It's All About the Oven (Conventional Oven)
Created by Momzey Admin on 3/15/2025 2:10:31 PM
Baking sourdough in a conventional oven is a classic approach that can still deliver that artisan loaf with a crackly crust and chewy interior. Here’s how to ace it:
1. Crank the Heat: Preheat your oven to 450-475°F (230-245°C) for at least 30-45 minutes. Conventional ovens don’t circulate heat as evenly as convection, so give it time to stabilize. Place a baking stone or steel on the middle rack during preheat if you have one—it’ll radiate heat for a better rise.
2. Steam is Key: Sourdough needs steam in the first 20 minutes to develop that signature crust. Preheat a cast-iron skillet or heavy metal pan on the bottom rack. When you load the dough, toss in a handful of ice cubes or ½ cup of boiling water and shut the door fast to trap the steam. Alternatively, mist the dough with a spray bottle right before it goes in, but the pan method’s more reliable.
3. Dutch Oven Hack: If you’ve got a Dutch oven, use it—it’s a game-changer for conventional ovens. Preheat it (lid on) at 475°F (245°C) for 30 minutes. Drop your dough in (on parchment for ease), cover, and bake 20-25 minutes. Then remove the lid for another 15-20 minutes to crisp the crust. No extra steam needed—the lid traps it.
4. Scoring and Loading: Score your dough just before baking with a sharp blade or lame to guide the expansion. Transfer it to the preheated stone or a parchment-lined baking sheet if not using a Dutch oven. Work quickly to keep the heat in.
5. Watch the Timing: Bake for 35-45 minutes total, depending on loaf size. You’re aiming for a deep golden-brown crust and an internal temp of 200-210°F (93-99°C). If the top browns too slowly, nudge the temp up to 475°F (245°C) for the last 10 minutes. If it’s uneven, rotate the loaf halfway through.
6. Cool Patience: Let the loaf cool on a wire rack for 1-2 hours. Cutting too soon in a conventional oven bake can gum up the crumb since heat distribution might leave the core slightly damper.
A starter recipe: 500g flour, 350g water, 100g active starter, 10g salt. Mix, ferment, shape, and proof as usual. If your crust’s too soft, extend steam time; if it’s too pale, up the temp. Conventional ovens vary, so tweak as you go. Got a specific snag or recipe you’re working with?
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