Fluffy Dutch Oven Sourdough Bread (+ Picture Tutorial)

In the event you love making sourdough however you by no means fairly get the fluffy texture you are going for, that is the bread recipe for you! It is the proper mix of ethereal and tangy, with a texture so gentle you will really feel such as you’re biting right into a cloud (with a superbly crunchy crust, in fact). I’ve examined this recipe over 50 instances, and it’s at all times a crowd-pleaser. It is positive to develop into considered one of your favourite bread recipes. Give it a strive at present!

Soar to:

Why You may Love This Bread:

It is DELICIOUS: I can inform you for sure that that is the perfect sourdough bread recipe I’ve ever made. I’ve perfected it after testing quite a few batches and the result is at all times probably the most wonderful bread with a superbly crisp golden brown crust and the softest, most flavorful inside.

SIMPLE Components: It is really unbelievable which you could make such a scrumptious loaf of bread utilizing solely flour, water, salt, and wild yeast. No industrial yeast or different leavening brokers are wanted! It amazes me each time!

CONSISTENT Outcomes: This recipe has been tried and examined many instances. In the event you comply with the photograph tutorial beneath and follow usually, you are nicely in your option to making excellent sourdough bread, each time!

Ingredient Notes:

sourdough bread ingredients on green cloth with labels.

Sourdough Starter: Sourdough starter can both be made at dwelling or bought in numerous kinds (sometimes dried). I used this information for making a sourdough starter and it hasn’t failed me but. You too can ask a baking buddy to share some! It is necessary to notice that sourdough starters are all totally different in yeast cultures, consistency, yeast exercise, and so forth. and it could take time to determine how your starter works with particular recipes.
All-Function Flour: When selecting a flour to feed your sourdough starter, choose an unbleached flour. Bleached flour seemingly will not destroy your starter, however I get good outcomes with unbleached all-purpose flour.
Bread Flour: Not all bread flours are created equal. The protein content material and kind of wheat used can drastically have an effect on the result of your bread. I get the perfect outcomes with King Arthur bread flour which has the next protein content material than most bread flours. That is to not say you may’t use any sort of bread flour, however you might have to check the recipe just a few instances and modify it to your liking.
Salt: I exploit Redmond Actual Salt for bread, which is unrefined and has a decrease sodium content material per gram than common desk salt. If you’re utilizing refined desk salt, minimize the salt right down to 8-9 g to make up for the upper sodium content material.

Specialty Gear Notes:

sourdough bread making specialty equipment with labels.

Dutch Oven: A forged iron Dutch oven is the proper vessel for making a crisp crust whereas additionally permitting the bread to rise throughout the baking course of. You too can use a stoneware bread baker.
Kitchen Scale: A digital kitchen scale is a baker’s greatest buddy. Certain, you may measure out the elements with measuring cups. However, to get extra exact, constant outcomes, a digital kitchen scale must be used.
Lengthy Silicone Spatula: You may stir your sourdough starter with any clear kitchen utensil that works for you. However this lengthy silicone spatula is simply the best measurement and form to successfully stir the starter and scrape down the perimeters of the jar.
Dough Whisk: A dough whisk is nice for mixing dough but it surely is not mandatory. You may combine this dough along with your arms or one other clear kitchen utensil as nicely.
Silicone Bowl Scraper: A silicone bowl scraper is a useful software for eradicating sticky dough from a bowl. I extremely suggest getting one!
Bench Scraper: A bench scraper is a useful software relating to shaping sourdough. However, you too can form sourdough along with your arms.
Bread Lame or Razor: A bread lame is basically a flowery razor blade holder and is not mandatory for scoring bread. Nonetheless, a razor blade or sharp knife is crucial for scoring the dough.
Banneton: A banneton is a basket particularly made for proofing bread dough. You too can use a cloth-lined bowl rather than a banneton. Bannetons are available in two shapes boule (spherical) and batard (oval). There are a lot of sourdough kits that comprise bannetons and different instruments listed above.
Parchment Paper: Parchment paper is tremendous useful for baking sourdough. It makes a terrific floor to switch the dough from counter to Dutch oven to cooling rack and in addition retains the dough from sticking to the Dutch oven.
Bread Knife: sourdough loaf will be exhausting to slice with a typical bread knife on account of its crusty exterior and mushy inside. I like to recommend a pointy knife with scalloped enamel like this scalloped offset bread knife. As an added bonus, the offset form retains you from rubbing your knuckles on the chopping board!

slicing sourdough bread with bread knife.

