Wolf & Fin

Sourdough Bread With the Anova Precision Oven - Test 1


Amount Ingredient Calories Link
1000 grams Bread Flour 3640
662 grams Water 0 Use Fresh Water!
250 grams Sourdough Starter 448 Homemade Is Best!
20 grams Kosher Salt 0


When we first received the shipping notification from Anova we expected our Anova Precision Oven to arrive on a Sunday. The next day we checked the tracking number and FedEx told us it would arrive on Saturday. On Saturday we checked the tracking number and the oven, which was out for delivery, was then returned to the sort facility with no delivery attempt made and a new delivery status set to Monday.

We were hoping to use this recipe for the inaugural cook, however, due to timing, making a quality Sourdough bread was proving to be challenging. Instead we made the French baguette posted previously with inspiring results. We finally get to test drive the Anova Precision Oven for the sole purpose we bought it, to make quality sourdough bread with a combination steam oven! Below is our version, enjoy.

In a large mixing bowl, add the bread flour and water. Mix the dough until the flour and water is combined. Cover the dough and let it rest for 30 minutes. This phase of bread making is known as autolyse. During this stage, the dough begins to develop the gluten necessary for a Sourdough bread.

Next add the starter and salt. Continue to mix the dough until incorporated. Transfer the dough to a large container. Ferment the dough at room temperature for a couple of hours. While the dough is fermenting, fold the dough 3 times every 30 minutes. You will want to fold the dough by stretching it from each of the four sides. This stretching of the dough helps it to develop the gluten and increase the strength of the dough.

After the fermentation process is complete, transfer the dough onto a lightly floured surface. Divide the dough into two pieces. Pre-shape each piece of dough into a ball and flour the top lightly. Cover with a kitchen towel and let it rest for another 30 minutes.

Shape the dough into batards (fancy word for oval shape) and place them seam-side-up in a floured banneton. We use rice flour in our bannetons to prevent the dough from sticking. Cover with a kitchen towel and let it proof at room temperature for 3 hours. After that place your dough into the refrigerator until ready to bake.

These are the settings we used to bake our sourdough bread with the Anova Precision Oven.

Step 1 - Pre Heat

Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 482 °F
Steam: 100%

Just prior to baking turn the proofed loaf onto a piece of parchment paper. Slash the loaf with a sharp knife or a razor blade. Place immediately into the preheated oven and bake with 100% steam for 20 minutes.

Step 2 - Bake With Steam

Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 482 °F
Steam: 100%
Time: 20 Minutes

It's entertaining to watch the dough rise inside the oven.

After baking 20 minutes with 100% stream reconfigure your oven to turn the steam off and lower the heat to 400 °F. Continue baking for another 10 minutes.

Step 3 - Bake Without Steam

Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 400 °F
Steam: Off
Time: 10 Minutes

When the sourdough bread is done remove the loaf from the oven and let it cool on a wire rack. We must say, the Anova Precision Oven totally blew us away and so far it appears to live up to the hype.


With a plate of soft cheese, a Syrah or Cabernet Sauvignon is a delightful treat.


1 slice is roughly equal to 185 calories.

Recommended Serving Size: 1 slice (Approximately 185 cal.)
Total Servings: Approximately 12

Items Used

Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.