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RECIPES

Sourdough making class

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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.

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Then turn temperature down to 200°- 240° and remove bread from tray and put it straight onto the rack. Bake until golden brown!

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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!!!

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