Sourdough Bread in a Pizza Oven

By: Grega Ivančič

Learn how to bake artisanal sourdough bread using a pizza oven. From autolyse to cold fermentation and baking with steam, this method gives you a beautifully open crumb, deep flavor, and crispy crust — all without a traditional oven.

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Instructions

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Ingredients:

  • 1 kg flour (100%)
  • 20 g salt (2%)
  • 750 ml warm water (75%)
  • 120 g sourdough starter (12%)

Instructions:

Mixing:

  • Mix flour and most of the 80% of water (autolyse), rest 30 minutes.

  • Add sourdough starter and mix until combined.

  • Slowly add remaining water and mix 4-5 minutes (target 23-24°C dough).

  • Add salt and mix gently (do not fully develop gluten yet).


Shaping:

  • Perform 3 coil & folds every 30-45 minutes.

  • Shape dough gently into loaves.


Proofing:

  • Cold proof in the fridge 12-16 hours (up to 24h).


Baking:

  • Preheat pizza oven on walls to ~400°C (stone ~280-300°C).

  • Score dough and bake with steam (add ~200 ml water).

  • Bake 20 min with steam, then 15 min without steam at 200-220°C.


Serving:

  • Cool down for 2 hours before slicing.


💡Tip

If you want to make it with hands you will need to add 3 or more stretch and folds 30min appart after mixing the salt in. Observe the dough don’t rely on numbers. The dough needs to be “jiggly” puffy and with some bubbles on surface. When you are making it with hands it also needs more bulk rest on room temperature before you put it into the fridge

What to serve with

Serve with butter or olive oil. Pair with red wine or fresh juice. Approximate calories per slice: 150 kcal. Extra tip: Older sourdough starters develop deeper flavors.

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