How To Bake Sourdough Without a Dutch Oven

Making delicious sourdough bread doesn’t require a Dutch oven or any specialized equipment. With some simple ingredients and a few basic tools, you can bake amazing sourdough bread without the need of an expensive Dutch oven.

In this blog post, we’ll show you how to bake sourdough without a dutch oven, including tips for shaping and baking your bread to perfection.

Ready to make your own delicious sourdough without a Dutch oven? Read on!

Why Use a Dutch Oven to Bake Sourdough Bread?

To achieve excellent results when baking bread, a significant amount of moisture and heat is crucial. A Dutch oven offers several advantages in this regard.

Firstly, it retains heat exceptionally well, maintaining high temperatures consistently over a long period.

Additionally, its heavy, cast iron lid effectively traps and prevents the escape of moisture and steam from the bread.

These two elements are essential for successful bread baking: abundant steam in an enclosed environment and stable, uninterrupted high heat.

The Dutch oven provides these components to an excellent standard, offering a simple and foolproof method. Even so, not everyone possesses a Dutch oven, but this should not hinder the quest for outstanding bread.

There are alternative approaches to recreate these essential conditions in a home oven, enabling you to enhance your bread-baking results.

Do You Need a Dutch Oven to Make Sourdough Bread?

A Dutch oven isn’t essential for baking sourdough bread. A baking tray can suffice, yielding equally delicious results.

I recently tested this by making a double batch of bread and baking one loaf in a Dutch oven while placing the other on a baking tray at a slightly lower temperature.

The only noticeable distinction was the shape: one loaf looked more aesthetically pleasing while the other was slightly uneven.

However, both loaves had an identical taste, and it was simply delightful!

how to bake sourdough without a dutch oven

How To Bake Sourdough Without a Dutch Oven

To achieve optimal results, it is advisable to employ a blend of the aforementioned methods. Relying solely on a single tip will yield only slight improvements in the rise of your bread, falling short of desired outcomes.

Through extensive experimentation, I have discovered three effective combinations that deliver excellent results for sourdough bread, all without the need for a Dutch oven.

The Baking Stone and Bowl Method

Here’s my simplified method for baking multiple loaves of sourdough, which I find both convenient and safer than adding water to a hot oven. Here’s a quick guide:

  1. Preheat the oven with baking stones inside. (If you have 2, put one on the top shelf in addition to the one that will hold your bread).
  2. When the oven is ready, place your loaf onto the baking stone.
  3. Spritz the loaf with water (optional).
  4. Place an upside down bowl or deep roasting pan over your loaf.
  5. If your bowl is large enough to accomodate, place a few ice cubes in with the loaf to create even more steam (optional).

By following these steps, you can easily bake multiple loaves of sourdough with a high oven temperature and enhanced steam for great results.

The Over the Top Steam Method

This technique embraces an unconventional approach to steam generation, pushing the boundaries to achieve an exceptional oven spring for your loaf. Here’s the process explained succinctly:

  1. Set up your oven before preheating like this: A baking stone on the top and bottom shelf. A roasting dish with lava rocks on one side of the oven floor. A roasting pan with rolled up damp cotton towels on the other side of the oven floor.
  2. Preheat the oven.
  3. When the oven is ready, place the loaf onto the baking stone and place 2 cups of water over the lava rocks carefully whilst wearing oven gloves.
  4. Pour water over the rolled up towels.
  5. Spritz some water onto the loaf and around the oven (optional)
  6. Close the door and watch the magic!

Caution: Remember to wear protective oven gloves and take care to avoid excessive splashing of water when placing it in your roasting trays. Steam burns can be quite unpleasant, so exercise caution.

The method may seem complex, but it yields impressive results.

However, personally, I find it too labor-intensive. It’s worth noting that this method allows for the most significant use of space.

Additionally, there’s a sense of excitement in witnessing the expansion of your loaf, which is not possible with other methods.

how to bake sourdough without a dutch oven

The Gap Method

For an effective steam infusion in a hot area, try this clever oven setup:

  1. Position a baking stone on the center shelf.
  2. Place a roasting pan with lava rocks beneath it, slightly offset to allow steam to rise along the side of the baking stone.
  3. Preheat the oven.
  4. Once preheated, position your loaf on the stone and cover it with an inverted deep roasting dish, leaving a small gap to allow steam from the lava rocks to enter.
  5. Optionally, place some ice cubes on the baking stone if there’s enough space.
  6. Pour water into the lava rock tray.

By following these steps, you’ll create a steam-rich environment for your baking needs.

How Can I Achieve a Crispy Crust When Baking Sourdough Without a Dutch Oven?

To achieve a crispy crust when baking sourdough without a Dutch oven, follow these tips:

  1. Preheat your oven and baking surface: Preheat your oven to a high temperature, around 475°F (245°C), along with a baking stone or heavy-duty baking sheet. This will provide a hot surface for the dough, helping it cook evenly and create a crispy crust.
  2. Create steam: Steam is essential for a crispy crust. Place an empty metal pan or oven-safe dish on the bottom rack of the oven while preheating. Just after putting the dough in the oven, carefully pour boiling water into the pan or dish to generate steam. You can also spray water onto the oven walls using a spray bottle.
  3. Score the dough: Before placing it in the oven, make shallow cuts on the dough’s surface using a sharp knife or razor blade. Scoring allows steam to escape during baking and promotes even expansion.
  4. Bake at a high temperature: Start baking your sourdough at a high temperature for the first 20-25 minutes to ensure a good rise and crust formation.
  5. Lower the temperature: After the initial high-temperature bake, lower the oven temperature to around 400°F (205°C) and continue baking until the crust is golden brown and the internal temperature reaches 190-200°F (88-93°C).
  6. Cool on a wire rack: Once baked, remove the sourdough from the oven and let it cool on a wire rack to prevent the crust from becoming soggy.

