Super Easy Sourdough Bread Dutch Oven Style Recipes

EASY SOURDOUGH BREAD RECIPE

Steps:

• When you're ready to bake your bread, the first step is to feed your sourdough starter. If starter has been stored in the refrigerator, remove from fridge and let it come to room temperature on the counter after feeding for 4 - 6 hours.
• Once starter has come to room temperature, and 'woken up' a bit, it's time to start!
• Add Active Starter and Water to large mixing bowl, and stir with wooden spoon.
• Then add Bread Flour and Sea Salt to bowl, and stir into a shaggy dough. After stirring well with a wooden spoon, get your hands in there to finish combining the dough.
• After mixing all ingredients, cover bowl with plastic wrap, and let dough rest for 1 hour.
• After 1 hour of resting, remove plastic wrap. To add height and gorgeous air pockets to your finished loaf, it's time to stretch and fold your dough four times. To "stretch & fold" grab one corner of the dough, pull it up, then fold it over. Rotate the bowl ¼ turn and repeat for a total of 4 times {once on each corner of the dough ball}
• Then cover bowl with a light tea towel or flour sack cloth and let it rise for 8 - 10 hours in a warm area of your home, or until it doubles in size. Keep out of direct sunlight. {if it's chilly inside, I like to place it in the oven with just the oven light on to add a little warmth, just like we did with our Sourdough Starter}
• After 8 - 10 hours, lightly flour cutting board or counter and transfer dough to the floured surface by carefully using dough scraper around edges to preserve as many air pockets as possible while removing it from the bowl.
• Brush or spray inside of proofing basket {banneton bowl} with cool water, then sprinkle hefty amount of flour on top, shake it around, and let it dry. Then sprinkle a little more flour in proofing basket and shake again, to make sure it's well floured.
• Sprinkle top of dough with a little flour, then with well-floured hands carefully shape dough into ball, adding a bit more flour where it's too sticky to handle. To shape dough, I like to do 4 more stretch & fold motions {1 on each side}, then 4 more stretch & fold motions {1 from each corner}, then flip dough over {seam side down}, and shape into a ball using my hands and stainless bench scraper {dough cutter} to tuck any extra dough on the sides underneath.
• Then, using your bench scraper, carefully place dough ball in proofing basket, seam side UP for the final rise.
• Gently drape towel over proofing basket, and let it rest for 1 - 2 more hours in a warm spot of your home. When dough is puffy and growing, it's ready to bake!
• Now cut out a large rectangular piece of parchment paper to fit inside bottom and sides of 5.5 quart - 6 quart dutch oven, place paper in dutch oven, and firmly press creases along the sides. {this will help the paper not indent into your bread while baking} Then trim tall edges around the rim so the lid will fit on nicely. Set parchment paper aside for later.
• When dough is ready to bake, preheat oven to 450 degrees.
• Sprinkle top of dough in the proofing basket {which is the seam side up} with cornmeal.
• Then place cut piece of parchment paper over top of proofing basket, and carefully & quickly, flip dough over out onto paper.
• Use a sharp serrated knife to cut two 4" intersecting lines in the top of the dough, like a plus sign. This will give the finished crust a beautiful and dramatic look, and allow the bread to expand when baking.
• Then transfer to dutch oven and flatten parchment paper creases again.
• Place lid on dutch oven, and bake on center rack for 25 minutes.
• After 25 minutes, remove lid and bake for 25 - 30 more minutes, or until bread is a deep golden brown color. IMPORTANT: For the last 10 minutes of baking, prop the oven door open a crack using two small balls of tinfoil. This will allow some moisture to escape, and help develop a gorgeous crispier crust on your loaf.
• Once it's done, transfer to wire rack to cool for 1 - 2 hours. {even though it's hard to wait, allowing it to cool will make sure it finishes the baking process and prevents you from ending up with a gummy loaf}
• After it has cooled, slice, slather with butter, build a sandwich, or dip in Bread Dipping Oil... and ENJOY! Beat eaten fresh or toasted within 48 hours.
• FRESHNESS TIP: Best eaten fresh within 48 hours. If storing for use within the next two days, allow to cool completely, slice {or leave the loaf whole and slice as you go}, wrap in a flour sack cloth, and place in an old plastic bread bag in the pantry. It's excellent up to 2 days later and makes AMAZING toast, paninis and grilled cheese. :)
• FREEZING TIP: If you'd like to freeze your loaf for later, you can either leave your loaf whole or slice it up now so you can just grab a few slices here and there as you need them. Wrap your cooled loaf in 2 - 3 layers of plastic wrap, then wrap in foil and place in a gallon freezer ziploc bag for up to 1 month. When ready to use your bread, just remove the bag from the freezer and allow to come to room temperature on the counter.

