How to Bake Sourdough Bread in a Cast Iron Skillet

If you’ve got a cast iron skillet in your kitchen, guess what?
You already have everything you need to bake a gorgeous sourdough loaf.

When I first started baking bread from scratch, I didn’t have a fancy Dutch oven or expensive bakeware. But I did have my trusty 10-inch cast iron skillet—the one I use for everything from cornbread to skillet dinners—and let me tell you… it baked up a beautiful, crusty, golden loaf that made the whole house smell like a farmhouse bakery.

Let me walk you through exactly how to bake sourdough in your skillet—from dough to slice, step by step.

Why Use Cast Iron for Sourdough Bread?

Cast iron holds heat like a dream, which gives your bread:

• A great oven spring (that big bubbly rise!)
• A crisp, chewy crust
• Even baking, especially on the bottom

It’s durable, easy to use, and already seasoned from years of love in the kitchen.

What Size Skillet Works Best?

I recommend a 10–12 inch cast iron skillet.
That gives your loaf room to spread and rise without spilling over the edges. You can also use smaller skillets for mini loaves or sandwich-sized boules!

Optional tools:

• Parchment paper (to prevent sticking this has helped)
• A large metal or stainless-steel bowl (to trap steam)

Step-by-Step Skillet Baking Method

Here’s how I do it on the homestead:

1. Preheat Your Oven + Skillet

Preheat your oven to 450°F and place your empty skillet inside for 30–45 minutes. Hot pan = big crusty rise.

2. Prepare Your Dough

Shape your proofed dough and let it rise on parchment paper while the oven heats.

3. Score the Top

Just before baking, use a sharp knife or lame to score the top of your loaf (this helps control the rise).

4. Transfer to the Skillet

Carefully remove the hot skillet from the oven. Lift the parchment with the dough and gently lower it into the pan.

5. Add Steam (Optional, but Recommended)

Cover the dough with an inverted metal bowl (if it fits) OR add a tray of hot water to the oven to create steam (see below ⬇️).

6. Bake

• Bake 20 minutes covered or with steam
• Remove cover or water tray and bake 20–25 minutes more until golden brown

7. Cool Before Slicing

Let the loaf cool on a rack for at least 1 hour—this sets the crumb and keeps it from going gummy.

How to Add Steam Without a Lid

Steam helps your crust stay soft long enough to get that perfect oven spring. Here are a few ways to create it:

• Place a pan of hot water on the lower rack during the first 20 mins
• Spritz the inside of the oven with water using a spray bottle right after you put the bread in
• Cover the bread with a metal bowl during the first half of baking

No Dutch oven needed.

Tips for the Perfect Skillet Loaf

• Always use parchment—cast iron can stick!
• Preheat the skillet fully for best rise
• Don’t skip the scoring step—it’s key for shape and texture
• Try baking with rye or whole wheat for more flavor
• Add herbs, cheese, or garlic to your dough for a little something extra

Related Sourdough Posts:

#sourdoughskilletbread #castironrecipes #homesteadbaking