This simple Sourdough Bread recipe is perfect for beginners. Baked in a Dutch oven, the lower hydration dough is easy to work with and yields a perfectly crusty, beautifully risen loaf every time.

A round loaf of Dutch oven sourdough bread.

There's nothing better than a crusty, rustic loaf of sourdough bread.

Known for its distinct tangy flavor and chewy texture, sourdough bread is well-loved by many home bread bakers.

But, let's be honest.

Baking sourdough bread at home can be a bit intimidating, especially if you're new to it. It took me months before I could finally make a good loaf.

This no-knead Dutch oven sourdough bread recipe is a great starting point for beginners who are new to baking with sourdough.

Its relatively low hydration level makes the dough easy to work with. Plus, baking it in a Dutch oven helps achieve great oven spring and a beautiful, crusty exterior.

With a strong and healthy sourdough starter, this recipe is practically fool-proof.

I wrote this blog post to be a sort of beginner's guide to sourdough bread.

So, if you're confident in your sourdough skills, feel free to jump down to the recipe! Otherwise, keep reading to learn all of my best sourdough tips and tricks.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Tips for Success

Find the warmest spot in your kitchen. Place your sourdough starter and bread dough in the warmest spot in your kitchen, but keep it out of direct sunlight. Next to your stovetop, on top of the refrigerator, or inside the oven with the light on are a few ways to keep your sourdough warm.
Make sure your sourdough starter is active. A healthy sourdough starter is essential for good bread. Make sure your starter is active and bubbly before using it in your dough.
Weigh your ingredients. Measuring your ingredients by weight rather than volume is more accurate and can lead to more consistent results.
Keep water nearby. Dipping your hands in water helps prevent sticking when you're doing "stretch and folds" and shaping.
Watch the dough, not the clock. Making sourdough bread is more of a process than a recipe. Look for tell-tale signs that your dough is ready rather than relying on the clock.
Preheat your Dutch oven. Preheat your Dutch oven inside a 450°F oven for at least 45 minutes before baking your sourdough bread in it.

Understanding Baker's Percentages

Before we dive into making a loaf of sourdough bread, it's important to understand baker's percentages. For me, learning about baker's percentages was a game-changer for my sourdough bread baking.

Baker's percentages (or baker's math) are used to develop bread recipes.

These percentages compare the amount of each ingredient in the recipe as it relates to the amount of flour. The flour is always set at 100%.

Baker's Percentages Formula: (weight of ingredient [in grams]/weight of flour [in grams]) X 100 = baker's percentage

A loaf of Dutch oven sourdough bread cut in half on a wooden bread peel.

Example Formula Using Baker's Percentages

A basic loaf of sourdough bread is made using only flour, water, starter, and salt.

Typically, sourdough bread formulas use 20% starter, 2% salt, and anywhere from 60-100% water. The amount of water in the recipe is often referred to as the hydration level of the dough (more on that later).

Here is a table showing the breakdown of baker's percentages for this Dutch oven sourdough bread recipe.

Ingredient	Amount	Percentage
Flour	500 grams	100%
Water	325 grams	65%
Starter	100 grams	20%
Salt	10 grams	2%

Understanding Hydration Level

As previously mentioned, the amount of water in the dough is often referred to as the hydration level.

Sourdough bread recipes can range anywhere from 60-100% hydration or more.

Since this recipe calls for 325 grams of water and 500 grams of flour, the dough is a "65% hydration dough."

The hydration level of the dough is important because it affects the final texture of your bread.

Lower hydration doughs generally have a more closed crumb while higher hydration doughs have a more open and airy crumb.

Hydration level also affects how easy it is to work with your dough.

The higher the hydration, the stickier and more difficult it is to work with the dough. If you're new to sourdough, I recommend starting on the lower end and working your way up to higher-hydration doughs.

Okay, so now that we know a little more about sourdough bread baking, let's get to the recipe!