EASY SOURDOUGH BREAD RECIPE

Steps:

• Combine all the ingredients in the bowl and stir until it is a chunky, loosely combined dough.
• Dump the dough onto a work surface and knead the dough with your hands until the dough is smooth. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Don't add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
• Place the dough into an oiled bowl. Cover the dough with plastic wrap or a towel and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more tangy, sourdough flavor.)
• Turn the dough out onto a work surface and knock the air out of it then form it into a round ball. (See notes)
• Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)
• Let the dough rise again a second time for 3 to 6 hours** at room temperature until doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours-see notes).
• Pre-heat the oven to 450°F. When the oven is hot, tip the loaf of bread into a dutch oven or onto a baking sheet. Make a slash in the loaf with a sharp knife. Bake for 45 to 50 minutes.

DUTCH OVEN SOURDOUGH BREAD

Steps:

• To begin this bread, you need to set aside about 1 hour at least to take the time to knead and let the dough rest. The rest of the time will be more passive time.
• This recipe only has a small amount of active effort. You need to let the dough sit and take its time. You also need to plan time for this bread. It needs at least 12 hours in the fridge and at the least 3 on the counter.
• What I like to do is to start this dough in the afternoon around 1. I can get all the kneading in by 1:30 and then it needs some rest time. After that it will be sitting in the fridge overnight.
• Take your ingredients and put them in a large mixing bowl. Use a wooden spoon or dough spoon to mix the ingredients together
• It will begin to be too sticky and dense to manage with a spoon.
• Wet your fingertips and begin kneading the dough in the bowl. Lift on corner of the dough and push it into the center of the dough. Rotate the bowl and repeat this process all the way around the dough. If it begins to stick to your hands, dip your fingers in water and repeat. Do this until all the flour is incorporated. `
• Once it is at this point, cover the dough with plastic wrap and let it sit for 10 minutes
• After 10 minutes, remove the plastic and knead. Take one corner, lift it up and push it into the center. Rotate and repeat this all the way around the dough, 4-5 times. The stretching helps develop the gluten
• Cover with plastic wrap and let it sit for another 10 minutes.
• Take the wrap off and repeat the kneading.
• Cover and let sit another 10 minutes.
• Repeat this 5-6 times total
• I like to set a timer and go about my business doing other things and then knead when the timer goes off.
• Once you have done the kneading 5-6 times, its time to let the dough sit and rest for 3-6 hours. Yes hours!
• I put the plastic wrap over the bowl and set it somewhere with ambient temperature. It needs to rise. Double in size.
• I find it takes about 3 hours for mine, but it could take longer depending on your circumstances.
• Once it had doubled in size, its time to shape your dough and prepare it for the fridge!
• First, you will do your last knead and pull. Do this 4-5 times. Take the dough out of the bowl. and lay it on the counter
• Now, you are going to form a ball, first by rolling the dough in on itself. Then flip it over and use the countertop to create tension. Push on the dough ball while rolling it under. You want to turn and roll. You can watch my video to see how to do this. This creates tension on the dough surface and gives it that good crust.
• Let the dough sit and rest for a couple minutes.
• While it rests, its time to get a bowl ready. You can use a regular large mixing bowl, but it is recommended to use a bread banneton proofing basket.
• If you use a bowl, line it with a towel, and flour the towel heavily to prevent the dough from sticking. I like to use wheat flour for this because it tends to not absorb into the dough.
• If you use a bread banneton basket, flour its heavily as well.
• Take the dough and lift it up, flip it over and put the finished side of the dough down into the bowl. Cover with plastic wrap and use a rubber band to secure the plastic wrap around the bowl.
• Put the bowl in the fridge and let it sit in there for at least 12 hours. You can go as far as 24 hours.
• When you are ready, take the bowl out of the fridge and let the dough sit on the counter for about an hour. I like to let the oven preheat to 450 degrees while this is happening. Put your dutch oven in the oven to preheat with the oven. You want your pan to be hot.
• Lay out some parchment paper, and take the dough gently out of the bowl and flip it over so the smooth side of the dough is on top. Lay it on the parchment paper
• Cut some slits or designs in the dough to allow for more of a rise. I like to make a swirl. You can use a scoring lame or a sharp knife.
• Immediately take your hot dutch oven out of the oven and take hold of the parchment paper with the dough. Put it inside the dutch oven and carefully place the lid on and put it in the oven to bake.
• If you want, you can add a couple ice cubes on the outside of the parchment paper between the pan and the paper. This will give the crust a bubbly surface and allow more of a rise!
• Bake the dough for 35 minutes. Check around 30 minutes and see if it is done. Tap it, it should feel hollow. You can take the top off of the pan and let it bake if the top is not golden brown.
• Take ti out of the oven when it is done and let it cool completely on a rack before cutting.
• This bread makes the most amazing toast, french toast, grilled cheese sandwiches, and it is fantastic with olive oil and balsamic vinegar!

