Looking for a sourdough bread recipe without a Dutch oven? Here’s a simple method for baking homemade sourdough bread using basic kitchen tools.

Making sourdough at home can feel intimidating, but this recipe simplifies the process by breaking it down into easy steps spread over two days. The actual hands-on work is minimal, and you’ll have plenty of downtime while the dough rests and ferments.

Since this method doesn’t require a Dutch oven, it’s flexible. You can even bake multiple loaves at once! Feel free to double or even triple the recipe.

Quick Answer: How to Bake Sourdough Without a Dutch Oven

The easiest way to bake sourdough bread without a Dutch oven is by creating steam in your oven. This helps give you a good rise and a crispy crust.

Simply place your bread dough on a baking stone or baking sheet and add a cast iron skillet filled with hot water on the bottom rack to produce steam.

Pro Tip: Covering your bread with an inverted roasting pan traps even more steam.

Why Skip the Dutch Oven?

If you’re running a micro bakery, baking in bulk, or just just don’t own a Dutch-oven, this approach works well.

Using a baking stone and steam allows more flexibility, especially if you bake multiple loaves regularly.

About This Recipe

This is a two-day process, but if you follow the steps listed, it’s easy. The work is spread out over manageable chunks of time. The best part? This recipe can be doubled or even tripled. That’s the beauty of baking without a Dutch oven—you can bake multiple loaves at the same time, perfect for selling, sharing or stocking up your freezer!

Key Tools You Need

Here’s what you’ll need for this easy sourdough recipe:

Kitchen scale for accurate measurements
Large bowl or restaurant grade plastic tub for mixing
Dough whisk or wooden spoon for mixing
Plastic wrap or damp towel to cover the dough
Razor blade or sharp knife for scoring
Baking stone, baking steel, or pizza stone
Cast iron skillet with hot water for steam
Optional: Banneton basket or proofing basket for shaping

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Suggested Timeline for a Next-Day Bake

11:00 AM – Mix the Dough
11:30 AM – Stretch and Fold #1
12:15 PM – Stretch and Fold #2
1:00 PM – Stretch and Fold #3
1:00 PM to 5:00 PM – Bulk Fermentation
5:00 PM – Shape the Dough
5:15 PM -Proof the Dough
7:00 PM Refrigerate Overnight.
7:00 AM (Next Day) – Preheat the Oven:
7:30 AM – Score and Bake
8:30 AM – Cool and Slice

Step-by-Step Instructions

1. Mix the Dough

In a large mixing bowl, combine flour, water, sourdough, and salt.

Use a dough whisk or wooden spoon to mix until it forms a rough dough. Cover with plastic wrap and let it rest for 30 minutes.

Helpful hint: For better results, always use a kitchen scale for precise measurements.

2. Stretch and Folds

Instead of traditional kneading,I like to use the stretch and fold method:

With wet hands, grab one side of the dough, stretch it up, and fold it over to the center.
Rotate the bowl 90 degrees and repeat. Do this 4 times to complete one set.
Perform 3 sets of stretch and folds every 45 minutes, covering the dough with a damp towel in between each set.

What to look for: By the end of the third set, the dough should feel smoother, more elastic, and hold its shape better.

3. Bulk Fermentation

Allow the dough to rise at room temperature for 4-6 hours after the final set of stretch and folds. This is the bulk fermentation stage, where the dough develops flavor and structure.

How to know it’s ready: The dough should have risen significantly, with visible bubbles on the surface. When you gently press the dough with your finger, it should spring back slowly (this is known as the poke test).

4. Shape the Dough

Turn the dough onto a lightly floured surface. Use a bench scraper to gently shape it into a rectangle. Fold the top and bottom edges toward the center, then roll it tightly into a loaf shape.

Place the shaped dough into a lightly greased loaf pan or a proofing basket lined with parchment paper.

5. Refrigerate Overnight

Cover the dough with plastic wrap or a damp towel and place it in the refrigerator overnight. This slow, cold fermentation enhances the flavor and gives better structure to the loaf.

6. Preheat the Oven

The next day, preheat your oven to 475°F (245°C) Preheat your oven to 475°F (245°C) with your baking stone and cast iron skillet inside.

7. Score and Bake

Invert the dough onto a baking peel dusted with flour, or a piece of parchment paper.
Use a razor blade or sharp knife to score the top of the dough. This helps control how the bread expands during baking.
Place it on the baking stone, and fill the cast iron skillet with boiling hot water.
Optional: cover the loaf with an inverted roasting pan to trap the steam.

