Overview

This is a simple, repeatable Dutch oven sourdough you can bake any weeknight.
It uses 100% natural leavening, assumes an active starter, and is optimized for strong oven spring and a crisp crust.

  • Yield: 1 large loaf (about 800–900 g baked weight)
  • Hydration: ~70%
  • Total time: 8–24 hours

Ingredients

Baker’s percentages

  • 100% bread flour (or 80% bread flour + 20% whole wheat)
  • 70% water
  • 20% active starter (100% hydration)
  • 2% fine sea salt

For one loaf

  • 450 g bread flour
  • 50 g whole wheat flour (or more bread flour)
  • 350 g water (reserve 20–30 g)
  • 100 g active sourdough starter
  • 10 g fine sea salt

Method Overview

This method relies on steam trapped by the Dutch oven lid to maximize oven spring before the crust sets.

Step-by-Step

Autolyse

Mix flour with 320–330 g water. Rest 30–60 minutes.

Mix

Add starter, salt, and remaining water. Pinch and fold until cohesive.

Bulk Fermentation

  • 3–4 stretch-and-fold sets in first 90 minutes
  • Total bulk: until 50–75% rise, domed and jiggly

Pre-shape & Bench Rest

Pre-shape into a round. Rest 20–30 minutes.

Final Shape

Shape into boule or batard. Place seam-side up in banneton.

Proof

  • Same-day: 45–90 min at room temp
  • Overnight: 8–16 hours refrigerated (recommended)

Bake (Dutch Oven)

  1. Preheat oven and Dutch oven to 475°F / 245°C for 45–60 minutes.
  2. Turn dough onto parchment, seam-side down, and score.

Covered bake (steam phase):

  • 20 minutes, lid on

Uncovered bake:

  • Reduce to 450°F / 232°C
  • Bake 20–25 minutes until 205–210°F internal

Cool at least 1 hour before slicing.

Crust & Crumb Tips

  • Pale crust → bake uncovered longer
  • Dense crumb → bulk longer or warmer
  • Gummy interior → under-baked or sliced early

Happy baking! 🥖