While using a Dutch Oven will give you superior and consistent results when baking sourdough bread, there are things you can do to bake great sourdough bread without a Dutch Oven.
Perhaps you're not ready to invest in a Dutch Oven just yet, or your oven isn't big enough to accomodate one. There are lots of reasons you might not want to use a Dutch Oven to bake your sourdough bread.
Other than investing in a modern oven with steam injectors, using a Dutch Oven is a relatively cheap way of achieving these two factors.
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Now I am a very strong advocate for using a Dutch Oven for sourdough bread because it is the cheapest and easiest way to create a baking environment comparable to a professional baker's oven at home.
Here are some of the ways you can bake sourdough without a Dutch Oven - that will still give you a fantastic crust and great oven spring:
In addition to these methods, I highly recommend reading these articles, which concentrate on achieving great oven spring and an ear. Ensuring you get all of these factors right will increase your changes of baking a fantastic loaf without a Dutch Oven:
Einkorn Sourdough Bread
I always advise to preheat your oven for at least an hour - even if you're using a Dutch Oven (that should be preheating while the oven is warming up).
Now this may seem like a long time - but you want your oven to be thoroughly preheated because this will ensure that the heat lost when you open the door is minimal.
If your oven isn't preheated long enough, it won't be hot all the way through and you won't get the oven spring you're looking for when you add your bread.
Sourdough Bread Without Dutch Oven
Preheating your oven thoroughly is even more important if you're not going to use a Dutch Oven because you want to ensure you retain as much of the heat (and steam) created as possible.
Using a baking stone - or even better, 2 baking stones - will enable you to retain the heat in your oven. Ideally you need to place one baking stone on a lower shelf. This is where you'll place your bread.
This baking stone is really cost effective - you can buy 2 for well under $70 and you'll also get a handy pizza peel which can be used for transferring bread to the oven.
How To Bake Sourdough Bread Without A Dutch Oven
In addition to the baking stones, you'll need to use a large stainless steel stock pot to cover your bread. This will create a steamy environment and give you the best oven spring possible without a Dutch Oven.
Lava rocks are a fantastic way to incorporate steam into your oven. Ideally, you should use lava rocks along with the baking stones mentioned above.
You will need to remove them after 30 minutes and leave the bread to bake for the last 10 to 15 minutes without the steam. This will ensure that you get a nice, crispy crust.
Cheaters No Knead Dutch Oven Sourdough Bread.
You do need to be really careful when working with lava rocks and steam. Steam burns are not pleasant and you want to avoid these at all costs.
It's best to place the lava rocks into a cast iron skillet, as this will withstand the high heat of sourdough baking.
Do not try to remove the lava rocks from the skillet when removing it from the oven, just place it on the stove top until it cools and then empty it from there.
No Knead Everyday Sourdough Bread
Then you can invert the second pan over the top, effectively creating a mini steamy environment for your sourdough. You can clip the loaf pans together if you have an oven proof clip.
You don't necessarily have to bake sandwich bread in a loaf pan. You can bake a traditional sourdough loaf in a loaf pan. It gives you a lovely, easy to slice shape. You'll find a full guide to baking sourdough in a loaf pan here.
Now you will need to make sure that casserole pot or Pyrex dish is able to withstand the high heat of sourdough baking. Some are rated for high heat, but you will need to be sure that it can handle high heat before you use it.
No Knead Sourdough, Beginner Sourdough Bread Baker Bettie
I am a big advocate for preheating a Dutch Oven, but you may not be able to do this with a Pyrex dish, depending on when your Pyrex was manufactured.
Once you remove the hot Pyrex from the oven, be very careful not to set it down onto a cold surface. Place it on a trivet or stove top to cool. Sudden changes in temperature will cause it to shatter.
You can find all the care and use details for Pyrex here, as well as my guide to using Pyrex to bake sourdough bread here.
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Something else to keep in mind before using a casserole or Pyrex dish is whether your dough will actually fit in there.
Again, while preheating the vessel results in much better oven spring, it's not really necessary for an enamel roaster as it's so thin.
You might be surprised at the results you can get! It won't be exactly the same as baking it in an oven, but with a bit of practice you can get a nice crust and rise.
No Knead Bread Recipe
There are lots of things you can do to create steam in your oven, which will ultimately give you the best oven spring for sourdough bread.
Bake simple sourdough bread without a Dutch Oven. This recipe shows multiple methods of baking sourdough in the oven without the use of a Dutch Oven or enclosed pot.
Calories: 1851 kcal Carbohydrates: 372 g Protein: 61 g Fat: 8 g Saturated Fat: 1 g Sodium: 3904 mg Potassium: 501 mg Fiber: 12 g Sugar: 2 g Vitamin A: 10 IU Calcium: 88 mg Iron: 5 mg760 shares Jump to Recipe Baking sourdough bread without a dutch oven can be a challenge, but it's not impossible! Learn why home cooks use dutch ovens for bread baking and how to get perfect results without one. There are a lot of baking myths out there. One of them is that you need a dutch oven to make perfect sourdough crusty bread. This simply isn't true! While many home cooks, including me, use dutch ovens in their sourdough baking, there are alternative methods to achieving the same results. There is a little science involved, so get ready to learn why bakers use dutch ovens for bread baking, why bread needs steam and consistently high temperatures to develop and how to bake sourdough without a dutch oven. At the end of this article, you can be confident that your sourdough will taste just as delicious when baked without a dutch oven. This guide to baking sourdough without a dutch oven is dedicated to confidence. Jump to:Why Does Bread Need Steam During BakingWhy Does Bread Need Consistent HIGH Temperatures During BakingWhy Use A Dutch Oven For Bread Baking?I Don't Have A Dutch Oven!What Are The Benefits Of Open Oven Baking?Safety TipsNeed A Sourdough Recipe?Recommended EquipmentFinal Thoughts📖 Printable Recipe Why Does Bread Need Steam During Baking Steam (moist air) carries heat better than dry air, and although it seems counter-intuitive, steam actually slows down the cooking process in a few ways! The moisture in the air, and within the loaf condensates on the surface of the dough absorbing heat. This process reduces the surface temperature of the dough, slowing down the cooking process, it's KINDA like the stall when you're smoking a pork butt or brisket! It takes a large amount of energy to convert the condensation on the surface from liquid to gas(steam), and during that process, the water is withdrawing heat from the surface of the loaf as it evaporates.Steam condensing on the cold surface of the crust also slows crust formation. This is important because we want the crust to stay pliable and continue to expand during the first part of the baking process. At the beginning of the baking process, the yeasts in your dough undergo a final fermentation before they die off due to heat, and the gas bubbles that are already trapped within the dough expand further, this is known as oven spring. Having a crust that sets too quickly will hinder the expansion of the dough.Steam helps to give us that golden blistered crust that all sourdough bakers cannot get enough of. Condensation steam on the crust interacts with starches in the dough, and as the crust bakes, it develops a brittle, crispy, delicious crust. Strangely enough, steam also helps achieve the color in the crust despite cooking at very high temperatures - the steam helps the sugars to caramelize (Maillard reaction - like in my Instant Pot Coffee Creamer) without burning. Did You Know?! This is why people often suggest spritzing sourdough loaves with water or adding ice cubes to the dutch oven with the loaf. As an Amazon Associate I earn from qualifying purchases. Why Does Bread Need Consistent HIGH Temperatures During Baking Bread has a short window while baking to expand before the crust begins to set. A consistent high temperature forces the bread to increase
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