How to Make Sourdough Without a Dutch Oven (Yes, It’s Possible!)

So you’ve got your sourdough starter bubbling, your dough is mixed and ready to rise… but then the recipe says, “Bake in a Dutch oven.”

Cue the panic: Wait—I don’t have one! Now what?!

Take a deep breath, mama—you absolutely can bake beautiful sourdough bread without a fancy Dutch oven. I’ve done it on baking sheets, in cast iron skillets, and even in an old pie dish (don’t tell the bread snobs 😅).

Let’s break down what a Dutch oven actually does, and what you can use instead to still get that gorgeous rise and crackly crust—no shopping trip required.

Why Recipes Use Dutch Ovens

Dutch ovens create a hot, enclosed environment with steam—which helps your bread:

• Rise higher
• Form a shiny, crackly crust
• Bake evenly without drying out

But here’s the thing: you don’t need a Dutch oven to create steam. You just need heat, moisture, and a little creativity. 😉

Best Alternatives You Already Have

Here are my favorite go-to Dutch oven swaps:

Option	How to Use It
Cast iron skillet + metal bowl	Place dough on parchment in skillet, then cover with large bowl while baking
Baking sheet + foil tent	Loosely tent foil over dough to trap steam during the first 20 mins
Casserole dish with lid	Use as-is like a Dutch oven! (Just check the lid is oven-safe)
Baking stone + water tray	Place a pan of hot water on the lower rack to add steam while baking

These all work beautifully for beginner sourdough loaves. You do not need to spend $$$ to get a good bake.

How to Get That Steamy Crust Without a Lid

Steam = better oven spring (that’s when the bread puffs up in the first 10 mins of baking). To fake that Dutch oven steam magic, try this:

Oven Tray Steam Method:

1. Preheat oven to 450°F with an empty metal baking pan on the bottom rack
2. When you add your bread, pour 1 cup of hot water into the pan
3. Quickly shut the oven door to trap the steam

⚠️ Use caution—hot steam rises fast! Don’t use a glass dish for this (it can shatter).

Step-by-Step Instructions Without a Dutch Oven

Here’s how I do it using a cast iron skillet + bowl:

1. Place your shaped dough on parchment paper
2. Preheat your skillet in the oven at 450°F
3. Carefully lower the dough (on parchment) into the hot skillet
4. Cover with a large metal or stainless steel mixing bowl
5. Bake covered for 20 mins, then uncover and bake 20–25 mins more

Result? A golden, rustic, bakery-style loaf with a crisp crust and soft crumb. No Dutch oven in sight. 🙌

Happy Baking

Linnea

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