If you’ve ever wondered what temperature to bake or bulk ferment sourdough and found yourself lost in the sea of sourdough temperature charts, you're not alone. Understanding the ideal sourdough baking temperature and time is crucial for consistently producing beautiful sourdough loaves with perfect oven spring, crackling crusts, and tender interiors.
In this comprehensive guide, we’ll walk you through everything from the sourdough starter temperature to bulk fermentation and baking, so your next sourdough bread recipe comes out flawless.
Jump to:
- Why Temperature Matters in Sourdough Baking
- The Role of Sourdough Starter Temperature
- Understanding Bulk Fermentation Temperature
- What Temperature to Bake Sourdough Bread (Celsius and Fahrenheit)
- Sourdough Bread Bake Time: Factors That Influence It
- Helpful Tips for Perfect Sourdough Baking Time and Temperature
- 📌 The Ideal Sourdough Temperature and Time Chart
- 🔗 More Sourdough Basics
Why Temperature Matters in Sourdough Baking
Temperature affects every stage of sourdough bread making. From the moment you mix your sourdough starter with flour and water, the dough temperature influences fermentation activity, gluten development, and ultimately the flavor and texture of your loaf.
A stable, warm environment encourages the beneficial wild yeasts and lactic acid bacteria in the starter to thrive. However, too much heat can overproof the dough, while too cold temperatures can cause your fermentation to stall.
The three main temperature stages to focus on in sourdough baking are:
- Sourdough starter temperature
- Bulk fermentation temperature
- Baking temperature
The Role of Sourdough Starter Temperature
An active starter is the backbone of every sourdough bread recipe. The temperature at which your starter ferments determines its strength and vitality.
Ideal sourdough starter temperature: 24°C to 28°C (75°F to 82°F)
At this range:
- Yeasts multiply steadily
- Bacteria produce lactic acid (for a mild tang)
- Gluten-developing enzymes are active
Lower temperatures (below 21°C/70°F) slow the process, which can be useful for flavor development, but your bake time may increase.
Tip: Use a proofing box or a warm oven (turned off) to maintain starter temperature in colder months.
Understanding Bulk Fermentation Temperature
Bulk fermentation is when your dough is resting after mixing and before shaping. It’s when most of the fermentation magic happens.
Ideal bulk fermentation temperature: 24°C to 28°C (75°F to 82°F)
Refer to this sourdough temperature bulk fermentation chart:
| Dough Temperature (°C) | Estimated Bulk Fermentation Time |
| 21°C (70°F) | 6-8 hours |
| 24°C (75°F) | 4-5 hours |
| 27°C (80°F) | 3-4 hours |
| 30°C (86°F) | 2-3 hours |
Remember: Higher temperature shortens fermentation time but increases risk of overproofing.
Use room temperature to your advantage or adjust based on seasonal changes. A consistent temperature ensures uniform fermentation, critical to sourdough baking success.
What Temperature to Bake Sourdough Bread (Celsius and Fahrenheit)
Now to the heart of the question: what temperature to bake sourdough bread in Celsius and Fahrenheit?
For most recipes:
- Preheat your oven to 500°F (260°C)
- Bake for 20 minutes with steam or in a Dutch oven with the lid on
- Reduce to 450°F (230°C) and bake uncovered for another 20-25 minutes
This results in a golden crust, thorough cooking, and optimal oven spring.
Baking Sourdough Bread in a Dutch Oven
A Dutch oven helps mimic professional steam ovens by trapping moisture, which leads to better oven spring and a crisp crust.
Dutch oven temperature for sourdough:
- Preheat to 500°F (260°C) with the pot inside for at least 45 minutes
Steps:
- Place your dough on parchment paper and lower it into the hot Dutch oven
- Cover and bake for 20-25 minutes
- Remove the lid and continue baking another 20-25 minutes
If your crust darkens too quickly, reduce the temperature to 450°F (230°C) after removing the lid.
Baking Sourdough Without a Dutch Oven
Don’t have a Dutch oven? No problem.
Temperature to bake sourdough bread without a Dutch oven:
- Preheat to 450°F (230°C) with a baking stone or steel
- Place a tray of boiling water in the bottom rack for steam
Time: Bake for 40-45 minutes, rotating the bread halfway through for even browning.
Sourdough Bread Bake Time: Factors That Influence It
Several variables influence sourdough bread bake time:
- Dough hydration level
- Size and shape of the loaf
- Type of oven used
- Presence of added ingredients (e.g., seeds, olives, cheese)
Rule of thumb: The Internal temperature of fully baked sourdough should be 205°F to 208°F (96°C to 98°C).
Common Scenarios and How to Adjust
How long to bake sourdough bread at 5000 F?
- Typically, 40 to 50 minutes total
- Start covered (if using a Dutch oven), then uncover and reduce the temperature.
Low-temperature baking
- For extra thick crust: Bake at 410°F (210°C) for 60+ minutes
Cold oven technique
- Place the dough in a cold Dutch oven and then into a cold oven
- Turn oven to 450°F (230°C) and bake for 50-55 minutes
- Offers a better crust but reduced oven spring
Helpful Tips for Perfect Sourdough Baking Time and Temperature
- Always preheat your oven fully before baking sourdough loaves
- Use an oven thermometer to check the real temperature
- Use parchment paper for safe transfer into the Dutch oven
- Monitor dough temperature during bulk fermentation
- Check the internal temperature of the bread before removing
- Adjust based on your oven – some ovens run hotter or cooler
- Experiment with sourdough discard recipes on off-bake days
🌡️Temperature Tools Every Baker Needs
- Instant-read thermometer (for bread and water)
- Infrared thermometer (for oven floor or Dutch oven)
- Proofing box or insulated box
- Dough thermometer probe (for consistent results)
Baking Your Perfect Loaf
Baking sourdough bread is both an art and a science. With practice, you’ll master the relationship between temperature, time, dough, and oven.
From activating your sourdough starter at the right temperature to getting a crisp crust in your Dutch oven, each step matters.
So, whether you're baking your first loaf or experimenting with sourdough discard recipes, always refer back to your notes, keep learning, and trust the process.
📌 The Ideal Sourdough Temperature and Time Chart
| Stage | Temperature Range | Time Estimate |
| Starter Activation | 75-820F (24-28°C) | 4-6 hours |
| Bulk Fermentation | 75-820F (24-28°C) | 3-6 hours |
| Final Proof (room temp) | 70-75 0F (21-24°C) | 1-2 hours |
| Baking (with Dutch oven) | 500°F (260°C) 450°F (230°C) | 20-22 minutes 20-22 minutes |
| Baking (without Dutch oven) | 450°F (230°C) | 45-55 minutes |
| Bread Internal Temp | 205-208°F (96-98°C) | When done |
🔗 More Sourdough Basics
- What is Autolyse? How does it automate bread making?
- Bassinage
- Sourdough starter
- Coil fold and stretching and Folding
- Sourdough Hooch
- Dehydrating sourdough Starter
Happy baking, and may your loaves always have the perfect oven spring and crumb!
Don’t forget to share your creations on Instagram or YouTube and tag your favorite recipes. Let’s grow the sourdough community together!
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