DUTCH OVEN SOURDOUGH BREAD

Easy No-Knead Recipe!

This no-knead sourdough bread recipe bakes up a perfectly tangy and delicious loaf every time!

1. Sourdough Starter at room temperature 2. Filtered Water warm but not hot 3. All-Purpose Flour - see recipe notes for other options 4. Sea Salt

4 Ingredients

HOW TO MAKE THE BEST SOURDOUGH BREAD

In a Dutch Oven

Combine water and sourdough in a large bowl. Add flour and salt, and form a shaggy dough. Cover and let rest for 30 minutes.

Stretch the dough to activate the gluten. Cover the bowl again and let rise for 6-8 hrs in a warm area, until the dough's double in size.

Stretch and fold the dough on a clean and floured countertop. Let rest 10 minutes. 

Shape the Dough

Line a bowl with a towel or bannenton with linen cover and dust with flour. Place dough in the bowl and let rise for 30-60 minutes.

Flip the dough onto parchment paper. Slash the top of the loaf, and transfer dough to the dutch oven.

Bake the Bread

Cover and bake for 30 minutes. Uncover and bake 20 minutes. Lift loaf from dutch oven and bake directly on the rack for 10 minutes.

Remove the sourdough bread from the oven and let cool on the countertop for at least one hour before slicing. Enjoy!

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