This post is a collaboration between Bread Source and Roots and Toots.
A few weekends ago I took part in a brilliant master class with an local artisan bakery here in Norfolk, Bread Source. It was a full day taught by renowned baker, Emmanuel Hadjiandreou, who has three books under his belt and travels the country to teach folks like you and me to make the perfect sourdough!
You can follow him on Instagram @emsbread
Also, if you’re from East Anglia check out @bread_source
In this blog post I’ve featured Emmanuel’s recipe for sourdough starter and how to make sourdough bread once you have your ‘starter’.
But first… I just want to tell you about the master class at Bread Source because these guys have some more events in Norwich coming up very soon.
Sourdough Master Class @ Bread Source
The workshop lasts 10 – 5pm and during that time you are taught how to make a sourdough starter and a range of loaves. We made a Beetroot Sourdough, a White with wholemeal Sourdough and a Rye Sourdough.
On arrival we enjoyed a plethora of Bread Source’s baked goodies with coffee and fresh juice.
Emmanuel talked us through the basics and then we were off!
We enjoyed a delicious home cooked lunch, dessert and a glass of fizz. We were given recipes and tips to take away with us as well as bags and bags of bread, baked goodies from the shop, flour and sourdough starter.
I learnt so much and found the tips and step-by-step support really helpful. There’s actually much more to sourdough bread making than I realised.
Up and Coming Bread Classes
August: Sunday 5th Monday 6th
September: Sunday 23rd and Monday 24th
October: Sunday 7th and Monday 8th
November: Monday 5th
How to Make Sourdough (also known as sourdough starter)
Organic Flour (Strong White Flour or Dark Rye or Light Rye Flour)
Water (cold tap water)
1 small clear bottle with a lid
1 coffee stirrer
1 small teaspoon
1 small bowl that can act as a lid to the large bowl
A sourdough is natural yeast that is used to make bread and other yeast related products. It takes about 5 days to make a fully active sourdough. You can use all kinds of flour to make it. It also requires feeding (refreshing) to keep it going.
- Start by mixing 1tsp (2g) of flour and about 1 tsp (2g) water together in a clear jar.
- Leave to stand overnight in a warm place.
- Day two add 1tsp flour (2g) and 2tsp (4g) water to the mixture.
- Day three repeat step 3 again leaving in a warm place overnight.
- Day four repeat step 3, there should be little bubbles forming in the mixture and it should have a slight vinegary smell or it might smell like nail polish remover.
- Day five repeat step 3 again.
- Now build up your sourdough (natural yeast).
- Put the sourdough (that is in your small bottle) + 100g dark rye (Rye sourdough) or 100g white flour (White sourdough) +/- 100g warm water into the large bowl and mix together.
- Cover and leave to ferment overnight in a warm place.
- The next day take what sourdough is needed to make your bread (150 for White sourdough bread) and return the rest to the small bottle.
- Add 1tsp flour to the mixture and enough water to make it into a stiff paste.
- Place the small bottle in the refrigerator or build up for the next bread.
- If the sourdough is left in the refrigerator for a long time (it separates and there is a lot of liquid on the surface), it might have gone dormant, don’t worry it will still work.
- Remove from the refrigerator and throw away the acidic liquid on the surface.
- Now start by building it back up like step 8 with 2g of the sourdough and equal 20g flour and 20g water.
- Mix to a paste and leave overnight in a warm place in a container that is covered.
- The next day check how it is doing i.e. if there are bubbles in the mixture and it has a pleasant smell.
- If bubbles are not forming repeat step 15 and leave again overnight to ferment.
- The next day it should be back, if not repeat step 15 until it is fully active.
How to Make a White Sourdough Bread
500g Strong White Flour
150g Sourdough (starter)
+/- 300g Water
1 large mixing bowl (+/- 2l capacity)
1 small mixing bowl (+/- 1l capacity)
1 Pastry brush for greasing the tin
1 loaf tin (800g capacity)
1 Proofing basket (800g capacity)
1 Roasting tray
1 Small Peel (for loading the loaf into the oven)
1 Shower cap
Time plan to make your White Sourdough.
- You will require an active sourdough; before you start you will have to build up your sourdough.
- For this recipe we need 150g sourdough. To build it up take 1part (15g) active sourdough and mix it together with 5 (75g) parts flour and 5 parts (75g water and leave to ferment for +/- 8 hours. (150g= 15g sourdough + 75g flour and 75g warm water. I have made more so there is a bit leftover for the next time. If you are not using the leftovers place it in the refrigerator.
Build up the sourdough 8hours — Make the dough 50minutes — Let the dough rise 12-24hours — Knock back and shape the dough 10minutes— Final proof 2 – 6hours— Resting in the refrigerator before baking 30 minutes — Baking 35-50minutes— Cooling 30minutes
- For this recipe you require 2 mixing bowls: 1 big and 1 small. The small bowl when placed upside down on the big bowl can act as a lid.
