Proof & LoafHow to Bake Sourdough Without a Dutch Oven: 4 Easy Methods
No Dutch oven? No problem. You need steam, not a specific pot. These four methods use gear you probably already own.
How we chose: we compared manufacturer specs, independent test-kitchen results and owner feedback. We haven’t hands-on tested these products ourselves. Our methodology.
Quick answer
- The closest substitute: bake on a preheated tray or stone and cover the loaf with an upside-down roasting pan or large stainless bowl for the first 20 minutes.
- No cover? Bake open on a hot stone or steel and add steam with a pan of hot water.
- Expect a slightly flatter loaf at first. It’s still great bread, and it costs nothing to try.
Why you need steam, not a Dutch oven
The pot itself isn’t magic. Its job is to trap the steam that comes off the dough so the crust stays soft long enough for the loaf to expand. Anything that traps steam, or adds it, does the same job.
Method 1: Tray or stone plus a cover
- Preheat a heavy baking sheet, pizza stone or steel with the oven, 30–45 minutes.
- Turn the loaf out onto parchment, score it, and slide it onto the hot surface.
- Cover with an oven-safe roasting pan, a large stainless mixing bowl, or a disposable foil pan. Nothing with plastic handles.
- Bake covered about 20 minutes, then remove the cover and finish browning.
Method 2: Open bake with added steam
- Put a sturdy metal pan (not glass) on the lowest rack while the oven preheats.
- Load the loaf onto the hot stone or tray, then carefully pour a cup of hot water into the metal pan and close the door fast.
- Protect your hands and keep water away from the oven window and light.
Method 3: Cast iron skillet plus a bowl
A preheated cast iron skillet makes a great base. Cover it with an oven-safe stainless bowl that fits over the loaf.
Method 4: Loaf pan
Shape the dough as a log and proof it in a greased loaf pan. Cover with a second inverted loaf pan or foil for the first 20 minutes. You get a sandwich-shaped loaf with no special gear.
If you want to upgrade later
Lodge Cast Iron Combo Cooker
The easiest dedicated pot for beginners: a shallow base and a deep lid.
- Built-in steam
- Easy, safe loading
- Heavy
- Round loaves only
Baking Steel Original (14" x 16" x 1/4")
Great if you also bake pizza or want two loaves at once. You add the steam yourself.
- Won’t crack
- Excellent heat for crisp bottoms
- 15 lb
- Needs steam for bread
Unicook 20" x 13.5" Cordierite Baking Stone
A large stone with room for more than one loaf.
- Large surface
- Lighter than a steel
- Can crack if wet or shocked
Comparing surfaces? Read baking steel vs stone vs Dutch oven, or see the best Dutch ovens for sourdough.
Frequently asked questions
Can you make sourdough without a Dutch oven?
Yes. You need steam for the first part of the bake, not a specific pot. A covered tray or an open bake with a pan of hot water both work.
What can I use instead of a Dutch oven for bread?
An upside-down roasting pan or large stainless bowl over a preheated tray, a cast iron skillet with a bowl on top, or a loaf pan covered with foil.
Does sourdough rise less without a Dutch oven?
It is often a little flatter at first because home ovens are dry. Adding steam closes most of the gap.
Is it safe to put water in the oven for steam?
Use a sturdy metal pan, never glass, pour carefully, and keep water away from the oven window and light. Wear oven mitts and stand back from the steam.
Related guides
Baking Steel vs. Stone vs. Dutch Oven for Sourdough
Which baking surface is best for your sourdough, how to add steam, and the steel, stone and peel testers recommend.
Baking vesselThe Best Dutch Oven for Sourdough (and the One Beginners Should Buy)
Combo cooker, enameled pot or bread cloche? How to choose the right vessel for your first sourdough loaves.
Small spacesSourdough Tools for Small Kitchens: Bake Great Bread in a Tiny Space
Space-saving sourdough gear that does double duty, stacks or folds flat, and what to skip in a small kitchen.
First published . Browse all sourdough gear guides.