Dutch Oven Sourdough Bread

 Fluffy, tender and perfectly tangy dutch oven sourdough bread. This classic no knead sourdough recipe is easy and uses 4 basic ingredients! Be sure to check our recipe notes for fermentation rise times.

INGREDIENTS:

• ¼ cup (60 grams) sourdough starter *fed within the last 12-24 hours
• 1 ½ cups (350 grams) filtered water about 100º F.
• 4 ¼ cups (500 grams) all-purpose flour *See recipe notes for using bread flour
• 1 ½ teaspoons (9 grams) fine salt *we prefer using sea salt

INSTRUCTIONS:

1. In a large bowl, add the sourdough starter. Add in water and use a dough whisk or a wooden spoon to stir until dissolved. Stir in the flour and salt until a shaggy looking dough forms. Finish mixing dough by hand in the bowl until all the flour has been absorbed. 
2. Cover the bowl with a clean, damp kitchen towel and let the dough rest for 30-45 minutes.
3. Lightly flour your countertop. Pull the dough from the bowl with a dough scraper or by hand onto the countertop. Stretch and fold the dough for 15 seconds (see video below): grab the edge of the dough and bring it straight up it about 4 inches and tuck it into the center of the dough. Then, turn the dough 1/4 a turn. Continue this process until the dough has come full circle and it has tightened.
4. Return the dough to the bowl, cover with a damp towel (or plastic wrap if you live in a dry area) and and let rise at room temperature or a warm area (70º to 80º F) for 4-9 hours (see chart in notes) to ferment. Do not refrigerate the dough. The dough should be about double in size and look puffy on the surface and bubbly under the dough when fermented.
5. Lightly flour your countertop. Pull the dough from the bowl and shape the dough by stretching and folding it again. Let the dough rest 10 – 15 minutes. 
6. Line a medium sized bowl with a towel, or use a banneton bowl with linen cover (see photos), and dust heavily with flour. Let dough rise in it for 45-60 minutes.
7. Preheat your oven to 450º (without the dutch oven).  Cover the dough bowl with a long piece of parchment paper, about 20 inches long, and turn it over onto the countertop (see video). 
8. Slash the top of the loaf with a lame or sharp serrated knife. Gently lower the parchment paper dough into a heavy pot with a tight-fitting lid. 
9. NOTE: If using a Dutch Oven with a dark interior, I recommend insulating the bottom with a round silicone sheet underneath the parchment paper. You can also place the pot on a baking sheet. This helps the bottom crust of the bread from getting too dark in color.
10. Place the covered pot in the the oven and bake the bread covered for 30 minutes. Remove the lid and bake 20 minutes. Using oven mitts, carefully remove the bread from the pot. Bake it directly on the oven rack for 5-10 minutes to crisp the exterior (if needed). 
11. To ensure your bread is cooked through you can check the internal temperature. It should be 195ºF to 205ºF.
12. Let cool for at least 1 hour before serving.