What’s Sourdough Starter and The place Do I Get It?

Sourdough starter is a reside tradition made by combining flour and water and cultivating the wild yeast current in flour. Starters are sometimes made starting with complete wheat flour and step by step switching to all-purpose flour. Wild yeast is extra current within the exterior of the wheat kernel which is current in complete wheat flour and creates a extra strong starter.

You may make your individual sourdough starter by following this information from King Arthur Flour: find out how to make your individual sourdough starter. You too can buy sourdough starters from numerous retailers like this starter named “Willa” from Ballerina Farm. Or the best route to acquire a starter is to ask a sourdough-baking buddy for some!

Step-by-Step Directions:

How To Feed Sourdough Starter:

Many recipes will inform you to feed your sourdough starter with equal components starter, flour, and water. However in case you begin with an excessive amount of starter, your bread will be overly bitter from the lactic acid within the outdated sourdough starter. Starters must be fed as soon as every week (whether or not you bake with them or not) and saved within the fridge in between feedings. Comply with the easy directions beneath to feed your sourdough starter for a mild-tasting bread.

sourdough starter jar with 1-2 tablespoons left. — Take away all however 1-2 tablespoons of starter from the jar.

pouring water into sourdough starter jar. — Add equal weights of flour and lukewarm water. (150 g every)

mixing sourdough starter with long silicone spatula. — Stir the starter with a protracted silicone spatula and scrape down the perimeters of the jar. You too can use a picket spoon or one other clear kitchen utensil.

sourdough starter on silicone spatula. — The starter must be the consistency of a thick pancake batter, however will probably be thinner after it rises.

jar of sourdough starter on fridge. — Retailer the starter on prime of your fridge or in one other heat spot.

jar of risen sourdough starter. — The starter is able to use when it has doubled or tripled in quantity in 6-8 hours. Many recipes will inform you to make use of the float check to see in case your starter is able to use. This check is not at all times correct and I counsel utilizing the elevated quantity of the starter as a substitute.

Professional Tip: Use a rubber band to mark the extent of your starter once you fed it so you may see when it has doubled in quantity.

How you can Make Sourdough Bread Dough:

Making the dough might be the best step in sourdough bread baking. Comply with the easy steps beneath!

pouring sourdough starter into metal bowl. — Add 125 g of lively sourdough starter to a big mixing bowl.

whisking sourdough starter and water. — Add 350 g of heat water to bowl. As you may see, this starter handed the “float check.”

mixing sourdough starter and water with dough whisk. — Stir with a dough whisk or fork to make a slurry. The starter would not should be absolutely integrated into the water.

mixing sourdough dough with dough whisk. — Add flour and salt and stir with a dough whisk. Alternatively, you need to use your arms to mix the elements.

mixing shaggy sourdough dough with dough whisk. — The dough will likely be shaggy and that is okay! The elements will come collectively extra throughout the stretching and folding course of (see beneath).

bowl covered with white shower cap. — Cowl the bowl and let it relaxation for half-hour. I like to make use of a bathe cap however you need to use a moist towel or plastic wrap.

Professional Tip: Cowl the bowl with a bathe cap as a substitute of plastic wrap to chop down on plastic waste. They’re simple to wash, match over the bowl nicely, and preserve the dough from drying out. Simply be sure to use a devoted bathe cap for kitchen use. 🙃 Alternatively, a moist kitchen towel may also be used.

How you can Stretch and Fold Sourdough Bread Dough:

Stretching and folding is the time period used for a no-knead methodology for making bread dough. The method is kind of actually what it seems like: a sequence of stretching the dough and folding it over itself till the specified texture is achieved. The aim is to develop the gluten fibers by stretching them which provides your bread construction.

First Spherical:

removing sourdough dough from bowl with bowl scraper. — After the dough has rested for half-hour, take away the dough from the bowl with a bowl scraper.

first round of sourdough stretching. — Seize onto two ends of the dough and stretch it in reverse instructions. Do not stretch it thus far that it comes aside.

first round of sourdough folding. — Fold the ends collectively, flip the dough 90 levels, and stretch the alternative ends. Repeat this course of 2-3 extra instances or till you may really feel resistance from the dough once you attempt to stretch it.

sourdough dough ball in bowl after first round of stretching and folding. — Fold the dough another time and place it again within the bowl, seam facet down. It will not be fairly at this level and that is okay! Cowl and let the dough relaxation for half-hour.

