bread in the oven – recipesshubb

Sourdough Bread in the Oven

Crusty, airy, and naturally fermented

Baking sourdough bread in the oven is one of the most rewarding experiences in home baking. With just flour, water, salt, and a lively sourdough starter, you can create a loaf with a crisp, blistered crust and a soft, open crumb. This method uses a standard home oven—no special equipment required beyond a Dutch oven or baking stone.

Ingredients (1 large loaf)

500 g bread flour
350 g water (room temperature)
100 g active sourdough starter (fed and bubbly)
10 g salt

Equipment

Large mixing bowl
Dough scraper
Banneton or bowl with clean towel
Parchment paper
Dutch oven with lid (preferred) or baking stone
Razor blade or sharp knife

Method

Step 1: Autolyse (Optional but Recommended)

In a large bowl, mix flour and water until no dry spots remain. Cover and rest 30–60 minutes. This improves gluten development and crumb structure.

Step 2: Mix the Dough

Add sourdough starter and salt to the dough. Mix by hand until fully incorporated. The dough will be sticky and rough at this stage.

Step 3: Bulk Fermentation

Cover and let dough rise at room temperature for 4–5 hours. During the first 2 hours, perform stretch and folds every 30 minutes (4 sets total).

To stretch and fold:
Lift one side of the dough, stretch upward, fold over itself. Rotate the bowl and repeat 4 times.

The dough should become smoother and slightly puffy.

Step 4: Shape

Turn dough onto a lightly floured surface. Shape into a round or oval loaf by folding edges toward the center and tightening the surface.

Let rest uncovered for 20 minutes, then reshape gently for tension.

Step 5: Final Proof

Place dough seam-side up in a floured banneton or towel-lined bowl. Cover and refrigerate 8–12 hours (overnight cold proof).

Step 6: Preheat the Oven

Place Dutch oven inside the oven and preheat to 250°C (480°F) for at least 30 minutes.

Step 7: Score and Bake

Remove dough from fridge and turn onto parchment paper. Score the top with a sharp blade.

Carefully place into hot Dutch oven, cover with lid, and bake:

20 minutes covered
20–25 minutes uncovered, until deep golden brown

Internal temperature should reach 96°C (205°F).

Step 8: Cool

Remove bread and cool on a wire rack for at least 1 hour before slicing. Cutting too early can result in a gummy crumb.

Tips for Oven-Baked Sourdough Success

Active starter is key: Use starter at peak rise
Steam matters: The Dutch oven traps steam for oven spring
Hydration affects crumb: Higher water = more open crumb
Don’t rush cooling: Texture improves as it sets

Without a Dutch Oven

Place dough on a preheated baking stone. Add steam by placing a tray of hot water in the oven for the first 15 minutes.

Storage

Store cut-side down at room temperature for 2 days
Freeze slices for up to 3 months

Flavor Variations

Whole wheat: Replace 20% flour with whole wheat
Seeded: Add sunflower or sesame seeds during folds
Herb loaf: Add rosemary or thyme

Final Thoughts

Baking sourdough bread in the oven is a slow, mindful process that rewards patience with incredible flavor and texture. Once you master this method, you can adapt it endlessly to suit your taste and schedule.