There are several options for baking sourdough bread, including using a Dutch oven, loaf pan, baking stone, or combination of these methods. Here are some details on each option:

• Dutch Oven: Many bakers use a Dutch oven to bake sourdough bread because it traps in heat and moisture, which is essential to achieving artisan-style bread at home. The pot helps to control the process of steam, which plays a key role in how the bread will open up or "bloom" while baking. You can use any oven-safe pot that can heat up to 450º F/ 232º C (including the lid and handles).

• Loaf Pan: While a Dutch oven is a popular choice, you can also use a loaf pan to bake sourdough bread. However, using a loaf pan may result in a different texture and shape of the bread compared to using a Dutch oven.

• Baking Stone: Using a baking stone in your oven will keep the temperature of your oven hotter, which is important for achieving a good rise. The advantage of a baking stone is that it can create a similar environment to a professional bakers oven.

• Combination: Using a combination of methods can be effective for achieving good results when baking sourdough bread without a Dutch oven. For example, you can use a baking stone and a bowl to create a steamy environment for the bread to rise.

Ultimately, the choice of baking vessel will depend on personal preference and the desired outcome. Other essential tools for sourdough bread baking include a sourdough starter, digital scale, clear, straight-sided vessel, non-stick flour, and bread lame.