Baking sourdough in bulk can feel intimidating—especially if you don’t have specialized equipment like a Dutch oven or a professional bread oven. But with the right technique, you can bake multiple loaves at once right in your home kitchen using a simple cookie sheet and wire rack setup.

This method is perfect for homesteaders, busy bakers, or anyone who wants to maximize their baking efficiency. The result? A batch of beautifully golden, crusty loaves with that signature sourdough tang—all without fancy tools. Let’s dive in!

Why Bake in Bulk?

If you’re making sourdough regularly, batch baking can save time and energy while allowing you to have fresh loaves for the week (or to share with friends and family). This technique ensures each loaf develops a rich depth of flavor through an extended fermentation process while still getting that crisp, artisan-style crust in a conventional oven.

The Secret to a Perfect Crust Without a Dutch Oven

Many home bakers rely on a Dutch oven to create steam, which is crucial for a great sourdough crust. But when baking in bulk, there’s an easy alternative: using a cookie sheet and wire rack, plus a simple steaming method. Pouring water into the cookie sheet as the loaves bake replicates the steamy environment of a professional bakery, giving you an incredible rise and golden, crackly crust.

How to Bake 10 Sourdough Loaves at Once

This recipe is designed to make 10 loaves in two large mixing bowls, with each bowl producing enough dough for five loaves. If you need fewer loaves, you can halve the recipe.

Ingredients (Per Bowl - Makes 5 Loaves)

2375g unbleached, unbromated all-purpose flour
400g sourdough starter (about 2 cups)
1300g filtered water (about 5.3 cups)
40g salt (8 tsp)

Step-by-Step Instructions

1. Mix the Dough

In a large bowl, combine the flour, sourdough starter, water, and salt. Mix until a shaggy dough forms. Cover and let it rest for 20 minutes to allow the flour to hydrate.

2. Stretch & Fold

Perform three rounds of stretch and folds, resting the dough for 20 minutes between each round. This helps build structure without kneading. The dough will become smoother and more elastic.

3. Bulk Fermentation

Cover the bowl and let the dough rise at room temperature for 6-8 hours, or until doubled in size. Warmer kitchens will require less time, while cooler environments may need longer.

4. Divide & Shape

Once the dough has doubled, turn it out onto a lightly floured surface. Each bowl of dough should be divided into five equal portions (approximately 1lb 10oz each). Shape each portion into a round loaf and place it on a square of parchment paper in a pasta bowl.

5. Cold Fermentation

Cover the dough with plastic wrap and refrigerate overnight. This slow fermentation enhances the sourdough flavor and improves the loaf’s texture.

dusted sourdough loaves ready to be scored.

Baking the Loaves

1. Preheat the Oven & Prepare for Steam

Set a cookie sheet with a wire rack inside your oven. Preheat to 415°F (210°C).
When ready to bake, place three loaves per cookie tray.

2. Bake with Steam

Before placing the loaves in the oven, score the tops with a bread lame and lightly dust with flour.
Transfer the loaves to the preheated wire rack.
Pour 1 cup of water into the bottom of the cookie sheet to create steam.
Bake at 415°F for 25 minutes.

3. Adjust Temperature & Continue Baking

After 25 minutes, lower the oven temperature to 400°F (200°C).
If the water has evaporated, add another cup of water to the cookie tray.
Bake for an additional 20-25 minutes until the loaves are deeply golden.

4. Cool & Enjoy

Remove the loaves and let them cool on a wire rack before slicing. This allows the crumb to set properly.

Final Thoughts

With this method, you can bake up to 10 loaves at a time without needing a Dutch oven or expensive equipment. The result is a beautifully crusty, chewy sourdough with a rich, tangy flavor. Whether you're baking for your family, friends, or even a small farm-to-table business, this bulk baking method is a game-changer!

Have you tried baking sourdough in bulk? Let me know in the comments! And if you're looking for more real food recipes and homesteading inspiration, be sure to subscribe to my YouTube channel for more tips.

How to Bake 10 Sourdough Loaves at Once – No Dutch Oven Required!