Dutch Oven Sourdough Bread | CookOS

Sourdough Bread

Name: Dutch Oven Sourdough Bread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 servings
Ingredients: 1 batch sourdough dough, proofed; 1/4 cup all-purpose flour, for dusting; 3 ice cubes

This Dutch oven sourdough achieves a beautifully scored crust and open crumb through proper shaping, scoring, and steam-trapped baking. The technique traps moisture to develop a crispy exterior while the dough expands freely inside the covered pot.

🏷️Sourdough 🏷️Bread 🏷️Baking 🏷️Homemade bread 🏷️Artisan bread Dutch oven bread

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Total

50 min

Servings

Difficulty

Medium

Est. Cost

$10–$16

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

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Ingredients

1 batch sourdough dough, proofed
1/4 cup all-purpose flour, for dusting
3 ice cubes

3 Ingredients

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Instructions

1
Perform one stretch and fold on the proofed dough in its bowl.
2
Cover the dough and let it continue to rest.
3
Lightly flour a work surface.
4
Turn the dough out onto the floured surface.
5
Shape the dough into a round loaf (boule).
6
Place the shaped loaf on a piece of parchment paper.
7
Preheat your oven and Dutch oven to 450°F (232°C).
8
Score the top of the loaf with a decorative pattern using a bread lame.
9
Carefully remove the hot Dutch oven from the oven. Place the dough and parchment paper inside.
10
Add 2-3 ice cubes into the pot around the parchment paper to create steam.
11
Cover the Dutch oven and bake for 20 minutes.
12
After 20 minutes, carefully remove the lid.
13
Return the pot to the oven uncovered and bake for an additional 20 minutes, or until golden brown.
14
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

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Tips & Notes

Pro tips

Score the dough in a single confident motion at a shallow angle—hesitant or deep cuts reduce the baker's ear and crust bloom.
Ensure the Dutch oven is preheated for at least 30 minutes so the dough springs immediately upon placement, maximizing oven spring.
Place ice cubes on the hot Dutch oven floor (not directly on dough) just before closing the lid to generate sustained steam without excess moisture.
Remove the lid in the final 15-20 minutes to allow the crust to set and deepen in color without over-browning.

Storage & make-ahead

Cool the loaf completely on a wire rack before storing in a paper bag at room temperature for up to 4 days; slice and freeze for longer storage.

Equipment

Dutch oven (5-7 quart) · Bread lame or sharp serrated knife for scoring · Banneton or proofing basket (for final rise)

Common Questions

Why use a Dutch oven for sourdough baking?

A Dutch oven traps steam released by the dough during baking, which gelatinizes starches on the crust surface and allows the loaf to expand fully before the exterior sets. This creates the characteristic crispy, caramelized crust.

How do I score sourdough bread correctly?

Use a sharp blade or lame at a 30-45 degree angle, cutting 1/4 to 1/2 inch deep into the dough. Score decisively and quickly to control where the loaf expands during oven spring.

What does open crumb mean in sourdough?

Open crumb refers to large, irregular holes throughout the bread's interior, created by proper fermentation, gluten development, and steam during baking. It indicates good dough strength and oven spring.

Can I skip the ice cubes?

The ice cubes generate additional steam inside the Dutch oven. While the covered pot retains significant moisture, omitting them may reduce oven spring and crust browning slightly.

How long does sourdough keep after baking?

Store cooled sourdough in a paper bag at room temperature for 3-4 days, or slice and freeze for up to 3 months. Reheat frozen slices directly in a toaster or oven.