Anova Precision Oven Sourdough: Complete ScottH Method Guide

Why the Anova Precision Oven Changes Everything for Sourdough

The Anova Precision Oven (APO) has quietly become the most transformative tool for serious home sourdough bakers. Unlike conventional ovens that leave you guessing about steam injection and temperature accuracy, the APO gives you laboratory-level control over the two variables that matter most: precise temperature and adjustable humidity.

For APO sourdough baking, this control eliminates the makeshift steam solutions that plague home bakers. No more ice cubes on sheet pans, no more spraying water into a hot oven, no more Dutch ovens that limit loaf size. The APO delivers continuous steam at any humidity percentage you specify, holding steady for as long as you need.

The ScottH method has emerged as the gold standard approach for APO sourdough baking. Developed and refined by Scott (known as ScottH in the Anova community), this protocol leverages the APO's unique capabilities to produce consistently excellent loaves with open crumb, crackling crust, and the kind of ear that photographs beautifully.

This guide covers everything you need to replicate the ScottH method in your own kitchen: proofing settings, steam phases, temperature staging, and the timing details that make the difference between good bread and exceptional bread.

The APO Advantage: Controlled Proofing Environment

Before we discuss baking, let us address the APO's most underrated feature for sourdough: precision proofing.

Temperature fluctuation during bulk fermentation and final proof causes more problems than most bakers realize. A kitchen that drifts from 72F in the morning to 78F in the afternoon changes your fermentation speed by roughly 25%. The APO eliminates this variable entirely.

ScottH Proofing Parameters

The ScottH method uses the APO for the final proof stage, creating conditions that would be impossible to achieve consistently in an ambient kitchen:

At 82F with 70% humidity, your shaped loaves proof at the optimal speed for sourdough leavening while the high humidity prevents skin formation. That thin, dry skin that develops during ambient proofing? It restricts oven spring and creates an uneven crust. The APO's steam keeps the dough surface supple until the moment you begin the bake.

Setting Up the Proof

1. Shape your loaves and place them seam-side down in bannetons as usual
2. Cover the bannetons loosely with damp towels or place in the APO without covers
3. Set the APO to Sous Vide Mode, 82F, 70% steam
4. Turn off the rear element to prevent direct heat on the dough
5. Proof until the dough has risen 50-75% and passes the poke test

The poke test works normally here: press a floured finger gently into the dough surface. If the indentation springs back slowly but not completely, the dough is ready. If it springs back quickly, continue proofing. If it does not spring back at all, you have over-proofed.

The 82F temperature accelerates fermentation compared to typical room temperature proofing. Monitor your dough carefully the first few times to learn how quickly it moves in the APO environment.

The ScottH Baking Protocol: Three Phases

The ScottH method divides the bake into three distinct phases, each with specific temperature and steam settings optimized for what is happening inside the dough at that moment.

Phase 1: Initial Steam (Oven Spring)

This is where the APO truly outperforms conventional home ovens. Professional deck ovens inject steam at the beginning of the bake for a reason: it keeps the crust flexible while the dough expands rapidly.

At 100% steam and 450F, the APO creates a superheated steam environment that accomplishes several things simultaneously:

• Gelatinizes the crust surface. Steam condenses on the relatively cool dough, transferring heat rapidly and creating the shiny, blistered crust characteristic of professional bread.
• Keeps the crust extensible. A flexible crust allows maximum oven spring. The dough can expand freely for the first 15-20 minutes before the crust sets.
• Develops the ear. That dramatic curved score that opens into a pronounced ear? It happens because the crust stays flexible long enough for the score to separate and lift.

Phase 2: Steam Reduction (Crust Formation)

After 20 minutes of maximum steam, the interior crumb structure has set. Now you want the opposite: a dry environment that drives moisture from the crust surface.

Dropping to 0% steam creates the conditions for Maillard browning and crust crisping. The exterior temperature can now rise above 212F (the boiling point of water), triggering the chemical reactions that create deep color and complex flavor.

Phase 3: Final Browning (Crisp and Color)

The final phase drops the temperature slightly while maintaining the dry environment. This prevents over-browning while continuing to drive moisture from the crust.

Total bake time runs 45-55 minutes depending on loaf size and desired crust color. Use an instant-read thermometer to verify doneness: the internal temperature should reach 205-210F (96-99C) for a fully baked crumb.

Complete ScottH Method Timeline

Here is the complete protocol from shaped dough to finished loaf:

Total active baking time: 45-55 minutes. The proof duration varies based on your starter strength, dough temperature, and fermentation history.

Scoring and Loading: The Critical Transition

The transition from proofed dough to hot oven is where many APO sourdough bakes go wrong. The challenge: the APO needs time to reach full temperature after the low-temperature proof phase.

