This sourdough discard dutch oven bread is the perfect bread to get your toes wet in the world of sourdough. With the blend of sourdough discard and active yeast, it is a no fail recipe to bake the perfect crusty bread for your family.
A Personal Note
It took me over a year to get the courage to start making sourdough bread. Honestly, it was intimidating. So many steps, measurements, and variables. It wasn’t until I let go of the need to make a perfect loaf every time, and be willing to make mistakes that I enjoyed the process of sourdough bread making.
This recipe is the perfect stepping stone to get into your own sourdough bread making journey.
Why You’ll Love This Recipe
- Quick and Simple: Compared to traditional sourdough recipes, this one is much quicker since it uses both yeast and sourdough discard. You can have fresh bread on your table in just over 4 hours, start to finish.
- Perfect for Beginners: If you’re new to bread-making, this recipe is approachable and straightforward. The steps are easy to follow, and the addition of yeast ensures consistent results.
- Great Use for Sourdough Discard: This recipe helps reduce waste by turning your sourdough discard into something delicious.
- Minimal Equipment Needed: You don’t need a fancy stand mixer or a ton of tools—just basic kitchen items and a Dutch oven.
- Customizable Flavor: While delicious on its own, you can easily tweak the recipe by adding herbs, seeds, or cheese to make it your own.
Recipe Tips
Use Warm Water: Ensure your water is around 100°F (38°C)—warm but not hot—to activate the yeast without killing it.
Adjust Water Gradually: If your dough feels too dry or stiff, add water one tablespoon at a time until it’s soft and slightly sticky.
Preheat the Dutch Oven: A hot Dutch oven creates the ideal environment for a good rise and crust. Be careful when handling it—it will be very hot!
Cool Completely: Let the bread cool fully on a wire rack before slicing to allow the crumb to set. Slicing too soon can make the bread gummy.
Store Properly: Keep the bread in a paper bag or wrap it in a clean kitchen towel to maintain its crusty texture. For longer storage, slice and freeze the bread.
Equipment
- Mixing bowl: For combining ingredients and proofing the dough.
- Measuring cups and spoons: To measure water, yeast, sugar, flour, and salt accurately.
- Small bowl: To activate the yeast.
- Dutch oven with lid: For baking the bread and creating a steamy environment for a perfect crust.
- Parchment paper: To transfer the dough into the Dutch oven and prevent sticking.
- Sharp knife or bread lame: To score the dough before baking.
- Tea towel: To cover the dough during the second proof.
- Wire rack: For cooling the bread completely after baking.
- Wooden spoon or spatula: To mix the dough initially.
Ingredients
- Water: warm filtered water (about 100°F/38°C)
- Dry Active Yeast
- Sugar: optional, helps yeast activate
- Sourdough discard
- Flour: bread flour, but all purpose works too
- Salt
How to Make Sourdough Discard Dutch Oven Bread
Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently, then let the mixture sit for 5 minutes until foamy and activated.
Combine Wet Ingredients: In a large mixing bowl, add the sourdough discard and the activated yeast mixture. Stir until well combined.
Add Dry Ingredients: Gradually add the bread flour and salt to the bowl, stirring until a shaggy dough forms. If the dough feels too dry, add a small splash of water, one tablespoon at a time, until all the flour is incorporated.
Knead the Dough: Turn the dough onto a lightly floured surface and knead it with your hands for 6-8 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
First Proof: Place the dough back into the mixing bowl, cover it with a lid or plastic wrap, and let it proof in a warm spot for 2 hours, or until it doubles in size.
Preheat the Oven and Prepare Dough: Preheat your oven to 425°F (220°C) and place your Dutch oven (with the lid) inside to heat up. Meanwhile, transfer the dough onto a piece of parchment paper. Use your hands to gently shape it into a round loaf. Cover the dough with a tea towel and let it rise for 1 hour (second proof).
Score the Dough: After the second proof, use a sharp knife or a bread lame to score the top of the dough with a simple design or an “X” to allow for expansion during baking.
Bake the Bread: Carefully remove the preheated Dutch oven from the oven and place the parchment paper with the dough inside. Cover with the lid and bake for 25 minutes. Then, remove the lid and bake for an additional 25-30 minutes, or until the crust is deep golden brown.
Cool and Serve: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing. This step is crucial to allow the crumb to set properly.
More Sourdough Discard Recipes
Sourdough Discard Dutch Oven Bread
Equipment
- Mixing Bowl
- Measuring Cups and Spoons
- Small Bowl
- Dutch oven with lid
- Parchment Paper
- Sharp knife or bread lame
- Tea towel
- Wire rack
- Wooden spoon or spatula
Ingredients
- 1 ½ cups warm water about 100°F/38°C
- 1 tbsp dry active yeast
- 1 tbsp sugar optional, helps yeast activate
- 1 cup sourdough discard
- 5 cups bread flour
- 1 tbsp salt
Instructions
- Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently, then let the mixture sit for 5 minutes until foamy and activated.
- Combine Wet Ingredients: In a large mixing bowl, add the sourdough discard and the activated yeast mixture. Stir until well combined.
- Add Dry Ingredients: Gradually add the bread flour and salt to the bowl, stirring until a shaggy dough forms. If the dough feels too dry, add a small splash of water, one tablespoon at a time, until all the flour is incorporated.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead it with your hands for 6-8 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
- First Proof: Place the dough back into the mixing bowl, cover it with a lid or plastic wrap, and let it proof in a warm spot for 2 hours, or until it doubles in size.
- Preheat the Oven and Prepare Dough: Preheat your oven to 425°F (220°C) and place your Dutch oven (with the lid) inside to heat up. Meanwhile, transfer the dough onto a piece of parchment paper. Use your hands to gently shape it into a round loaf. Cover the dough with a tea towel and let it rise for 1 hour (second proof).
- Score the Dough: After the second proof, use a sharp knife or a bread lame to score the top of the dough with a simple design or an “X” to allow for expansion during baking.
- Bake the Bread: Carefully remove the preheated Dutch oven from the oven and place the parchment paper with the dough inside. Cover with the lid and bake for 25 minutes. Then, remove the lid and bake for an additional 25-30 minutes, or until the crust is deep golden brown.
- Cool and Serve: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing. This step is crucial to allow the crumb to set properly.
Notes
- Use Warm Water: Ensure your water is around 100°F (38°C)—warm but not hot—to activate the yeast without killing it.
- Adjust Water Gradually: If your dough feels too dry or stiff, add water one tablespoon at a time until it’s soft and slightly sticky.
- Preheat the Dutch Oven: A hot Dutch oven creates the ideal environment for a good rise and crust. Be careful when handling it—it will be very hot!
- Cool Completely: Let the bread cool fully on a wire rack before slicing to allow the crumb to set. Slicing too soon can make the bread gummy.
- Store Properly: Keep the bread in a paper bag or wrap it in a clean kitchen towel to maintain its crusty texture. For longer storage, slice and freeze the bread.
