Sourdough doesn’t have to be complicated. This straightforward sourdough French bread in a Dutch oven is a great way to fit sourdough into your daily schedule. No fancy equipment or complicated techniques. Just a good overnight cold rise for flavor and a Dutch oven to give you that crispy crust.

sliced loaf of crusty sourdough round bread.

Sourdough French Bread

This may become your favorite everyday sourdough bread- no complicated techniques, just a simple, reliable loaf that’s crusty on the outside and perfectly chewy inside. The Dutch oven does all the hard work of creating that perfect crust! 🤍

Prep Time 40

Cook Time 40

Stretch and Fold + Rise Time 16

Total Time 17 20

Serving Size slices

Equipment

Dutch oven

Ingredients

3 ¼ cups bread flour
1 ⅛ cups water
½ cup active sourdough starter (100% hydration)
2 teaspoons salt
Pinch cornmeal for dusting parchment

Note: For best results, use metric/weight measurements if possible. US Customary/Volume measurements are approximate.

US Customary – Metric

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Instructions

Feed. The night before baking, feed your starter so it's active and bubbly in the morning.
Mix. In a large bowl, combine water and active starter. Add flour and mix until no dry flour remains. Cover and rest for 30 minutes.
Salt. Add salt and mix until well combined. The dough will feel slightly sticky but should clear the sides of the bowl.
Fold. Over the next 2 hours, perform 4 sets of stretch and folds 30 minutes apart. Keep the dough covered between folds.
Rise. Let dough rise at room temperature for 4-6 hours until doubled and bubbly.
Shape. Turn the dough onto a lightly floured surface. Gently shape it into a round shape by folding the edges under. Place seam-side-up in a flour-dusted bowl lined with a clean kitchen towel.
Chill. Cover and refrigerate overnight (8-14 hours).
Prepare. Preheat oven to 450°F with Dutch oven inside. Line a sheet of parchment with cornmeal.
Transfer. Turn cold dough onto prepared parchment. Dust the top with flour and slash with a sharp knife.
Bake. Carefully lower into the hot Dutch oven. Cover and bake for 20 minutes. Remove the lid and bake for 15-20 minutes more until it is deep golden brown.
Cool. Cool completely on a wire rack before slicing.

Notes

The overnight rest in the fridge develops amazing flavor and makes the dough easier to handle. But if you’re in a hurry, you can skip it and shape the dough after the first rise.
Troubleshooting: If your dough feels too wet using volume measurements, add flour 1 tablespoon at a time until it feels tacky but not sticky. If it is too dry, add water 1 teaspoon at a time.

The long rise means you can break this up into chunks throughout your day. A little bit in the morning, some stretch and folds at lunch, then let it rise overnight and bake the next morning.

two slices on wooden board showing soft inside.

The key to sourdough is temperature and time. The long cold rise overnight makes the dough easier to work with, and the hot Dutch oven gives you the steam for a perfect crust. Simple as that.

Kitchen Wisdom

You don’t need a fancy proofing basket (though they are nice). Just get a regular mixing bowl and a clean cotton pillowcase. It won’t stick to the dough or leave lint behind like some kitchen towels do.

Tips for Success

Make sure your starter is active and bubbly, about doubled in size, when you mix the dough. If it’s not rising well, give it another feeding and wait.

The dough will be slightly sticky after mixing – but don’t add too much flour. As you do the stretch and folds, it will become smoother and easier to handle.

Before shaping, make sure your dough has doubled and has visible bubbles on the surface.

When scoring the dough, use a sharp blade and confident, decisive cuts about 1/4 inch deep.

Ingredients and Equipment

Bread Flour: Makes a chewier loaf than all-purpose flour. Store it in the freezer during the summer months to prevent any bugs.

Active Sourdough Starter: Should be fed regularly and bubble actively when ready.

Dutch Oven: 5-6 quart size works best. While enameled Dutch ovens are beautiful, a basic cast iron one works perfectly and costs much less.

Kitchen Scale: While I’ve included US customary measurements, a scale for metric measurements makes everything more reliable and actually easier.

Smooth Kitchen Towel: Prevents dough from sticking. An old pillowcase works perfectly here – no need for special bread-making linens.

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Make It Your Own

Change it up while keeping it simple.

Replace up to 1 cup of bread flour with whole wheat flour
Shape into two smaller loaves (reduce baking time by 5-10 minutes)
Leftover bread makes great homemade sourdough croutons

Storage & Serving

Use for grilled cheese sandwiches and serve with tomato soup, toast with strawberry jam, or as a side for stew.

This bread stays fresh at room temperature for 2-3 days, stored in a paper bag, or wrapped in a clean kitchen towel.
For longer storage, slice and freeze for up to 3 months. The crust will soften slightly when stored, but 5 minutes in a 350°F oven brings back the crunch.

I give you permission to stop making sourdough more complicated than it needs to be. Just good ingredients, an overnight rest, and a hot Dutch oven will give you great bread. Keep your starter fed, get your timing down, and you’ll have fresh bread whenever you want it.

Sourdough French Bread (in a Dutch Oven)