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Dutch Oven Sourdough Loaf

Dutch Oven Sourdough Loaf is a hearty, tender, and delicious round loaf. Furthermore, this Sourdough loaf is crispy on the outside and tender, fluffy, and buttery on the inside. Finally, This will be a recipe you go back to time after time again and one that also makes a great homemade gift.

Sourdough Dutch Oven Loaf
Dutch Oven Sourdough Loaf is a hearty, tender, and delicious round loaf.

What is a Dutch Oven?

A Dutch Oven is a thick-walled cooking pot with a tight-fitted lid.

Sourdough Dutch Oven Loaf in Dutch Oven
Coupled with heat and steam, these pots help create all those beautiful bubbles we all know and love in every Sourdough loaf.

Traditionally, Dutch Ovens were made with cast iron, but today you can find them made of aluminum or ceramic. Furthermore, Dutch Ovens that I make Sourdough loaves from, are Le Creuset Dutch Ovens. Coupled with heat and steam, these pots help create all those beautiful bubbles we all know and love in every Sourdough loaf.

Allergen Friendly

Dutch Oven Sourdough Loaf is an allergen-friendly recipe. However, although Sourdough reduces gluten, it is not 100% gluten-free. Therefore, for those of you who have a gluten allergy (not an intolerance, but a true allergy), consult your doctor prior to diving into these recipes for yourself.

Sourdough Dutch Oven Loaf
Dutch Oven Sourdough Loaf is an allergen-friendly recipe.

Note: If you have a baby under 1 year of age who is not able to eat honey, you can substitute the honey for Maple Syrup or throw in 1/4 – 1/2 c. of Unsweetened Applesauce.

Dutch Oven Sourdough Loaf Ingredients

Sourdough Dutch Oven Loaf
Sourdough Dutch Oven Loaf Bread Art

Crafting the Dutch Oven Sourdough Loaf Dough

  1. In a Kitchen Aid Stand Mixer, combine the warm water with the Active Sourdough Starter with a dough hook. Mix on speed 1.
  2. Then, add the pink salt and raw honey and mix on speed 1.
  3. Next, one cup at a time, mix the flour into the liquid ingredients. You are looking for the dough to pull away from the side of the bowl and latch onto the dough hook before it’s ready.
  4. Then, lightly oil a ceramic or glass bowl with avocado or coconut oil.
  5. Place the Sourdough Loaf into the lightly oiled bowl. Cover it with a kitchen towel or plastic wrap.
  6. After 30 minutes, pull the sides of the dough out and then reform the dough ball. Repeat this step every 30 minutes for the first 2 hours. After that, let the dough rise for 2 more hours without stretching the dough.

Combine the Warm Water and Sourdough Starter

First, add the Raw Honey and Pink Salt to the Sourdough Starter and water mixture. Next, add the pink salt and raw honey and mix on speed 1.

Add the Flour One Cup-at-a-Time

Then, add flour to your Sourdough Loaf liquid ingredients one cup at-a-time.

Mix Until the Dough Pulls Away from the Side of the Bowl

After 2 cups of flour, this is how the bread dough should look. Continue mixing the dough until it clings to the hook and pulls away from the side of the bowl. Finally, remove it and place it in an oiled, ceramic, or glass bowl.

Let the Dough Rise for 6-12+ Hours

Sourdough Dutch Oven Loaf is Risen
This image is of the Dutch Oven Sourdough Loaf after 6 hours of rising.
Dutch Oven Sourdough Bread dough has risen for 12+ hours. It is literally rising over the bowl!

The Baking of the Bread

  1. Place a Dutch Oven into the oven. With the Dutch Oven inside the oven, preheat it to 500 degrees.
  2. Then, cut a piece of parchment paper.
  3. Next, grab your risen Sourdough Loaf dough and place it seam-side down onto the parchment paper.
  4. Using a sharp knife or Sourdough Bread Lame, slice slits into the dough.
    • This helps create air pockets for the bread to steam and create those beautiful Sourdough bubbles/pockets inside.
  5. Once the oven has reached 500 degrees, take the Dutch Oven out, lift off the lid, and slowly place the parchment paper with the Sourdough Loaf inside. Cover the pot with the lid and place it back into the oven.
  6. Reduce the temperature to 430 degrees and bake for 20 minutes.
  7. Then, take the lid off of the Dutch Oven and bake the bread for an additional 15 minutes.

Bread Design

Score the Sourdough Dutch Oven Loaf
You can use a Bread Lame to score the Sourdough loaf. This not only creates a beautiful design on the bread but also creates steam pockets for the bread to become more tender as it bakes in the oven.

