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Combo Cooker Sourdough Loaf

Lodge Cast Iron | May 22, 2024

For June’s Recipe of the Month, we’re taking up a sourdough bread hobby. This recipe is for everyone, whether you’re just getting started or a seasoned pro. We’ll walk you through every step and help you make it work for your schedule, from making a sourdough starter to baking the perfect loaf. And the result? A dreamy loaf of warm and crusty deliciousness—ready to be slathered in butter or homemade jam. Psst: Don’t have starter on hand? Here’s how to make your own.

Prep Time
16 hours (for proofing)
Cook Time
50 minutes
Cook it With Our
Sourdough Loaf


1½ cups (340 g) active sourdough starter
1 cup (240 g) lukewarm water
4 cups (508 g) bread flour
1½ teaspoons salt
More flour for dusting


  1. In the bowl of a stand mixer that’s fitted with the dough hook attachment, combine the sourdough starter, lukewarm water, flour, and salt. Mix on low speed until a rough, shaggy dough forms. You may need to scrape down the sidewalls a few times. 
  2. Increase the speed to medium-low and knead the dough for about 10 to 12 minutes, or until it is smooth and elastic. You’ll be looking for bread that doesn’t stick to the kneading surface or retains its shape if you cut a wedge from the dough
  3. If you don’t think your dough is smooth enough, allow it to sit for a minute. Resting the dough will make it smoother. Once ready, shape into a ball. 
  4. Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel, and let dough proof at room temperature, undisturbed for 2 hours. You will see signs of the dough rising. Place in the fridge overnight to continue proofing.
  5. After the first proof, transfer the dough to a kneading surface, smooth side down. Gently shape it into a round loaf by folding the edges towards the center, creating tension on the bottom of the dough—this will eventually be the top of your loaf. Place the dough seam-side up in a floured proofing basket or a bowl lined with flour or a floured tea towel.
  6. Cover the shaped dough with a kitchen towel and let it rise for another 1 to 2 hours, or until it has increased in size by about 50%.
  7. 30 minutes before you're ready to bake, preheat the oven to 450˚F; place the Combo Cooker in the oven with the shallow piece on the bottom; allow the pan to preheat along with the oven.
  8. When you’re ready to bake, carefully remove the preheated Combo Cooker from the oven. Turn the proofed dough out of the basket, onto the shallow side of the Combo Cooker. Be careful as the cookware will be very hot. Cover with the deeper piece and bake for 30 minutes.
  9. After 30 minutes, remove the top of the Combo Cooker and continue baking for 15 to 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  10. Allow the baked bread to cool on a wire rack for at least 1 hour before slicing.
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Contributed By: Lodge Cast Iron

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