The Joy of Sourdough: Baking Artisan Bread in a Cast Iron Dutch Oven
There’s something truly magical about baking sourdough bread. The slow fermentation, the crackling crust, and the deep, tangy flavor make it one of the most rewarding experiences to bake your own bread. Lately, I’ve fallen in love with the process—experimenting with different scoring techniques, perfecting the crumb, and most of all, sharing my bread with others.
My journey in using sourdough began with my indoor rowing friend Abby, who currently is a chef at the VA. She shared with me my first starter. My husband Steve is the best tester of my baking, mainly a steady diet of vegetarian sourdough crust pizza!
My friend Rhian shared with me beautiful photos of her sourdough bread and her amazing dutch oven. The process was simple and I decided that it was my new thing to try and it truly brings me joy!
I believe the secret to beautiful sourdough loaf at home is a cast iron Dutch oven, my new best friend. It traps steam during the initial bake, creating that golden, blistered crust we all love. Here’s my go-to sourdough recipe with precise measurements in both grams and cups.
I love using all of my favorite kitchen tools, my wooden bowl carved with my Mom & Dad’s name and wedding date, My Bennington pottery bowl and my flour towels with different insignia and a special one from King Arthur Flour that I won at an event more than 30 years ago!
Making one loaf at a time gives you time to enjoy it before the next time, but I hope to catch up and share my bread with friends now that I am getting pretty good at it!
Simple Sourdough Bread Recipe
Ingredients
- 500g (4 cups) bread flour
- 350g (1½ cups) water
- 100g (½ cup) active sourdough starter
- 10g (2 tsp) salt
Equipment
- Large mixing bowl
- Bench scraper
- Kitchen scale (recommended)
- Proofing basket (banneton) or bowl with a towel
- Lodge Cast Iron Dutch Oven (My go-to for baking sourdough!)
- Bread Lame (For beautiful scoring patterns)
- Parchment Paper (Prevents sticking and makes transfers easier)
- Reusable Bread Bags (Perfect for storing fresh loaves!)
- King Arthur Bread Flour (A must-have for the best texture)
- King Arthur Sourdough Starter (For a reliable and flavorful starter)
- King Arthur Rolling Mat (for a clean surface to stretch & fold your dough)
Step by Step Instructions
Step 1: Mix the Dough
- In a large bowl, mix the flour and water until just combined. Cover and let it rest for 30-45 minutes (this is called autolyse—it helps with gluten development).
- Add the sourdough starter and salt, then mix until well incorporated. The dough will be sticky but don’t worry—that’s normal! NOTE: You need a fresh and active starter (this should be your pre-work to give it time to be active after you feed it)
Step 2: Strengthen the Dough
Over the next 3-4 hours, perform stretch and folds every 30 minutes. This is the fun part where you make friends with your dough. Set your timer and then hit repeat for 5 -6 times:
- Grab one side of the dough, stretch it up, and fold it over itself. Adding a little flour each stretch & fold is necessary.
- Rotate the bowl and repeat on all four sides.
- Cover and let it rest at room temperature between folds.
Step 3: Bulk Fermentation / Bench Rest
After the final stretch and fold, cover the dough and let it rest at room temperature (21-23°C / 70-74°F) for another 4 hours until it has doubled in size.
Step 4: Shape & Cold Proof
- Lightly flour your work surface and gently turn the dough out. Shape it into a round or oval loaf by folding the edges toward the center.
- Place the dough seam-side up into a well-floured proofing basket or bowl lined with a towel. This is where I use my favorite wooden bowl!
- Cover with flour towel and refrigerate overnight (8-12 hours).
Step 5: Bake in a Dutch Oven
- Preheat your oven to 475°F (245°C) with the Dutch oven inside for at least 30 minutes.
- Place a sheet of parchment paper over the proofed dough, gently flip it out, and carefully transfer it into the hot Dutch oven.
- Score the top with a sharp bread lame—this allows it to expand beautifully.
- Cover with the lid and bake at 450°F (232°C) for 30 minutes.
- Remove the lid and bake at 400°F (205°C) for another 15 minutes until deep golden brown.
Step 6: Cool & Enjoy!
Once out of the oven, resist the urge to cut it right away—let the bread cool on a wire rack for at least 1 hour. This allows the crumb to fully set.
Now, slice it up, spread on some butter, and enjoy!
The best part about fresh sourdough bread is that it lasts quite a while in the fridge. Or use it for french toast in the morning! Yum!
Bread Crumbs!
Baking sourdough in a Dutch oven is a game-changer. It’s been such a joy experimenting with different scoring techniques, sharing bread loaves with friends and watching my bread skills grow. If you’re just getting started, don’t be afraid to play around with hydration levels, flour blends, and fermentation times. Sourdough is an adventure, and each loaf tells a different story!
For mastering various bread scoring techniques, I highly recommend the YouTube channel The Bread Code.This channel offers comprehensive tutorials on bread scoring patterns and designs, helping bakers enhance their loaves’ appearance and functionality.
A great video I found on YouTube from the Food Geek which provides step-by-step guidance on different scoring methods. It’s art! I love playing around with different scoring. So fun!
What’s your favorite part about baking sourdough? I’d love to hear about your experiences in the comments!
The Joy of Sourdough: Baking Artisan Bread in a Cast Iron Dutch Oven
There’s something truly magical about baking sourdough bread. The slow fermentation, the crackling crust, and the deep, tangy flavor make it one of the most rewarding bakes. Lately, I’ve fallen in love with the process—experimenting with different scoring techniques, perfecting the crumb, and most of all, sharing my bread with others.
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