Rustic Sourdough Bread Baked in a Wood-Fired Pizza Oven
There’s something undeniably magical about a loaf of sourdough baked in a wood-fired oven. This rustic sourdough bread is one of those recipes I come back to again and again for its perfect combination of deep, crackly crust and tangy, chewy crumb.
The pizza oven’s high heat gives the loaf a dramatic oven spring and that gorgeous blistered exterior. And let’s not forget the subtle smoky aroma it adds a depth that regular ovens just can’t replicate. Whether you’re making this for weekend family brunches or to impress your neighbors, this loaf delivers every time.
Why You’ll Love This Sourdough Bread
This sourdough loaf is a celebration of simple ingredients coming together with the help of fire and patience. The crackly crust and open crumb are bakery-quality, and the wood-fired oven adds a depth of flavor that can’t be beat. It’s perfect for slicing into thick pieces to enjoy with soup, toast up for breakfast, or pair with a cozy dinner. Bonus? Kids love the crunchy edges and soft inside!
Quick Recipe Summary
| Feature | Details |
|---|---|
| Skill Level | Intermediate |
| Active Time | 1 hour |
| Resting Time | 12-16 hours |
| Oven Type | Wood-Fired Pizza Oven |
| Flavor Profile | Tangy, smoky, crusty |
| Kid Friendly | Yes, especially the crust! |
Simple Ingredients
Bread flour: Gives the loaf strength and that signature chewy texture that holds up to toasting or dipping.
Active sourdough starter: This is what gives your bread life it helps it rise and gives it that tangy depth.
Filtered water: Hydrates the flour and contributes to an open, airy crumb.
Fine sea salt: Balances the flavor and also strengthens the gluten in your dough.
Rice flour (or semolina): Used for dusting keeps your loaf from sticking and helps crisp the bottom crust beautifully.
Servings and Cook Time
Servings: 1 large loaf
Prep Time: 30 minutes (plus resting)
Cook Time: 45 minutes
Total Time: About 15–18 hours (including overnight proof)
What is Needed
- 500g (4 cups) bread flour
- 100g (½ cup) active sourdough starter
- 350ml (1½ cups) filtered water
- 10g (2 tsp) fine sea salt
- Rice flour or semolina, for dusting
Instructions
1. In a large bowl, stir together the sourdough starter and filtered water until mostly dissolved.
2. Add the bread flour and stir until no dry bits remain. Cover with a towel and let sit for 30 minutes (autolyse).
3. Sprinkle salt over the dough and mix well by hand or using a stand mixer with a dough hook until combined.
4. Cover and let the dough rise at room temperature for 4–5 hours. During this time, perform a set of folds every 30–45 minutes.
5. Lightly flour a work surface with rice flour. Shape dough into a round or oval loaf and place it seam-side up in a floured banneton or towel-lined bowl.
6. Cover the banneton and refrigerate for 8–12 hours.
7. Heat the wood-fired oven to 500°F (260°C), then let it cool to around 450°F (230°C). Preheat Dutch oven inside.
8. Turn dough onto parchment, score with a sharp blade, and place into the hot Dutch oven. Bake covered for 20 minutes, then uncovered for another 20–25 minutes.
9. Remove from oven and let cool completely on a wire rack at least 1 hour before slicing.
Top Tips
- Use an active starter: Make sure your starter is bubbly and recently fed for the best rise and flavor.
- Don’t skip the cold proof: It gives the loaf that extra complexity in taste and structure.
- Get your oven really hot: The high temp ensures a great crust and beautiful oven spring.
- Steam helps: Keep the Dutch oven lid on for the first half of baking to trap steam.
- Let it cool fully: Cutting too soon can ruin your crumb texture be patient!
Recipe Variations
- Add roasted garlic or olives for a savory loaf
- Use whole wheat or rye flour for part of the flour
- Sprinkle seeds like sesame or flax before baking
- Caramelized onions for a sweet-savory depth
- Sun-dried tomatoes and basil perfect with soups
- Cracked pepper and cheddar a kid-approved favorite
Serving Idea: Serve warm slices with whipped honey butter or a soft cheese spread. The contrast of sweet or creamy with the tangy crust is irresistible!
Recommended Equipment
- Large mixing bowl
- Dough scraper
- Banneton or towel-lined bowl
- Parchment paper
- Dutch oven or cloche
- Sharp blade or lame
- Wire rack
- Wood-fired pizza oven
Make Ahead Tips
You can cold proof the shaped dough in the fridge for up to 24 hours. This flexible window means you can bake it whenever it fits your schedule.
How to Store and Reheat
- To Store: Keep in a paper bag or wrapped in a tea towel at room temperature for up to 2 days.
- To Freeze: Wrap tightly in foil and freeze for up to 2 months.
- To Reheat: Lightly toast slices or warm a whole loaf at 300°F for 10–15 minutes.
What to Serve With This Recipe
- Homemade soups or stews
- Eggs and avocado for breakfast
- Cheese boards
- Warmed with olive oil and balsamic vinegar
What You Need to Know About This Recipe
Sourdough dates back thousands of years and was the original way humans leavened bread before commercial yeast. Baking it in a wood-fired pizza oven is a nod to old-world techniques, reviving artisan methods with today’s tools. The high heat and natural flame create a signature crust and smoky finish that modern ovens can’t quite replicate.
Get the Family Involved! Let little hands help shape the loaf (don’t worry if it’s not perfect!). Kids love watching dough rise and hearing the “hollow tap” test once it’s baked.
More Pizza Oven Recipes
Try these you will love them!
Rustic Sourdough Bread
Equipment
- Large mixing bowl
- Dough scraper
- Banneton or towel-lined bowl
- Parchment paper
- Dutch oven or cloche
- Sharp blade or lame
- Wire rack
- Wood-fired pizza oven
Ingredients
- 500 g 4 cups bread flour
- 100 g ½ cup active sourdough starter
- 350 ml 1½ cups filtered water
- 10 g 2 tsp fine sea salt
- Rice flour or semolina for dusting
Instructions
- Combine starter and water: In a large bowl, stir together the sourdough starter and filtered water until mostly dissolved.
- Add flour and mix: Add the bread flour and stir until no dry bits remain. Cover with a towel and let sit for 30 minutes (autolyse).
- Add salt and knead: Sprinkle salt over the dough and mix well by hand or using a stand mixer with a dough hook until combined.
- Bulk fermentation and folding: Cover and let the dough rise at room temperature for 4–5 hours. During this time, perform a set of folds every 30–45 minutes.
- Shape the dough: Lightly flour a work surface with rice flour. Shape dough into a round or oval loaf and place it seam-side up in a floured banneton or towel-lined bowl.
- Cold proof overnight: Cover the banneton and refrigerate for 8–12 hours.
- Fire the oven: Heat the wood-fired oven to 500°F (260°C), then let it cool to around 450°F (230°C). Preheat Dutch oven inside.
- Score and bake: Turn dough onto parchment, score with a sharp blade, and place into the hot Dutch oven. Bake covered for 20 minutes, then uncovered for another 20–25 minutes.
- Cool and slice: Remove from oven and let cool completely on a wire rack at least 1 hour before slicing.
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]
