I've been making sourdough bread for about 2 years now, and it's been such a fun (and rewarding) process. This sourdough bread recipe has become one of my favorites. But I have to say that baking sourdough in a wood-fired pizza oven is a total game-changer. You get that subtle smoky wood-fired flavor, and you can bake at high heat without turning your kitchen into a sauna.
One of the best parts of baking sourdough has been learning how to keep a sourdough starter going. It's surprisingly easy to start, and once it's active, it becomes something you actually look forward to feeding and using. There is just something fun (and kind of addicting) about watching it bubble, rise, and turn into fresh bread.
Jump to:
Wood-Fired Oven Tips
After baking sourdough bread and sourdough pizzas in my wood-fired oven, I have learned a few helpful tips that make a big difference.
- Hearth Temperature - I aim for a hearth floor temperature of around 450° - 500°F. The oven typically has to be fired for several hours to soak the thermal mass and then allowed to cool to the target temperature before baking.
- Monitoring - It is important to check and rotate the loaves halfway through baking to ensure even cooking. The heat distribution can vary depending on your oven.
- Baking Time - Baking times are significantly shorter than in a regular oven. So keep a close eye on your bread so it doesn't over-bake.
Serving Ideas
Classic
- One of our favorite ways to enjoy this crusty sourdough bread is by dipping it into a warm bowl of soup. Here are a few of our go-to pairings:
- Pumkin Soup - Perfect for cozy fall vibes.
- Easy Tomato Basil Soup - A classic combination that never misses.
- Slow Cooker Chicken Noodle Soup - Comfort food at its best.
- Dips and Spreads - If soup isn't on the menu, sourdough is just as good with simple dips and spreads:
- Fresh Pesto - Also amazing for dipping and spreading on warm slices
- Garlic Butter - brush it on warm slices for an easy win.
- Olive oil + balsamic vinegar - Simple, restaurant-style, and delicious.
- Make it a meal - this bread also works as the base for easy meals and snacks:
- Open-faced sandwiches - Classic Chicken Salad is one of our favorites.
- Avocado toast - Add chili flakes, lemon, or a fried egg.
- Bruschetta on Sourdough Bread - A fresh and flavorful appetizer that's always a hit!
Other Sourdough Bread Favorites
If you love homemade bread as much as we do, here are two more must-try recipes from the site:
- Pumpkin Sourdough Bread - A cozy fall twist with pumpkin puree and warm spices.
- The Best Dinner Rolls - Soft, fluffy, and perfect for holidays or weeknight dinner.
Recipe
Wood fired Sourdough Bread
Equipment
- 1 Pizza Oven
Ingredients
- 1 Proofed Loaf of Sourdough Bread
Instructions
- Build a fire in your pizza oven or if its gas driven then turn it on and place your dutch oven or cast iron pot in the oven for 1 hour and ensure the temperature gets up to 550°
- Maintain your fire to ensure its pushed to the back corner of the oven or if its gas then place the pot away from the heat source. Ensure you maintain your temperature. When your ready to bake the bread, allow the temperature to drop down to 500°
- Pull your proofed sourdough bread from fridge and make your cuts or designed and that final cut so the dough and let off steam and cook properly.
- Place dough in dutch oven or cast iron skillate then cover it with foil because most likely the lid won't fit because of height unless yours is taller.
- Place in Oven at 500° for 26 minutes and then remove. The last 5 minutes of the cook allow the oven temperature to drop down to 450 - 475°. Once you pull out of the oven after the 26 minutes remove the foil and cut off a piece thats circular just big enough to cover the top part of the bread to ensure that very top part doesn't get burned.
- Remove after a total cook time of 42 minutes and let it rest for exactly one hour and then cut into it. If you want the full sourdough bread recipe - then stay tuned. That recipe will be coming soon.
Notes
Nutrition
Frequently Asked Questions
Your starter is ready when it becomes active and bubbly, consistently rising after feeding (usually doubling in volume within a few hours). A strong starter will give you a better rise.
A sourdough starter is a natural mixture of flour and water that captures wild yeast and good bacteria from the environment. Once it becomes active, it is what helps sourdough bread rise. So, you don't have to use store-bought yeast.
A good rule of thumb is to use a thermometer and aim for a hearth (floor) temperature of about 450-500° F for sourdough. If the floor is too hot, it can burn the bottom before the loaf is done.
Erin C says
Sourdough is the BEST!! Thanks for sharing this!
CookitwithTim says
I second that!! We love sourdough around here