Sourdough Bread Recipe With Starter For Beginners in Dutch Oven

There’s something magical about baking your own sourdough bread—the crackling crust, the tangy aroma, and the satisfaction of creating something from scratch.

Using a starter brings the whole process to life, giving your bread that signature flavor and texture that store-bought loaves just can’t match.

Don’t worry, making sourdough isn’t as complicated as it sounds!

With a little patience and the right steps, you’ll have a gorgeous, golden loaf to enjoy fresh out of the oven.

INGREDIENTS:

100 g active Sourdough starter
350 g water 105° F
600 g bread flour
12 g salt
Rice flour for dusting
Semolina flour for dusting

1. Feed the Starter:

• Mix 50g starter, 50g warm water, and 50g bread flour in a jar.
• Scrape down the sides, cover with plastic wrap, and mark with a rubber band.
• Let it sit for 4–8 hours until it doubles in size.

2. Mix the Dough:

• In a large bowl, combine 100g of the active starter and 350g warm filtered water.
• Add 12g salt and mix well.
• Add 600g bread flour and mix until no dry flour remains.
• Cover the bowl and let the dough rest for 30 minutes.

3. Stretch and Fold:

• Perform 4 stretches: pull the dough from each side into the center.
• Repeat every 30 minutes for a total of 6 times (over 3 hours).
• This strengthens the gluten and improves the dough’s structure.

4. Shape the Dough:

• After the final rest, transfer the dough to a clean surface.
• Stretch it into a rectangle, fold it into thirds, and roll it into a tight ball.
• Place the dough seam-side down into a proofing basket (or a bowl lined with a floured towel).

5. Proof Overnight:

• Dust the proofing basket with semolina and rice flour to prevent sticking.
• Cover the dough and refrigerate for 8 hours or overnight.

6. Prepare for Baking:

• Remove the dough from the fridge 3 hours before baking.
• Preheat the oven to 450°F with a Dutch oven inside.
• Place parchment paper on a work surface and flip the dough onto it.
• Score the dough with a sharp knife or razor to control expansion.

7. Bake the Bread:

• Carefully place the dough (with parchment) into the preheated Dutch oven.
• Cover with the lid and bake for 20 minutes.
• Remove the lid and bake for another 25–30 minutes until golden brown.

8. Cool and Enjoy:

• Let the bread cool on a wire rack for at least 1 hour before slicing.