Sourdough Dutch Oven Bread Alex Daynes Preheat oven with dutch oven inside at 450 for at least 30 minutes. score the dough with a sharp knife or razor blade and transfer the parchment lined dough to the dutch oven. bake for 30 minutes covered and 10 15 minutes uncovered. let it rest for one hour before slicing. Place the dough on a large square of parchment paper, then dust with flour and let it rest for 15 minutes. next, use a sharp knife to score an x shape into the top of the dough. remove your preheated dutch oven from the oven, and place the parchment paper and dough inside. cover the dutch oven and bake for 30 minutes.
Sourdough Dutch Oven Bread Alex Daynes Score the dough: remove the preheated dutch oven from the oven and carefully place your dough into it, seam side down. score the top of your dough with a sharp knife or a lame to allow for controlled expansion. bake covered: put the lid back on the dutch oven and place it in the oven. bake for 20 25 minutes with the lid on. Place the sourdough into the pot using the baking paper as a handle. put the lid on and place into the hot oven. if you want to you can spritz your dough with extra water before you put the lid on. bake time: 30 minutes with the lid on at 230c 450f plus 10 15 minutes with the lid off at 210c 410f. Instructions. in a large mixing bowl (not metal) add 2 cups of 100% hydration active sourdough starter. (meaning sourdough starter made equal parts water and flour:) (for active sourdough starter, feed it and keep it out of the fridge for at least 4 hours, or overnight.) add 3 cups of sifted flour. Let dough rise in it for 45 60 minutes. preheat your oven to 450º (without the dutch oven). cover the dough bowl with a long piece of parchment paper, about 20 inches long, and turn it over onto the countertop (see video). slash the top of the loaf with a lame or sharp serrated knife.
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