How Long To Cook Sourdough In Oven

If you’re new to baking sourdough, one of the most common questions is how long to cook sourdough in oven. The answer isn’t just one number, but understanding the timing is key to a perfect loaf.

Getting your bake time right means a crisp crust and a soft, airy inside. Too short, and it’s gummy. Too long, and it can become dry. Let’s break down everything that affects your baking time, from your dough’s size to your oven’s quirks. This guide will give you the confidence to pull out a beautifully baked loaf every single time.

How Long To Cook Sourdough In Oven

For a standard 500g (1lb) sourdough boule baked in a Dutch oven, a typical bake is 20 minutes at 475°F (245°C) with the lid on, followed by 20-30 minutes at 450°F (230°C) with the lid off. This totals 40 to 50 minutes. However, this is just a starting point. Many factors will change your ideal bake time.

Key Factors That Change Your Baking Time

Think of the time above as a recipe suggestion. Your actual oven time depends on several things.

Loaf Size and Shape: A large batard or a 1kg loaf needs more time than a small boule. Thinner baguettes bake much faster.
Your Oven’s True Temperature: Oven thermostats are often wrong. An oven thermometer is a baker’s best friend for accuracy.
Using a Dutch Oven: This traps steam and creates a hotter micro-climate, often leading to a shorter initial covered bake compared to baking on a stone with steam.
Dough Hydration: Wetter doughs (higher hydration) usually need a slightly longer bake to set the structure properly.
Desired Crust Color: Do you prefer a deep, dark mahogany crust or a lighter, golden one? Your preference directly sets the timer.

The Two-Stage Baking Process: Covered vs. Uncovered

Professional bakers use steam injection ovens. At home, we mimic this with a two-stage bake, usually in a covered pot.

Stage 1: Covered Baking (The Oven Spring Phase)

This first phase is all about maximum rise and setting the crust. The covered environment traps the dough’s natural steam.

Goal: Achieve “oven spring” – the final rapid rise – and set the crust’s shape.
Typical Time: 18-25 minutes at a high temp (450-500°F / 230-260°C).
How to tell it’s done: The loaf will have expanded, and the crust will be set and pale, but not yet colored.

Stage 2: Uncovered Baking (The Coloring & Drying Phase)

After removing the lid (or steam source), the oven’s dry heat takes over.

Goal: Deepen crust color, develop flavor through caramelization, and dry out the crust to make it crisp.
Typical Time: 15-30 minutes at a slightly reduced temperature.
How to tell it’s done: This is where visual and auditory cues are crucial.

Step-by-Step: A Standard Sourdough Bake Timeline

Here is a detailed walkthrough for a 500g flour boule, using a pre-heated Dutch oven.

Preheat: Place your empty Dutch oven (with lid) in the oven. Preheat for a full 45-60 minutes at 475°F (245°C). This is non-negotiable for good spring.
Score and Load: Carefully take the hot pot out. Place your scored dough inside on parchment paper. Put the lid back on.
Bake Covered (Stage 1): Return to oven. Bake for 20 minutes. Do not open the oven during this phase.
Remove Lid: After 20 minutes, carefully remove the pot and take off the lid. You’ll see a pale, puffed-up loaf.
Bake Uncovered (Stage 2): Reduce oven to 450°F (230°C). Return the pot, now uncovered, to the oven. Bake for 20 minutes.
Check for Doneness: At the 20-minute mark, check color. If it’s a rich brown, proceed to final checks. If light, give it 5-10 more minutes.
Final Test: Use an instant-read thermometer. Internal temperature should be 208-210°F (97-99°C). Also, the loaf should sound hollow when tapped on the bottom.
Cool: Transfer to a wire rack. Let it cool completely (at least 2-3 hours) before slicing. This finishes the cooking process inside.

Baking Without a Dutch Oven

If you’re using a baking stone or steel, you need to manually create steam for the first stage.

Preheat: Preheat your stone and a separate metal pan (for water) for one hour.
Create Steam: When you load the bread, pour 1 cup of boiling water into the preheated metal pan. Close the oven door fast.
Bake Time: The steam phase (with the pan in) typically lasts 15-20 minutes. Then, remove the water pan, and continue baking until done. Total time may be slightly shorter, around 35-45 minutes, but rely on the internal temperature.

How to Know When Your Sourdough Is Perfectly Baked

Time is a guide, but these are the real signs your bread is ready.

Internal Temperature: This is the most reliable method. Insert a thermometer into the center of the loaf bottom. Aim for 208-210°F (97-99°C).
Crust Color: It should be a deep, caramelized brown, not blonde or pale. Color equals flavor.
The Hollow Sound: Carefully remove the loaf and tap the bottom with your knuckles. A distinct, hollow sound indicates a well-baked interior.
Feel: The crust should be very firm and crisp. If it feels soft or flexible, it needs more time.

Adjusting for Different Sourdough Styles

Not all sourdoughs are the same. Here’s how to adjust your bake.

Whole Wheat or Rye Sourdough

These flours brown faster and can burn more easily due to more sugars and bran.