Second Spherical:

second round of stretching sourdough dough. — Stretch and fold the dough 3-4 instances. You may see on this image that the dough is changing into extra clean and cohesive.

sourdough dough ball in bowl after second round of resting. — Cowl and let relaxation for half-hour. This image is after half-hour of resting. The dough is beginning to rise already!

Third Spherical:

third round of sourdough stretching. — Stretch and fold the dough 3-4 instances. You may see on this image that the dough is changing into extra stretchy after just a few rounds of stretching. This implies we’re forming gluten strands within the dough!

sourdough dough ball in bowl after third round of resting. — Cowl and let relaxation for half-hour. This image is after resting half-hour. The dough is getting rather more clean!

Fourth (Remaining) Spherical:

fourth round of stretching. — Stretch and fold the dough 3-4 instances. Look how stretchy the dough is! It must be pretty supple at this level.

sourdough dough ball in bowl after fourth round of stretching and folding. — Type the dough right into a ball and place it within the bowl, seam facet down.

sourdough dough in bowl after bulk fermentation. — After 10-12 hours, the dough must be doubled (and even tripled) in measurement. Many recipes will inform you the dough is over-proofed if it triples in measurement however I discover that it makes deliciously fluffy bread this manner!

Professional tip: The everyday schedule for stretching and folding is 4 rounds over 2 hours. Nonetheless, you are able to do it in shorter or longer time intervals. The dough wants no less than quarter-hour to relaxation between stretching and folding, however you too can let it relaxation for as much as an hour in between.

How you can Form a Sourdough Boule (spherical loaf):

Boule interprets to “ball” in French and is the time period used for loaves of sourdough formed right into a spherical form. That is the basic form that most individuals use to make artisan sourdough bread.

adding flour to round banneton. — The following morning after the dough rises, form the dough. Add just a few tablespoons of flour to the banneton basket.

floured round banneton. — Transfer the banneton round to disperse the flour till there’s a skinny layer of flour coating the complete basket. Dump any additional flour in your work floor.

spreading flour on wood board. — Unfold the flour onto your work floor.

pouring dough onto floured work surface. — Take away the dough from the bowl with a bowl scraper and place it on the floured work floor.

stretching corners of sourdough dough. — Stretch all sides of the dough till it’s about ¾-1″ thick.

stretching bottom corners of sourdough dough. — The form ought to resemble a circle, but it surely would not should be excellent.

folding sourdough dough over itself. — Fold the perimeters of the dough in the direction of the center.

folding edges of sourdough dough into a ball. — Fold all the perimeters towards the center to kind a spherical form.

pinching seams of sourdough dough ball. — Squeeze the seams collectively to kind a ball.

bench scraper shaping sourdough dough ball. — Flip the dough ball over and use a bench scraper to drag the perimeters of the dough below the underside. This creates floor pressure on the surface of the loaf which helps it rise higher within the oven. Repeat on all sides of the dough ball till a uniform circle is shaped and the outer layer of dough is stretched tight over the within dough.

sealing seams on sourdough dough ball in banneton. — Place the dough ball, seam facet up, within the floured banneton. Squeeze the seams collectively till they’re sealed.

spreading flour on dough ball in round banneton. — Unfold a bit little bit of flour over the seam so it is not sticky. Cowl with a bathe cap or plastic wrap. Refrigerate for 1-24 hours. (3-4 hours is the candy spot. 24 hours could have a really crispy crust.) That is known as the chilly proof or second rise.

Professional Tip: When you have bother along with your dough sticking to your banneton, strive rice flour to flour the banneton as a substitute of all-purpose flour.

How you can Form a Sourdough Batard (oval loaf):

Batard loaves are my favourite to bake as a result of they sometimes end up fluffier than boules. The distinction within the shaping course of leads to a extra structured loaf.

