Dutch oven

[pastrypastaonion]

Is dutch oven necessary for baking sourdough with crunchy exterior or are there alternatives to achieve the same? Thanks!

 

[Norcalbaker59]

Is dutch oven necessary for baking sourdough with crunchy exterior or are there alternatives to achieve the same? Thanks!

If you do not want to purchase anything you can try to conduct the heat by placing metal baking sheets on bottom and top racks. Add a steam to the oven by placing some boiling water in a shallow pan on the oven floor. But this method isn’t that great since most baking sheets warp in high heat; baking sheet doesn't conduct heat as well as a baking stone or baking steel; it’s difficult to control the steam in the oven. The results are okay, but not the same as an enclosed environment.


Sourdough requires consistent high heat, and steam. A home oven with racks does not provide the consist heat; they don't have steam AND vent function.

The Dutch oven creates a sealed hot environment that holds the moisture in.

If you do not have a Dutch oven, you can use a baking stone and large stock pot. But what you pay for a good baking stone is the cost of cast iron combo cooker by Lodge.

You don’t need an expensive $450 Dutch oven like Le Creuset or Staub. The Lodge combo cooker works very well.

 

[pastrypastaonion]

Thanks for the advise. I'll think about the combo cooker 'cause I already have a cast-iron pan. For now, would cast-iron be better to use than the baking sheets?

 

[Norcalbaker59]

Thanks for the advise. I'll think about the combo cooker 'cause I already have a cast-iron pan. For now, would cast-iron be better to use than the baking sheets?

Yes cast iron would be better than baking sheets since baking sheets cannot be heated to high temps; do not conduct heat with the same consistency

 

[Mona]

A Dutch oven is great for baking sourdough because it traps steam, which helps create that crunchy crust, but it's not the only way to get there. If you don't have a Dutch oven, you can try baking your sourdough on a preheated baking stone or steel, and place a tray of water on the bottom rack of your oven to generate steam. You could also try covering your loaf with a heatproof bowl or roasting pan for the first half of baking, then removing it to allow the crust to crisp up. These methods can get you pretty close to that ideal sourdough crust!