Try this sourdough bread recipe in a Dutch oven for a perfect artisan loaf with a crispy crust and tender crumb. Ideal for beginners!

Homemade sourdough bread is one of the simplest forms of joy in life. There are many different recipes, methods, and ways of baking with sourdough. In this post, I want to bring you my most often baked sourdough item: my Dutch oven sourdough bread recipe. It’s the bread I bake the most, and it’s perfect for beginners. I’ll walk you through everything you might wonder about as you get started with this recipe.

Easy Sourdough Dutch Oven Artisan Bread Recipe

This might be the most loved sourdough bread that comes out of my kitchen. I bake this at least once a week, sometimes more, because a single loaf can disappear in a day around here! I usually double the recipe if I want it to last a couple of days. It’s simple and delicious, and I’m pretty sure even people who aren’t big on sourdough would enjoy it.

I’m pretty sure these measurements aren’t unique to me, but I’ve been making this artisan sourdough bread for years and honestly have no idea where I first got the recipe. I’m calling it mine now, though, because over time I’ve added my own little changes and figured out a way of baking that works best for me. Like any sourdough baker, I’ve developed my style, even if another professional sourdough baker might swear by a totally different method.

Sourdough isn’t something you just master by following someone else’s steps; it’s all about experimenting and figuring out what works for you. Some folks say tap water doesn’t affect their sourdough, but for me, it makes all the difference. Others insist you have to weigh every ingredient, but I’ve had good luck with both weighing and measuring. What I do know is that sourdough is a learned skill—it’s not something you’re just born good at. And let me tell you, it’s worth learning.

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Why you will love this recipe

Simple ingredients:

Just basic pantry staples here, flour, salt, and an active sourdough starter. And yes, if you don’t have an active starter in your kitchen yet, it’s time to make that happen!

Perfect crust:

The Dutch oven traps steam for a crispy crust.

Flexible proofing:

You can easily fit this bread into your schedule. Mix it in the morning, and you’ll have fresh bread by the evening. Or, if life gets busy, just let it hang out in the fridge—it’ll be ready to bake anytime in the next three days!

A beginner-friendly homemade sourdough bread recipe with simple steps that make it easy for anyone new to baking. It’s straightforward and perfect for getting started!

You’ll get truly delicious homemade bread at a fraction of the grocery store price.

Better for you:

These are made using active sourdough starter as the leavening agent versus commercial instant yeast, making them a healthier, more easily digestible option.

Tools you’ll need for Making Sourdough Bread

You’ll need a few essentials to make sure your bread turns out great. Here are the tools you’ll want to have on hand:

Kitchen scale: Measuring by volume works, but for the best results, I’d recommend getting a kitchen scale. It’s worth it.
Large mixing bowl: I like using big glass bowls because I get to see the dough rising, which is pretty satisfying.
Banneton basket: Great for giving higher-hydration dough that nice shape we all love.
Parchment paper: Keeps the bread from sticking to your baking dish.
Bread lame: This little tool is great for making those pretty designs on top.
Dutch oven: Nothing beats a Dutch oven for getting that golden, crispy crust.
Damp kitchen towel: This helps keep the dough from drying out while it’s rising.

Ingredients for this sourdough recipe

500 grams of unbleached all-purpose flour
350 grams of filtered water
1/2 cup of active sourdough starter
1/2 tablespoon salt

