Baking sourdough on a budget

When I first started wanting to make sourdough I was in a tough economic position. I wanted healthy bread but didn’t want to pay an arm and a leg for all the equipment you see content creators use. After doing research I found multiple ways to bake my beautiful loafs. Steam is crucial in the initial baking phase to allow the loaf to expand and achieve its maximum "oven spring". The key to a good sourdough crust and rise is steam during the first phase of baking. You must replace the humid environment a Dutch oven creates with any alternative method. Heat retention is important! A baking stone, baking steel or baking sheet steel helps create a consistently hot surface. This improves oven spring and mimics the heat retention of cast iron.

1: Two loaf/ cake pans: For a sandwich loaf, place the shaped dough in one loaf pan and invert a second one over it as a lid.

2: Baking sheet and bowl: Place the dough on a baking sheet and cover it with a large, oven-safe bowl ensure your bowl is rated for high heat to prevent it from shattering

3: Baking sheet (open baking): Preheat the oven to a high temperature, with a water pan on the bottom rack. There are multiple methods to this. This is just an example.

Bake the loaf for the initial period with the steam, then remove the water pan to finish baking.

The loaf in the pictures was baked using the two cake pan method. I added two ice cubes at the bottom before adding the “lid” (second cake pan) to help create steam.

If there is any other alternative I didn’t mention that you have used or heard about let me know in the comments.

Happy baking!!!

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