Dutch Oven Sourdough Bread


  • 1 cup warm water
  • 1 cup white sugar
  • ⅔ cup sourdough starter
  • 2 teaspoons rapid-rise yeast
  • 1 teaspoon salt
  • 3 ⅔ cups unbleached all-purpose flour
  • ⅓ cup flaxseed meal
  • Directions

  • Step 1

    Combine water, sugar, sourdough starter, yeast, and salt in a large mixing bowl. Stir in flour and flaxseed meal. Knead dough with either your hands or an electric mixer fitted with a dough hook attachment for 5 minutes. Place dough in a greased bowl, cover with plastic wrap, and let rise for 2 hours.


  • Step 2

    Punch the dough down, turn onto a lightly floured surface, and knead briefly to shape into a ball. Place in a bowl lined with parchment paper. Cover with a kitchen towel and allow to rise until doubled in size, 1 to 1 1/2 hours.

  • Step 3

    Meanwhile, place an empty 6-quart Dutch oven in the oven and preheat the oven to 475 degrees F (245 degrees C).

  • Step 4

    Slit the top of the loaf 1/4-inch deep with a very sharp knife. Carefully place the dough, still on the parchment paper, into the hot Dutch oven and cover with the lid.

  • Step 5

    Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake for 20 minutes more. Remove bread from the Dutch oven and let cool on a wire rack for at least 1 hour before slicing.

  • Cook's Notes:

    Use your favorite sourdough starter.

    Cutting into the loaf too soon will make the crumb (the inner part of the loaf) turn gummy.

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