Dutch Oven Crusty Sourdough Bread 

Yesterday, I started making one of my favorite bread recipes! 

Dutch Oven Crusty Sourdough

It is the easiest to put together out of all the breads I make regularly and doesn’t require many ingredients. The only thing you really need is time. I let it sit usually 24 hours or more before baking. Really though you can let it sit for half that time. 

Here is how you make it!

Gather water, salt, flour (we use organic unbleached for this) and your sourdough starter! If you want to make an easy crusty bread but don’t have a sourdough starter you can use a heaping half a teaspoon of dry yeast instead. 


Mix 3 1/2 cups flour with 2 teaspoons of salt. If you are using dry yeast instead of a sourdough starter you can would add your yeast at this time as well as using half a cup less of flour. If you have a sourdough starter mix in half a cup (that is what I use but you can add more if desired). Then add in 1 1/2 cups of warm water. Mix completely! If it is too wet add a sprinkling of flour at a time until it is at a consistency that is easily able to be picked up. Place into a lightly greased large bowl and cover with Saran Wrap or a dish towel and leave for 12+ hours! So easy right? No kneading required! 

I know some baker friends who leave their sourdough for 3+ days to get that extra sourdough goodness. You can do this too but I suggest covering with Saran Wrap instead of a towel and keeping it away from where pests may find it. 

When your bread is ready for baking put your Dutch oven into a cold oven. Pre-heat to 450 degrees Fahrenheit. While it is heating flour a clean surface and your hands to sculpt your dough into a ball. Once the oven has reached the desired temperature take out the Dutch oven and sprinkle with a little flour inside before dropping in your dough. Cover and put into the oven for 30 minutes. Afterwards take the lid off and bake for at least 15 minutes or until you have a gorgeous golden brown crust. 



Take out and remove from the Dutch oven immediately after baking. If you have a cooling rack you can use that but we usually just plop it onto a clean dish towel to cool. 


Once it is cool slice it (or rip it apart because that is more fun) and enjoy! 


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