How to Bake Sourdough Without a Dutch Oven (Using Baking Steel)
If you already own a Baking Steel, you can create bakery-quality artisan bread at home without a dutch oven. This simple hack delivers the same crusty, chewy results as traditional dutch oven bread baking, using just an aluminum mixing bowl and your Baking Steel.
Why Dutch Ovens Work for Bread (And How to Replicate It)
A dutch oven is a lidded pot that creates an ideal environment for baking artisan bread at home. The lid traps steam and condensation during baking, which keeps the crust soft in the early stages, allowing maximum oven spring. As the bread finishes baking, the crust develops that signature chewy, firm texture. It's quite remarkable.
But what if you don't have a dutch oven? Or what if you want better heat retention than a dutch oven provides?
The Baking Steel Dutch Oven Hack
We've "hacked our oven" with a Baking Steel to create a steam effect using this artisan bread recipe. It works beautifully, but the original method required lava rocks and steam towels—not exactly tools weekend bread bakers have at their disposal.
The Kenji Lopez-Alt Aluminum Bowl Method
Then we read an article from the New York Times by Kenji Lopez-Alt. In this brilliant article, Kenji recommends using an inverted aluminum mixing bowl as a makeshift dutch oven lid. Simple, effective, and genius. We used this bowl.
Why This Method Works Better Than a Dutch Oven
We took Kenji's method a step further and baked on our Baking Steel Plus. This way, you get:
- Superior heat retention: The thermal mass of the Baking Steel (15-25 lbs of solid carbon steel ) far exceeds a dutch oven's heat capacity
- Steam trapping: The inverted aluminum bowl creates the same steam environment as a lidded dutch oven
- Better oven spring: The intense bottom heat from the steel drives maximum rise
- Crispier crust: Carbon steel conducts heat 20x more effectively than ceramic, creating superior crust development
The result? Blistering bread bliss.
Pro Tip: Elevate Your Bread
We use our Baking Steel Bracelets to elevate the bread during the second half of baking. This prevents the bottom from getting too dark while allowing the crust to finish developing.
No bracelets? No problem. Grab some metal tongs or any heat-safe metal object from your kitchen to elevate the bread for the last 15 minutes of baking.
Trust us: once you bake bread with this dutch oven hack, your loaves will reach new levels at home.
Step-by-Step: Baking Steel Dutch Oven Hack Technique
- Preheat the oven and Baking Steel to 500°F (use convection if available ) for 45-60 minutes.
- Launch the unbaked loaf (on parchment paper) onto the hot steel, place 2 ice cubes on the steel next to the bread, and quickly cover the bread with the inverted aluminum bowl.
- Reduce oven temperature to 475°F and bake, covered, for 25 minutes.
- After 25 minutes, uncover the bread, remove the parchment paper, and elevate the bread on 2-3 Baking Steel Bracelets (or metal tongs).
- Reduce oven temperature to 450°F and bake for 15 more minutes until deeply golden.
- Remove your finished loaf from the oven and let it cool completely on a cooling rack before cutting into it. (If you can wait that long 😉)
What Breads Can You Make With This Method?
This technique works for:
- Sourdough bread (boules, batards )
- No-knead artisan bread
- Baguettes
- Focaccia
- Ciabatta
- Whole wheat and multigrain loaves
More Bread Recipes from Baking Steel
Ready to level up your bread baking? Click here to view more recipes from Baking Steel!
Baking Steel is an affiliate with Amazon and may receive compensation for the mixing bowl.
Frequently Asked Questions
Can you bake sourdough without a dutch oven?
Yes! You can bake excellent sourdough bread without a dutch oven using a Baking Steel and an inverted aluminum mixing bowl. The Baking Steel provides superior heat retention compared to a dutch oven, while the aluminum bowl traps steam just like a dutch oven lid. This method often produces better oven spring and crust development than traditional dutch oven baking.
What can I use instead of a dutch oven for bread?
The best alternative to a dutch oven is a Baking Steel combined with an inverted aluminum mixing bowl (12-14 inches). This setup replicates the steam environment of a dutch oven while providing better heat conductivity. Other alternatives include a cast iron combo cooker, a roasting pan with a lid, or a stainless steel bowl over a baking stone—but none match the thermal performance of carbon steel.
Do I need to preheat my Baking Steel for bread?
Yes, preheating is essential. Preheat your Baking Steel for 45-60 minutes at 500°F before baking bread. This ensures the steel reaches optimal temperature for maximum oven spring and crust development. The thermal mass of the steel stores heat and releases it gradually, creating the intense bottom heat that drives bread to rise dramatically in the first few minutes of baking.
Why does my sourdough stick to the Baking Steel?
Sourdough sticks to Baking Steel when the steel isn't hot enough or when the dough is too wet. Always preheat for the full 45-60 minutes and use parchment paper under your loaf for the first 25 minutes of baking. After the crust sets, you can remove the parchment paper. A well-seasoned Baking Steel will also develop a natural nonstick surface over time.
Can I use this method for no-knead bread?
Absolutely! This Baking Steel and aluminum bowl method works perfectly for no-knead bread, Jim Lahey-style loaves, and any artisan bread recipe that calls for a dutch oven. The technique is identical: preheat the steel, launch the dough, cover with the bowl, and bake. No-knead breads especially benefit from the intense bottom heat of the steel.
