Baking Sourdough Bread Without a Dutch Oven: How to Get Perfect Results Every Time

Step 1

Prepare sourdough as directed in your favorite sourdough recipe, I like my small batch sourdough recipe.

Step 2

When ready to bake, place one oven rack on the oven floor, and place a cast-iron skillet on that rack. Add 4 cups of water to the skillet.

Step 3

Then place one baking stone or steel on a rack in the lower 3rd of your oven and another or a heavy baking sheet on the very top rack of your oven.

Step 4

Preheat the oven to recommended temperature in the recipe, usually, that's 450f, with both the baking stones in the oven for at least 45 minutes.

Step 5

Once the oven is fully preheated, turn the proofed dough out of the banneton onto a sheet of parchment paper. Score the sourdough and spray the loaf with a water bottle.

Step 6

Quickly, but carefully, open the oven and using a pizza peel or the parchment paper as a sling, place the sourdough onto the lower heated baking stone and bake uncovered with the water-filled skillet for as 30 minutes, then carefully remove the skillet, and continue baking until the crust has reached your desired color, usually another 10-15 minutes.

Step 7

Remove cooked sourdough loaf from the oven and cool on a wire mesh cooling rack.