Crispy No-Knead Dutch Oven Sourdough Boule Recipe Perfect Golden Crust
A simple no-knead sourdough boule baked in a Dutch oven to achieve a perfect golden, crispy crust and airy, tangy crumb with minimal hands-on time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 13 hours
- Yield: 1 boule (about 8-10 servings) 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 100g (3.5 oz) active sourdough starter
- 400g (3 1/4 cups) all-purpose flour
- 300g (1 1/4 cups) lukewarm water
- 10g (1 3/4 tsp) fine sea salt
- Optional: rice flour or additional all-purpose flour for dusting
Instructions
- Mix the dough: In a mixing bowl, combine 100g (3.5 oz) active sourdough starter with 300g (1 1/4 cups) lukewarm water. Stir until the starter dissolves. Add 400g (3 1/4 cups) all-purpose flour and 10g (1 3/4 tsp) sea salt. Mix with a spatula or hands until no dry patches remain; dough will be shaggy and sticky. Takes about 5 minutes.
- Bulk fermentation: Cover bowl with damp cloth or plastic wrap. Let rest at room temperature (around 70°F) for 12 to 18 hours until dough doubles in size and bubbles form.
- Shape the boule: Lightly flour work surface. Turn dough out using a dough scraper. Fold edges into center to create surface tension. Shape into a round ball by cupping hands and rotating. Takes about 10 minutes.
- Proof the dough: Place dough seam-side up into a floured banneton or bowl lined with floured kitchen towel. Cover and proof for 1 to 2 hours until slightly puffy and springy to touch.
- Preheat oven and Dutch oven: Place Dutch oven with lid inside oven and preheat to 475°F (246°C) about 30 minutes before baking.
- Bake the boule: Remove hot Dutch oven carefully. Invert dough onto parchment paper, seam-side down. Score top with sharp knife or lame. Transfer dough with parchment into Dutch oven. Cover and bake 20 minutes.
- Finish baking: Remove lid and bake another 20 to 25 minutes until crust is deeply golden and crackly. Internal temperature should reach about 210°F (99°C). Cool on wire rack at least 1 hour before slicing.
Notes
Use a well-fed, bubbly sourdough starter for best rise. Preheat the Dutch oven to trap steam for a crispy crust. Score the dough before baking to control expansion. Let the bread cool fully before slicing to set crumb. Wet hands slightly during shaping to prevent sticking instead of adding extra flour.
Nutrition
- Serving Size: Approximately 100g p
- Calories: 230
- Sodium: 0.4
- Fat: 1
- Carbohydrates: 45
- Fiber: 2
- Protein: 7
Keywords: sourdough, no-knead bread, Dutch oven bread, crispy crust, artisan bread, homemade sourdough, easy sourdough boule