands ✋️

    Reply

    • Annie Weisz

      Hi Sandy. It can be sticky until the dough starts to form gluten strands that hold it together. It should get better after the first round or two of stretching though!

      Reply

  31. Anonymous

    Sorry, I didn't give my name in my earlier posted comment. I'm Manonmani Anandan, from Malaysia ❤️

    Reply

  32. Anonymous

    I'm from Malaysia. I was searching for a soft and fluffy sourdough bread instead of the chewy and sometimes gummy ones. I stopped baking them in the Dutch oven and baked sourdough sandwich breads the normal way. I'm glad I found your recipe and will try it. Hopefully it will be soft and fluffy because I like how Dutch oven sourdough breads look with scored rise and ear. Thank you. ❤️

    Reply

    • Annie Weisz

      Thank you for taking the time to comment! I hope the bread turns out for you!

      Reply

    • Senia C.

      Hi!

      Love this recipe so much!! Have you ever made a whole wheat multigrain version of this??

      Thanks!

      Reply

      • Annie Weisz

        Hi Senia, thank you so much! I've experimented with whole wheat sourdough but haven't found quite perfected the technique yet. I'll keep working on it and share when I get it just right!

        Reply

  33. Jenna

    I cannot make any bread correctly for the life of me. I'm a food blogger but tend to stick to anything not involving yeast/sourdough whatever. This recipe is AMAZING!! Crusty on the outside, fluffy on the inside. Thank you for the in-depth instructions, your time and effort is very much appreciated!

    Reply

    • Annie Weisz

      Thank you so much for the kind words! I love that your bread turned out so well with my recipe!!

      Reply

  34. Amanda

    Hello. What temperture should the water be when making the dough?
    Thank you!

    Reply

    • Annie Weisz

      Hello! I don't check usually the temperature of the water but somewhere between 80-90 degrees F should be sufficient. Out of curiosity, I checked the temperature of what I consider to be lukewarm water and it was 85 degrees F. Happy baking!

      Reply