No-Knead Dutch Oven Sourdough Bread (A Beginner's Guide)

This No-Knead Dutch Oven Sourdough Bread is the perfect recipe for those just learning how to make sourdough bread. All you need is an active sourdough starter, bread flour, water, and kosher salt.

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 of sourdough bread.

This no-knead Dutch oven sourdough bread recipe is a great starting point for beginners who are new to baking with sourdough. With a strong and healthy sourdough starter, this recipe is practically fool-proof.

I wrote this blog post to be a 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.

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What Is Sourdough Bread?

Sourdough bread is a naturally leavened, fermented bread made without the use of commercial yeast. Instead, sourdough bread is leavened by wild yeast, which are cultivated in a sourdough "starter."

A sourdough starter is a fermented mixture of flour and water. This mixture is regularly fed fresh flour, which provides food for the wild yeast and good bacteria. As the yeast and bacteria feed on the flour, they produce carbon dioxide as a by-product. This CO₂ is what allows sourdough bread to rise.

Why Make Sourdough Bread?

Of course, one of the best reasons to make sourdough bread is for its flavor. Slightly tangy and acidic, sourdough bread's deliciously unique flavor is something everyone should try.

But, there are many other reasons besides flavor to make sourdough bread. Here are a few of the reasons why I love making sourdough:

• It's Easier to Digest- The process of making sourdough bread is long, typically taking a day or more. Throughout this process, yeast and bacteria are feeding on the flour, breaking it down, and fermenting it - meaning there's less work for your gut to do by the time the bread is ready to eat.
• Lower Glycemic Index- Even sourdough bread made with all refined flour will have a lower impact on your blood sugar than a slice of commercial white bread. How is that possible? Again, it comes down to fermentation. The yeast and bacteria pre-digest some of the starches in the bread before it ever enters our digestive system.
• Better for Gluten-Sensitivity- If you're mildly sensitive to gluten, you may be able to eat sourdough. During the long fermentation of sourdough, much of the gluten is broken down into amino acids by the yeast and bacteria.
• Fewer Preservatives- A basic loaf of sourdough bread is made only with starter, flour, water, and salt. The acid produced by the good bacteria in the dough helps preserve sourdough naturally. So, if you're interested in eating fewer unnecessary ingredients, sourdough bread is a great option.
• Self-Sufficiency- Food shortages have unfortunately become a regular thing these days. In 2020, commercial yeast flew off the shelves and was difficult to find for a while. If you're looking to become more self-sufficient, sourdough baking is a fantastic skill to learn.

Understanding Baker's Percentages

Before we dive into making a loaf of no-knead 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

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.

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	375 grams	75%
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. The dough in this Dutch oven sourdough bread recipe is a "75% hydration dough."

The hydration level of the dough is important because it affects the final texture of your bread. Lower hydration doughs are drier and have a denser, more closed crumb. On the other hand, higher hydration doughs are moister and 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.

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. Always use unbleached flour when feeding your starter and making sourdough bread. For a little more flavor, try swapping 50-100 grams of the bread flour with whole wheat flour.
• Water- This recipe makes a 75% hydration dough. If you're new to sourdough and worried about handling wet dough, you can decrease the water in this recipe to 325 grams to make a 65% hydration dough.
• Salt- For flavor. I prefer to use kosher salt.

How To Know If Your Sourdough Starter Is Active

So, you made a sourdough starter and have been feeding it regularly for 10-14 days, but how exactly do you know when it's ready to use?

• Bubbles- Lots of bubbles on top of and along the sides of the sourdough starter is a good indication it is vigorous enough to leaven a loaf of bread.
• Size- A strong sourdough starter should double or triple in size after about 6 hours in a warm environment (70-75°F [21-24°C]).
• Doming- If you look at the top of your sourdough starter, you should notice a slight doming when it's most active.
• Aroma- An active sourdough starter will smell yeasty, fruity, and slightly sour. If it has taken on an acetone-like smell, it is hungry and is not ready to leaven bread. If it smells moldy or rotten, it is bad and should be thrown out.
• Float Test- The float test can be used to help determine if your sourdough starter is active enough to leaven bread. To do the float test: gently scoop a small amount of starter out of the jar and carefully add it to a glass of cold water. If the piece of starter floats, you're good to go. If it sinks, it may need more time or it is past peak activity levels and needs to be fed again.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

