Description
A classic Dutch oven sourdough bread recipe with overnight proofing for perfect texture and flavor.
Ingredients
- 500 grams organic bread flour
- 300 grams water
- 100 grams sourdough starter
- 10–15 grams sea salt
Instructions
- Combine starter, flour, salt, and water in a large bowl. Knead until a uniform dough ball forms.
- Mist clean countertop and wet hands and dough top with water using a spray bottle. Turn dough onto wet counter, scrape out and rinse bowl leaving it wet.
- Perform stretch and fold: stretch dough top over bottom, sides over top, place seam side down in bowl. Rest 30 minutes.
- Repeat stretch and fold process three more times with resting periods of 2 hours after each fold, wetting hands and dough top each time before folding.
- Clean and dry counter; lightly flour surface and hands. Turn dough seam side up on floured surface.
- Pre-shape dough: gently stretch and fold side over side, top over bottom. Flip dough so seam side down, tuck edges to form a round shape. Cover with tea towel and rest 1 hour.
- Lightly flour dough and counter. Repeat stretching and folding, flipping seam side down, and shaping into a circular loaf.
- Coat a proofing basket or bowl lined with a floured towel with flour and optional bread toppings. Flour hands and flip dough seam side up into basket. Cover and refrigerate overnight for 8-12 hours.
- Preheat oven with Dutch oven and lid at 450°F. Remove Dutch oven carefully; place parchment paper on counter and turn dough seam side down onto parchment.
- Score dough with a sharp knife or scoring tool. Lift parchment corners and transfer dough into Dutch oven. Cover with lid.
- Bake covered at 450°F for 30 minutes. Remove lid and bake uncovered for 20-30 minutes until golden brown.
- Remove bread and cool at least 1 hour before slicing.
Notes
- Use active sourdough starter for best results.
- Adjust water quantity based on flour absorption.
- Dutch oven helps create a crisp crust.
- Overnight proofing enhances flavor.
- Prep Time: 4 hours (active)
- Cook Time: 50-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: European