The time period batard in French means “bastard”. At first, French bakers used to form their bread into solely two kinds: baguette and boule. Using time period “bastard” in French is usually used extra like “cross-breed.” Since batard loaves are someplace in between baguettes and boules, the title batard was used.

dough on floured wood board. — Place dough on a floured work floor.

stretching corners of dough into rectangle. — Stretch 2 ends of the dough to begin to kind a tough rectangle.

stretching edges of dough into rectangle. — Stretch the opposite sides of the dough till it’s about ¾-1″ thick and resembles a rectangle.

folding edges of dough rectangle in. — Fold the lengthy sides of the dough into the middle to kind a skinny rectangle. Do not overlap the perimeters.

rolling dough rectangle. — Fold the brief finish of the rectangle over itself and begin rolling the rectangle right into a cylinder.

rolling sourdough dough rectangle into cylinder. — As you roll the dough right into a cylinder, gently stretch the perimeters to begin to kind an extended cylinder.

folding edges of dough under. — Fold the brief ends of the dough below the dough ball.

shaping batard with bench scraper. — Use a bench scraper to drag the lengthy sides of the dough below the underside and form the dough right into a extra uniform cylinder. This creates floor pressure on the surface of the loaf which helps it rise higher within the oven. Repeat on each lengthy sides of the dough ball till a uniform cylinder is shaped. The outer layer of dough must be stretched tight across the inside dough.

sealing bottom seams on batard loaf. — Place the dough in a floured banneton proofing basket, seam facet up. Fold any open seams on the brief ends over the dough going through up and seal the seams along with your fingers.

spreading flour on bottom of batard dough. — Unfold a bit little bit of flour over the seam so it is not sticky. Cowl with a bathe cap or plastic wrap. Refrigerate for 1-24 hours. (3-4 hours is the candy spot. 24 hours could have a really crispy crust.)

How you can Rating a Sourdough Loaf:

Scoring your sourdough loaf is the place you get to let your creativity run free! A sourdough loaf wants no less than one deep rating (no less than ½” deep) to permit it to increase within the oven.

However, you too can do some ornamental scoring if you would like (1/16-⅛” deep). I love to do one giant rating on the best facet of the dough and several other small ornamental scores that speak in confidence to appear to be leaves when the bread bakes. You are able to do as little or as a lot scoring as you’d wish to make your excellent loaf!

moving dough from banneton to parchment paper. — Place the bread dough on a chunk of parchment paper, seam facet down.

using razor to score sourdough. — Begin on the prime proper facet of the dough ball and insert a bread lame blade or razor blade about ½” into the dough, at a 45-degree angle.

using razor for deep cut on sourdough. — Convey the razor blade down the facet of the dough, following the curve of the ball form.

using razor for decorative scoring on dough ball. — Add small (1/16-⅛” deep) cuts in an ornamental sample.

Professional tip: Most recipes will counsel you employ a bread lame to attain the dough. I discover that I will be extra exact with only a razor blade. In the event you select to go this route, watch out the way you maintain it so you do not minimize your self!

How you can Bake Sourdough Bread with a Dutch Oven:

The magic that makes this sourdough so fluffy is a fast oven-rising course of below very excessive warmth. The bottom line is to ensure the Dutch oven is absolutely preheated earlier than baking the bread.

blue dutch oven in oven. — Place the Dutch oven in a chilly oven. Flip the oven on to 500 levels F. Let the Dutch oven preheat for no less than 1 hour.

scored dough in dutch oven. — Place the scored dough on parchment paper within the scorching Dutch oven.

sourdough loaf after first baking in dutch oven. — Place the lid on the Dutch oven and place it within the oven. Scale back the warmth to 450 levels F and bake for 23-25 minutes. Preserving the lid on for the primary a part of baking permits steam to increase between the gluten fibers to rise the bread and create a fluffy loaf.

baked sourdough boule in dutch oven. — Take away the lid and bake for a further 12-14 minutes or till the crust is crispy and golden brown. As soon as you’re taking the lid off, the bread seemingly will not rise anymore.

baked sourdough boule on parchment paper. — Take away the bread from the Dutch oven and let it cool on a cooling rack.

sliced sourdough on wood board. — Slice and revel in as soon as the bread is absolutely cooled.

Professional Tip: Let the bread cool absolutely earlier than slicing it. The bread continues to bake and arrange because it cools. As tempting as it could be to chop into it instantly, do not do it! You may seemingly find yourself with gummy slices of bread.

Baker’s Schedule:

With longer recipes like this, it may be exhausting to image how lengthy it’s going to actually take. See beneath for my typical sourdough baking schedule. In fact, you may modify the instances to suit your schedule.

