Dutch Oven Sourdough Boule
A round sourdough loaf made with a full cup of active starter, simple folds, and a hot Dutch oven for a crackly crust.
Equipment
- Large mixing bowl
- Dutch oven with lid
- Parchment paper
- sharp knife or bread lame
- Wire rack
Ingredients
Main Ingredients
- 1 cup active sourdough starter bubbly
- 1 ¼ cup lukewarm water
- 3 ¼ cup bread flour
- 1 ½ tsp salt
Instructions
Cooking
- Mix. Stir starter and water, add flour and salt, and rest 30 minutes.
- Fold. Knead 5 minutes, rest 30 minutes, then do four sets of stretch and folds over 2 hours.
- Rise. Let rise 2 to 4 hours until doubled, then shape into a boule and proof 30 to 60 minutes.
- Bake. Bake in a 425 degrees F Dutch oven covered 30 minutes and uncovered 20 minutes until 205 degrees F inside.
- Cool. Cool on a rack for 1 hour.
Notes
Substitutions: Use any heavy oven safe lidded pot. Rise the dough overnight in the refrigerator if you prefer.
Tips: Preheat the pot a full 30 minutes. Use parchment as a sling to lower the dough.
Storage: Keep cut side down in a paper bag up to 3 days or freeze slices.