How to Make Sourdough Dutch Oven Artisan Bread

In a large bowl, add 500 grams of flour, 350 grams of room-temperature filtered water, 1/2 cup of active starter, and 1/2 tbsp of salt.
I like to start mixing with a wooden spoon and finish off with clean hands. Give this a good mix. You don’t want to knead the dough; you want to combine all the ingredients together till there are no dry streaks of flour. The dough will be very sticky; you might be tempted to add more flour. But do not add more flour than what the recipe is asking for.
After a good mix, cover the dough with saran wrap, a damp towel, or a lid. You don’t want a tight seal on the sourdough. You still want some air to circulate into the dough to help ferment it. Yet you don’t want the dough to develop a hard crust either. Set your timer for 30 minutes to begin your stretch and folds.
Next, you will perform 3-4 sets of stretch and folds. Gluten relaxes over time, and this step will help to build up the gluten and give it strength and shape. I like to use wet hands for this. Place your hands under the sourdough, and with both hands stretch the sourdough up as far as it will let you. Be gentle not to rip the dough, then fold it over to the middle of the bowl. Repeat this process on all sides. Once you have stretched and folded all sides of the sourdough, cover it with a damp towel and let rest for 30 minutes.
Repeat the previous step 3 more times.
Let the dough rise for 10-12 hours or until it has doubled in size. This is called bulk fermentation.
Next, you are ready to shape your dough. Scrape the dough from the bowl onto a clean work surface. Shape the dough into a round ball by first folding it. To start, fold the left side of the dough over the center, then fold the right side over the center. Grab the top of the dough and fold over the center, then roll the dough down to the end. Using your hands or a bench scraper, push and pull the dough to create surface tension; this will help the dough hold its shape and spring up as it bakes.
Line a bowl or proofing basket with a towel and dust it with flour (or you can dust the proofing basket directly). Transfer the shaped dough to the bowl or proofing basket with the seam side up and smooth side down. Cover tightly with a towel or place in a plastic bag and refrigerate for 12-24 hours, or at least 1 hour if you’re short on time. It does not need to rise anymore; it will double in size as it bakes. In my experience, refrigerating for 12–24 hours yields the best results.
Next day, preheat your oven to 450 degrees F.
Remove the sourdough from the fridge. Place a piece of parchment paper over the proofing basket or bowl and flip it onto the table to release it from the bowl.
Using a sharp knife, razor blade, or scoring tool, score the top of the loaf as you wish. I like to do one big slash down the left or right side of the dough or a simple X across the top. There are no hard-and-fast rules to follow when it comes to baking sourdough bread at home, remember?
Grab the edges of the parchment paper and transfer it into your Dutch oven. Cover and place into the hot oven. Set your timer for 30 minutes. Remove the lid and bake for an additional 20–25 minutes, or until the loaf is a deep golden brown color on top.
Once the loaf has finished baking, remove it from the Dutch oven and let it cool for at least 1 hour before cutting. Cutting the bread too soon while it’s still hot will give it a gummy texture.

Bread Baking Schedule Example

Friday @ noon: Feed your starter. Remove your starter from the fridge, and mix together equal parts starter, water and flour. Let your fed starter rise until doubled in size, about 4-6 hours.
Friday @ 7 pm: Feed the starter again. You can discard if you want, but make sure you have half a cup of starter and extra to keep feeding.
Saturday @ 7 am: Mix your dough. You will mix part of your active starter with water, flour, and salt. Return the remaining starter to the fridge.
Saturday @ 7:30-9:30 am: Stretch & folds. Perform a series of stretch and folds every 30 minutes for 2 hours. Each stretch and fold strengthens the dough, improves elasticity, and traps air, which helps create a good rise and an open crumb structure in the final loaf.
Saturday at 9:30 am: Bulk fermentation. Cover the bowl with a kitchen towel and let rise until doubled in size or close to. If it more than doubles, the dough will be fine, except it will be that much stickier and a little more difficult to work with.
Saturday @ 8-9 pm: Shape the dough. The dough will be loose and shaggy at this point. Shape the dough into a tight ball, creating tension on the surface to hold its shape.
Saturday @ 9 pm: Proof the dough in the fridge for 12-24 hours (or at least 1 hour).
Sunday @ 8 am: Score + bake. Remove the dough from the fridge, score it, and place it into the Dutch oven, then bake it.

