top of page
RECIPES
Sourdough making class
​
Click here to learn a how to make your sourdough starter from scratch.
Before following these videos you need to feed your starter. Take 2 tbsp of your starter and mix it with 60g of water and 60g flour and leave it out of the fridge to ferment 12-24h.
1st stage - part 1
MIXING DOUGH
Ingredients
500g flour:
400 strong bread flour
100 light rye
350g water
120g levain ( sourdough starter)
After mixing flour, water and levain, leave dough to rest for 30 minutes before adding salt.
1st stage - part 2
MIXING DOUGH
10g salt
A splash of water
After adding salt leave the dough to rest for 30 minutes..
2nd stage
FOLDING
Repeat the folding stage
4 times every 30 minutes.
Total bulk fermentation 2 h
After 2h of bulk fermetation ideally maintaing the dough at 25 degree if possible (try a bowl of warm water under the bread bowl)...
3rd stage
SHAPING
Give your dough a nice round shape then you have 2 options:
1. Leave the dough in a bannetons until double in size around 4h then bake it
2. Leave the dough in a banneton for 1-2h then put it in the fridge up to 12h for a slow prooving time then bake it
4th stage
BAKING
Turn your oven to 250°- 275° and place a thick tray for your bread and a bowl with water under the tray for steam.
Leave the oven warming up for 20 minutes.
Place your bread onto the tray and bake for 20 min.
​
Then turn temperature down to 200°- 240° and remove bread from tray and put it straight onto the rack. Bake until golden brown!
​
​
Yummi stage!
After 40 min your bread should be ready.
Tap on the base to test if it is ready!
Leave it in a cooling rack then slice it and tast it!!!
bottom of page