The process

the process - the home of great sourdough

the process

when you want to bake a loaf…

once your starter is bubbly and active

the process

start this process when your starter is ready

next add of strong bread flour and 1 teaspoon/4g of salt

please note that i only use a amount of salt in my recipe

cover the bowl

literally a bowl full of bubbles - a thing of sourdough beauty

now

as you lift the dough you should see all those bubbles throughout the dough

place the of dough

ensure that you sprinkle some rice flour all over the top of the dough too to stop it from sticking to the parchment paper

once the oven is up to temperature

place the tin over the top of the banneton

you should now have a lovely dome of dough

score the top of the dough

you feel that yours look pale

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if you keep it in the fridge

if you feel that the mix feels a bit

mix of starter

mix it all together loosely

pre-mix. i just call it the first stage…

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i've included a to my youtube channel below to show more videos of all of the processes

note: if it's a lot colder than this

this is the ‘final proof

my fridge temperature is set to 4c/40f

after this time

leave it to bake: do no be tempted to peek

wait a least an hour before you into it. if you