Sourdough Bread Baking Tips

You will need a very active sourdough starter that passes the float test. Check out How to Make Your Own Sourdough Starter for Bread-Making here.
The dough may seem dry when it is first coming together.
Resist adding more water. If the dough seems too sticky, use wet hands during the stretching and folding.
The time it takes for your dough to double depends on several factors, like the temperature in your home, the maturity of your starter, and the loaf’s hydration level.
Don’t use a floured surface. You must turn the dough onto a clean surface to shape your dough. Some people suggest sprinkling flour on the surface, but I don’t dish out this advice. Just wet your hands or get yourself a little spray bottle and fill it with fresh water. Spray your surface and hands with water before turning the dough out on the surface. This prevents sticking without making the dough dense with too much flour. The more hydrated your dough, the greater the rise will be. Using too much water can also make it unmanageable if you’re not used to working with dough. I have a little spray bottle that very lightly mists.
To prevent the bottom of the loaf from burning, try putting a few ice cubes under your loaf before placing it in the oven. This creates a steamy environment that helps the dough bake evenly before coloring.

Troubleshooting Sourdough Dutch Oven Artisan Bread

Baking sourdough in a Dutch oven is an awesome way to get that crisp, golden crust and soft, airy interior—but sometimes things don’t quite go as planned. If your bread isn’t rising, is burning, or just isn’t turning out like you imagined, don’t worry. Here’s how to fix the most common issues and get your loaf on track.

1. Not Rising Enough

If your dough isn’t rising as much as you expected, check a couple of things:

Starter activity: Your starter needs to be bubbly and active. If it’s not, your dough won’t rise as it should. You can always do a quick float test: drop a spoonful of your starter into a glass of water. If it floats, it’s good to go. If not, give it a feed and wait for it to get bubbly before you use it.
Temperature: Dough rises best in a warm environment. Keep it around 70-75°F for best results. If it’s too cold, your dough won’t rise properly.
Proofing time: Make sure you’re giving your dough enough time to rise. It should double in size during the bulk fermentation. If the dough is underproofed, it won’t rise properly in the oven.

2. Bread Sticking to the Dutch Oven

Nobody likes pulling out a loaf only to have it stick to the bottom or sides. Here’s how to avoid that:

Preheat the Dutch Oven: Always preheat the Dutch oven for at least 30 minutes before baking to help the bread get a good rise and prevent sticking.
Parchment paper: Placing your dough on a piece of parchment paper before putting it into the Dutch oven makes life a lot easier. The paper prevents the dough from sticking and also helps you move it around easily.
Flour or cornmeal: If you don’t have parchment paper, dust the bottom of your Dutch oven with flour or cornmeal before placing the dough inside. This creates a little barrier between the dough and the pot.

3. Crust is Too Hard or Burns

If your crust is getting too dark or too hard, there’s a simple fix:

Lower the temperature: Dutch ovens trap heat really well, so sometimes the bread can cook too quickly. Try lowering the temperature by about 10-15°F if your crust is getting too dark.
Check the bake time: Keep an eye on the bread after removing the lid. The crust should be golden and crisp, but not too dark. Use an instant-read thermometer to check the internal temperature. It should be around 205°F.

4. Bread Turns Out Too Dense

Dense bread usually means the dough didn’t rise properly or you didn’t handle it quite right.

More gluten development: Make sure you’re stretching and folding your dough properly to develop the gluten, helping it rise better in the oven.
Proofing time: Overproofing or underproofing can cause dense bread. So make sure the dough is fully proofed before baking. You want it to be slightly puffy and airy before it goes in the oven.

5. Bread Sinks After Baking

If your bread sinks after it comes out of the oven, that’s usually a sign of overproofing or weak dough.

Overproofing: If the dough rises too much before baking, the air pockets become weak, and the bread can collapse. Try shortening the proofing time or checking it more frequently.
Strengthen your dough: Make sure you’re doing enough stretch-and-folds during fermentation. That helps build the dough’s structure, preventing collapse.

6. Uneven Crust

If your crust is patchy or uneven, it could be because of heat distribution in the oven.

Rotate the pot: Dutch ovens can have hot spots. Try rotating the pot halfway through the bake to get an even color on your loaf.
Oven rack position: Make sure the Dutch oven is in the center of the oven to ensure even heat distribution. If it’s too close to the top or bottom, the bread might bake unevenly.

7. Bread Lacks Flavor

If your bread doesn’t have that tangy, complex flavor you’re looking for, try the following:

Mature starter: Make sure your starter is mature and bubbly. A young starter won’t produce as much flavor.
Longer fermentation: The longer the dough ferments, the more flavor it develops. If you’re short on time, try a longer cold proof in the fridge. It helps build more flavor while you sleep!

