Claire WhitakerBy Claire Whitaker

Updated November 2026

A Dutch oven for sourdough traps the steam your loaf releases in its first minutes, which lets the crust stay thin and the oven spring run high. Follow the steps below to preheat the pot, load the dough, and bake a loaf with a blistered, crackly crust and an open crumb. The method works with most cast iron or enameled cast iron pots that have a tight-fitting lid.

Choose and Prepare Your Pot

Most home bakers use a round Dutch oven between 5 and 7 quarts, which fits a standard boule of about 900 to 1,000 grams of dough with room to expand. Check that the lid fits snugly and that the pot’s knob and handles are rated for oven temperatures well above 450°F. Wash and dry the pot before you start. You do not need to season it, and you should not grease the interior, since oil can scorch and make the bottom of the loaf dark.

Shopping for one? See our guide: 6 Best Cast Iron Dutch Ovens (2026): Expert Picks and Buying Guide.

Preheat the Pot Properly

Place the covered Dutch oven on the center rack and preheat the oven to 500°F or 475°F for 45 to 60 minutes. A fully heated pot is the single most important factor in good oven spring, because the hot base starts the bottom crust immediately. Keep the lid on during preheating so the inside stays as hot as the walls.

Load, Score and Bake in Two Stages

Turn your proofed dough onto parchment, score the top with a single deep cut or a pattern about ¼ inch deep, then lower the parchment and dough into the hot pot. Cover it right away and bake for 20 minutes. Remove the lid, reduce the heat to 450°F, and bake another 20 to 25 minutes until the crust is deep brown and the internal temperature reads about 205°F to 210°F on an instant-read thermometer.

  1. Preheat the covered pot for 45 to 60 minutes.
  2. Score the dough with a lame or sharp razor.
  3. Transfer the dough on parchment into the pot and cover.
  4. Bake covered for 20 minutes at 475°F or 500°F.
  5. Uncover, lower the heat, and bake until well browned.
  6. Cool on a rack for at least 1 hour before slicing.

Dutch Oven Sourdough Tools Checklist

  • A Dutch oven with a tight lid, 5 to 7 quarts
  • Parchment paper cut to fit the pot
  • A bread lame or sharp razor blade
  • An instant-read thermometer
  • A bench scraper and a proofing basket

Common Mistakes

  • Skipping preheating, which leads to flat loaves and pale crusts.
  • Scoring too shallowly, so the loaf bursts at the side instead of opening neatly.
  • Leaving the lid on too long, which can soften the crust.
  • Using a pot with a cracked enamel or a loose lid, which lets steam escape.
  • Cutting the loaf while it is still warm, which makes the crumb gummy.

A lame makes clean, confident scores that help the loaf open in a controlled way. View on Amazon

An instant-read thermometer confirms that the center has fully baked, which is hard to judge by color alone. View on Amazon

A banneton or proofing basket helps the dough hold its shape during the final rise before baking. View on Amazon

FAQ

Do I need to oil the Dutch oven for sourdough?

No. Parchment paper keeps the dough from sticking, and oil can burn at high oven temperatures and affect the bottom crust.

Can I use an enameled Dutch oven for sourdough?

Yes, as long as the enamel is intact and the pot is rated for the temperature you plan to use. Many owners bake at 450°F to 475°F without issue, but check the manufacturer’s maximum temperature first.

Why is my sourdough loaf flat even in a Dutch oven?

Flat loaves usually come from underproofed or overproofed dough, a weak starter, or a pot that did not preheat fully. Check your starter’s activity and make sure the pot was hot before the dough went in.

Conclusion

Preheat your Dutch oven thoroughly, score the dough with confidence, and bake covered before uncovering for color. With these steps, you can produce a loaf with a crisp crust and an open crumb. Repeat the process a few times and adjust the timing to suit your oven.

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Claire Whitaker

About Claire Whitaker

Claire Whitaker is part of our editorial team and reviews and edits our cookware & knives guides, checking product details against manufacturer specifications and owner feedback.