Dutch Oven Sourdough Bread

​​Crusty, tangy, and perfectly stretchy, there’s nothing quite like a piece of freshly made sourdough using nothing more than 4 ingredients – sourdough starter, bread flour, salt, & water. Baking bread in a hot oven and cast iron dutch oven yields a perfect loaf every time, even if you’re new to the world of homemade breadmaking, making this my go-to method.

Each time I pull a fresh sourdough loaf out of the oven, I am still humbled and amazed at what Mother Nature can do with just 4 ingredients and a little human input. This recipe for from-scratch sourdough bread yields the most gorgeous, golden, crusty loaf with a soft, stretchy, and perfectly irregular crumb you could ever want, all using just 4 simple ingredients (one of which is water!).

While this rustic sourdough bread is indeed a lengthy recipe (you’ll need about 24 hours from start to finish), most of the time is spent waiting. None of the steps are particularly difficult, aside from having the patience and willpower to avoid cutting into your delightfully sweet-sour-yeasty smelling ball of goodness before it has cooled entirely.

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