10 am: Feed the starter.
6:30 pm: Make the dough. Cowl the starter with the lid and refrigerate for as much as every week earlier than feeding once more.
7 pm: Stretch and fold the dough, and canopy the bowl.
7:30 pm: Stretch and fold the dough, and canopy the bowl.
8 pm: Stretch and fold the dough, and canopy the bowl.
8:30 pm: Stretch and fold the dough. Cowl the bowl and depart it on the counter in a single day.
6:30 am (subsequent day): Form the dough and place it in a floured banneton or cloth-lined bowl. Cowl and refrigerate.
10 am: Place the Dutch oven within the oven and preheat the oven.
11 am: Rating dough, scale back the oven temperature and bake. Let the bread cool fully on a wire rack.
3 pm: Place the bread in a zippered bag to melt the crust (non-compulsory).
6 pm: Eat!

How you can Retailer Sourdough Bread:

In the event you can keep away from consuming the complete loaf in at some point, you are going to need a option to retailer it! There are a number of methods you may retailer sourdough bread relying on how lengthy you wish to preserve it. Moreover, the humidity the place you reside will play an enormous function in how lengthy your bread stays contemporary in case you select an air-permeable choice like a cotton bread bag or bread field.

Plastic Zippered Bag: A plastic zippered bag will preserve your bread contemporary for a lot of days at room temperature. Nonetheless, the moisture contained in the bread will penetrate the crust and the crust could have a extra chewy texture as a substitute of being crispy.
Cotton Bread Bag: A cotton bread bag will preserve your bread contemporary for 2-3 days. The surface will keep crispy however the inside will dry out rapidly.
Bread Field: A typical bread field will preserve bread contemporary for 3-5 days, but it surely relies on the field and the kind of air flow used.
Freezer: To freeze sourdough bread, slice it first. Then, freeze the slices on a sheet pan. As soon as they’re frozen strong, retailer them in a zippered bag or vacuum-sealed bag for as much as 3 months.

What to Serve with Sourdough Bread:

Sourdough bread is improbable by itself or served with a beneficiant smear of butter. If I can save sufficient to make use of for dinner, here is how I wish to serve it:

close up of decorative scoring on sourdough loaf.

hands holding two halves of sourdough loaf inside view.

Recipe FAQ’s:

Is it greatest to bake sourdough in a Dutch oven?

A scorching Dutch oven is the proper surroundings to bake sourdough as a result of the hermetic seal permits the steam to increase within the dough to assist the bread rise. Moreover, the forged iron holds warmth very nicely which helps in each the rising course of and crisping of the crust.

How lengthy do you cook dinner sourdough bread within the Dutch oven?

The baking time for sourdough relies on a whole lot of components: the kind of oven used, the temperature of the oven, the dimensions of the loaf, and so forth. For a 500 g (the load of the bread flour) loaf, at 450 levels F, the full baking time is often between 35-45 minutes, however will rely on the components listed above.

Are you able to bake sourdough in enameled Dutch oven?

Sure! Enameled and uncooked forged iron Dutch ovens can be utilized to bake sourdough. The looks of the enamel could develop into browned over time, however it’s secure to make use of.

Do you oil Dutch oven sourdough?

No, you don’t want to grease your Dutch oven to bake sourdough. Place your dough on a chunk of parchment paper contained in the Dutch oven to assist preserve it from sticking. However in case you use a uncooked forged iron Dutch oven, it is best to oil it after baking to keep up the looks of the cooking floor.

Do you bake sourdough with lid on or off?

Sourdough baked in a Dutch oven must be baked each with the lid on and off. First, bake it with the lid on to permit the bread to rise. Subsequent, bake it with the lid off to permit the crust to brown.

Different Recipes You may Love:

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Recipe:

Fluffy Dutch Oven Sourdough Bread (+ Picture Tutorial)

Annie Weisz

Fluffy sourdough bread with the proper mix of ethereal and tangy, with a texture so gentle you will really feel such as you’re biting right into a cloud (with a crunchy exterior, in fact).

