The Secret Behind Baking A Perfect Sourdough Loaf At Home

It Begins With The Starter

Feed It On A Schedule

A healthy starter is the heart of every sourdough. Feed it at the same time each day with equal weights of flour and water, and it will reward you with a steady, predictable rise.

Use It At Its Peak

Mix your dough when the starter has doubled and smells pleasantly sour. A spoonful should float in water; if it sinks, give it another hour or two before you begin.

Patience Is An Ingredient

Bulk fermentation is where flavour is built. Depending on the warmth of your kitchen it can take four to eight hours, so watch the dough rather than the clock and wait for a soft, airy wobble.

An overnight rise in the fridge slows everything down. The cold deepens the tang, firms the dough for scoring and lets you bake fresh bread first thing in the morning.

Baking The Loaf

Steam For A Better Rise

Bake in a preheated covered pot for the first twenty minutes. The trapped steam keeps the crust soft long enough for the loaf to spring up and open along its score.

Wait Before You Slice

It is tempting to cut straight away, but the crumb is still setting as the loaf cools. Give it at least an hour on a rack and the texture will be moist, open and even.