Easy No-Knead Dutch Oven Sourdough Bread Recipe for Perfect Crusty Crust
A simple no-knead sourdough bread baked in a Dutch oven that yields a crusty crust and airy crumb with minimal hands-on time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 45 minutes to overnight (including rising and proofing times)
- Yield: 1 loaf (about 8-10 servings) 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 500 grams (about 4 cups) bread flour, preferably high-protein
- 375 grams (1 ½ cups) lukewarm water
- 100 grams (about ½ cup) active sourdough starter
- 10 grams (2 teaspoons) fine sea salt
Instructions
- In a large bowl, combine 500g bread flour and 10g salt. Add 375g lukewarm water and 100g active sourdough starter. Stir with a wooden spoon or spatula until no dry flour remains. The dough will be shaggy and sticky. This should take about 5 minutes.
- Cover the bowl with a towel or plastic wrap and let the dough rest for 30-45 minutes to hydrate the flour.
- Perform a gentle stretch and fold: reach under the dough, stretch it up, and fold it over itself. Repeat 3-4 times around the bowl. Cover and let it rise for 3-4 hours at room temperature, folding every 45 minutes.
- Turn the dough onto a floured surface and shape it into a tight ball by folding the edges underneath. Place seam side down on a floured proofing basket or bowl lined with a tea towel.
- Cover and let the dough proof for 1-2 hours at room temperature or overnight in the fridge. If refrigerated, bring to room temperature before baking (about 1 hour).
- Preheat the oven and Dutch oven to 450°F (230°C) for at least 30 minutes.
- Carefully remove the hot Dutch oven. Transfer the dough seam side up into the pot using parchment paper. Score the top with a sharp knife or razor blade. Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 15-20 minutes until the crust is deep golden brown and crackly. The loaf should sound hollow when tapped on the bottom.
- Let the bread cool completely on a wire rack before slicing.
Notes
Use a Dutch oven to trap steam for a crusty crust. If dough is too sticky during shaping, dust lightly with flour but maintain hydration. Score the dough at a 30-degree angle with a sharp blade for best oven spring. Let bread cool completely before slicing to avoid gummy crumb. Store wrapped in a towel at room temperature for up to 2 days or freeze sliced bread for longer storage.
Nutrition
- Serving Size: 1 slice (about 60 gr
- Calories: 150
- Fat: 1
- Carbohydrates: 30
- Protein: 5
Keywords: no-knead sourdough bread, Dutch oven bread, crusty sourdough, easy sourdough recipe, homemade bread, no-knead bread