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bread in cast iron

Sourdough Bread in a Dutch Oven Loaf Pan

Kaylie
This is a simple, small-batch sourdough bread recipe, it’s the perfect size and comes out beautifully when baked in a Dutch Oven Loaf Pan. The artisan crust comes out crisp and crunchy, with a soft, chewy crumb!
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Prep Time 18 hours
Cook Time 45 minutes
cooling time 1 hour
Total Time 19 hours 45 minutes
Course sides
Cuisine American
Servings 10 slices
Calories 166 kcal

Equipment

Ingredients
  

  • 160 grams active starter
  • 280 grams warm water 76-78F
  • 420 grams bread flour
  • 8 grams kosher salt

Instructions
 

  • Feed your starter and let it rise for 4-12 hours before starting the dough, make sure it is active and bubbling.
  • Mix the dough. In a large bowl, combine:
    160 g active starter
    280 g room temperature water (76-78F)
    420 g bread flour
    8 g kosher salt
    Mix until no dry flour remains, it will be a shaggy like texture. Cover and let rest for 1 hour.
  • Stretch and Fold
    Perform three sets of stretch and folds, once every hour.
    At this time, the dough would have sat out for about 4-5 hours. The dough has risen about 40%, if not let it ferment for another hour or as needed.
  • Cold Fermentation
    After the dough has risen, cover the bowl and refrigerate for 12 hours (overnight).
  • Preheat the Oven
    When ready to bake, place your sourdough loaf pan (with lid on) into the oven and preheat to 500°F for 45 minutes.
  • Shape and Score
    Remove the dough from the fridge and bowl, gently shape it into an oval shape (oblong), and score the top with a sharp blade or lame.
  • Bake
    Place the shaped dough onto the bread sling (or parchment paper) and carefully lower the sling into the preheated Dutch oven and cover with the lid.
    Place the Dutch oven into the oven and immediately lower the oven temperature to 450°F.
    Bake 25 minutes with the lid on, then remove the lid and bake for another 20 minutes until the crust is a deep golden brown.
  • Transfer the loaf to a wire rack and let it cool for at least 1 hour before slicing.

Notes

Nutritional information is an estimate only and will vary depending on the specific flour and starter you use. Accuracy for nutritional information on this site is not guaranteed.
*This recipe is best for bakers who already have some sourdough experience.

Nutrition

Serving: 1sliceCalories: 166kcalCarbohydrates: 34gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 313mgPotassium: 42mgFiber: 1gSugar: 0.1gVitamin A: 1IUCalcium: 7mgIron: 0.4mg
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