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–+ servings
Baked sourdough boule.

Dutch Oven Sourdough Boule

Kate Schat
It's super easy to use a dutch oven for sourdough bread. It gives your boule the perfect shape and crust using fresh ground wheat.
4.92 from 23 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Rising Time 13 hours 30 minutes
Total Time 14 hours 30 minutes
Course Bread
Cuisine American
Servings 12 servings
Calories 172 kcal

Equipment

  • Dutch Oven

Ingredients
  

  • 3 - 3 ¼ cups organic unbleached white flour can sub for up to half whole wheat, including freshly ground
  • 4 tablespoons sugar or 2 tablespoons honey
  • 1 ½ teaspoons salt
  • ¾ cup sourdough starter fed in last 24-36 hours, but has doubled since you fed it
  • 1 cup water
  • 2 tablespoons oil I use olive oil

Instructions
 

  • In a quart jar mix the sourdough starter, water and oil. If using honey, add it here.
  • Mix 3 cups of the flour, sugar (if using instead of honey), and salt together.
  • Mix wet into dry. (If using any amount of whole wheat in here, let it sit 20-30 minutes to "autolyze.")
  • Knead it for a few minutes, until it passes the window pane test.
  • Return dough to the bowl and cover.
  • Let it sit 8-18 hours depending on how tangy you want your bread.
  • Scoop dough out onto a floured counter. Form a loaf by tucking the sides of the dough underneath in on itself until you've got a smooth tight loaf. It will take about 5-6 times.
  • Dust the top of the loaf with flour.
  • Using parchment as a sling, set dough aside to rest (uncovered!) for 30 minutes to 3 hours. I usually aim for about 1 ½ hours.
  • 30 minutes before you want to bake, put your pot in the oven, and turn the oven on to 500°F.
  • Deeply slash the top of the loaf (¾-1" deep) .
  • Take the pot out of the oven, lower the dough into the pot, put a lid on, and return to the oven.
  • Bake for 25 minutes, take the lid off, and then bake for another 5-15 minutes or until it reaches an internal temperature of 195°F.
  • Transfer the bread to a cooling rack.
  • Let it sit for a minimum of 15 minutes, preferably 30-60 minutes to allow the gluten structure to set up for you.

Notes

  • Always use a thermometer to check if your bread is done! There's nothing worse than slicing into a gummy center.

Nutrition

Calories: 172kcalCarbohydrates: 32gProtein: 4gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 293mgPotassium: 34mgFiber: 1gSugar: 4gVitamin A: 1IUCalcium: 6mgIron: 0.3mg
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