Baking Sourdough: From Dough to Loaf

Baking sourdough is the final moment of truth in the process. After many hours of fermentation, folding, and patience, the dough finally transforms into a crackling, golden loaf with a tender crumb. This guide walks you through the baking stage step by step—so you can create bread that looks, smells, and tastes incredible.

Step 1: Preheat the Oven and Dutch Oven

Place your Dutch oven inside your oven and preheat it for at least 30 minutes (an hour is even better). Most sourdough recipes bake at 230–260°C (450–500°F).

Pro Tip: A preheated Dutch oven creates a burst of steam that’s essential for oven spring—the dramatic rise of your bread in the first minutes of baking.

Step 2: Score the Dough

Once your dough has finished proofing, gently turn it out onto parchment paper. Using a sharp blade or bread lame, score the top of the dough.

  • Scoring controls expansion during baking.
  • It also gives your loaf its unique, artisan look.

Pro Tip: Make swift, confident cuts—hesitation can drag or deflate the dough.

Step 3: Bake with Steam

Carefully lower your dough (with parchment) into the blazing-hot Dutch oven. Cover with the lid and bake for 20–30 minutes.

During this stage, the steam inside keeps the crust soft and flexible, allowing the dough to expand fully.

Step 4: Develop the Crust

Remove the Dutch oven lid and continue baking another 20–30 minutes, until the crust is deep golden brown.

  • The surface will caramelize, developing rich flavor and color.
  • The loaf should sound hollow when tapped on the bottom.

Step 5: Check for Doneness

The internal temperature of your sourdough should be 93–96°C (200–205°F). This ensures the starches are fully set and the loaf won’t collapse as it cools.

What’s Happening Inside the Oven

  • Oven Spring: The dough expands rapidly as gases react to the sudden heat.
  • Steam: Keeps the crust flexible during the first bake phase.
  • Maillard Reaction & Caramelization: Build the nutty, toasty flavors and deep color that make sourdough irresistible.

Final Thoughts

Every bake is a little different—but that’s part of the magic of sourdough. With practice, you’ll start to recognize the sounds of a crisping crust, the aroma of caramelized sugars, and the sight of perfect oven spring. That’s when you’ll know your loaf has truly come to life.

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