Sourdough Dutch Oven Bread (Vegan)
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How to Make Sourdough Bread

How to make sourdough bread, easy step-by-step instructions for beginners. Make this easy dutch oven sourdough bread recipe today!

how to make sourdough bread
sourdough bread

Supplies Needed to Make Sourdough Bread:

  • Organic Unbleached Bread Flour
  • Active Sourdough Starter
  • Filtered Room Temperature Water
  • Sea Salt
  • Kitchen Scale that Weighs in Grams
  • 2.5qt or larger mixing bowl with lid
  • Spatula or Spoon to Stir
  • Dutch Oven
  • Unbleached Parchment Paper
  • Organic All Purpose Flour to dust parchment paper
  • Oven Mitts/Spatula to remove hot bread from oven
  • Optional: Food thermometer to check temperature of bread out of oven

How to Make Sourdough Bread: Baking Schedule

You will need to plan ahead to make this bread, and start 2-3 days before you plan to bake the bread.

Day One:

  • In the morning or early afternoon feed your sourdough starter enough to make 100 grams of active sourdough starter. (I feed 50 grams of hungry starter, which turns into 150 grams so you have enough for the recipe and a little left over to save)
  • Mix your dough in the evening. Let it rest 30 minutes. Perform first set of stretch and folds (or coil folds your preference!), let the dough rest 30 minutes, repeat this 2 more times for at least 3 full sets of stretch and folds, I like to do 4 sets if I have enough time.
  • Cover the dough and let it rise overnight (about 8 hours) or until doubled in size. This is called the Bulk Ferment Stage.
  • You could also feed your starter right before bed, let it rise overnight, and make your bread first thing in the morning. Do stretch and folds and let it bulk rise for 8 hours all day, and then put it into the fridge before bed. Whatever schedule works the best for you!

Day Two:

  • In the morning move the covered bread dough from the counter into your fridge, this is called the Cold Ferment Stage.
  • Let it stay here for at least 12 and up to 72 hours depending on your preference, a longer cold ferment will result in a more sour tasting dough.
  • Note: This is often the stage where bakers will remove the dough from the bowl, shape into a loaf on the counter, and place into another bowl or container to cold ferment. Since this post is for beginners I omit this because it is mostly for the shape and appearance of bread and as a beginner myself I wasn’t super concerned with this yet, you can work on this if you are interesting in more advanced techniques and I’ll talk more about it in the future!

Day Three:

  • About 30 minutes before you are ready to bake bread, put your dutch oven with the lid on into your oven and preheat the oven to 550 degrees farenheit with the dutch oven inside.
  • While oven is preheating, prepare a sheet of parchment paper and sprinkle flour on top so bread will not stick.
  • Remove dough from the fridge and very gently trying not to break too many air bubbles, guide the dough out of the bowl and onto the top half of the parchment paper.
  • Grab opposite corners of the bread dough and pull them up to the middle and pinch them together to make a seam, do this with all four corners, and then in a circle all around, pinching in the middle to create a little ball of dough.
  • Now flip the parchment paper toward you, to flip the dough ball you just made so it’s seam side down on the paper.
  • Score the top of the loaf with a regular kitchen knife, or a lame if you have one. I just do one big line down the middle or a cross sometimes. Don’t stress about this step, you can even skip it and the bread will be just fine!
  • Once the oven is preheated, with oven mitts, carefully pull the oven tray out and open the dutch oven (I set the lid on a hot pad on the top of stove during this step), now grab all four corners of the parchment paper together and drop the loaf of bread in the dutch oven. Using oven mitts put the lid back on the dutch oven, and close the oven. Set a timer for 35-40 minutes, and then turn the oven down to 450 degrees farenheit.
  • After 40 minutes with the lid on, carefully remove the lid using oven mitts, and then bake the bread uncovered another 10-15 minutes until golden brown at 400 degrees F. If you’d like to make sure it’s fully cooked, measure the temperature of the bread right out of the oven, it should read at least 210 degrees farenheit in the middle with a food thermometer.
  • Let the bread cool on a cooling rack for 2 hours. It’s important to let the bread fully cool before cutting it or it can become gummy. Cut and enjoy! If you like it hot reheat slices in the oven at 350 degrees Fahrenheit for about 5 minutes before eating!
Sourdough Dutch Oven Bread (Vegan)

Sourdough Bread

An easy Dutch Oven Sourdough Bread Recipe
Prep Time 3 days
Total Time 3 days
Servings 1 loaf


  • 2.5qt mixing bowl with lid
  • spatula or spoon to stir
  • kitchen scale in grams
  • Dutch oven
  • unbleached parchment paper
  • oven mitts/hot pads


  • 375 grams Filtered Room Temperature Water
  • 100 grams Active Sourdough Starter
  • 12 grams Sea Salt
  • 500 grams Organic Unbleached Bread Flour


  • Set bowl on kitchen scale set to grams, and tare scale to zero.
  • Add 375 grams of room temperature water.
  • Tare scale out to zero and add 100 grams of sourdough starter (it should float).
  • Tare scale out to zero and add 12 grams of sea salt. Mix everything until well combined.
  • Tare scale to zero again, and add 500 grams of organic unbleached bread flour. Stir well until everything is fully mixed and there are no dry lumps of flour, scraping down the sides of the bowl as you mix to get all the flour.
  • Cover and let the dough rest for 30 minutes.
  • Do first set of stretch and folds (or coil folds your preference), cover, let dough rest 30 more minutes.
  • Do second set of stretch and folds. Cover and let dough rest 30 minutes. Repeat this cycle until you have completed 3 or 4 full sets.
  • Cover dough and let it rest on the counter at room temperature overnight, or about 8 hours, until doubled in size, this is called Bulk Ferment.
  • In the morning or after dough has doubled in size, place the covered dough in the fridge and leave for 12 to 72 hours. This is called Cold Ferment. The longer time you cold ferment the more sour the bread will taste.
  • When you are ready to bake, preheat oven to 550 degrees F. Get a piece of parchment paper on the counter, and sprinkle all purpose flour all over so the dough will not stick.
  • Remove the dough from the fridge and gently pour the dough out onto the top half the parchment paper. Now pull the opposite corners of the dough together in the middle and pinch to form a seam, do this a few times to form a rough loaf.
  • Next flip the parchment paper over towards you, so that the seam you just made is on the bottom of the loaf now. Score the top of the loaf.
  • Carefully using oven mitts and hot pads, remove the lid from the hot dutch oven, grab all four corners of the parchment paper to lift the bread and drop it into the dutch oven. Using mitts replace the lid and close the oven. Turn the oven down to 450 F and bake for 40 minutes with the lid on.
  • After baking 40 minutes with the lid on, remove the lid for the last 25 minutes and lower the oven temperature to 400 degrees F. Bread will be golden brown, with internal temperature of 210 degrees F once its ready!
  • Let bread cool on a cooling rack for 1-2 hours until completely cooled before you enjoy. If you like the bread hot you can slice it and reheat it at 350 degrees F for about 5 minutes before enjoying!

Want to learn how to make sourdough bread in-person!? Check out the shop for upcoming sourdough workshops! And as always get step-by-step videos on my YouTube channel @jess_from_earth

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