Baking Sourdough Without a Dutch Oven

A Dutch oven makes sourdough easy because it traps the loaf's own moisture during the first part of the bake. But it is heavy, it limits loaf size and shape, and plenty of bakers do not own one. The two things it provides, strong heat from below and a humid environment while the crust forms, can both be recreated with ordinary oven equipment.

This guide covers three practical setups: a stone or steel with a pan of water, an inverted roasting pan or large bowl as a cover, and a preheated sheet pan for kitchens with neither. It also explains how long to steam, how to vent and how to protect yourself and your oven while doing it.

What the Dutch oven was doing

In a closed pot, the loaf releases water as it heats, and that steam stays around it. A humid environment keeps the surface soft and stretchy, so the loaf can rise and the score can open before the crust hardens. The heavy pot also stores heat and passes it into the bottom of the loaf.

Without a pot, you need two substitutes: a hot surface to bake on and a source of steam during the first part of the bake. Each setup below handles both.

Setup 1: stone or steel with a steam tray

Place a baking stone or steel on the middle rack and a heavy metal pan, such as a cast-iron skillet or old sheet pan, on the rack below. Preheat the oven to 250°C (480°F) for 45 to 60 minutes so the stone is thoroughly hot. Bring about 250 ml (1 cup) water to a boil just before baking.

Turn the loaf onto parchment, score it and slide it onto the stone with a peel or an upturned sheet pan. Immediately and carefully pour the boiling water into the hot tray below and close the door. After 20 minutes, remove the tray if any water remains, lower the oven to 230°C (450°F) and bake 20 to 25 minutes more, until deeply browned.

• Stone or steel: middle rack
• Steam tray: lower rack, preheated with the oven
• Water: about 250 ml (1 cup) boiling
• Steam: first 20 minutes only

Setup 2: an inverted roasting pan or bowl

Gas ovens vent moisture constantly, so a steam tray often fades within minutes. Covering the loaf works far better. Load the loaf onto a preheated stone or sheet pan, then cover it with a deep roasting pan, a large stainless steel bowl or a disposable foil roasting pan turned upside down. Make sure it clears the loaf by at least 5 cm (2 in) on top and sides.

Bake covered for 20 minutes, then lift the cover off with oven mitts, letting steam escape away from your face. Finish uncovered. A few ice cubes slid under the edge of the cover before closing the oven add a little extra moisture.

Setup 3: a sheet pan when you have no stone

Turn a heavy sheet pan upside down and preheat it on the middle rack for 30 minutes at 250°C (480°F). Slide the loaf on its parchment onto the hot pan. Use either a steam tray below or a roasting pan cover over the top, following the times above.

A sheet pan holds less heat than a stone, so the bottom of the loaf may be paler. If so, move the loaf directly onto the oven rack for the last 5 to 10 minutes to crisp the base.

Steam safety

Steam burns quickly. Wear long oven mitts, pour water from a kettle or a measuring cup with a spout, and keep your face back when opening the oven door. Never spray or pour water on the oven door glass or a hot oven light; cold water can crack hot glass.

Some bakers use lava rocks or a tray of stones for more surface area. They work, but they stay extremely hot for a long time, so let the oven cool fully before removing them.

Shaping for an open bake

Free-form loaves without the support of pot walls spread a little more, so give the dough a firm shape and a cold proof. Bake straight from the refrigerator: cold dough holds its shape on the peel and scores cleanly.

This method also opens up shapes a Dutch oven cannot hold, such as longer batards, baguettes, multiple rolls and two loaves at once on a large stone. Leave at least 5 cm (2 in) between loaves for steam and heat to circulate.

Common questions

Can I bake sourdough in a loaf pan instead?

Yes. A loaf pan supports the dough and gives a sandwich-style shape. Cover it with a second inverted loaf pan or foil for the first 20 minutes to hold in steam, then uncover and bake until the center reaches about 96 to 99°C (205 to 210°F).

Why is my crust pale and dull without a Dutch oven?

Usually not enough steam, or steam left in too long. Steam early gives a glossy, blistered crust; removing it after 20 minutes lets the surface dry and brown. Make sure the oven is fully preheated before loading.

Is a baking steel better than a stone?

A steel conducts heat faster and gives a darker bottom crust, which suits pizza and lean breads. A stone heats more gently. Both work well for sourdough; preheat either thoroughly.