At what oven temperature and for how long should I bake a typical sourdough boule?

Question

At what oven temperature and for how long should you bake a sourdough boule? Get the typical temperature and timing for baking a classic round loaf.

Answer 1

Bake a typical sourdough boule at 450°F (232°C) for 20 minutes with steam, then reduce the temperature to 425°F (220°C) and bake for another 25-35 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).

Detailed Explanation:

The baking process for a sourdough boule involves two key phases: steaming and baking to completion. The initial high temperature and steam create an environment that allows the bread to expand fully (oven spring) and develop a crisp crust. Here's a breakdown:

1. Preheat: Preheat your oven to 450°F (232°C) with a Dutch oven or baking stone inside. The Dutch oven helps trap steam, mimicking a professional bread oven. If using a baking stone, prepare a method for introducing steam (see Pro Tip).

2. Steam Phase (First 20 Minutes): Carefully place the shaped sourdough boule into the preheated Dutch oven or onto the baking stone. If using a Dutch oven, cover it with the lid. If using a baking stone, pour about 1 cup of hot water into the preheated pan to create steam, and quickly close the oven door.

3. Baking Phase (25-35 Minutes): After 20 minutes, remove the lid of the Dutch oven (if using) and reduce the oven temperature to 425°F (220°C). Continue baking for another 25-35 minutes, or until the crust is a deep golden brown color. The internal temperature of the bread should reach 205-210°F (96-99°C). Use an instant-read thermometer to check.

4. Cooling: Once baked, transfer the sourdough boule to a wire rack to cool completely before slicing. This allows excess moisture to escape, preventing a gummy texture.

Pro Tip:

If you don't have a Dutch oven, you can create steam by placing a cast-iron skillet on the bottom rack of your oven. As you load the bread onto the baking stone, pour a cup of hot water into the hot skillet. Be careful, as this will create a burst of steam. Close the oven door quickly to trap the steam.