Learn - Bake Sourdough in a Dutch Oven

How Do I Bake Sourdough in a Dutch Oven?

The short answer

A Dutch oven helps create a controlled baking environment by trapping steam around your dough.

This steam allows your loaf to expand before the crust sets, helping create better rise and a beautiful crust.

There are different ways to use a Dutch oven. Some bakers preheat theirs first, while others (like us) prefer starting with a cold Dutch oven for a simpler, safer approach.

Why use a Dutch oven?

When sourdough first enters the oven, it goes through a stage called oven spring.

This is when the remaining gases in the dough expand, helping your loaf rise.

Steam keeps the outside of the dough flexible for longer, allowing this expansion to happen before the crust becomes firm.

A Dutch oven naturally traps the moisture released from your dough, creating this steamy environment.

Do I need to preheat my Dutch oven?

No.

You will find many sourdough recipes that recommend preheating your Dutch oven before baking.

This can help create strong initial heat, and many bakers use this method successfully.

However, it is not the only way.

At Real Rustic Sourdough, we prefer a simpler approach:

Cold dough. Cold Dutch oven. Cold oven.

It reduces handling a very hot pot and makes the process feel more achievable for everyday home bakers.

Our simple Dutch oven method

Step 1: Prepare your dough

When your dough is ready to bake:

Work calmly and confidently.

Step 2: Place into a cold Dutch oven

Place your dough into your cold Dutch oven.

No preheating needed.

This makes the process simpler and removes the stress of transferring dough into an extremely hot pot.

Step 3: Bake with the lid on

Place your Dutch oven into your cold oven.

Bake for approximately:

60 minutes with the lid on

Keeping the lid on allows steam to build and helps your loaf expand.

Step 4: Finish uncovered

Remove the lid and continue baking for:

10–15 minutes

This allows the crust to develop colour and crispness.

Adjust this time depending on how dark you like your crust and how your oven behaves.

Why do some recipes preheat?

Preheating a Dutch oven is a traditional method and can work well.

The main benefits are:

  • strong initial heat

  • faster crust formation

  • potential for extra oven spring

But sourdough is not one-size-fits-all.

The best method is the one you can repeat confidently and consistently.

The biggest beginner mistake

Thinking there is only one "correct" way to bake sourdough.

There are many successful methods.

The important things are:

  • good fermentation

  • strong dough development

  • proper baking time

  • allowing your loaf to fully bake

Nikki's note

When I first started, I thought sourdough had so many rules.

Preheat this.
Do this at exactly this time.
Follow this exact method.

But real life doesn't always work that way.

I wanted a method that felt safer, simpler, and easier to fit around a busy home.

This is the method we use because it works for us.

The best sourdough method is the one you understand and can confidently repeat.

REmember every Oven is different so is every Kitchen!! You find what works in your kitchen.

Related guides

Continue learning:

👉 How Long Should I Let Sourdough Cool Before Cutting?
👉 Why Didn't I Get Oven Spring?
👉 Why Is My Bread Gummy Inside?
👉 Why Is My Crust Too Hard?
👉 Why Did My Loaf Spread?