What is this?
This calculator estimates oven time for a sourdough loaf based on dough weight, oven temperature, and baking vessel. It outputs an estimated total bake time and a target internal (crumb) temperature to check doneness.
Why important: Baking time depends primarily on heat transfer to the crumb (mass and surface area), oven temperature, and whether you use a vessel like a Dutch oven or bake directly on a stone. Using an instant-read thermometer to check crumb temperature is more reliable than time alone.[1][2]
Calculator
A starting point: ~30 min for 500g loaf; +0.02 min per g above/below
Adjusts for faster/ slower heat transfer at different temperatures
vessel_factor = 1.05 for Dutch oven/cloche, 1.00 for stone/steel, 0.95 for sheet/pan
Aim for 94–99°C for mature crumb; check with instant-read thermometer[1][2]
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Accurate dough weight is the primary input for bake-time estimates
Dutch Oven or Cast Iron Pot (CRUSTLOVE)
Common method for consistent oven spring and crust during initial bake
Instant-Read Thermometer (ThermoPro)
Measure crumb temperature to determine doneness precisely
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Recommendations by Flour Type
| Flour | Min % | Standard % | Max % |
|---|---|---|---|
| Typical mixed wheat sourdough | 25% | 35% | 45% |
| High-rye loaves (denser, retain heat longer) | 30% | 42% | 55% |
| Large bâtards/extra-large loaves | 40% | 55% | 70% |
Hydration Ranges
Small rolls or very high oven temp; watch for over-browning
Most 500–1000g loaves bake here, especially in a Dutch oven
Large loaves or lower oven temps; use an instant-read thermometer
Tips
💡 Measure dough weight precisely
Weigh dough on a kitchen scale — small weight differences change bake time estimates significantly.[1]
💡 Use an instant-read thermometer
Internal crumb temperature (94–99°C) is the most reliable doneness check; handle vessel removal and continued carryover heat.[1][2]
💡 Account for vessel and steam
A covered Dutch oven traps steam and increases oven spring early in the bake, often reducing open-air bake time by ~5% compared with stone baking.[1]
💡 Check early and use visual cues
Start checking 5–10 minutes before the calculator's time for small loaves or very hot ovens; look for deep caramelized crust and clear sound when tapped.
💡 Rest and carryover heat
Remove loaf when target crumb temp reached; residual heat (carryover) often raises the internal temp by 2–3°C during initial rest.[2]