Bake covered 20 minutes, then reduce the oven temperature to 425°F (220°C) and bake for another 15-20 minutes until the crust is golden brown and the loaf sounds hollow when tapped.

8. Cool and Slice

Remove the loaf from the pan and let it cool on a wire rack for at least an hour. Cooling allows the crumb to set, giving you a soft, airy interior perfect for slicing.

Common Mistakes and Tips

Dough Didn’t Rise Well

This usually happens if your sourdough starter isn’t active enough. Your starter should be bubbly and be recently fed and doubled in size before using it. If your kitchen is cold, the dough may take longer to rise. You can place it in a slightly warm oven (turned off) to help speed up the process.

Crust Too Hard

A hard crust can result from insufficient steam during baking. Steam is important because it keeps the surface of the dough moist during the beginning stages of baking. This allows it to expand and develop a thinner crust. Make sure you add hot water to the cast iron skillet or use a spray bottle to create steam.

Dense Loaf

Density can result from under-fermentation, incomplete stretch, and folds, or insufficient rise times. Make sure to:

Perform all sets of stretch and folds as directed.
Allow enough time for bulk fermentation—look for visible bubbles and an airy texture.
Check readiness using the poke test: if the dough springs back slowly, it’s ready for the next step.

Over-Proofed Dough

If your dough rises too much during the second rise, it can collapse during baking. To avoid over-proofing, keep an eye on the dough and ensure it has risen by about 50-75% rather than doubling completely. Refrigerating overnight helps slow down proofing and makes it easier to time.

Difficulty Shaping the Dough

If your dough is too sticky and hard to handle, it may not have enough gluten development. Lightly flour your work surface and hands when shaping, and make sure you’ve completed the stretch and folds properly to build strength in the dough.

Uneven Baking

Uneven baking can occur if your oven isn’t preheated long enough or if the heat isn’t distributed properly. Always preheat your oven for at least 30 minutes, and place your loaf on the middle rack to ensure even heat distribution.

Sourdough Bread Recipe Variations

One of the best parts of baking sourdough is the ability to customize your loaf with inclusions. You can add ingredients to create unique flavors and textures. Below are some popular inclusions, along with tips on when and how much to add:

Jalapeño and Cheese

What to add: 1-2 diced fresh jalapeños (seeds removed if you prefer less heat) and 1 cup (100g) shredded cheese (cheddar works well).
When to add: Add the jalapeños and cheese during the final stretch and fold.
How it changes the loaf: This combination adds a spicy kick and a savory richness to the bread. The cheese melts into pockets, creating a delicious crust and crumb.

Pecans and Raisins

What to add: 1 cup (100g) chopped pecans and ¾ cup (100g) raisins.
When to add: Gently incorporate during the final stretch and fold.
How it changes the loaf: The pecans add crunch, while the raisins bring a natural sweetness, making this variation perfect for breakfast or snacking.

Rosemary or Thyme

What to add: 2-3 tablespoons of finely chopped fresh rosemary or thyme.
When to add: Add the herbs during the second stretch and fold.
How it changes the loaf: Fresh herbs infuse the bread with a fragrant, earthy flavor, making it ideal to serve with soups or stews.

Kalamata Olives

What to add: 1 cup (150g) chopped, pitted kalamata olives.
When to add: Fold in the olives during the final stretch and fold.
How it changes the loaf: The olives add a briny, salty flavor that pairs wonderfully with Mediterranean dishes or cheese platters.

Pro Tip: When adding inclusions, be gentle during the stretch and folds to avoid tearing the dough. Too many inclusions can affect the structure, so avoid exceeding 20-30% of the total dough weight.

Storage Tips

Sourdough bread has a longer shelf life compared to bread made with commercial yeast due to its natural acidity, which helps inhibit mold growth. Here’s how long it typically lasts and how to store it properly:

Room Temperature: To keep the crust crisp, store the loaf in a kitchen towel or paper bag. Properly stored, sourdough bread will last 3-4 days at room temperature. Avoid using plastic bags, as they trap moisture and make the crust soft.
Freezing: Sourdough bread freezes well for longer storage. Slice the loaf before freezing, then wrap the slices in plastic wrap and place them in a freezer bag. Thaw individual slices as needed. Frozen sourdough bread will last up to three months.
Reheating Tip: To refresh a stored loaf, lightly mist the crust with water and warm it in a 350°F (175°C) oven for 5-10 minutes. This helps restore the crust’s crispness and the interior’s softness.