By following these techniques, you can achieve a crispy crust on your sourdough bread even without using a Dutch oven.

What Temperature Is Best for Baking Sourdough Without a Dutch Oven?

The ideal temperature for baking sourdough without a Dutch oven is between 450°F and 475°F (232°C – 246°C).

At this temperature range, the heat helps create a crispy crust and promotes good oven spring. Preheat your oven for at least 30-45 minutes to ensure it reaches the desired temperature before placing the dough inside.

Keep in mind that ovens can vary, so you may need to adjust the temperature slightly based on your specific oven.

If your oven doesn’t hold steam well or you’re using an alternative method to create a moist environment, consider increasing the temperature by 25°F (14°C) to achieve a crispier crust.

Always monitor your loaf during baking, adjusting the temperature as needed to achieve the desired results.

What are The Advantages and Disadvantages of Baking Sourdough Without a Dutch Oven?

Baking sourdough without a Dutch oven has its advantages and disadvantages:


  • Accessibility: Not everyone has a Dutch oven, so using alternative methods allows more people to bake sourdough at home with the equipment they already have.
  • Versatility: Baking on a stone or baking sheet provides flexibility in shaping your bread, allowing for various sizes and forms that might not fit in a Dutch oven.
  • Control over steam: When creating steam using a separate pan or spray bottle, you can control the amount of steam in the oven, adjusting it to your preference for crust development.


  • Less consistent results: A Dutch oven traps steam naturally, promoting even baking and a consistent crust. Without it, achieving the same results can be trickier and may require more practice.
  • More effort required: Creating steam manually, monitoring the baking process, and adjusting oven temperature can be more labor-intensive compared to using a Dutch oven.
  • Potential for uneven baking: Without the heat-retaining properties of a Dutch oven, there’s a possibility of uneven baking or less oven spring, which could affect the final texture and appearance of the bread.

While baking sourdough without a Dutch oven has both pros and cons, it is still possible to achieve excellent results by following proper techniques and adjusting your baking process accordingly.

how to bake sourdough without a dutch oven

Tips for Baking Sourdough Without a Dutch Oven

Baking sourdough without a Dutch oven is possible and can still yield great results. Here are some tips to help you achieve a crispy crust and well-baked loaf using alternative methods:


  1. Use a preheated baking stone or pizza stone: A baking stone retains heat and helps to create a crispy crust on the bottom of the loaf. Preheat the stone in the oven for at least 30-45 minutes before placing your bread on it to bake.
  2. Create steam in the oven: Sourdough benefits from a moist baking environment, which is usually provided by a Dutch oven. To create steam without one, place a heatproof pan or tray filled with water on the bottom rack of the oven while preheating. The steam will help develop a crispy crust and good oven spring.
  3. Use a cast iron skillet with a lid: If you have a large cast iron skillet with a lid, you can use it as an alternative to a Dutch oven. Preheat the skillet and lid in the oven, then carefully transfer your dough into the hot skillet, cover it with the lid, and bake. This method helps retain moisture and heat, similar to a Dutch oven.
  4. Try a stainless steel pot with a lid: A heavy stainless steel pot with a tight-fitting lid can also be used as an alternative. Preheat the pot and lid, and follow the same steps as you would with a Dutch oven or cast iron skillet.
  5. Cover the loaf with a heatproof bowl: After placing the dough on a preheated baking stone or sheet, invert a large heatproof bowl (such as stainless steel or Pyrex) over the loaf to trap steam during the initial baking phase. Remove the bowl after 20-25 minutes to allow the crust to brown.
  6. Increase the oven temperature: If your oven doesn’t hold steam well, you can try increasing the temperature by 25°F (14°C) to help achieve a crispier crust.
  7. Spray the loaf: Another method to create steam is to spray the loaf with water just before placing it in the oven and then again after a few minutes of baking.

By using these tips, you can successfully bake sourdough bread without a Dutch oven and still achieve a delicious loaf with a crispy crust and good oven spring.


In conclusion, baking sourdough without a Dutch oven is not only possible but also a great alternative for home bakers.

By utilizing alternative tools and methods, such as a baking stone, preheated cast iron skillet, or even a lidded casserole dish, you can achieve a crusty and flavorful loaf of sourdough bread.

Experimenting with different techniques and adapting to your available resources will help you master the art of baking sourdough, even without a Dutch oven.

So don’t let the absence of a specific tool deter you from exploring the world of homemade sourdough bread—get creative and enjoy the process of baking your own delicious loaves!


Can I bake sourdough without a dutch oven?

Yes, you can bake sourdough without a dutch oven. While a dutch oven helps create a steamy environment that promotes a crispy crust, there are alternative methods you can use.

What can I use instead of a dutch oven for baking sourdough?

You can use a baking stone or a baking sheet as alternatives to a dutch oven. These options allow for good heat distribution and can still result in a delicious loaf.

How can I create steam without a dutch oven?

To create steam without a dutch oven, you can place a metal pan or tray on the bottom rack of your oven. Preheat the pan along with the oven and add boiling water to it just before placing your bread inside.

Why You Trust Us

You can trust that you will receive honest and reliable information from our blog. As chef and blogger Amparo Zapata, I have over 8 years of experience as a Spanish chef. My role at Layla’s Authentic Spanish Restaurant and focus on our blog is to educate people about traditional Spanish cuisine. You can be confident that any recipes or cooking tips shared here are authentic and have been tried and tested in our restaurant kitchen. Our only goal is to spread the joy of Spanish home cooking and help you replicate the amazing flavors of Spain in your own home. I hope that through our blog, we can become a trusted resource for all things related to Spanish food.


Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top