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Starter- Your starter should be strong and vigorous before attempting to use it to make a loaf of sourdough bread. Add it to the dough when it's at its peak activity levels, usually about 6 hours after feeding.
Bread Flour- Bread flour is often used when making sourdough because of its higher protein content. You can also use unbleached all-purpose flour. For a little extra flavor, try swapping 50-100 grams of the bread flour with whole wheat flour.
Water- This recipe makes a 65% hydration dough. If you're new to sourdough and worried about handling wet dough, you can decrease the water in this recipe to 300 grams to make a 60% hydration dough.
Salt- For flavor. I prefer to use kosher salt.

The ingredients to make Dutch oven sourdough bread. Each ingredient is labeled with text. They include bread flour, sourdough starter, kosher salt, and water.

Equipment Notes

Dutch Oven- I use my Lodge 6-quart Dutch oven to bake sourdough bread. It's made of cast iron so it holds heat well and helps trap steam, keeping the crust soft for a better rise.
Kitchen Scale- Sourdough baking relies on ratios and percentages. A food scale is a worthwhile investment for precise measurements.
Banneton Basket- A banneton helps the dough keep its shape while proofing. For that classic round sourdough look, a banneton basket (or proofing basket) is essential. I use the Bread Bosses 9-inch round banneton proofing basket.
Bench Scraper- A bench scraper makes handling dough easier during shaping and helps clean the counter afterward.
Lame- Used for scoring dough before baking. A razor blade or sharp knife works just as well.

How to Make Dutch Oven Sourdough Bread

Here is how to make sourdough bread in a Dutch oven.

Feed Sourdough Starter

Feed your sourdough starter in the morning on the day you plan to make your bread.
It should become active and bubbly in about 6 hours at a temperature between 70-75°F.

The top of a bubbly sourdough starter in a small jar.

Mix the Dough

In a large mixing bowl, combine bread flour, warm water, active sourdough starter, and kosher salt.
Mix until a shaggy dough forms and all the dry flour is incorporated.

Sourdough bread dough in a blue mixing bowl.

Stretch and Folds

After letting the dough rest for 30 minutes, lightly wet your hand with water to prevent sticking.
Reach underneath one side of the dough, gently pull it up, and fold it over the center.
Rotate the bowl 90 degrees and repeat with the next side. Rotate again and repeat the process with the remaining two sides.
Cover the dough and let it rest for another 30 minutes.
Repeat this process for a total of four sets of stretch and folds, allowing the dough to rest for 30 minutes between each set.

A hand lifts a corner of the dough up out of the bowl to perform a stretch and fold.

A corner of the dough folded over itself after performing part of a stretch and fold.

Bulk Fermentation

Cover the dough and let it rise in a warm place (70-75°F) for about 4 hours until it doubles in size and forms bubbles on the surface.

Sourdough bread dough in a blue mixing bowl after several sets of stretch and folds.

Fermented sourdough bread dough in a blue mixing bowl.

Pre-Shape

Turn the dough out onto a lightly floured surface and gently pull it into a rectangle.
Starting with one of the short edges of the rectangle, pull and stretch it, then fold it over towards the center of the dough. Repeat with the opposite short edge of the rectangle, bringing it over to meet the first fold in the center.
Next, take one of the longer edges of the rectangle and gently pull it out and up slightly. Then, fold it over toward the center of the dough. Repeat with the opposite edge.
Gently flip the dough over so that the seam side is facing down. Using your hands or a bench scraper, carefully shape the dough into a round ball by tucking the edges underneath, and rotating it as needed to create tension on the surface.
Cover and rest for 15-20 minutes.

Sourdough bread dough shaped into a round boule.

Final Shape

Sprinkle flour on top of the dough, then gently flip it over so the seam side is facing up.
Repeat the shaping process to create tension in the dough and shape it into a round ball.
Let the dough rest seam-side down on the counter for 1-2 minutes.

Transfer to Proofing Basket

Generously dust a 9-inch round banneton (or tea towel-lined bowl) with rice flour.
Transfer the dough to your proofing basket with the seam facing up, pinching the seam closed to seal.

Sourdough bread dough in a round banneton basket.