Pro Tip: If you plan to eat the bread over several days, slicing and freezing half of the loaf on the first day ensures that it stays fresh longer without becoming stale.

Room temperature: Store in a kitchen towel at room temperature for up to 3 days.
Freezing: Wrap the loaf in plastic wrap and freeze for up to 3 months. Thaw at room temperature before slicing.

Pro Tip: For best results, slice the bread before freezing so you can thaw individual slices as needed.

Easy Sourdough Bread (No Dutch Oven Required)

Looking for a sourdough bread recipe without a Dutch oven? Here’s a simple method for baking homemade sourdough bread using basic kitchen tools.

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Ingredients

▢ 4 cups 500g bread flour (or mix of purpose flour and whole wheat flour)
▢ 1 ½ cups 350g warm water
▢ ½ cup 100g active sourdough starter
▢ 2 tsp 10g salt

Instructions

Mix the Dough

In a large mixing bowl, combine flour, water, sourdough and salt.
Use a dough whisk or wooden spoon to mix until it forms a rough dough. Cover with plastic wrap and let it rest for 30 minutes.
Helpful hint: For better results, always use a kitchen scale for precise measurements.

Stretch and Folds

Instead of traditional kneading,I like to use the stretch and fold method:
With wet hands, grab one side of the dough, stretch it up, and fold it over to the center.
Rotate the bowl 90 degrees and repeat. Do this 4 times to complete one set.
Perform 3 sets of stretch and folds every 45 minutes, covering the dough with a damp towel in between each set.
What to look for:
By the end of the third set, the dough should feel smoother, more elastic, and hold its shape better.

Bulk Fermentation

Allow the dough to rise at room temperature for 4-6 hours after the final set of stretch and folds. This is the bulk fermentation stage, where the dough develops flavor and structure.
How to know it’s ready: The dough should have risen significantly, with visible bubbles on the surface. When you gently press the dough with your finger, it should spring back slowly (this is known as the poke test).

Shape the Dough

Turn the dough onto a lightly floured surface. Use a bench scraper to gently shape it into a rectangle. Fold the top and bottom edges toward the center, then roll it tightly into a loaf shape.
Place the shaped dough into a lightly greased loaf pan or a proofing basket lined with parchment paper.

Refrigerate Overnight

Cover the dough with plastic wrap or a damp towel and place it in the refrigerator overnight. This slow, cold fermentation enhances the flavor and gives better structure to the loaf.

Preheat the Oven

The next day, preheat your oven to 475°F (245°C) Preheat your oven to 475°F (245°C) with your baking stone and cast iron skillet inside.

Score and Bake

Invert the dough onto a baking peel dusted with flour, or a piece of parchment paper. Use a razor blade or sharp knife to score the top of the dough. This helps control how the bread expands during baking. Place it on the baking stone, and fill the cast iron skillet with boiling hot water. Optional: cover the loaf with an inverted roasting pan to trap the steam. Bake covered 20 minutes, then reduce the oven temperature to 425°F (220°C) and bake for another 15-20 minutes until the crust is golden brown and the loaf sounds hollow when tapped.

Scoring tip: A deep score helps the bread expand properly and improves the final look of your loaf.

Cool and Slice

Remove the loaf from the pan and let it cool on a wire rack for at least an hour. Cooling allows the crumb to set, giving you a soft, airy interior perfect for slicing.

Notes

Freezing: For longer storage, sourdough bread freezes well. Slice the loaf before freezing, then wrap the slices in plastic wrap and place them in a freezer bag. Thaw individual slices as needed. Frozen sourdough bread will last up to 3 months.
Reheating Tip: To refresh a stored loaf, lightly mist the crust with water and warm it in a 350°F (175°C) oven for 5-10 minutes. This helps restore the crust's crispness and the interior's softness.
Pro Tip: If you plan to eat the bread over several days, slicing and freezing half of the loaf on the first day ensures that it stays fresh longer without becoming stale.

Sourdough Bread Recipe Without a Dutch Oven

No Dutch oven? No problem! This easy sourdough bread recipe without a Dutch oven will have you baking crusty, golden loaves with just a few simple tools.