Dutch Oven No-Knead Sourdough

Here is a straightforward, no-knead sourdough recipe that I make at least once a week in my Field Company #8 (4.5-quart) Dutch oven. This recipe is designed to produce a perfectly sized loaf with a beautiful crust and a soft, open crumb, taking full advantage of the cast iron's heat retention and steam-trapping capabilities.

This recipe is based on a popular no-knead method, adjusted to yield a dough volume that will rise and bake optimally within the dimensions of the #8 Dutch oven.

Link to this sectionIngredients:

• 500g (about 4 cups) Bread Flour
• 375g (about 1 ½ cups + 1 tbsp) Lukewarm Water (around 80°F/27°C)
• 100g (about ½ cup) Active Sourdough Starter, recently fed and bubbly
• 10g (about 1 ½ tsp) Fine Sea Salt

Link to this sectionEquipment:

• Dutch Oven
• Large mixing bowl
• Dough whisk or spatula
• Parchment paper
• Bench scraper (optional)
• Cooling rack

Link to this sectionInstructions:

Step 1: Mixing the Dough (Autolyse and Final Mix)

In a large mixing bowl, combine the bread flour and lukewarm water. Mix with a dough whisk or your hands until no dry flour remains. Cover the bowl and let it rest for 30-60 minutes. This step, known as the autolyse, allows the flour to fully hydrate and begins gluten development without kneading.

After the autolyse, add the active sourdough starter and the fine sea salt to the dough. Mix thoroughly with your hands or a spatula until the starter and salt are fully incorporated. The dough will be sticky and shaggy.

Step 2: Bulk Fermentation (The "No-Knead" Part)

Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature (around 70-75°F or 21-24°C) for 8-12 hours. During this time, you will perform a series of "stretch and folds" to build strength in the dough.

• First 2 hours: Perform a set of stretch and folds every 30 minutes. To do this, wet your hands slightly to prevent sticking. Reach into the bowl, grab a portion of the dough, stretch it upwards, and fold it over the center. Rotate the bowl a quarter turn and repeat until you have folded all four "sides."
• Remaining time: After the first two hours, cover the dough and let it rest undisturbed for the remainder of the bulk fermentation. The dough is ready when it has risen by about 30-50%, is jiggly, and you can see bubbles on the surface.

Step 3: Shaping and Final Proof

Lightly flour a work surface and gently scrape the dough out of the bowl. The dough will be airy, so handle it with care to preserve the gases.

Gently shape the dough into a boule (round). To do this, fold the edges of the dough into the center to create a seam. Flip the dough over so the seam side is down and use a bench scraper or your hands to gently drag the dough across the work surface, creating surface tension and a smooth, taut ball.

Place the shaped dough, seam side up, into a well-floured proofing basket (banneton) or a bowl lined with a floured kitchen towel.

Cover the basket or bowl and place it in the refrigerator for a cold proof of at least 12 hours and up to 24 hours. This slow, cold fermentation develops the classic sourdough flavor.

Step 4: Baking in Your Field Co. #8 Dutch Oven

At least 45 minutes before you are ready to bake, place your closed Field Co. #8 Dutch oven into the oven and preheat to 475°F (245°C).

Once the oven and Dutch oven are fully preheated, carefully remove the hot Dutch oven from the oven.

Take your dough out of the refrigerator. Place a piece of parchment paper over the top of the proofing basket and carefully invert the dough onto the parchment.

Using a sharp knife or a bread lame, score the top of the dough. This allows the steam to escape and the bread to expand in a controlled way. A simple cross or a single long slash works well.

Carefully lift the parchment paper with the dough and lower it into the hot Dutch oven. Be cautious as the Dutch oven will be extremely hot.

Cover the Dutch oven and place it back into the preheated oven.

Step 5: The Bake

Bake for 20 minutes with the lid on. The lid traps the steam released from the dough, creating a humid environment that results in a crispy crust.

After 20 minutes, carefully remove the lid. The bread should be pale and have risen significantly.

Reduce the oven to 425°F and continue to bake, uncovered, for another 20-25 minutes, or until the crust is a deep golden brown and the internal temperature of the bread reaches 205-210°F (96-99°C).

Step 6: Cooling

Carefully remove the bread from the Dutch oven and place it on a wire cooling rack. It is crucial to let the bread cool completely (at least 2 hours) before slicing. This allows the internal crumb to set properly.

Enjoy your homemade, no-knead sourdough bread baked to perfection in your Field Co. #8 Dutch oven!

---

Link to this sectionSummarized Timeline (Example for Early Risers)

This timeline fits an earlier schedule where all active work is done by 9 PM in the evening and baking starts around 7 AM.

Day 1: Afternoon/Evening (Mixing)

• 6:00 PM: Mix flour and water for the autolyse.
• 6:45 PM: Add starter and salt, mix thoroughly.
• 7:00 PM - 9:00 PM: Perform stretch and folds every 30 minutes. After the last fold at 9 PM, cover the dough and let it begin its overnight bulk fermentation.

Day 2: Morning (Shaping & Cold Proof)

• 7:00 AM: Check the dough (after a 10-hour ferment). It should be jiggly, airy, and risen. Gently shape the dough into a boule.
• 7:15 AM: Place shaped dough into a proofing basket, cover it, and place it in the refrigerator for its long cold proof (this example uses 24 hours).

Day 3: Morning (Baking)

• 7:00 AM: Place your closed Field Co. #8 Dutch oven in the oven and begin preheating to 475°F.
• 7:45 AM: Remove dough from the fridge, score it, and place it into the hot Dutch oven. Bake for 20 minutes with the lid on.
• 8:05 AM: Reduce temperature to 425°F, remove the lid and continue baking for another 20-25 minutes.
• ~8:30 AM: Remove bread from the oven and place it on a cooling rack.
• 10:30 AM (or later): The bread has cooled. It's now ready to be sliced and enjoyed!