SUPER EASY SOURDOUGH BREAD - DUTCH OVEN STYLE

Steps:

• *Initial prep work*
• Dissolve salt into filtered water and set aside
• Combine all-purpose flour and whole wheat flour in large bowl
• Add in sourdough starter and filtered water (with salt dissolved in it)
• Mix everything together by hand until well mixed
• Knead/fold the dough in half, while working the bowl in a circular pattern using quarter turns
• Make about 10-12 folds in total
• Cover bowl and let sit to rise for 12-24 hours
• *After dough has finished rising*
• Preheat oven to 450°F with dutch oven on center rack
• Once oven is preheated, turn temperature down to 415°F
• Quickly form dough into a round shape and place on a piece of parchment paper
• Score the dough and place it (on parchment) into the dutch oven
• Bake with lid on for 20 minutes
• Remove lid and bake for an additional 35-40 minutes
• Move bread to a cooling rack and allow to cool for at least 30 minutes
• Slice a piece off and enjoy!

HOMEMADE DUTCH OVEN BREAD RECIPE BY TASTY

Steps:

• Stir the yeast into the water and allow the yeast to bloom until foamy.
• In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
• Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
• Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
• Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
• Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
• Once finished, cover and let the dough rise again for another 1 ½-2 hours.
• Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
• Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
• Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
• Cover and let rise for 1 hour.
• Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
• Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It'll be VERY HOT.)
• Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
• Cover with the lid and return the pot to the oven.
• Bake for 45 minutes, removing the lid for the last 15 minutes.
• Remove bread from pot, cover, and let cool for 10 minutes before slicing.
• Enjoy!

BETTER-THAN-BAKERY NO-KNEAD SOURDOUGH

Steps:

• Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
• Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
• Turn dough on to a well floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
• Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
• Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
• Gently roll dough out of oiled bowl and into the Dutch oven; replace lid.
• Bake in the oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooking rack to cool completely.

DUTCH-OVEN BREAD

Steps:

• In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.