Prep Time 15 minutes

Cook dinner Time 35 minutes

Whole Time 1 d 5 hrs

Course Facet Dish

Delicacies American

Servings 1 loaf

Energy 1919 kcal

Cook dinner ModeStop your display from going darkish

Directions

Feeding Starter:

Take away all however a few tablespoons of the starter from the jar. You should use the discard for different recipes or you probably have chickens you may feed it to them!
Add 150 g of all-purpose flour and 150 g of lukewarm water to the jar and stir it with a protracted silicone spatula or one other clear kitchen utensil till nicely mixed. It must be the consistency of a thick pancake batter. Loosely place the lid on the jar and let rise in a heat spot for 6-8 hours. I wish to put mine on prime of my fridge.

Bread:

To a big mixing bowl, add 125 g of lively starter and 350 g of lukewarm water. Whisk the combination with a dough whisk till the starter is considerably dispersed within the water. It would not should be a homogenous combination.
Add 10 g of salt and 500 g of bread flour. Stir with the dough whisk till a shaggy dough kinds. Cowl the bowl and let it relaxation for half-hour. I like to make use of a bathe cap to cowl my bowl and banneton so I do not use a bunch of plastic wrap and so they’re simpler to suit across the bowl.
Use a silicone bowl scraper to drag the dough away from the bowl edges. Gently stretch the dough between your arms. Then fold the dough in half, seize the perimeters with the seams, and stretch it in the other way. Repeat till dough begins to really feel tight and resists stretching, about 3-4 instances. Cowl the bowl and let the dough relaxation for half-hour.
Repeat the stretching, folding, and resting course of 3 extra instances. Cowl the dough and let it sit on the counter in a single day, about 8-12 hours.
Within the morning, form the dough into your required form (boule or batard) with a bench scraper and place it top-down in a floured banneton or cloth-lined bowl. Seal the underside edges of the dough ball collectively. Cowl the banneton and refrigerate for no less than 1 hour or as much as 24 hours for a very crispy crust. The candy spot is round 3-4 hours for this recipe.
Place the Dutch oven in a chilly oven and preheat it to 500°F. Preheat for no less than 1 hour.
Place the dough ball, seam facet down, on a chunk of parchment paper. Rating it with a razor blade or bread lame. It wants no less than one huge slash on the facet of the dough ball to let loose steam because it rises. You may add ornamental scoring as nicely, but it surely is not mandatory.
Place the dough on parchment paper within the preheated Dutch oven and canopy it with the Dutch oven lid. Scale back the oven warmth to 450°F. Bake for 23 minutes.
Take away the lid and bake for a further 12 minutes.
Take away the bread from the oven and let it cool fully on a cooling rack.

Pattern Schedule:

10 am: Feed the starter.
6:30 pm: Make the dough. Cowl the starter with the lid and refrigerate for as much as every week earlier than feeding once more.
7 pm: Stretch and fold the dough, and canopy the bowl.
7:30 pm: Stretch and fold the dough, and canopy the bowl.
8 pm: Stretch and fold the dough, and canopy the bowl.
8:30 pm: Stretch and fold the dough. Cowl the bowl and depart it on the counter in a single day.
6:30 am (subsequent day): Form the dough and place it in a floured banneton or cloth-lined bowl. Cowl and refrigerate.
10 am: Place the Dutch oven within the oven and preheat the oven.
11 am: Rating dough, scale back the oven temperature and bake. Let the bread cool fully on a wire rack.
3 pm: Place the bread in a zippered bag to melt the crust (non-compulsory).
6 pm: Eat!

Notes

When feeding the starter, I exploit approximations with a measuring cup. It would not should be excellent.
Stretching and folding ought to happen 4 instances, each half-hour however this does not should be actual. You may let the dough relaxation for as little as 20 minutes as much as an hour between stretching and folding in case you overlook about it.
Shaping is tremendous necessary to creating floor pressure on the surface of the dough to assist the dough rise throughout baking. See the recipe submit for a full photograph tutorial of stretching and folding.
Oven instances are what works for my oven. I’ve a fuel oven. Your oven is probably going totally different and it could take a while to get the timing proper!
Inserting the bread in a zippered bag or hermetic container lets the moisture from the within of the loaf soften the crust so it is simpler to slice. It is not a mandatory step however will be useful.

Vitamin

Energy: 1919kcalCarbohydrates: 387gProtein: 63gFats: 9gSaturated Fats: 1gPolyunsaturated Fats: 4gMonounsaturated Fats: 1gSodium: 3905mgPotassium: 501mgFiber: 13gSugar: 2gVitamin A: 10IUCalcium: 88mgIron: 5mg