• Dutch Oven- I always use my Lodge 6-Quart Dutch Oven to bake loaves of sourdough bread. A cast iron Dutch oven is helpful for baking bread because they trap the steam, keeping the sourdough bread crust soft so it can rise higher while baking.
• Kitchen Scale- Sourdough is all about ratios and percentages. Investing in food scale is well worth it if you plan on baking sourdough bread.
• Banneton Basket- A banneton helps the bread dough hold its shape while proofing. To create that classic sourdough boule look, a banneton basket (a.k.a. proofing basket) will be your best friend. I love my Bread Bosses 9-Inch Round Banneton Proofing Basket.
• Bench Knife- A bench scraper acts as an extension of your hand, making the dough easier to handle during shaping. It's also great for cleaning the counter after you're done making your dough.
• Lame- Used to score the dough just before baking. Personally, I just use a razor blade. You can also use a sharp knife.

The Process of Making Dutch Oven Sourdough Bread

Here is how to make this easy Dutch oven sourdough bread.

Step 1: Feed Sourdough Starter

Feed your sourdough starter in the morning on the day you want to make your dough.

My starter takes about 6 hours to become active and bubbly when it's stored between 70-75°F (21-24°C). This will vary depending on where you store your starter.

Signs to look for include: bubbles breaking on the surface of the starter, the starter doubling or tripling in volume, and a slight doming at the top of the starter. You can also use the float test to check if your starter is ready to be added to your dough.

Step 2: Autolyse

The autolyse step allows the flour to fully absorb the water, which helps the gluten structure begin to form. You'll notice a significant change in the texture of the dough after just 30 minutes of resting.

About 30 minutes before your starter is ready, thoroughly mix together the flour and water in a large mixing bowl. Make sure you incorporate the dry flour as best you can, which takes a few minutes of mixing.

After mixing, the dough will look rough and shaggy. Cover with plastic wrap or a damp kitchen towel and allow to rest for 30 minutes or up to 2 hours.

Step 3: Mix the Dough

Once your starter is ready, add it to the bowl with the flour and water. Spread it across the top of the dough, then use your fingertips to "dimple" it into the dough. Pull the dough over itself a few times to begin incorporating the starter.

Then, sprinkle the salt over the dough and continue to squeeze and fold until both the starter and salt are fully incorporated. This will take about 2-3 minutes.

Step 4: Stretch and Folds

Allow the dough to rest for 20 minutes after mixing.

Then, perform your first set of stretch and folds. Do this by dipping your hand into a bowl of cold water before grabbing one edge of the dough and pulling it up as far as it will stretch before folding it over onto itself. Rotate the bowl 90 degrees and repeat. Repeat this stretching and folding two more times (for a total of 4 times) around the dough.

Cover and allow the dough to rest for 20 minutes before performing another set of stretch and folds. Perform 5 sets of stretch and folds total.

Step 5: Bulk Fermentation

Technically, the bulk rise or bulk fermentation begins as soon as all of the ingredients are mixed together.

Cover the dough and allow it to rise in a warm environment (70-75°F, 21-24°C) for about 4 hours. Your dough is ready when it doubles in size, has bubbles forming on the surface, and jiggles slightly when the bowl is shaken.

Step 6: Pre-Shape

Pre-shaping starts building tension in the dough and helps get it ready for the final shape.

Carefully turn the dough out onto a lightly floured work surface, taking care not to deflate any of the air built up inside of it. Gently pull the dough into a rectangular shape.

Then, using your hands or a bench scraper, lift one of the short sides of the rectangle, folding it over itself and onto the middle of the dough like a letter. Repeat this fold on the opposite side of the dough. For the longer edges of the rectangle, you'll want to pull the edge of the dough out and up slightly before folding it down onto the middle. Repeat on the other long edge.

