Cast Iron Skillet Sourdough: Easier Than a Dutch Oven

Most sourdough recipes assume you have a Dutch oven. But a cast iron skillet, with a few adjustments, can produce excellent sourdough — sometimes more easily.

The advantages of skillet baking

A cast iron skillet:

• Is wider and shallower than a Dutch oven
• Easier to load (no reaching deep)
• Easier to clean
• Half the price of a comparable Dutch oven
• Often already in your kitchen

The downside: less steam containment than a Dutch oven, which affects oven spring slightly.

The recipe

For one boule:

• 500g bread flour
• 350g water (70% hydration)
• 100g active starter
• 10g salt

A standard recipe — no special adjustments for the skillet.

Method

Mix and bulk

Standard sourdough method:

• Mix all ingredients
• Bulk 4–6 hours at 75°F with 4 sets of folds
• Pre-shape, rest 30 min
• Final shape into a tight boule

Cold retard

Place in basket, refrigerate 12–18 hours.

Bake setup

Preheat oven to 475°F with:

• A 12-inch cast iron skillet on the middle rack
• A second metal pan (sheet pan or cast iron skillet) on the bottom rack

Preheat 45 minutes minimum.

Bake

Turn dough onto parchment. Score.

Slide parchment + dough into the hot skillet. Pour 1 cup boiling water into the bottom pan (creates steam).

Close oven quickly. Bake 25 minutes.

Remove the bottom pan (with steam dissipated, it's mostly empty).

Continue baking 20–25 minutes uncovered until deep mahogany.

Why it works

The hot skillet provides:

• Direct bottom heat (mimics a stone)
• Aggressive crust formation underneath
• A solid base for oven spring

The bottom water pan provides:

• Steam for the first 25 minutes
• Helps with oven spring
• Helps with crust browning

Together they recreate most of what a Dutch oven does.

Common mistakes

Skillet not preheated enough — bottom crust will be pale. Preheat 45 minutes minimum.

No steam — pale, thin crust. Don't skip the water pan.

Steam too long — soft crust. Remove water pan after 25 minutes.

Loaf too big for skillet — 12-inch skillet handles up to 1kg dough boule. Larger needs a bigger skillet.

What you give up vs. Dutch oven

• Slightly less steam containment
• Slightly less oven spring (but still excellent)
• Longer crust set time

What you gain:

• Easier loading (no deep reach)
• Wider crust surface (visually impressive)
• Cheaper equipment
• Easier cleanup

For most home bakers, the trade-off is worth it.

Variations

Two skillets stacked (better steam)

• Bake on one skillet
• Invert a second skillet over it as a "lid"
• Remove top skillet at 25 minutes

This creates a true Dutch oven environment with cast iron skillets.

Skillet + foil dome

• Bake on the skillet
• Cover with a foil dome (large piece tented over)
• Remove foil at 25 minutes

Less ideal but works in a pinch.

A cast iron care reminder

Bare cast iron:

• Wipe down after baking when cool
• Lightly oil to prevent rust
• Don't use soap

Enameled cast iron:

• Soap and water are fine
• Avoid metal utensils on the surface

A cast iron skillet treated well lasts generations.

Skillet cornbread for comparison

If you have a cast iron skillet and want to bake cornbread alongside:

• Preheat the skillet for 10 minutes
• Pour cornbread batter into hot skillet
• Bake at 425°F for 22 minutes

The hot skillet creates a crispy crust on cornbread that baking pans can't match.

This same principle works for sourdough bread.

A weekend bake

Saturday morning:

• Pull dough from fridge
• Preheat skillet at 475°F for 45 minutes
• Score and bake

Total: 90 minutes from oven on to bread out.

Why I recommend this for beginners

For someone new to sourdough who doesn't want to invest in a Dutch oven:

• A cast iron skillet is in many kitchens already
• The technique is forgiving
• Results are very close to Dutch oven quality
• You can practice for months before committing to a Dutch oven

If after 20 bakes you decide you love sourdough, then upgrade to a Dutch oven. If you don't, you've still made great bread without spending extra.

What to look for in a cast iron skillet

For sourdough:

• 10–12 inches diameter
• Lodge brand is reliable and affordable ($30–40)
• Pre-seasoned (out of box ready)
• Doesn't need to be pretty

A new Lodge skillet costs $30. It bakes excellent bread immediately.

A cast iron loaf pan alternative

Beyond the round skillet, a cast iron loaf pan ($25) is great for sandwich loaves:

• Preheat the pan
• Place dough in
• Bake at 425°F until internal temp is 200°F

Cast iron pan loaves have a much better bottom crust than glass or aluminum loaf pans.

A final thought

Cast iron skillets are one of the most versatile baking tools. They handle:

• Sourdough loaves
• Cornbread
• Pizza
• Skillet cookies
• Roast chicken
• Frittatas

A single $30 investment produces meals for years. For sourdough specifically, it's a viable Dutch oven alternative that many bakers prefer.

Don't let "I don't have a Dutch oven" stop you from making great sourdough. The cast iron skillet works.