Cold Ferment

Cover your proofing basket and transfer the dough to the refrigerator.
Let the dough ferment in the refrigerator overnight or for 12-16 hours to enhance the sour flavor and hold its shape.

Preheat Dutch Oven

About an hour before baking, preheat the oven to 450°F with a Dutch oven and lid inside.

Score and Bake

Turn the dough out onto parchment paper or a bread sling. Score it along one side about ½-inch deep.
Drop a couple of ice cubes into the hot Dutch oven just before baking to create steam.
Carefully transfer your dough (on the bread sling or parchment paper) into the preheated Dutch oven. Immediately cover the Dutch oven and place it back into the oven to trap the steam.
Bake the bread covered for 30 minutes.
After 30 minutes, remove the lid to allow the bread to brown. Continue baking uncovered for an additional 10-15 minutes, or until it reaches your desired level of darkness.

A scored sourdough bread dough on a bread sling.

A baked loaf of sourdough bread in a Dutch oven.

Cool

Remove the bread from the Dutch oven and let it cool on a rack for at least 2 hours before slicing.

Baker's Schedule

Here is an example of a schedule you can use to make this simple sourdough bread.

Day 1

8:00 AM: Feed Sourdough Starter.

2:00 PM: Mix Dough

2:30-4:30 PM: Stretch & Folds

4:30-8:30 PM: Bulk Fermentation

8:30-8:50 PM: Pre-Shape

8:50 PM: Final Shape

9:00 PM-9:00 AM (Next Day): Cold Ferment

Day 2

8:00-9:00 AM: Preheat Dutch Oven

9:00-9:45 AM: Score and Bake

9:45-11:45 AM: Cool

Note: Timing will vary based on your sourdough starter and the temperature and humidity of your kitchen.

Adding Mix-ins

From nuts and seeds to dried fruit, cheese, and chocolate, there are an endless variety of sourdough mix-ins to choose from. Once you master a basic loaf of sourdough bread, you can start getting creative by adding a little something extra.

Mix-ins are added during the stretch and fold phase. The amount you add varies depending on the ingredient and personal preference. Here are a few ideas:

Seeds- You can mix in a variety of seeds, such as sesame, poppy, flax, sunflower, or pumpkin seeds, to add crunch and flavor.
Nuts- Chopped nuts, such as walnuts, pecans, or almonds, can add a nutty flavor and texture to your bread.
Dried Fruit- Dried fruit, such as raisins, cranberries, or apricots, can add sweetness and chewiness to your bread.
Herbs- Fresh or dried herbs, such as rosemary, thyme, or basil, can add savory flavor to your bread.
Cheese- Grated or cubed cheese, such as cheddar, Parmesan, or Gouda, can add a rich, savory flavor to your bread.
Vegetables- Chopped or grated vegetables, such as jalapeños, carrots, zucchini, roasted garlic, or caramelized onions, can add moisture and nutrition to your bread.
Spices- Ground spices, such as cinnamon, nutmeg, or cumin, can add warmth and complexity to your bread.

💡 Quick Tip: When adding mix-ins to your sourdough bread, keep in mind that they can affect the dough's hydration and rise. So, you may need to adjust the amount of water accordingly.

How to Store

Since homemade sourdough bread doesn't contain preservatives, its shelf life is often shorter than store-bought bread. Sourdough bread is at peak freshness and is best enjoyed within the first 24 hours after baking.

Uncut sourdough bread can be stored at room temperature for up to 4 days.

Cut loaves should be stored in an airtight for up to 3 days at room temperature, then frozen for up to 3 months.

💡 Quick Tip: Avoid storing sourdough bread in the refrigerator as it quickly becomes stale due to the cool temperature and dry environment. Instead, freeze any bread you won't consume within a few days for best results.

Two slices of sourdough bread on a wooden bread peel.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Bread Recipes

📖 Recipe

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5 from 3 votes

Dutch Oven Sourdough Bread

This simple Sourdough Bread recipe is perfect for beginners. Baked in a Dutch oven, the lower hydration dough is easy to work with and yields a perfectly crusty, beautifully risen loaf every time.

