What’s the temp for baking sourdough? You’ve fed your starter, mixed, stretched, folded, and proofed your dough. Now comes the most exciting part: baking. But there’s one variable that can make or break your loaf — baking temperature.
Get it right, and you’ll unlock golden crust, airy crumb, and that irresistible sourdough crackle. Get it wrong, and even well-proofed dough can turn out flat or pale.
Let’s dive into the best sourdough baking temperature strategies and how to adjust them for your kitchen.
The Ideal Oven Temperature for Sourdough
Most sourdough breads are baked at 450–500°F (230–260°C). That high heat is crucial for:
- Oven spring: The burst of rise in the first 10–15 minutes of baking.
- Crust formation: High heat caramelizes sugars in the dough, giving a deep golden-brown crust.
- Texture: A hot oven locks in steam, which keeps the crust flexible long enough for the bread to expand before setting.
Steam and Dutch Ovens
Professional bakeries use steam-injected ovens to create that shiny, blistered crust. At home, you can mimic this with a Dutch oven:
- Preheat your Dutch oven with the oven itself (at 450–500°F).
- Carefully transfer your dough into the hot pot.
- Cover with the lid to trap steam for the first 20–25 minutes.
- Remove the lid for the final 15–25 minutes so the crust can darken.
No Dutch oven? Place a tray of water on the bottom rack or spritz the oven walls with water right after loading the bread.
Baking Stages
1. Initial High Heat (450–500°F / 230–260°C)
Encourages maximum oven spring and steam retention.
2. Lowering the Heat (425–450°F / 220–230°C)
After the first 20–25 minutes, drop the temp slightly to avoid burning while the inside finishes baking.
3. Optional Extended Bake at Lower Heat (400°F / 200°C)
For an extra-thick, crisp crust, leave the loaf in at a lower temperature for 5–10 minutes longer.
Signs Your Temperature Needs Adjusting
- Pale crust, weak rise? Oven wasn’t hot enough. Preheat longer or bake hotter.
- Crust burnt before inside baked? Too hot or baked too long at max temp. Lower heat after initial oven spring.
- Dense crumb? Not enough oven spring — often linked to insufficient preheating or too low a starting temperature.
Tips for Perfect Sourdough Baking Temperature
- Always preheat the oven fully — at least 30–45 minutes, especially if using a Dutch oven or baking stone.
- Use an oven thermometer to double-check (many home ovens run hotter or cooler than their settings).
- Adjust based on loaf size: smaller loaves or baguette-style breads need less time at high heat than large boules.
Final Thoughts
Mastering sourdough baking temperature is about more than setting a number on your oven dial. It’s about creating the right environment for your bread: hot enough for strong oven spring, steamy enough for crust development, and controlled enough to bake through without burning.
Dial in your temperature, and you’ll see your loaves transform from good to bakery-worthy.