Option 1: Preheat a Separate Baking Surface

Remove your proofed dough from the APO, then preheat the oven with your baking surface inside. This works well with:

• Baking steel (preheated 30-45 minutes at 450F)
• Pizza stone (preheated 45-60 minutes at 450F)
• Sheet pan with parchment (preheated 15-20 minutes at 450F)

Score your dough while the oven preheats, then load onto the hot surface. This method gives maximum oven spring because the dough hits an already-hot surface.

Option 2: Cold Start Method

Some ScottH practitioners load the scored dough into a cold APO, then program the bake cycle. The APO reaches temperature quickly enough that oven spring is not significantly compromised.

This method works particularly well if:

• You are baking two loaves in sequence (the APO stays warm between bakes)
• Your dough is slightly over-proofed (the slower heat ramp gives you a wider margin)
• You prioritize convenience over maximum oven spring

Scoring Technique for APO Baking

The high-steam environment of Phase 1 creates ideal conditions for dramatic scores. Use a curved lame or straight razor blade, and score decisively:

• Single score: 1/4 inch deep, angled at 30-45 degrees to the surface
• Ear development: The angled cut creates a flap that lifts and browns during Phase 2 and 3
• Multiple scores: Shallower (1/8 inch) for decorative patterns

Score immediately before loading. The humid APO environment prevents the scores from sealing, so timing is less critical than with Dutch oven baking, but you still want fresh cuts for maximum bloom.

Troubleshooting APO Sourdough Bakes

Pale Crust After Full Bake Time

The most common issue with APO baking is insufficient browning. Possible causes and solutions:

Flat Loaf, Poor Oven Spring

Gummy Crumb

Crust Too Thick or Tough

Advanced Modifications to the ScottH Method

Once you have mastered the base protocol, consider these variations:

For More Sour Flavor

Reduce the proof temperature to 75F and extend the proof time. Cooler temperatures favor acetic acid production over lactic acid, creating sharper, more assertive sourness. This also gives you a wider window before over-proofing.

For Blistered, Rustic Crust

Increase Phase 1 steam duration to 25 minutes. The extended steam creates more surface blistering and a more dramatic contrast between the smooth ear and the textured crust body.

For Crackling Thin Crust

Add a 5-minute Phase 4 at 475F with 0% steam after the main bake. This final blast drives moisture from the crust surface and creates the shattering texture of professional hearth bread.

For Whole Grain Loaves

Whole grain doughs benefit from slightly lower temperatures throughout:

The lower temperatures prevent the bran and germ from burning before the interior fully bakes.

Equipment Recommendations for APO Sourdough

The APO itself is the primary investment, but several accessories improve results:

Baking Steel or Stone: The APO's bottom element is less powerful than the top elements. A preheated steel or stone provides bottom heat that improves oven spring and crust development. Size the steel to allow airflow around the edges.

Oven Thermometer: Verify your APO's temperature accuracy. Even small calibration differences affect baking times and results.

Instant-Read Thermometer: The only reliable way to know when the crumb is fully baked. Internal temperature of 205-210F indicates complete starch gelatinization.

Curved Lame: The high-steam environment is ideal for dramatic ear development. A curved blade creates the angled cut that lifts into a pronounced ear.

Spray Bottle: For the first few seconds after loading, a quick spray on the dough surface adds extra steam and improves crust shine.

Integrating APO Baking With Your Schedule

The ScottH method's total timeline from proof to cooling runs approximately 3-4 hours. This includes:

• Proof in APO: 1.5-3 hours
• Scoring and loading: 5 minutes
• Bake (all phases): 45-55 minutes
• Cooling: 45-60 minutes

The proof stage is the most flexible. You can extend the proof at a lower temperature (try 72F for a slower rise), or shorten it at 82F when time is limited. The bake itself is largely hands-off once you program the three phases.

For weekend baking, many APO users mix and bulk ferment on Saturday, shape in the evening, cold retard overnight in the refrigerator, then proof and bake Sunday morning. The APO's precise proofing accelerates the cold dough to room temperature while maintaining optimal humidity.

Plan your bake around your schedule with Doughflow. Enter your target bake time and let the scheduler work backward to determine when each step should begin.

Why Precision Matters

The APO represents a philosophical shift in home baking equipment. Rather than compensating for oven limitations with Dutch ovens, ice cubes, and crossed fingers, you have direct control over the variables that professional bakers take for granted.

The ScottH method exists because the APO makes it possible. No combination of conventional oven techniques can replicate 100% steam at 450F for precisely 20 minutes, followed by instant transition to bone-dry conditions. That precision produces results that previously required commercial equipment.

For the home baker willing to invest in understanding their process, APO sourdough baking offers a clear path from inconsistent results to repeatable excellence. The variables are known, the settings are documented, and the outcomes are predictable.

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Ready to build a baking schedule that accounts for proofing, baking, and cooling times? Sign up for Doughflow and create a timeline customized to your equipment, your kitchen, and your life. No more missed windows or forgotten stretch-and-folds.