Sourdough Bread Baking For Beginners.

Create a sourdough starter with organic wholemeal and spelt flour, begin with 40g/40g, then 60g/60g, then a seven-day 50/50 stabilization using 100g flour and 100g water.

Discover how to activate a sourdough starter, baptize it with a playful name like Clint Yeastwood, and share your starter’s name in the comments.

Learn to bake two white basic sourdough loaves (about 600 g each) in two eight-inch bannetons, using steam in a cast iron skillet or alternative vessels for optimal oven spring.

Feed your sourdough starter and perform a floating test, then hydrate the flour, rest in an autolyse for 30 minutes, and dissolve salt before a gentle mix.

Master the slap and fold method to strengthen gluten and turn sticky dough into smooth, elastic dough. Rest in a greased container in a warm place for 30 minutes.

Perform the first stretch and fold after a 30-minute rest to build tension and structure during bulk fermentation, then rest 30 minutes before second fold and finish with love pad.

Perform the second fold as the dough relaxes and becomes active, building tension and structure, influenced by starter power and kitchen temperature; two folds, or three to four if needed.

Divide the dough after stretch and folds into two equal pieces under a tea towel. Pre-shape by folding edges to the center, applying a tension pull with a bench scraper.

Apply a simple sourdough shaping technique to build dough tension, dust the bannetons, fold to the center, perform a tension pull, and place seam side up in the bannetons.

Proof sourdough bread in the fridge for 8–12 hours, score with a knife or tool, then bake with a preheated skillet and oven at 250°c (482°f) for a crisp crust.

Dissolve 200 g sourdough starter in 400 ml lukewarm water, mix 500 g strong bread flour with 70 g wholemeal flour to hydrate the dough and autolyse for 45–60 minutes.

Prepare potatoes with rosemary and olive oil, bake until crispy, then cool. Add 12 g of salt to the autolysing dough, fold in the potatoes and rosemary, then rest.

Stretch and fold the rested dough to incorporate cooled potatoes and rosemary, spread them evenly, then rest before a second stretch and fold.

Experience a potato and rosemary sourdough loaf with a golden crust, chunky potatoes, and roasted rosemary, revealing aroma, sweetness, and tang from sourdough.

Learn how to scale ingredients for sourdough bread, including measuring starter, water, salt, and barley malt, to achieve precise dough ratios.

Mix sourdough dough by hand until it comes together, avoiding overmixing to prevent too much gluten.

Scale the rye bread into two 800-gram tins, grease the tins, and proof the dough in a warm place until the tops rise and small holes form.

Discover how rye bread pairs with cheese, butter, brie, mature cheddar, and apple chutney, and explore the flavors of Danish rye bread with grains and barley malt.

Learn how to make a diy dough scoring tool for bread, explore affordable options and tips to safely create decorative patterns on your bread.

Learn how we bake sourdough bread in the bakery, achieving a nice dough and building fundamentals for beginners.