Sourdough Dutch Ovens

Choosing a Dutch Oven for Sourdough Bread

A cast iron Dutch oven holds heat and traps steam released by your dough during the first part of baking. This helps the loaf expand before the crust sets. Remove the lid for the final stage to let the crust brown and crisp.

Which shape should I choose?

Choose a round Dutch oven for round loaves, often called boules, or an oval Dutch oven for longer loaves, known as batards. Our rectangular options offer another shape for your baking.

For a dedicated bread baker, a bread cloche is worth considering. Its shallow base makes loading dough easier, while the domed lid leaves room for the loaf to rise. Before choosing, check the product dimensions against your oven, proofing basket and usual loaf size.

Enamel or Plain Cast Iron?

Enamel-coated cast iron needs no seasoning and offers a smooth surface that is easy to care for. Plain cast iron needs its seasoning maintained and should be dried thoroughly after washing. Both suit home sourdough baking; the choice comes down to your preferred finish and care routine.

Read our Dutch oven care guide for help looking after your pot.

A Little Help from Our Kitchen

At The Sourdough Kitchen, we’re a small New Zealand family business with a love of homemade bread. We test our Dutch ovens in our own baking and share practical advice to help you get comfortable with yours. Whether you’re buying your first sourdough baking pot or trying a different loaf shape, we’re happy to help.

Get in touch if you’re unsure which option suits your kitchen.