Sourdough baking tips for better results

Before the loaf reaches the oven, it needs to show signs that it is ready to bake. When making sourdough bread, a bake-ready loaf has visible volume increase, a taut surface and a slight springiness when gently pressed. The dough should hold its shape rather than spreading flat, and a light jiggle can help indicate that the structure has developed enough for baking.

While this article focuses on tips for sourdough baking techniques in the oven rather than how to make your own sourdough starter or a basic sourdough bread recipe, recognizing these cues helps you time the transition to the bake. Once shaped, transfer the dough into a hot Dutch oven with the score marks facing up, then start baking with the Dutch oven covered to trap steam and create the optimal conditions for oven spring, which is when the bread rises during the first several minutes of baking.¹

If you’re just learning how to make sourdough in an oven, several elements help influence how a sourdough loaf develops. Oven spring, crust formation and crumb structure all depend on choices made before and during the bake. The following sourdough baking tips cover a few basic steps, from choosing a vessel to checking for doneness, as well as various oven settings.

What you bake your bread in plays a key role in steam retention, loaf shape and heat transfer. A Dutch oven is often the vessel of choice, as its tightly fitting lid helps trap steam inside the pot, which helps create an ideal crust. Always preheat the pot with the oven, then transfer the dough into the hot Dutch oven with the score marks facing up and do the first half of the baking with the lid on. This helps trap steam, creating the conditions for oven spring. When it comes to crusty sourdough bread tips, a vessel that retains steam is key, as it can help produce a shiny, blistered crust.

If a Dutch oven or covered baker is not available, a roasting pan with an inverted pan on top can help create a similar covered chamber. Or, try placing the dough in a loaf pan with a second pan on top to help trap steam.

Preheating both the oven and the baking vessel helps set the stage for a strong rise. About 20 to 30 minutes before the end of the bready’s final rising period, adjust an oven rack to the lower-middle position, place the Dutch oven and its lid in the oven, and preheat to 450°F. Preheating with the Dutch oven inside helps get the vessel hot before the dough goes in.

For the ideal oven spring and moisture, preheat the baking vessel for around 45 to 60 minutes. A warm oven encourages a burst of activity in the dough right as baking begins, as temperatures rise and yeast activity gets more intense.5 As a general rule, it takes about 12 to 15 minutes to preheat an oven to 350°F, with a five-minute increase for every 100 degrees over 350°F, so reaching temperatures of 400-450°F can take about 20 to 25 minutes, depending on your oven.

When it comes to tips for making sourdough in an oven, consider oven rack position. For sourdough, oven rack placement in the lower-middle or lower-third position helps place the loaf in the zone where heat supports crust development without burning or over-browning it. Where the loaf sits in the oven affects how heat reaches the dough. The bottom zone is often ideal for baking crusty bread or pizza, while the top is ideal for broiling and toasting. Adjust your oven rack to the lower-middle position before preheating. This keeps the loaf away from the top heating element, which can help avoid excessive browning. Understanding oven rack placement for sourdough helps you choose the position that works for the loaf and the oven.

Sourdough bread is baked in a hot oven, usually around 450°F, which provides the high heat needed for oven spring and crust development. When deciding what oven temperature for sourdough works best for you, 450°F is a common starting point, and some bakers reduce the temperature to 425°F after putting the bread in the oven to help manage crust color.

Bake loaves for approximately 35 to 45 minutes (following your recipe) or until loaves are golden to dark brown and an internal temperature of 190°F is reached. Using a food thermometer can help confirm doneness.

If you are deciding which oven setting for sourdough works best for you, the standard Bake setting is often ideal, as it provides still, radiant heat. Convection Bake can help with even heating across multiple racks. Reviewing your available oven settings can help you decide which setting is best for you. Select Whirlpool^® Wall Ovens feature Fan Convection Cooking, which uses a fan in the back of the oven that distributes hot air more evenly than traditional baking, so you can bake on multiple racks at once.

When it comes to crusty sourdough bread tips, a key element is steam. Steam at the beginning of baking helps keep the outside of the loaf moist and flexible, which can help delay the crust from forming too early, before the loaf has achieved full oven spring. This allows the bread to expand to its full potential, producing good height and an open crumb, as well as that coveted, glossy finish. A covered baking vessel with a tight-fitting lid—such as a Dutch oven—is an excellent tool for trapping steam inside the pot. Just be sure that your Dutch oven can handle higher temperatures such as 450 degrees. Preheating the vessel fully before baking can also help maximize the steam during the early stages of the bake. If a Dutch oven is not available, placing dough in a loaf pan with a second pan on top can help trap steam.

Loading the loaf into the hot vessel begins the baking process. Bake covered for 20-30 minutes (depending on your oven temperature and recipe) to trap steam, creating the optimal conditions to encourage oven spring. Then remove the lid and bake for another 15 to 30 minutes to brown the crust (again, depending on your oven temp and recipe).

Doneness can be checked using visual and internal-temperature cues. The crust should reach a deep golden brown, and the internal temperature should reach 190°F. Allow the bread to cool for at least an hour before slicing or serving. Cooling completely can also help the texture of the bread fully develop.

Sourdough baking tips often raise questions about oven timing, storage and troubleshooting. Below are answers to common questions about baking sourdough in an oven.

When it comes to sourdough baking, your oven can help you achieve the results you are looking for. Whirlpool^® Wall Ovens and Whirlpool^® Ranges offer features designed to support home bakers. Select Whirlpool^® Ranges include True Convection with Third Heating Element, which uses a third element plus a fan to distribute hot air evenly over, under and around food. And select Whirlpool^® Wall Ovens feature Rapid Preheat, which preheats the oven 25% faster and saves time and energy.

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This article includes AI-generated content that our human team has reviewed and edited to ensure quality.