Sourdough Bread Without an Oven: Easy Stovetop Recipe
This easy sourdough bread without oven recipe is perfect for beginners and home bakers without access to an oven. Baked right on your stovetop using a heavy pot or pan/ sufuria, this soft, chewy bread is full of flavor and made with just flour, water, salt, and active sourdough starter. A healthy, no-fuss recipe you’ll love making again and again! Plus, don't miss the video tutorial at the end of this post for extra guidance.
Equipment
- 1 Fairly heavy pan (sufuria) with a lid
- 2 mixing bowls
- 1 Spatula or wooden spoon
- 1 Clean kitchen towel or plastic wrap
- Measuring cups and spoons as needed
- Gas stove
- 2 lids for helping flip the bread
Ingredients
- 3 ½ cups all-purpose
- ⅔ cup active sourdough starter (fed 4–6 hours before)
- 1 ½ cups warm water (may vary)
- 1½ tsps salt
Instructions
Mix the Dough
- In a suitable mixing bowl, add the flour and salt. Mix until well combined.In a separate large bowl, combine the active sourdough starter and 1 cup of water. Mix until the starter dissolves.Add the flour and salt mixture. Mix using a wooden spoon and spatula, adding the remaining water a little at a time until a rough, sticky dough forms. Switch to using your hands and mix until all the ingredients are well incorporated.Note: Flour brands may hydrate at different levels that’s why water may vary. Ensure though your dough is soft and sticky.Cover with a towel and let rest for 30 minutes.
Stretch and Fold
- Over the next 2 hours, do 4 to 6 rounds of stretch-and-folds (one every 20 to 30 minutes). This helps strengthen the dough. To do this: wet your hands, lift one side of the dough, stretch it up, and fold it by dropping it over the dough. Rotate the bowl and repeat 4 times per round.
Bulk Fermentation
- Cover the bowl and let the dough ferment at room temperature for 7 hours, or until it doubles in size and looks airy. This timing may vary depending on room temperature and starter strength.
Shape the Dough
- Lightly flour your work surface. Turn out the dough, gently shape it into a round loaf (boule) by stretching and folding it over itself from its four corners, (one at a time) inward. Transfer it to a greased and dusted fairly heavy pan. Gently press it with the back of your fingers to stretch it to fit the bottom of the pan. If sticky, you can dust the back of your fingers.
- Cover with a clean kitchen towel.
Final Proofing
- Let the dough proof for one more hour at room temperature or refrigerate overnight (up to 12 hours) for deeper flavor.
Preheat Your Pot on the Stove then Cook the Bread
- Now cover the pan with it's lid and transfer it onto the gas stove over high heat to preheat it.If using a wide burner, don’t reduce to the lowest setting. The lowest setting for a wide burner is too high. It will burn the bread before it’s ready. Instead, reduce the flame as though you are switching off and reduce to a very, very low flame as shown below.(If using a tiny burner on the stove, immediately reduce the flame to its lowest setting.)
- Cook for 40–45 minutes until firm on the surface.
Brown the Surface
- Once the bottom is done, gently invert the sourdough bread into the pan by flipping it onto a clean lid then onto another clean lid so the surface of the bread is facing up again. Gently slide the pan over the bread to invert it back into the pan. Return it on the low flame and let it cook for another 20 minutes to brown the other side.
Cool and Slice
- Remove the bread and place it on a wire rack or plate to cool for at least 30 minutes before slicing. This allows the crumb to set.Your sourdough bread without an oven is ready to serve.
Video
Notes
Tips for Success
- Use an active starter: Make sure your starter is bubbly and active before using. Feed it 4–6 hours before baking.
- Don’t rush proofing: Allow the dough to double during bulk fermentation for the best texture and rise.
- Control the heat: low heat is best to avoid burning the bottom of the bread.
- Use a fairly heavy, or heavy pan: A heavy pot holds heat better and mimics the environment of an oven.
- Practice patience: The beauty of sourdough lies in the process. It gets better with every bake.
Storage Instructions
Once the sourdough bread without an oven has completely cooled, wrap it in a clean cloth or store it in a paper bag for up to 3 days at room temperature. For longer storage, you can freeze it.Serving Ideas
This no-bake sourdough bread is incredibly versatile. Here are a few ways to enjoy it:- Serve warm with butter and jam for breakfast.
- Slice and use it for sandwiches.
- Dip in soups or stews.
- Toast with avocado or nut butter.
- Make garlic bread with olive oil and herbs.