Can you bake sourdough in a regular oven?
Yes. A Dutch oven is convenient, but it is not required. What it provides is two things: a hot, heavy surface and a closed space that traps the steam released by the dough. You can recreate both with other equipment in an ordinary home oven. The loaf may be a little less consistent than one baked in a Dutch oven, but good results are very achievable.
What a Dutch oven actually does
During the first part of baking, the dough needs a moist environment so the crust stays flexible and the loaf can expand (oven spring). Later, the steam is removed so the crust can dry out, brown, and crisp. A preheated, lidded pot does this automatically. Any substitute has to:
- hold high, steady heat
- trap or generate steam for roughly the first half of the bake
- let you remove the steam source for the second half
Preheat thoroughly
Whatever method you choose, give the oven plenty of time. Many bakers preheat to around 450 degrees F (230 degrees C) for 45 minutes or longer so the oven walls, stone, and any pans are fully hot. A well-heated oven loses less heat when you open the door. Check your recipe for the exact temperature, since it varies.
Option 1: Baking stone or steel with a steam tray
- Place a baking stone or baking steel on a middle or lower rack and an empty metal pan (a cast-iron skillet or old rimmed baking sheet) on a rack below it. Preheat for at least 45 minutes.
- Slide the scored dough onto the hot stone, using a peel or a sheet of parchment on an upside-down baking tray.
- Carefully pour about a cup of hot water into the lower pan, or add a handful of ice cubes, and close the door quickly.
- After about 20 to 30 minutes, remove the steam pan, and continue baking until the crust is deeply golden.
Some bakers fill a skillet with lava rocks or a rolled towel to produce more steam. This can work, but it increases the risk of steam burns, so use with care.
Option 2: Cover with an inverted pot, roasting pan, or bowl
You can place the loaf on a preheated stone or baking sheet and cover it with a large, oven-safe stainless steel stockpot, roasting pan, or metal bowl. The cover traps the steam from the dough itself.
- Make sure the cover is tall enough and that the loaf will have room to rise inside.
- Preheat the cover in the oven if you can.
- Place the dough, then lower the cover over it with oven mitts.
- Bake covered for about 30 minutes, then remove the cover with great care and bake another 10 to 20 minutes until deeply browned.
Only use cookware you know is oven-safe at high temperatures. Plastic handles, glass lids with lower temperature ratings, and some nonstick coatings are not suitable.
Option 3: Two loaf pans
This is a favorite budget option. Place the dough in one loaf pan (a standard 9x5 inch pan works for many recipes) and invert a second pan of the same size on top to form a closed space. Clips can hold them together. Bake covered for around 30 minutes, then remove the top pan and bake another 15 to 20 minutes to brown the crust.
A loaf pan also gives you a sandwich-style shape, which is easy to slice.
Option 4: Other lidded cookware
Several other pots can stand in for a Dutch oven, as long as they are rated for your oven temperature:
- Enamel roasting pan with a lid.
- Casserole dishes with lids (check the maker’s maximum temperature; some glass dishes are not rated for very high heat or for sudden temperature changes).
- Clay bakers, which should usually be soaked and started in a cold oven according to the manufacturer’s directions.
- Cast-iron or stainless pots without a lid, covered with a baking sheet or foil.
- Slow cookers can produce a soft-crusted loaf. The crust will be pale, so many people finish it briefly under the broiler.
Always check the instructions that came with the cookware before putting it into a very hot oven.
What is a poor man’s Dutch oven?
The phrase usually refers to any improvised lidded vessel: two matching loaf pans, a stockpot placed upside down over the loaf, a roasting pan with a lid, or a covered cast-iron skillet with another skillet inverted on top. Each one traps steam around the dough, which is the main job.
How long to bake sourdough without a Dutch oven
Times depend on loaf size, hydration, and the method you use. As a rough guide used by many bakers:
- About 30 minutes covered or with steam, then 10 to 20 minutes uncovered.
- Total bake time commonly falls around 40 to 50 minutes for a standard loaf.
Use color and internal temperature rather than the clock. Most sourdough is considered fully baked at an internal temperature of around 205 to 210 degrees F (96 to 99 degrees C), and the crust should be deep golden brown.
Steam safety
Hot steam can cause serious burns. Wear long oven mitts, keep your face and arms away from the oven opening, and pour water slowly. Do not pour water directly onto the oven glass or a glass-topped pan, which can crack. Do not try to move a pan holding hot water or lava rocks until it has cooled; leave it in place or set it on a stable heat-safe surface.
Signs it’s done, and cooling
A finished loaf has a deep golden crust and sounds hollow when tapped on the bottom. Let it cool on a wire rack for at least an hour or two before slicing, since the crumb is still setting. Cutting too early can make the inside seem gummy.
Troubleshooting
- Pale crust: the oven was not hot enough, or you removed the steam too late. Extend the uncovered portion.
- Dense loaf with little rise: inadequate preheat or steam, or an under-proofed or over-proofed dough.
- Thick, tough crust: too much steam for too long, or the oven was too hot.
- Burnt bottom: place a baking sheet underneath or move the loaf up one rack.
- Loaf sticks to the pan: line it with parchment or dust well with flour or rice flour.
If you are baking without a standard oven at all, our guide to stovetop baking covers methods that rely on a covered pan on the burner.