This crusty, chewy, tangy bread can't be beat. You'll be shocked at how simple it is to create such a professional loaf at home. Glossy, crunchy crust. Resilient, airy crumb. Baking inside a Dutch oven (set in your kitchen oven) does an excellent job simulating the effects of a professional bread oven.

Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
14 hrs 30 mins
total:
15 hrs 25 mins
Servings:
12
Yield:
1 round loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.

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  • Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.

  • Turn dough on to a well floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.

  • Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.

  • Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.

  • Gently roll dough out of oiled bowl and into the Dutch oven; replace lid.

  • Bake in the oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooking rack to cool completely.

Cook's Notes:

The sourdough starter used in this recipe is based on the common formula of 1:2 water-to-flour. Information about establishing a sourdough starter is available online. 1/4 teaspoon dry yeast can be added to the recipe in case of chilly weather or if your starter happens to be of a lethargic disposition.

If the bubbles are popping in step 2, the dough has risen longer than necessary.

Substitute oats for cornmeal, if desired.

Nutrition Facts

33 calories; protein 1.4g 3% DV; carbohydrates 6.4g 2% DV; fat 0.1g; cholesterol 0.1mg; sodium 491.1mg 20% DV. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/25/2017
Used a sourdough starter recipe found on this site. Used organic whole wheat bread flour, otherwise followed the recipe as written. I had never made bread before and voila! Read More
(13)

Most helpful critical review

Rating: 2 stars
01/06/2020
Dough rose great but was entirely too wet. Bread was then dense not the best. will have to try again..... Read More
30 Ratings
  • 5 star values: 23
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/25/2017
Used a sourdough starter recipe found on this site. Used organic whole wheat bread flour, otherwise followed the recipe as written. I had never made bread before and voila! Read More
(13)
Rating: 5 stars
02/11/2018
So easy to make and a big hit with the family! Read More
(8)
Rating: 5 stars
01/15/2019
Delicious loaf of easy to make sourdough. I can't wait for my baby starter to mature, it's not yet a month old, but yum! Read More
(6)
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Rating: 5 stars
04/28/2017
I cut this back by half as I didn't have a pot large enough for the whole recipe but otherwise made as written. Mine was a little dense but that may have been my starter. Thanks for sharing. I forgot to mention that I didn't use the cornmeal, instead I used pleated parchment paper. Read More
(3)
Rating: 5 stars
12/09/2018
crusty delicious bread with excellent inside crumb. easy to make. Read More
(2)
Rating: 5 stars
04/25/2020
The bread was delicious. I’m an OK baker, but I’m a 5+ year beer brewer, so I know a little about yeast. My yeast starter is 100% wild yeast caught while walking my starter around my neighborhood. Suggestion: start with 110 degree water and 1 TBSP honey. whisk the starter vigorously Read More
(2)
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Rating: 5 stars
12/21/2016
Pretty much the same as the no knead artisan bread but with sourdough starter. Excellent bread! Read More
(2)
Rating: 5 stars
02/18/2018
I am a bread making beginner, and it took me a couple tries to get this bread to work out fine, but once it did, oh boy, it was so worth it. Better than any store-bought. Read More
(1)
Rating: 4 stars
06/08/2020
The good news is the flavor - amazing. I used another baking site to convert the “cups” to grams for accuracy in measuring. The not-so-good news was the dough. It was incredibly wet and sticky. I added extra bread flour until it resembled bread dough. I let it rise overnight and on the second rise I lined a bowl with parchment so I’d be able to transfer it easily to the preheated cast iron pot. It was all worth it - tangiest sourdough I’ve made so far and I’ve been making weekly for 12 weeks now. One star off for not giving weights to measure and the wet heavy sticky dough. Read More
(1)
Rating: 2 stars
01/06/2020
Dough rose great but was entirely too wet. Bread was then dense not the best. will have to try again..... Read More
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