How to Make Sourdough Without a Dutch Oven

You want crusty, tangy sourdough but you don’t own a Dutch oven. Good news: you can still bake an excellent loaf at home. This guide for How to Make Sourdough Without a Dutch Oven walks you through ingredient choices, the exact equipment swaps, and a step-by-step bake method that traps steam and builds oven spring. You’ll learn simple substitutions and clear timings so you can bake with confidence today.

Ready to get flour on your hands? Follow these tested steps to make artisan-style sourdough without a Dutch oven.

What You'll Need (ingredients + tools)

• Ingredients
  • 500g bread flour (or 450g bread + 50g whole wheat)
  • 350–375g water (70–75% hydration; start at 350g)
  • 100g active sourdough starter (fed 4–8 hours prior)
  • 10g fine salt
• Tools
  • Large mixing bowl, bench scraper, proofing basket or bowl lined with a floured linen
  • Baking stone or heavy baking sheet
  • Roasting pan or deep rimmed sheet for steam
  • Sharp lame or sharp knife for scoring

Tip: weigh ingredients for consistent results. If your starter is sluggish, feed it 2–3 times before use.

Getting Started (mixing, autolyse, and bulk fermentation)

1. Combine 500g flour and 350g water in a bowl. Mix until no dry flour remains. Cover and rest 30–45 minutes (autolyse).
2. Add 100g starter and 10g salt. Mix until well incorporated.
3. Perform stretch-and-folds every 30 minutes for the first 2 hours (4 sets). Let dough rest at room temperature for 3–5 hours total during bulk fermentation, until it increases about 20–50% and shows bubbles.

Tips:

• Use your hands to feel dough strength. It should hold shape but feel slightly tacky.
• For cooler kitchens, bulk fermentation can take longer; aim for visible activity not a set time.

The Technique Step-by-Step (shaping, proofing, and baking without a Dutch oven)

1. Shape the dough into a tight boule. Place seam-side up in a floured proofing basket. Cover and proof 2–4 hours at room temp or overnight in the fridge (8–14 hours).
2. Preheat oven to 475°F (246°C) with a baking stone or heavy sheet on the middle rack. Place a shallow roasting pan on the bottom rack.
3. When ready to bake, turn the loaf out onto parchment. Score the surface.
4. For steam without a Dutch oven:
   • Place the loaf (on parchment) onto the hot baking stone.
   • Immediately pour 1–2 cups hot water into the preheated roasting pan and quickly close the oven to trap steam.
   • Alternative: invert a large metal mixing bowl or use a deep lidded roasting pan placed over the loaf (ensure it’s oven-safe).
5. Bake covered/steamed for 20 minutes at 475°F, then remove the steam source and lower oven to 450°F (232°C). Bake an additional 20–25 minutes until crust is deep golden.
6. Check internal temperature: target 205–210°F (96–99°C) for a fully baked crumb. Cool on a rack for at least 1 hour before slicing.

Pro tips:

• Use parchment to easily transfer the loaf.
• If crust browns too fast, lower oven by 10–20°F and extend time.

Troubleshooting, Storage, and Variations

• Dense crumb?
  • Likely underproofed or starter not active. Give longer bulk fermentation and proof.
• Flat loaf with little oven spring?
  • Shape tighter and ensure the oven and stone are fully preheated.
• Soft crust?
  • Increase steam time and finish with a few minutes on a higher rack.
• Storage:
  • Keep at room temp in a paper bag for 2 days. Freeze sliced for up to 3 months.
• Variations:
  • Add 50–100g seeds for texture.
  • Swap 100g of flour for whole grain for nuttier flavor.

Which technique will you try first — the water-in-pan steam or the inverted-bowl method? Both give great results.

You just learned how to make sourdough without a Dutch oven and now you have a reliable bake plan. Your loaf will have crisp crust, open crumb, and real sourdough flavor. Pin this guide for your next bake, save it for later, and share with friends who think a Dutch oven is required. Which tip will you try first? Ready to make this happen? Let’s do it!