Sourdough Boule

Scott Heimendinger
Scott Heimendinger
December 21, 2019
Steam does magic things to bread. It delays the crust formation so the bread can expand with an open, airy crumb, and it delivers heat to the loaf more quickly. With the Anova Precision Oven, home bakers don't have to go to great lengths to get steam into their process. With constant steam during baking, you'll finally get the oven spring you've been chasing. Start with your favorite high-hydration sourdough or no-knead recipe with these oven settings for the best bread you've ever baked at home.
Prep Time
Cook Time
Sourdough Boule
4.86 (7)
1 boule
Proofed, shaped, ready to score and bake

1. Prepare your dough

Make dough from your favorite high-hydration sourdough or no-knead recipe. When dough is proofed according to your recipe, proceed to the next step.
Prepare your dough

2. Preheat the griddle

For best results, bake directly on a cast iron griddle. A slab of steel or a baking stone will also work. Place the wire rack on the bottom shelf and place the baking surface on the wire rack.
Preheat the griddle
Sous Vide Mode: Off
Steam: 100%
Temp: 482°F
Heat: Rear

3. Turn loaf onto parchment

Turn the proofing basket and sheet of parchment over and lift the basket away from the proofed loaf.
Turn loaf onto parchment

4. Score

Score the loaf with your preferred scoring pattern.

5. Transfer to the oven

Use a peel to carefully move the loaf and parchment onto the griddle inside the oven. Use care to keep hands away from the hot steam and oven walls during transfer.
Transfer to the oven

6. Steam Bake

Load the loaf onto the baking surface immediately after scoring. The high-steam cooking stage will prevent the crust from forming too quickly, generating a big, airy crumb. Timing for this stage may vary according to your bread recipe, but you may proceed to the dry baking stage when the crust is set and the loaf has stopped expanding.
Sous Vide Mode: Off
Steam: 100%
Temp: 482°F
Heat: Rear
00:20 Timer

7. Bake until brown and crusty

Optionally crack the oven door to release steam at the beginning of the second stage. This stage will finish cooking the interior of the bread, and develop a rich, dark-brown crust. Baking time will vary depending on your bread recipe.
Sous Vide Mode: Off
Steam: Off
Temp: 401°F
Heat: Rear
00:10 Timer

8. Remove from oven

Use a peel to carefully remove the baked loaf from the oven. Let the bread sit at least 30 minutes before slicing.
Remove from oven

9. Slice

Use a sharp bread knife and take care not to crush the top of the boule.

10. Enjoy!

The steam and convection baking combination creates a soft, airy loaf with firm, crunchy crust. Serve with butter and finishing salt.
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