So, you want to bake beautiful, crusty sourdough bread, but you don’t own a Dutch oven? No problem! While Dutch ovens are fantastic for trapping steam and heat, there are plenty of other ways to achieve that perfect, crackly crust and airy crumb.
Usually when I started learning about something I will usually try to get all the material necessary to complete the project. Whether it’s making ginger beer, spruce beer, kimchi, sauerkraut or sourdough. This time around, I have yet to get a Dutch Oven for baking sourdough. My cousins who have much more experience with sourdough and making Kombucha have highly recommended one. While being tempted and even tracking several down on Kijiji, Karrot or Facebook Market Place, I have been putting off getting a Dutch Oven. I do however have a cast iron skillet, so in essence, I do have something that could function as a half Dutch oven, but nothing to really create that dome seal for great oven spring before baking into a golden crust. When I was about to pull the trigger on a minimal Dutch Oven set from Lodge at just over $130 CAD. The other is not a well known brand, but I couldn’t justify spending so much on a Dutch Oven, especially at the beginning. I happened to stumble upon a reddit post that actually stated a preference for not using a Dutch oven because they were unable to make multiple loaves at the same time. Instead they recommended a two loaf pan method where you bake for 30 minutes initially covered, then remove the top loaf pan and bake for another 15 minutes. I found my oven could be a little off, so I have tried 20 minutes with the second loaf pan off for a beautiful oven spring and dark golden crust. Nonetheless, I want to make some Pain De Compagne which is not a loaf pan shape, but more the traditional Boul or Batard shape, so I will attempt some of these methods I found others using. I did eventually get a baking steel, I was tempted by a pizza stone, but have had two of them crack on me. So while the baking steel is relatively heavy, it’s very thin and I have left it in the oven during subsequent bakes without having to remove it.
Whether you’re working with a pizza stone, a cast iron skillet, or just a basic baking sheet, I’ll walk you through the best methods—plus some pro tips to ensure success.
Why a Dutch Oven Works (And How to Replace It)
A Dutch oven does two key things:
- Traps steam → Keeps the crust soft early on so the loaf can expand fully (hello, oven spring!).
- Radiates heat evenly → Mimics a professional bread oven for a crisp, golden crust.
To replicate this without one, we need to:
- Create steam in the oven (so the dough doesn’t harden too soon).
- Use a hot surface (to mimic the Dutch oven’s heat retention).
Let’s dive into the best alternatives.
Method 1: Baking Stone + Steam Pan (The Closest Alternative)
What You’ll Need:
- Pizza stone or baking steel
- A metal pan (for steam—a baking sheet or cast iron skillet works)
- Boiling water
- Razor or sharp knife for scoring
Step-by-Step:
- Preheat your oven to 500°F (260°C) with the baking stone inside for at least 45 minutes.
- Add steam: Place an empty metal pan on the bottom rack while preheating.
- Load the dough:
- Slide your scored loaf onto the hot stone (use parchment paper for easy transfer).
- Quickly pour 1 cup of boiling water into the steam pan (watch out for steam burns!).
- Shut the oven door immediately to trap moisture.
- Bake covered (optional): For extra steam, tent the loaf with a large oven-safe bowl or foil for the first 20 minutes.
- Finish baking: Remove the steam source (or uncover) and bake another 20-25 minutes at 450°F (230°C) until deep golden brown.
Why it works: The stone provides even heat, while the steam keeps the crust flexible for maximum rise.
Method 2: The Upside-Down Roasting Pan Hack
No baking stone? No problem. A large roasting pan or deep metal bowl can act as a makeshift cloche (a dome that traps steam).
What You’ll Need:
- Oven-safe roasting pan or deep metal bowl
- Parchment paper
Step-by-Step:
- Preheat your oven to 475°F (245°C) with a baking sheet inside.
- Place your scored loaf on parchment, then cover it with the inverted roasting pan to trap steam.