FAQ’s

What is Sourdough?

First off, let’s talk about yeast. Yeast is a type of fungus, and interestingly, it’s pretty much everywhere. In fact, it’s floating in the air, living in our bodies, and even in a bunch of the food we eat. When it comes to bread-making, there are two main ways to make it rise: you can use commercial yeast, or you can go with a sourdough starter.

Most people recognize commercial yeast as the dry stuff you buy in a packet. Since it’s grown in a lab, it works quickly and predictably to make bread rise. Sourdough, though, is a whole different story. Some people even consider it healthier because it relies on a natural fermentation process. Basically, a sourdough starter is just three simple ingredients: flour, water, and wild organisms from the environment.

Instead of commercial yeast, sourdough bread gets its rise from fermentation, meaning it uses a “starter”—a mix of flour and water left to ferment. Through this process, the mix naturally collects wild yeast and good bacteria that help the bread rise and give it that classic tangy flavor and chewy texture we all love.

What’s more, wild yeast packs way more flavor than commercial yeast. And, because sourdough is as natural as it gets with no additives, it’s just simple ingredients doing their thing. Another bonus is that the fermentation process breaks down compounds in flour, like phytic acid, which can be hard to digest, making the nutrients easier to absorb.

Science has found that bread recipes have a bigger impact on reducing phytic acid in the final loaf than the type of whole-grain flour used. Recipes that use long yeast proofing times or sourdough, along with adding whole grain rye flour to wheat bread, help lower phytic acid content.

Is scoring important?

Yes, scoring your homemade sourdough bread is super important. When you pop the dough into the oven, it starts rising and can almost double in size. If you skip scoring, the bread will crack wherever it wants, and it might not look all that great.

Scoring, on the other hand, helps direct the dough so it rises evenly and gives your bread a smooth, polished look. Plus, it’s also a fun way to add a personal touch with different designs on top.

Luckily, you don’t need anything fancy to score your dough. A sharp tool is all you need. While a bread lame is great, a sharp knife or razor blade will work too. Just make sure it’s sharp enough to cut cleanly without dragging the dough.

With just a few quick, shallow slashes in a simple design, you’re good to go. It’s an easy step that makes a big difference in how your bread looks and bakes.Why is my sourdough bread burning on the bottom?

When baking sourdough in a Dutch oven, sometimes the bottom can get too much direct heat and start to burn. One simple fix is to throw a few ice cubes under the loaf before you put it in the oven. As the ice melts, it creates steam, which helps the dough bake more evenly and keeps the bottom from burning. Alternatively, you could try lowering the oven temperature a bit or placing a baking sheet on a lower rack to keep the heat from hitting the loaf directly. Both options are easy ways to keep that bread from getting too dark on the bottom.

How do you know when sourdough starter is ready to make bread?

This step is crucial when making sourdough bread. Without an active and bubbly starter, your bread won’t rise properly, which means you’ll be wasting flour, water, and time. And let’s be honest, no one wants that!

To make sure your starter is ready, feed it a few hours before you plan to bake. Then, watch it closely. When it has doubled in size and is full of bubbles, you’re good to go.

Pro Tip: Try the float test. Take a small spoonful of your starter and drop it into a glass of room-temperature water. If it floats, it’s a sure sign it’s active and ready for baking. If it sinks, give it more time or a feed and try again.

Do I really have to throw away so much starter when I’m feeding it? It seems wasteful.

It’s true that if you don’t remove some starter before each feeding, you could end up with a fridge full of sourdough starter, which can feel wasteful. But there are ways to handle it that don’t involve just tossing it out. Here are some options:

Share it with a friend: If you have a friend who’s interested in starting their own sourdough journey, give them some of your starter. It’s a great way to pass it on without wasting it.
Use it in other recipes: Once your starter has matured (about 4–5 days), you can use the excess in all kinds of recipes. Sourdough discard can be used for pancakes, waffles, crackers, muffins, and even pizza dough. There are tons of creative ways to use it up, so you don’t feel like you’re wasting any of it. Pinterest and food blogs are full of sourdough discard recipes that will give you ideas for incorporating it into your everyday baking.