Let the Bread Cool

  1. After your bread has finished baking, turn off the heat. Remove the Sourdough bread inside the Dutch Oven and place it on your stove.
  2. Next, carefully take out the parchment paper and allow the Dutch Oven Sourdough Loaf to cool completely on a wire rack prior to slicing.
    • The cooling also allows the bread to develop more of those air pockets and gives it the signature Sourdough bread look.
  3. Finally, enjoy this bread at room temperature, or slice it completely and freeze it.

Prepare the Bread Dough to be Baked

Step 1 – First, Flour the Ball of Dough Prior to Scoring

Sourdough Dutch Oven Loaf is Risen

Step 2 – Next, Score the Bread

Sourdough Dutch Oven Loaf Bread Art

Step 3 – Then, Place the Dough into a Preheated Dutch Oven and Bake

Sourdough Dutch Oven Loaf in Dutch Oven

Step 4 – Finally, The Bread is Ready!

Dutch Oven Sourdough Loaf
Dutch Oven Sourdough Loaf
Dutch Oven Sourdough Loaf
Amazon Measuring Spoons
Magnetic Measuring Spoons
A 5-quart Kitchen-Aid Stand Mixer with a dough hook is what I typically use to form my loaf dough.
A Sourdough Bread Lame kit is a great investment for those who are serious about their Sourdough baking. A bread lame can be used to slice designs on the top of your bread giving it an artistic look.

A Kitchen Aid Dough Hook makes crafting Sourdough bread dough easy! Simply attach this to your Kitchen Aid Mixer, turn it on, add your dough ingredients, and let the hook do the work. When the dough clings to the hook, you’ll know it’s ready to be placed in a bowl to rise.

A Le Creuset Dutch Oven is my go-to pot when baking Sourdough Loaf products.
Did you know you can also use a Spring Form Pan to make Sourdough Dutch Oven loaves?
Dutch Oven Sourdough Loaf

Dutch Oven Sourdough Loaf

Yield: 1 Loaf
Prep Time: 4 hours
Cook Time: 40 minutes
Additional Time: 20 minutes
Total Time: 5 hours

Dutch Oven Sourdough Loaf is a tried and true recipe and a go-to recipe for a hearty, tender, and delicious round loaf. This will be a recipe you go back to time after time again and one that also makes a great homemade gift.

Ingredients

  • 3 – 3 1/2 c. Organic, All Purpose Flour
  • 1 1/4 c. Warm Water
  • 3/4 – 1 c. Active Sourdough Starter
  • 1 tbsp. Raw Honey (substitute for Maple Syrup or 1/4 – 1/2 c. of Unsweetened Applesauce)
  • 1 1/2 tsp. Pink Salt

Instructions

  1. In a Kitchen Aid Stand Mixer, combine the warm water with the Active Sourdough Starter with a dough hook. Mix on speed 1.
  2. Then, add the pink salt and raw honey and mix on speed 1.
  3. Next, one cup at a time, mix the flour into the liquid ingredients. You are looking for the dough to pull away from the side of the bowl and latch onto the dough hook before it’s ready.
  4. Then, lightly oil a ceramic or glass bowl with avocado or coconut oil.
  5. Place the Sourdough Loaf into the lightly oiled bowl. Cover it with a kitchen towel or plastic wrap.
  6. After 30 minutes, pull the sides of the dough out and then reform the dough ball. Repeat this step every 30 minutes for the first 2 hours. After that, let the dough rise for 2 more hours without stretching the dough.
  7. Then, place a Dutch Oven into the oven. With the Dutch Oven inside the oven, preheat it to 500 degrees.
  8. Cut a piece of parchment paper.
  9. Next, grab your risen Sourdough Loaf dough and place it seam-side down onto the parchment paper.
  10. Using a sharp knife or Sourdough Bread Lame, slice slits into the dough.
  11. Once the oven has reached 500 degrees, take the Dutch Oven out, lift off the lid, and slowly place the parchment paper with the Sourdough Loaf inside. Cover the pot with the lid and place it back into the oven.
  12. Reduce the temperature to 430 degrees and bake for 20 minutes.
  13. Then, take the lid off of the Dutch Oven and bake the bread for an additional 15 minutes.
  14. After your bread has finished baking, turn off the heat. Remove the Sourdough bread inside the Dutch Oven and place it on your stove.
  15. Next, carefully take out the parchment paper and allow the Dutch Oven Sourdough Loaf to cool completely on a wire rack prior to slicing.
  16. Finally, enjoy this bread at room temperature, or slice it completely and freeze it.

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