- Bake covered for 20 minutes, then uncover and bake another 20-25 minutes.
Pro Tip: Spritz the dough with water before covering for extra steam.
Method 3: Cast Iron Skillet + Foil Tent
If you have a cast iron skillet, you’re in luck—it holds heat almost as well as a Dutch oven.
What You’ll Need:
- Preheated cast iron skillet
- Heavy-duty foil
Step-by-Step:
- Preheat the skillet in the oven at 500°F (260°C).
- Transfer the dough to the hot skillet (use parchment to prevent sticking).
- Tent tightly with foil and bake for 20 minutes.
- Remove the foil and bake uncovered for another 20-25 minutes.
Bonus Hack: Toss a few ice cubes under the parchment for an extra steamy environment.
Method 4: Open Baking (For Baguettes or Smaller Loaves)
If you’re making baguettes, rolls, or a thinner loaf, you can bake directly on a tray with added steam.
What You’ll Need:
- Baking sheet
- Steam pan (as in Method 1)
Step-by-Step:
- Bake the loaf on a preheated sheet with steam (boiling water pan) for the first 15 minutes.
- Remove the steam pan and continue baking until golden.
Best for: Recipes where extreme oven spring isn’t as critical.
Pro Tips for Success
✅ Score deeply (½ inch) – Helps control expansion.
✅ Don’t skimp on preheating – At least 45 minutes for stones/skillets.
✅ Avoid opening the oven early – Steam escapes fast!
✅ Spritz the dough – A little water before baking boosts steam.
Method 5: Two Loaf Pans (also great for sandwich bread)
Even though this is method 5, this has been my staple method. I got inspired by a reddit post that came with its own recipe. However, I have used numerous whole wheat sourdough recipes using the two loaf pans
1. Divide & Shape for Pans
- Lightly flour your surface and divide the dough in half.
- Shape each piece into a log (like a sandwich loaf):
- Flatten slightly, fold the sides in, then roll tightly from top to bottom.
- Place seam-side down into greased or parchment-lined loaf pans, I have also had success with silicone loaf pans.
2. Final Proof
- Cover with a damp towel or plastic wrap.
- Let rise until just cresting the pan rim (~1-3 hours at room temp, or overnight in the fridge for more sour flavor).
Pro Tip: If baking same-day, let it rise until the dough springs back slowly when poked.
3. Preheat & Score
- Preheat oven to 375°F (190°C).
- Score the tops lengthwise (about ½” deep) for even expansion.
4. Bake!
- Place both pans in the oven (space them for air circulation).
- Bake 30 minutes covered (with foil or a baking sheet on top to trap steam).
- Uncover and bake 15-20 more minutes until golden and internal temp hits 205°F (96°C).
6. Cool & Enjoy
- Let cool at least 1 hour before slicing (or the crumb will be gummy).
- Store in a bread bag for 3-4 days, or freeze for later.
Tips for Perfect Pan Sourdough
🔹 Use a light-colored pan – Dark pans can over-brown the crust.
🔹 Spritz with water before baking – Helps with oven spring.
🔹 Add seeds or oats – Brush with water and roll in toppings before proofing.
🔹 Try a tangzhong or yogurt – For softer, fluffier bread.
Why This Method Works
- Loaf pans guide the rise, so you don’t get a flat loaf.
- Trapping steam early keeps the crust soft for better expansion.
- Easier than free-form baking—great for beginners!
Final Thoughts
If you’ve struggled with flat sourdough or just want reliable sandwich bread, this method is a winner. Plus, two loaves mean one for now and one for the freezer!
Have you tried sourdough in loaf pans? Share your results below! 🍞👇
Final Thoughts
You don’t need a Dutch oven to bake incredible sourdough—you just need the right workarounds. A baking stone + steam pan is the gold standard, but even a roasting pan or skillet can deliver fantastic results.
Which method will you try first? Let me know in the comments—I’d love to hear how it goes!