How do I know my bread is ready in the center?

If you’re worried about underbaking your bread, there’s an easy way to make sure it’s fully cooked in the center. After baking for around 50 minutes, use a food thermometer to check the internal temperature of your loaf. It should read about 205°F. This will guarantee that the bread is fully cooked through, as it’s the perfect temperature for a well-baked loaf with a soft crumb and a crispy crust.

If you don’t have a thermometer, another method is to tap the bottom of the loaf. If it sounds hollow, it’s usually done. But the thermometer method is the most reliable way to be certain!

Easy Sourdough Dutch Oven Artisan Bread Recipe

Print Recipe Pin Recipe

Equipment

Kitchen scale
Large mixing bowl
Banneton basket
Parchment paper
Bread lame
Dutch oven
Damp kitchen towel

Ingredients

500 grams of unbleached all-purpose flour
350 grams of filtered water
1/2 cup of active sourdough starter
1/2 tablespoon salt

Instructions

In a large bowl, add 500 grams of flour, 350 grams of room-temperature filtered water, 1/2 cup of active starter, and 1/2 tbsp of salt.
I like to start mixing with a wooden spoon and finish off with clean hands. Give this a good mix. You don’t want to knead the dough; you want to combine all the ingredients together till there are no dry streaks of flour. The dough will be very sticky; you might be tempted to add more flour. But do not add more flour than what the recipe is asking for.
After a good mix, cover the dough with saran wrap, a damp towel, or a lid. You don’t want a tight seal on the sourdough. You still want some air to circulate into the dough to help ferment it. Yet you don’t want the dough to develop a hard crust either. Set your timer for 30 minutes to begin your stretch and folds.
Next, you will perform 3-4 sets of stretch and folds. Gluten relaxes over time, and this step will help to build up the gluten and give it strength and shape. I like to use wet hands for this. Place your hands under the sourdough, and with both hands stretch the sourdough up as far as it will let you. Be gentle not to rip the dough, then fold it over to the middle of the bowl. Repeat this process on all sides. Once you have stretched and folded all sides of the sourdough, cover it with a damp towel and let rest for 30 minutes.
Repeat the previous step 3 more times.
Let the dough rise for 10-12 hours or until it has doubled in size. This is called bulk fermentation.
Next, you are ready to shape your dough. Scrape the dough from the bowl onto a clean work surface. Shape the dough into a round ball by first folding it. To start, fold the left side of the dough over the center, then fold the right side over the center. Grab the top of the dough and fold over the center, then roll the dough down to the end. Using your hands or a bench scraper, push and pull the dough to create surface tension; this will help the dough hold its shape and spring up as it bakes.
Line a bowl or proofing basket with a towel and dust it with flour (or you can dust the proofing basket directly). Transfer the shaped dough to the bowl or proofing basket with the seam side up and smooth side down. Cover tightly with a towel or place in a plastic bag and refrigerate for 12-24 hours, or at least 1 hour if you’re short on time. It does not need to rise anymore; it will double in size as it bakes. In my experience, refrigerating for 12–24 hours yields the best results.
Next day, preheat your oven to 450 degrees F.
Remove the sourdough from the fridge. Place a piece of parchment paper over the proofing basket or bowl and flip it onto the table to release it from the bowl.
Using a sharp knife, razor blade, or scoring tool, score the top of the loaf as you wish. I like to do one big slash down the left or right side of the dough or a simple X across the top. There are no hard-and-fast rules to follow when it comes to baking sourdough bread at home, remember?
Grab the edges of the parchment paper and transfer it into your Dutch oven. Cover and place into the hot oven. Set your timer for 30 minutes. Remove the lid and bake for an additional 20–25 minutes, or until the loaf is a deep golden brown color on top.
Once the loaf has finished baking, remove it from the Dutch oven and let it cool for at least 1 hour before cutting. Cutting the bread too soon while it’s still hot will give it a gummy texture.