Bobbie's
Baking

Sourdough

A slow bulk ferment for loaves, baguettes and rolls.

Sourdough, shown as a serving suggestion
Serving inspiration — Bobbie's own finished-dish photo will replace this when available.
4 to 6 hours bulk ferment
VegetarianContains gluten

Starter amount printed without its fraction; baking temperature, time and yield still needed.

Ingredients

  • 3 cups bread flour (450g)
  • 1.5 cups water (350ml)
  • ½ cup starter (100g)
  • 1 tsp salt

Method

  1. 1

    Mix and knead until smooth.

  2. 2

    Let rise 4 to 6 hours, or until doubled (bulk ferment).

  3. 3

    Shape, proof, then bake until golden and crusty.

  4. 4

    Use a kitchen scale for the best results.

  5. 5

    Let dough rise in a warm, draft-free place.

  6. 6

    Don't rush the rise — flavour comes with time.

From Bobbie's “Bobbie's Bread Recipes”.