Baking sourdough at home is one of those things that feels a bit like magic. You mix up some flour, water, and salt, let it do its thing, and end up with a loaf that’s crisp on the outside and soft inside. But here’s the deal your bakeware makes a huge difference. A solid cast iron pot can take your bread from good to bakery-level perfection. Let’s go through some top picks for the best cast iron pots that can help you bake the perfect sourdough bread.
OUR SCORE
4.8/5
Exceptional
1. Enamelled Cast Iron Dutch Oven Pot – 6 Quarts, Orange
OUR SCORE
4.7/5
Exceptional
2. Velaze Cast Iron Enamel Dutch Oven – 7.5 Quarts
OUR SCORE
4.6/5
Excellent
3. Nuovva Cast Iron Casserole Pot – 5 Quarts
OUR SCORE
4.6/5
Excellent
4. COOKWIN Enameled Dutch Oven – 4.8 Quarts
OUR SCORE
4.5/5
Excellent
5. P&P CHEF Red Enameled Dutch Oven – 5.5 Quarts
Why a Cast Iron Pot Works So Well
If you’ve ever baked sourdough on a regular tray, you know how tricky it is to get that crispy, golden crust. Cast iron traps steam inside, which keeps the crust from hardening too soon, letting the dough expand properly. The result? A loaf with a deep, even colour and that signature crackly finish.
Also, cast iron holds heat like nothing else. Your bread gets an even bake, and the base develops that beautiful golden bottom without burning. No one wants a loaf that’s pale on top and scorched underneath.
What to Look for in a Cast Iron Pot
Not all cast iron pots are created equal. Here’s what you need to keep in mind:
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Size Matters – A 4- to 6-quart pot gives your dough plenty of room to expand without hitting the sides.
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Lid Fit – A tight-fitting lid traps steam, which is key for a good crust.
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Bare vs. Enameled – Some bakers swear by bare cast iron, but enameled options are easier to clean and don’t need seasoning.
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Handles & Weight – Cast iron is heavy. Wide, sturdy handles make it easier to move in and out of the oven without a struggle.
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Heat Resistance – Some pots have lids with plastic knobs that can’t handle high temperatures. Look for metal knobs or ones rated for at least 230°C.
Preheating and Using Your Cast Iron Pot Effectively
Cold dough in a cold pot? That’s a recipe for a pale, lacklustre crust. Preheating is essential. Stick your cast iron pot in the oven while it heats up—around 230–250°C is ideal. Let it sit for at least 30 minutes before placing your dough inside.
Once it’s hot, carefully drop in your dough (parchment paper makes this easier). Put the lid back on to trap steam, then take it off for the last 10–15 minutes of baking. That’s how you get a deep, golden crust.
Beginner’s Sourdough Bread Recipe
Baking sourdough isn’t complicated, but it takes patience. Here’s a simple method to get you started:
1. Make the Starter
Mix 100g of flour with 100g of water in a jar. Cover loosely and leave at room temperature. Feed it daily by discarding half and adding fresh flour and water. In about a week, it should be bubbly and ready to use.
2. Mix the Dough
Combine:
- 500g strong bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
Mix until combined, then let it rest for 30 minutes.
3. Strengthen the Dough
Over the next 3–4 hours, stretch and fold the dough every 30 minutes. This builds gluten structure for a better rise.
4. Bulk Fermentation
Cover and let the dough rise at room temperature for 4–6 hours, or until doubled. In cooler temperatures, this may take longer.
5. Shape and Second Rise
Gently shape the dough into a ball or oval and place it into a floured banneton (or a bowl lined with a tea towel). Cover and refrigerate overnight for better flavour and texture.
6. Bake in a Cast Iron Pot
Preheat the pot in a 230°C oven for at least 30 minutes. Transfer the dough onto parchment paper and carefully place it inside. Cover with the lid and bake for 20 minutes. Remove the lid and bake for another 15–20 minutes until golden brown.
7. Cool and Enjoy
Let the bread cool completely before slicing—this helps set the crumb and prevents it from becoming gummy. Then, enjoy your homemade sourdough!
