Simple basic sourdough dutch oven bread

Ok so this is the recipe I promised I would finally write down. You can modify it or cook it in a regular pan or even google yourself how to sub granulated sugar for the honey. We like to add olives or food colouring or cheese cause my kids like to switch it up.

This is the easy basic recipe you need Once you have a starter going.

Ingredients:

Around 1 cup sour dough starter

1cup of flour to feed starter

1 cup of water to feed starter

3 more cups of flour for bread

1tbsp baking powder

1/2tsp salt

2tbsp honey or 1Tbsp of sugar (you can add more or use Less or none we just like it this way)

Kosher salt and olive oil (optional)

You will need :

Sour dough starter, 3 cups of flour plus a bit, some salt, water, 2 tbsps of honey, 1 Tbsp baking powder, a bowl, wooden spoon, a thin tea towel, parchment paper, a knife or a bread lame and some olive oil if you don’t want your dough to stick to your bowl. You can also sprinkle kosher salt on top or mix in whatever you like.

Step 1:

Wake up and pour half your starter into a glass bowl instead of discarding it (don’t forget to feed your original starter and cover it). There should be around a cup or so of starter in your bowl.

Step 2:

Add 1 cup of water and one cup of flour to your glass bowl. Mix it up and let it sit for like half an hour while you get ready for your day and have a coffee.

Step 3: walk by and sprinkle 1tbsp of baking powder and 1/2 tsp of salt on top and let it sit for a few mins.

Step 4: add in the honey or sugar and stir.

Step 5: Stir in 3 cups of flour one cup at a time and mix it all up with your Wooden spoon until combined. If you find it’s too sticky you can always add in a bit lote flour at this time or even later on. Cover it with a thin tea towel and let sit for 30 mins or so.

Step 6: come back after that and stretch it around with your hands. Combine it gently and get the lumps out. Cover again for another half hour.

Step 7: stretch again gently and then form a ball, a gentle ball l, don’t compress it too much. If it’s too sticky add a bit of flour. Rub some olive oil on the bottom of your ball and set it back in the bowl and cover with the tea towel.

olive oil on the bottom

formed ball

Set it in the warmest place you’ve got. I like to set mine on top of my dishwasher or stove cause there’s a good chance I’m gonna run them and it’s going to heat up and be warm. Leave it for 4-6 hours.

Time varies for it to rise. It should I be about double in size by the time it’s ready to bake.

Step 8: about 30 mins before you’re going to bake, grab your Dutch oven out and set it in the oven at 400 degrees, Middle rack, Covered and let it heat up for 20-30 mins.

Step 9: take your dough ball Out gently and set it on parchment paper. Cut a slit or design in the top of your bread. I find it helps to open up the design if you hold it and kind of bend it from under so the slits open up. This can all be as simple or complicated as you want. The Point is to cut a slit so steam comes out. We used to just make an x in the top, now we’ve leveled up and use a bread lame to make ours look pretend fancy we like to sprinkle some flour on top to make the design stand out and sprinkle kosher salt in the cracks if you’re a salt addict like me.

Step 10: take your hot Dutch oven out with gloves and remove the lid. Set your dough ball on its parchment paper inside the Dutch oven. Cover. Make sure the parchment is tucked inside.

Step 11: drop your oven temperature to 350 degrees

Step 12: put your Dutch oven in, lid on, middle rack. Cook for about 30 mins covered.

Step 13: Check the bread. If it looks cooked you can either take it out or cook it for a few more mins with the lid off to crisp up the top of the bread. Sometimes I find it takes a bit longer, but not usually less than 30 mins. You can also stick a thermometer in there if you’re unsure. See if it comes out around 170 degrees and clean with no dough on it. Once you get the hang of it, it’s pretty easy to tell.

Step 14: take the bread out of the Dutch oven on the parchment and let it cool off. Put your really hot Dutch oven somewhere no one will Touch it. I like to leave mine in the oven until It cools.

Step 15: Once your bread cools slice it up and eat it with some butter or oil. With home made bread you will want to eat it up pretty quickly. When it starts to get hard if it’s not eaten I make it into croutons or bread crumbs if it’s too hard for French toast. I also buy these bags to store it in if it makes it past a day to being wrapped in a tea towel. I do have some reusable bags but the plastic bags just work best if I’m going to have it for a few days.

Enjoy !