Do You Need a Bread Oven to Make Great Sourdough? Experts Weigh In

FEATURED IN MARTHA STEWART

By Rae Ford • February 6, 2026

Martha Stewart asked whether a dedicated bread oven is really necessary for great sourdough. Melanie Underwood of Nourish & Gather weighed the gains in consistency against the very real costs, space and electrical requirements.

What a bread oven can improve

“The crumb, the texture, the consistency—you are able to achieve better results, and they're extremely consistent, batch after batch.”

The investment is substantial

“Countertop models start around $500, but quality bread ovens with integrated steam—which is really what you want if you are making this investment—range from $3,000 to more than $9,000.”

“These ovens are substantial. Think the size of a washing machine—sometimes taller. You need a dedicated space.”

“Most dedicated bread ovens require 240V power—the same as an electric range or dryer. You usually need a licensed electrician to install a dedicated circuit. If you are in an older home, you may need to upgrade your electrical panel's amperage capacity entirely, which is a significant additional expense. In apartments or condos, this may not even be feasible.”

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For most home bakers, it is not necessary

“The question to ask is, ‘Can someone taste your loaf of bread and tell you used a bread oven versus a Dutch oven? Probably not.’”

“And if you are eating it yourself or sharing it with loved ones, is it critical that it is perfect?”

“Invest in good flour, a reliable Dutch oven, and the time to develop your practice.”

“The bread will be just as delicious.”

Know your baking rhythm before you buy

“Before making a purchase this substantial, I would recommend having an established, dedicated sourdough practice.”

“Are you baking daily? Weekly? Monthly? I would not purchase a bread oven without already baking regularly and knowing your rhythm. If you are baking one or two loaves once a month, this is not for you.”

“Can your kitchen accommodate the installation requirements?”

“Do you live in a space where modifications are even permitted?”

The line that matters most

“A bread oven won't make you a better baker.”

“It will make a committed, practiced baker more efficient and consistent.”

That distinction is central to Melanie’s teaching: equipment can support skill, but it cannot replace it.

Read the full Martha Stewart story

MARTHA STEWART • BAKING • Sourdough, bread ovens and smart equipment decisions