How to Bake Your First Sourdough Loaf in a Dutch Oven
Your first sourdough loaf takes about a day from start to finish, but only about 30 minutes of hands-on work. This simple method makes one loaf with 500 grams of flour.
Step 1: Mix
In a large bowl, mix 500 grams of bread flour with 350 grams of water (70% hydration). Leave it for 30 to 60 minutes. This rest, called autolyse, makes the dough easier to work with.
Add 100 grams of active starter and 10 grams of salt. Squeeze and fold until it's fully mixed.
A wooden handle with a loop of stiff wire that mixes thick, sticky dough far more easily than a spoon, without clumping up.
Check price on Amazon for Danish Dough Whisk (opens Amazon)A reliable, unbleached high-protein flour that builds strong gluten for chewy, tall loaves. A great all-round flour for sourdough and sandwich bread.
Check price on Amazon for King Arthur Bread Flour (opens Amazon)Step 2: Stretch, fold and rise
Over the next two hours, do 4 sets of stretch-and-folds 30 minutes apart. Grab one side of the dough, stretch it up and fold it over, then turn the bowl and repeat on all four sides.
Then leave the dough covered until it's about 50 to 75 percent bigger, airy and jiggly. This can take 3 to 8 hours depending on how warm your kitchen is.
A warm box that holds dough and sourdough starter at the exact temperature you choose. In a cold winter kitchen it turns slow, unpredictable rises into reliable ones, and it folds flat for storage.
Check price on Amazon for Brod & Taylor Folding Proofer and Slow Cooker (opens Amazon)Step 3: Shape
Turn the dough onto the counter and gently shape it into a tight ball using a bench scraper. Place it upside down in a floured banneton.
The most useful tool a bread baker can own. It divides dough, shapes loaves, lifts sticky dough off the counter and cleans up flour in seconds.
Check price on Amazon for OXO Good Grips Stainless Steel Multi-Purpose Scraper (opens Amazon)A rattan basket that supports your dough while it rises and gives the loaf those pretty flour rings. Most sets include a cloth liner, a scraper and a simple lame, so it's an easy way to get started.
Check price on Amazon for 9-Inch Round Banneton Proofing Basket Set (opens Amazon)Step 4: Cold proof overnight
Cover the basket and refrigerate it for 8 to 16 hours. The cold slows the rise, builds flavor and makes the dough much easier to score.
Step 5: Score and bake
Preheat your Dutch oven in the oven at 475°F for 45 minutes. Turn the dough onto parchment, make one confident slash with a lame, and lower it into the pot.
Bake 20 minutes with the lid on, then 20 to 25 minutes uncovered until deep brown. The inside should reach about 205 to 210°F.
The pan sourdough bakers recommend more than any other. The shallow half works as the base, so you lower your dough onto it instead of into a deep, hot pot, and the deep half goes over the top to trap steam.
Check price on Amazon for Lodge 3.2 Quart Cast Iron Combo Cooker (opens Amazon)A lame is a razor-blade holder for scoring dough just before it bakes. This one has a comfortable round handle and a magnet that holds the blade securely, so changing blades is quick and safe.
Check price on Amazon for Wire Monkey UFO Bread Lame (opens Amazon)Bread is done at about 205 to 210°F inside. A fast thermometer takes the guesswork out, and it's just as useful for checking water and dough temperature.
Check price on Amazon for ThermoPro TP19H Digital Instant Read Thermometer (opens Amazon)Step 6: Wait, then slice
Let the loaf cool for at least an hour. It's still baking inside, and slicing early makes it gummy.
A long serrated knife that cuts crusty sourdough without squashing the crumb. Professional bakers and culinary schools use Mercer for good reason.
Check price on Amazon for Mercer Culinary Millennia 10-Inch Wide Bread Knife (opens Amazon)Frequently asked questions
Why is my sourdough flat?
Usually the dough under- or over-rose during bulk fermentation, or it wasn't shaped tightly. Watch the dough rather than the clock.
Why is my sourdough gummy inside?
Often it was sliced too early or slightly underbaked. Bake until it's deep brown and cool it fully.
Can I bake without a Dutch oven?
Yes. Bake on a stone or steel and add steam with a tray of hot water, or cover the loaf with an upturned pan.
How do I get a more open crumb?
Higher hydration, a strong starter, gentle handling and good shaping all help. Start at 70% and work upward.
Not sure what gear you actually need?
Answer three quick questions and we'll match you with the right setup for the bread you want to bake.