Action: Reduce the oven temperature by 25°F (about 15°C) for the uncovered stage.
Time: The total bake time might be similar, but watch the color closely from the start of the uncovered phase.

High-Hydration Doughs

Very wet doughs (above 75% hydration) have more water to evaporate.

Action: You may need to extend the uncovered baking time by 5-10 minutes to ensure the structure sets and the crust dries properly.

Multiple Loaves or Smaller Rolls

Baking more than one loaf at once? Making rolls? Timing shifts.

Multiple Loaves: In a home oven, baking two loaves side-by-side may require a 5-10 minute increase in total time. Rotate them halfway through the uncovered stage for even color.
Rolls or Baguettes: These have a much higher surface-area-to-volume ratio. They bake much faster. Start checking small rolls at 15-20 minutes total, and baguettes at 20-25 minutes.

Common Baking Problems and Time Fixes

If your bread isn’t turning out right, the bake time or temperature is often the culprit.

Pale, Soft Crust: The oven wasn’t hot enough, or the loaf was removed too early. Next time, extend the uncovered bake time and verify oven temp with a thermometer.
Burnt Bottom: The Dutch oven conducted too much heat. Place a baking sheet on the rack below the pot during preheating to shield the bottom. Also, you can reduce temp slightly for the second stage.
Gummy, Dense Crumb: The bread was under-baked or sliced too soon. Always use a thermometer and wait for full cooling. The center might need those extra few minutes to fully set.
Thick, Tough Crust: Possibly over-baked, but more often due to insufficient steam in the first phase. Ensure your Dutch oven lid seals well or you use enough water for steam.

Your Oven’s Role in Accurate Timing

Home ovens can be unpredictable. Getting to know yours is part of the process.

Hot Spots: Most ovens have them. If one side of your loaf always darkens more, rotate the Dutch oven 180 degrees halfway through the uncovered bake.
Temperature Fluctuations: Older ovens cycle on and off. Don’t worry to much if you see the temp dial moving. The mass of the Dutch oven helps stabilize the heat.
Convection vs. Conventional: If using a convection (fan) setting, reduce the stated temperature by 25°F (15°C). The moving air cooks faster and can brown the crust unevenly on a free-standing loaf, though it’s less of an issue in a pot.

FAQ: Your Sourdough Baking Time Questions Answered

Can I bake sourdough at a lower temperature for longer?

Yes, but it’s not ideal. Baking at a very high heat initially is critical for good oven spring. A lower temperature throughout will result in a denser loaf with less rise and a paler crust. If you need to lower temp to prevent burning, do so only in the second, uncovered stage.

Why does my sourdough take longer to bake than the recipe says?

Several reasons are common. Your oven might run cooler than the set temperature (get an oven thermometer). Your loaf could be larger or wetter than the recipe’s. Or, you might be baking straight from the fridge, which adds a few minutes to the initial stage as the dough comes to temperature.

How long do you bake sourdough bread if it’s a double recipe?

For one very large loaf (e.g., 1kg of flour), increase the covered time by about 5 minutes and the uncovered time by 10-15 minutes. Rely heavily on the internal temperature reaching 210°F. For two separate loaves baked in sequence, the first loaf’s timing will be standard; the second loaf may bake slightly faster in the already-hot oven and pot.

What happens if you over bake sourdough?

An over-baked loaf will have an excessively thick, hard, dark crust and a drier crumb. It’s still edible, especially for toast or breadcrumbs, but it loses the desirable contrast of a crisp crust and tender interior. It’s better to err on the side of slightly over-baked than under-baked, which leads to gummy texture.

Is it better to bake sourdough on a stone or in a Dutch oven?

For beginners, a Dutch oven is simpler and gives more consistent results because it perfectly traps steam. A baking stone with steam requires more technique to manage steam effectively. Both can produce excellent bread, but the Dutch oven’s built-in steam environment makes timing and results more forgiving.

How long should sourdough cool before cutting?

This is part of the baking process! Wait at least 2-3 hours for a standard loaf. Cutting too early releases steam and leaves the crumb gummy and wet. The bread continues to cook and set its structure as it cools. Patience here is as important as the bake time itself.

Final Tips for Mastering Your Bake Time

Like any skill, consistency comes with practice and note-taking.

Keep a Baking Journal: Note the dough weight, oven temp, covered time, uncovered time, and results. This helps you dial in your perfect timing for your specific kitchen.
Trust the Thermometer: Once you confirm your oven’s accuracy with a thermometer, trust the internal temperature of the bread over the clock. It’s your fail-safe.
Embrace the Variations: Seasonal humidity, flour brand, and starter activity all subtly affect your dough, which can affect baking. View the time guidelines as a framework, not a rigid rule.

Finding the perfect answer to how long to cook sourdough in oven is a personal journey. It depends on your equipment, your dough, and your taste. Start with the standard 20 minutes covered, 20-30 minutes uncovered framework. Use a thermometer to check for doneness. Pay attention to the crust color and the hollow sound. With these tools, you’ll move from wondering about the time to knowing exactly when your masterpiece is ready. The reward—a crisp, crackling crust giving way to a soft, tangy interior—is worth every minute of observation.