Brush away any flour on the work surface before quickly flipping the dough over so the seam side is on the counter. Use your hands or a bench scraper to gently round out the dough into a ball. Cover and allow it to rest for 15 minutes.

Step 7: Final Shape

During the final shape, you should focus on building more tension in the surface of the dough. Tension helps the bread rise upwards instead of outwards as it bakes.

Lightly sprinkle the top of the dough with flour, then flip it over so the seam side is facing up again.

Repeat the same shaping method followed in the pre-shape step, building a little more tension in the dough this time. Allow the dough to sit seam-side down on the counter for 1-2 minutes before transferring it to a proofing basket.

Step 8: Proof

Generously dust a 9-inch round banneton (or tea towel-lined bowl) with rice flour or oat flour.

Quickly turn the dough into the prepared banneton so that the seam side is facing up. Pinch the seam closed with your fingers if it seems to be opening up at all.

Cover and allow it to proof at room temperature for about 30 minutes.

Step 9: Cold Retard

Transfer the proofed dough to the refrigerator to retard overnight. This step helps enhance the classic "sour" flavor of sourdough bread. It also helps the dough hold its shape in the oven.

Step 10: Preheat Dutch Oven

About one hour before baking, place your Dutch oven and lid inside of the oven and preheat it to 450°F.

Step 11: Score and Bake

Scoring the bread creates an intentional weak spot to help the bread expand in the oven.

Gently turn your dough out onto a piece of parchment paper. Using a lame, razor blade, or sharp knife, score your bread about ½-inch deep.

Carefully transfer your dough on the parchment paper into the preheated Dutch oven. Quickly cover the Dutch oven and place it back inside the oven. Bake bread covered for 30 minutes. Then, remove lid and bake for an additional 15 minutes uncovered.

Step 12: Cool

Cooling the bread is critical for achieving a well-textured loaf. Cutting into a warm loaf of sourdough bread may cause it to have a gummy, dense texture.

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

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. Sourdough is a wet, sticky dough. To make it easier to handle, especially when stretching and folding, dipping your hands in water helps prevent sticking.
• 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 (230°C) oven for at least 45 minutes before baking your sourdough bread in it.

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.

Note: 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.

Storage

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.

Whole Loaf

• Room Temperature- Store an uncut loaf of sourdough bread on the counter at room temperature for up 4 days. After the first 24 hours, you'll want to store it in a bread bag or plastic bag to prevent it from drying out.
• Freezer- An uncut loaf of Dutch oven bread can be stored in the freezer for up to 3 months. To prevent freezer burn, double-wrap the loaf in plastic wrap and store it in a freezer-safe bag or container. Thaw at room temperature before slicing.

Sliced Loaf

• Room Temperature- A cut loaf of Dutch oven sourdough bread can be stored cut side down and covered with a tea towel on a cutting board for up to 2 days. Alternatively, if your loaf is cut into slices, store them in a plastic bag at room temperature for up to 3 days.
• Freezer- Slices of sourdough bread store well in the freezer and make it easier to grab what you need. Double-wrap sliced sourdough bread in plastic wrap, then place it inside a freezer-safe plastic bag for up to 3 months.

Quick Tip: Never store sourdough bread in the refrigerator. The cool temperature and dry environment of a refrigerator will quickly harden and stale the bread. For best results, freeze sourdough bread you don't plan to eat within a few days.

How to Use Leftover Sourdough Bread

Don't toss that stale sourdough bread! There are many ways to use up leftover sourdough bread, even if it has become a little stale. Here are a few ideas:

• Breadcrumbs
• Croutons
• Sourdough Stuffing
• French Toast or French Toast Casserole
• Bread Budding
• Panzanella Salad
• Grilled Cheese

Frequently Asked Questions

Resources

Learning the process of sourdough bread baking takes time, effort, and consistency. It took me months and a variety of resources to feel confident in my ability to bake a loaf of sourdough bread.

Here are some of my favorite sourdough bread resources:

• Understanding the Sourdough Bread Process by Baker Bettie
• Sourdough for Beginners (video playlist) by Baker Bettie
• Claire Saffitz Makes Sourdough Bread (video) by Dessert Person

Let's Connect!

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

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