Sourdough proofing basket

Access to this page has been denied because we believe you sourdough proofing basket using automation tools to browse the website. It’s a bit like having a pet. 9fl oz water in a bowl.

You won’t notice as much of a rise in the dough as you would with a normal, yeasted bread and it will take a lot longer. Turn out the dough onto a surface and knock back. Portion the dough into two and shape into two ball-shaped loaves. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Turn the loaves out onto a baking tray or hot baking stone. Using a thin sharp knife score two or three times on the top of the loaf and place in the oven. 40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base.

Once the dough is rolled, place it in the fridge and leave overnight. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Sourdough is naturally leavened bread, which means it doesn’t use commercial yeast to rise. It’s the most readily available, and means you’ll only need to buy one flour to start. But, we know ingredients are hard to come by at the moment, so you can also use strong wholemeal bread flour. You can use different flours in our basic recipe without changing the amount of water you use or the method in any way, other than adding less strong white bread flour.

For wholemeal, granary, seeded or malted flour use 350g strong white bread flour and 150g of the other flour so you still have 500g total. For rye, spelt, emmer, buckwheat or Khorasan flour use 400g strong white bread flour and 100g of the other flour so you still have 500g total. But once you know what texture you’re looking for in the dough, this will be easy to do. The basic dough is a blank canvas to which you can add anything you like. Flavouring ingredients should be scattered over the dough, or worked into it during the final two folds. We’ve added seeds, nuts, grains, olives, herbs, chillies, chunks of cheese and dried fruit to our sourdough.