Dutch Oven Sourdough Bread (No Knead)

Love sourdough bread? This beginner-friendly, no-knead Dutch oven sourdough bread is an artisan-style loaf. Stretch and fold the dough, proof overnight, and bake it the next morning!

Several years ago, we visited Boudin Bakery in San Francisco.

Ever since, I’ve had dreams of making my own sourdough bread. Because really good sourdough has such amazing flavor and texture.

But guys, making your own sourdough is something of a time investment. I also found the recipes slightly overwhelming at first.

And then 2020 happened, life changed, and suddenly I had all kinds of time to learn about sourdough! So, that’s what I did.

This Dutch oven sourdough bread is a beginner-friendly, artisan-style loaf.

If you’ve never baked sourdough before, I encourage you to read the entire post and recipe card in full before starting. Make sure you have everything you need before starting and (most importantly) have fun with your bake!

Do I Really Need a Sourdough Starter?

You do.

This bread uses the starter as a leavening agent, and your bread will not rise without it.

Don’t have a starter? Check out my kombucha sourdough starter, milk kefir sourdough starter or buy a sourdough starter.

Can I Use Sourdough Discard for This Dutch Oven Bread?

No. This sourdough bread requires an active, fed starter.

If you’re looking for discard recipes, check out our pancake recipes: sourdough blueberry pancakes, sourdough pumpkin pancakes, sourdough oatmeal pancakes and gluten-free sourdough pancakes.

What’s the Best Dutch Oven for Sourdough Bread?

Ideally, use a heavy Dutch oven that’s anywhere from five to seven quarts in size.

Smaller Dutch ovens might not give the bread enough room to rise, and larger ones can allow the dough to spread out too much while baking. The Dutch oven should have high walls, so don’t use a braiser.

I use a five-quart cast-iron Dutch oven.

Should I Use an Enameled or Non-Enameled Cast-Iron Dutch Oven?

Use either. If you already own one, you probably don’t need to get another one. (Unless you just want to!)

That said, for bread, a non-enameled pot (like my Cuisinart Dutch oven) does have some advantages.

Enameled cookware should not be preheated while empty because the enamel can crack, but you can put your non-enameled pot in the oven empty without a second thought.

Also, enameled cookware tends to have lower temperature ratings than non-enameled. Before purchasing an enameled Dutch oven, check the temperature rating and make sure it can handle high heat.

Can I Make This Bread Gluten-Free?

No.

This bread relies on gluten to provide structure to the dough and bread.

Do I Really Need Bread Flour?

Yes. Bread flour is a high-gluten flour and bakes differently than all-purpose.

Bread flour should be easy to find at your regular grocery store.

It’s also easy to make your own homemade bread flour by using all-purpose flour and vital wheat gluten. Check the recipe card notes for homemade bread flour measurements and directions.

This recipe was tested using both King Arthur’s organic bread flour and homemade bread flour with King Arthur’s organic all-purpose flour and Anthony’s vital wheat gluten.

Can I Use This Recipe for Flavored Sourdough?

Yes, you can use this recipe as a starting point and add some of your favorite flavorings.

Check the recipe card notes for flavor addition ideas, or try making rosemary garlic sourdough bread or cinnamon sourdough bread.

How to Make the Dough for Dutch Oven Sourdough Bread

Day 1

Start by mixing together the sourdough starter, bread flour and water.

I used the paddle attachment on my Cuisinart stand mixer, but you could also use a spoon or a dough whisk. Stir until the dough no longer clings to the side of the bowl.

Autolysis Rest

Now you’ll let the dough rest for about 20 minutes.

This is called the autolysis rest. It allows the gluten to begin forming naturally without kneading.

After the dough rests, add the salt. Salt can prevent autolysis, so make sure to add it after.

Rest, Stretch + Fold the Dough

After adding the salt, move the dough to a glass or Pyrex bowl and let it rest again for one hour.

Next, move the dough to a dampened work surface. I like to use a large silicone pastry mat.

Use dampened hands or a dampened flexible dough scraper to spread the dough out a little.

It doesn’t need to be flat at all, just stretched out (kind of like a piece of paper).

Fold the dough in thirds.

I usually fold the top down and then the bottom up.

Next, fold the dough in thirds again from the other direction. I fold the left in and the right in.

You’ll be left with a (sort of) square piece of dough.

Flip the dough and stretch it the same way on the other side.

Put the dough back in the bowl.

Repeat the resting and stretching sessions two more times, for a total of three hours total.

Want to take things up a notch? Try sprinkling seasonings over the dough on the third folding. Check the recipe card notes for ideas.

Place the dough back in the bowl to proof. Cover the bowl with a lid, a damp towel or plastic wrap.

Overnight Proof

At this point, you’ve got two options. You can proof in the fridge or on the countertop.

Refrigerator Proof (The Preferred Method)

If possible, proof your dough in the fridge. You’ll leave it there for 8 to 48 hours.

I like this method because it’s a little flexible (time-wise) and provides the most consistent results.

Countertop Proof

This method is nice if your fridge is too full for the dough. I speak from experience.

Only use a countertop proof method if your kitchen is 70 degrees Fahrenheit or colder, if you’ll be home to check on your dough periodically, and if you won’t be devastated if you accidentally over-proof your dough.

For a countertop proof, it’s important to check on the dough periodically to see if it’s done proofing. It will probably need to proof for about eight hours, but the timing isn’t as reliable as a refrigerator proof.

Press on the dough with an oiled or floured knuckle. If the dough bounces back quickly, it’s not done. If it’s slow to bounce back, it’s done.

Once the dough is done proofing, bake it right away. Over-proofed dough can deflate in the oven (sad!) and the flavors might not be as nice.

Bake the Dutch Oven Sourdough Bread

Day 2

When the dough is done proofing, move the dough back to a dampened work surface.

Form the dough into a ball and let it rest seam-side up for about 15 minutes.

Move the dough onto parchment paper.

If you proofed the dough in the refrigerator, you’ll need to let the dough warm up to room temperature for a few hours.

Preheat your oven at least 30 minutes before baking. Some sourdough recipes recommend preheating an hour ahead, but I’ve found 30 minutes works just fine.

Just before baking, lightly dust the dough with flour and slash the dough with a bread lame or a floured knife.

Move the parchment paper and dough into the Dutch oven, spritz the dough with water and cover the pot with a lid.

Lower the oven temperature slightly.

After 45 minutes, remove the lid from the Dutch oven.

Your bread should be golden and slightly pale. Bake for 10 to 15 more minutes.

Check on the bread after 10 minutes.

It should be golden brown at this point.

If possible, use a digital thermometer to test the center of the bread.

The bread is done cooking when it reaches 210 degrees Fahrenheit.

Cool the Bread

After baking, it will be very tempting to cut into the bread right away.

Don’t!

Move the loaf to a cooling rack and let it cool for at least two hours. The bread is still cooking internally and could be gummy if you cut into it too early.

Slice the Bread

Once the bread is cooled, use a bread knife to cut it. I love this Wusthof bread knife.

The loaf in the photos below has nutritional yeast folded into it, so you can see swirls of cheesy yumminess.

Serve this Dutch oven sourdough bread along with a warm bowl of soup, like this homemade cream of mushroom soup, vegetable gnocchi soup or this tomato soup (from canned tomatoes).