Course Bread

Cuisine American

Prep Time 1 1

Cook Time 45

Cooling Time 2

Total Time 1 3 45

Servings slices

Calories 165kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

500 grams (4 cups + 3 tablespoons) bread flour
325 grams (1 ¼ cups + 2 tablespoons) warm water 80-90°F (26-32°C)
100 grams (½ cup) active sourdough starter
10 grams (2 ½ teaspoons) kosher salt
Rice flour for dusting banneton
2 ice cubes for steam

Instructions

Feed your sourdough starter in the morning on the day you plan to make your bread. It should become active and bubbly in about 6 hours at a temperature between 70-75°F.
In a large mixing bowl, combine bread flour, warm water, active sourdough starter, and kosher salt. Mix until a shaggy dough forms and all the dry flour is incorporated.
500 grams (4 cups + 3 tablespoons) bread flour, 100 grams (½ cup) active sourdough starter, 10 grams (2 ½ teaspoons) kosher salt, 325 grams (1 ¼ cups + 2 tablespoons) warm water
After letting the dough rest for 30 minutes, lightly wet your hand with water to prevent sticking. Reach underneath one side of the dough, gently pull it up, and fold it over the center. Rotate the bowl 90 degrees and repeat with the next side. Rotate again and repeat the process with the remaining two sides. Cover the dough and let it rest for another 30 minutes. Repeat this process for a total of four sets of stretch and folds, allowing the dough to rest for 30 minutes between each set.
Cover the dough and let it rise in a warm place (70-75°F) for about 4 hours until it doubles in size and forms bubbles on the surface.
Turn the dough out onto a lightly floured surface and gently pull it into a rectangle. Starting with one of the short edges of the rectangle, pull and stretch it, then fold it over towards the center of the dough. Repeat with the opposite short edge of the rectangle, bringing it over to meet the first fold in the center. Next, take one of the longer edges of the rectangle and gently pull it out and up slightly. Then, fold it over toward the center of the dough. Repeat with the opposite edge. Gently flip the dough over so that the seam side is facing down. Using your hands or a bench scraper, carefully shape the dough into a round ball by tucking the edges underneath, and rotating it as needed to create tension on the surface.
Once the dough is shaped into a ball, cover it and let it rest for 15-20 minutes. This resting period allows the gluten to relax and makes the dough easier to shape into its final form.
Sprinkle flour on top of the dough, then gently flip it over so the seam side is facing up. Repeat the shaping process to create tension in the dough and shape it into a round ball. Let the dough rest seam-side down on the counter for 1-2 minutes.
Generously dust a 9-inch round banneton (or tea towel-lined bowl) with rice flour. Transfer the dough to your proofing basket with the seam facing up, pinching the seam closed to seal.
Rice flour
Cover your proofing basket and transfer the dough to the refrigerator. Let the dough ferment in the refrigerator overnight or for 12-16 hours to enhance the sour flavor and hold its shape.
About an hour before baking, preheat the oven to 450°F with a Dutch oven and lid inside.
Turn the dough out onto parchment paper or a bread sling. Score it along one side about ½-inch deep.
Drop a couple of ice cubes into the hot Dutch oven just before baking to create steam. Carefully transfer your dough (on the bread sling or parchment paper) into the preheated Dutch oven. Immediately cover the Dutch oven and place it back into the oven to trap the steam.
2 ice cubes
Bake the bread covered for 30 minutes. After 30 minutes, remove the lid to allow the bread to brown. Continue baking uncovered for an additional 10-15 minutes, or until it reaches your desired level of darkness.
Remove the bread from the Dutch oven and let it cool on a rack for at least 2 hours before slicing.

Notes

Note: The recipe above offers a rough estimate of the process. However, sourdough baking is flexible and influenced by factors like temperature and starter strength. Focus on observing your starter and dough's appearance rather than strictly adhering to a timeframe. Refer to the blog post for images accompanying each step.
Storage: Store bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition