Everyday Sourdough Bread (Dutch Oven, No-Knead, Bakery Crust)

This is my keep-forever sourdough: Minimal handling, precise steps, consistent results.

Why You’ll Love It

• Bakery crust: with a simple Dutch-oven method

• Hands-off technique: mix, fold, rest, bake

• Scale measurements: for repeatable results

Ingredient Notes

• Flour: Strong bread flour = best structure. Add up to 20% whole wheat for flavor.

• Water: Start at 70–75% hydration; beginners stick to 70% for easier handling.

• Starter: Active, bubbly, doubled 4–6 hrs after feeding; passes float test.

• Salt: Do not skip—gluten strength and flavor depend on it.

The Recipe Card

Yield: 1 round loaf (~800–900 g)
Active Time: ~25 mins
Rise/Rest: 12–20 hrs (mostly hands-off)
Total: ~14–24 hrs

Formula

• 100% flour

• 70–75% water

• 20% ripe starter (100% hydration)

• 2% salt

Ingredients

• 400 g bread flour

• 80 g whole wheat flour — optional; or use all bread flour

• 340–360 g water, 75–80°F

• 100 g active sourdough starter

• 10 g fine sea salt
  (Plus extra flour for dusting; rice flour if using a banneton.)

Equipment

Digital scale, large bowl, dough scraper, banneton or bowl + towel, parchment, lame/serrated knife, Dutch oven with lid, oven thermometer (helpful).

Instructions

1. Autolyse (30–60 min)
   In a bowl, mix flour(s) + 320 g water (reserve the rest). Stir until no dry spots. Cover 30–60 min.

2. Mix (5 min)
   Add starter and squeeze to incorporate. Rest 20 min. Sprinkle in salt + remaining water (20–40 g as needed to reach desired hydration). Pinch/fold until cohesive.

3. Bulk Fermentation with Folds (3.5–5.5 hrs @ 74–78°F)
   Cover and rest 30 min. Perform 3–4 sets of stretch-and-folds every 30 min during the first 2 hrs (lift an edge, stretch up, fold over; rotate bowl). Then let rise undisturbed until dough is puffy, smoother, ~50% larger, with bubbles along edges.

4. Pre-Shape (10 min rest)
   Lightly flour surface. Turn out dough, gently round into a loose ball. Rest uncovered 10–15 min.

5. Final Shape
   Tighten the surface: for a boule, fold edges to center, flip seam-down, and use your hands/scraper to drag and create surface tension.

6. Proof
   Place seam-up in a rice-floured banneton (or towel-lined bowl).

• Same-Day (room temp): 45–75 min until slightly springy.

• Best Flavor: Cover and refrigerate 8–18 hrs.

1. Preheat
   Place Dutch oven with lid inside oven. Preheat to 500°F (260°C) for 45–60 min.

2. Score & Bake
   Invert dough onto parchment, score ½" deep. Load into hot Dutch oven.

• Steam phase: Lid on, 20 min at 475°F (246°C).

• Color/finish: Lid off, 20–25 min more until deep brown and 208–212°F internal.

1. Cool
   Cool on a rack at least 1 hr (ideally 2) before slicing to let the inside structure of the bread finish stabilizing. This, without question, is the hardest part. 😋

Pro Tips

• Starter readiness = everything. Feed 1:2:2 or 1:3:3 and bake when it peaks and just begins to recede.

• Temperature is a lever. Warmer room = faster bulk; cooler = slower. Aim dough temp ~78°F.

• Wet hands, not wet dough. Lightly dampen hands for folds; don’t add excess flour.

• Tension = oven spring. A strong, tight final shape and a decisive score give those ears.

• Crust too hard? Crack the oven door the last 5 min or reduce lid-off time slightly.

Timing Options

• Overnight: Bulk afternoon → shape evening → cold proof → bake next morning.

• Same-Day: Start early morning → room-temp proof → bake by dinner.

Serving & Storage

Cool fully. Store cut-side down on board 1–2 days, or in paper. For longer: slice and freeze; rewarm at 350°F for 8–10 min or toast.