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Crusty No-Knead Dutch Oven Sourdough Bread Recipe

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This no-knead sourdough bread recipe delivers a shatteringly crisp crust and airy, tangy crumb with minimal effort. Just mix four ingredients, let time do the work, and bake in a Dutch oven for bakery-quality results.

Ingredients

Scale
  • 400g bread flour (about 3 cups)
  • 320g lukewarm water (about 1 ⅓ cups)
  • 80g active sourdough starter (about ⅓ cup)
  • 10g fine sea salt (about 1 ½ teaspoons)

Instructions

  1. In a large mixing bowl, combine 320g lukewarm water and 80g active sourdough starter. Stir until the starter is mostly dissolved.
  2. Add 400g bread flour and 10g salt. Mix until no dry flour remains. The dough will be shaggy, sticky, and wet. Cover and let rest for 30 minutes (autolyse).
  3. Perform 4 sets of stretch and folds every 30 minutes over 2 hours. Wet your hand slightly, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat for all four sides. Cover between sets.
  4. Cover the bowl and let the dough bulk ferment at room temperature (70-75°F / 21-24°C) for 6 to 10 hours, until it increases in volume by 50-70% and feels airy and jiggly.
  5. Lightly flour your work surface. Turn the dough out gently. Fold the edges toward the center to form a rough ball. Flip smooth side up, cup the dough, and drag it toward you in short motions to create surface tension.
  6. Place the shaped dough seam-side up into a floured banneton or lined bowl. Cover and proof at room temperature for 2 to 4 hours until puffy (passes the poke test), or refrigerate overnight (8 to 14 hours) for deeper flavor.
  7. 30 minutes before baking, place a Dutch oven with lid in the oven and preheat to 450°F (230°C).
  8. Carefully remove the hot Dutch oven. Place parchment paper over the proofed dough, invert the banneton, and lower the dough onto the parchment. Score the top with a lame or sharp knife (about ½ inch deep).
  9. Use the parchment as a sling to lower the dough into the hot Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for another 15 to 20 minutes, until deep golden brown and internal temperature reaches 200-210°F (93-99°C).
  10. Transfer the bread to a cooling rack and let cool completely for at least 2 hours before slicing.

Notes

Don’t skip the stretch and folds—they build gluten structure. Use the poke test to check proofing: under-proofed dough springs back quickly, over-proofed doesn’t spring back. Rice flour is ideal for dusting bannetons as it doesn’t absorb into the dough. Let the bread cool completely for at least 2 hours to avoid a gummy crumb. Store cut-side down on a cutting board or wrapped in a kitchen towel; do not use plastic wrap. For longer storage, slice and freeze.

Nutrition

Keywords: sourdough bread, no-knead bread, Dutch oven bread, crusty bread, homemade bread, artisan bread, easy sourdough

Find it online: https://juliamadeit.com/crusty-no-knead-dutch-oven-sourdough-bread-recipe/