- In the smaller mixing bowl mix the flour and salt together.
- Make sure everything is thoroughly mixed together and set aside. This is the dry mixture.
- Weigh the sourdough into the large bowl.
- Weigh out the water (hand warm 30˚C to 37˚C) in the measuring jug/pitcher and transfer ¾ of it into your large mixing bowl with the weighed out sourdough.
- Dissolve or break up the sourdough (In the large mixing bowl) in the ¾ warm (hand warm 30˚C to 37˚C) water. Start with ¾ of the water because all flour will absorb slightly different amounts of water.
- Once the sourdough is dissolved or broken into bits, add the dry mixture, stir the mixture slowly with your hands until it comes together and there are no dry bits at the bottom of the bowl.
- If it doesn’t come together and it seems a bit dry, add a little or all of the remaining water you weighed out in the measuring jug/pitcher in step 5.
- At this point the dough should come together and be slightly sticky. If it is still a bit dry and you have put all the water into the mixture, add some more water remembering to record how much you have added for next time.
- Cover the mixture with the small bowl that had the flour mixture in it.
- Leave to stand for 10 minutes.
- After 10 minutes knead the mixture for 10 times.
- Start by squashing the dough with your knuckles and fingers to flatten out any lumps. It should now look pancake-shaped.
- Lift a portion of the dough up from the side and fold it into the middle and press with your knuckles.
- Turn the bowl 90° clockwise and lift another portion of the dough up from the side and fold it into the middle and press with your knuckles.
- Repeat steps 13 and 14 another 8 times 10 times in total.
- Turn the ball of dough over in the bowl and, make a finger mark in the dough (to indicate the first knead), and cover with the bowl that had the flour in it.
- Leave to rest for 10 minutes making sure that it is covered
- Repeat steps 13 to 17 another 3 times making sure the mixture is covered between kneads and remembering to mark the dough indicating the amount of kneads done. If the dough starts to resist and starts to tear put less pressure as you knead also if you can only knead it 8 times and it starts to resist making it difficult to knead stop
- After you have done 4 kneads with a 10 minute break between them leave the dough to rise for 1 hour, making sure it is covered. If the dough is not covered a skin will form and this will affect the end result.
- You are looking for a smooth, elastic dough. If you think the dough is not kneaded enough repeat steps 13-15 another time
- After 1 hour, the dough will have increased in volume, gently punch down to de-gas your dough.
- Remove from the bowl, using a light sprinkling of white flour so the dough does not stick. Shape into a ball.
- To shape the ball of dough into a rounded loaf: first, flatten the dough slightly with your palm.
- Take a corner of the dough and fold it right over to the opposite side then turn the dough 90° clockwise,
- Repeat step 25, four to five more times until it is a roundish shape and then turn the dough over, tuck in the underneath of the dough with your fingers as you rotate the dough clockwise until you’ve formed a rounded ball.
- Coat the top with flour and place into a proofing basket that has been coated with flour seam up, or a greased baking tin seam down.
- Allow to proof +/- 2-6 hours or until the dough is +/- double in size. Make sure you cover the loaf in the tin with a shower cap, if the loaf in the proofing basket starts to skin up cover with a shower cap.
- After +/- 2 hours, pre heat the oven to 250C (500F) Gas 9 on fan setting with a deep (roasting) tray at the bottom.
- When the loaf is ready to be baked, place the dough (in the proofing basket) in the fridge for 30 minutes to stabilise it so it doesn’t spread like a pancake on the peel. If the loaf is in a tin it does not need to go in the fridge, as the tin will stop it from spreading out and if the oven is not ready place the loaf in the refrigerator to stop it over proofing.
- Once the bread is ready for baking, turn out of the proofing basket onto a floured peel.
- Slash (score) the loaf with a very sharp serrated knife or a razor blade with a design of your own choice.
- Place the loaf in the oven at 250C (500F) Gas 9; pour a cup of tap water on the hot, deep (roasting) tray to form steam, lower to 220C (425F) Gas 7.
- If the loaf is in a tin follow step 33 remembering to slash (score) the top of the loaf with a sharp serrated knife or razor blade. Or leave it plain before placing in the oven.
- Bake for +/- 30-40 minutes until golden brown.
- The loaf will be baked when tapped on the bottom and you will hear a hollow sound. If you are not sure leave it in the oven for a further 10 minutes.
- If you want to develop the crust, once the loaf is baked through lower the temperature to 180C (350F) Gas 4 and leave it in there for 10-15 minutes longer this will toast the loaf giving it a thicker crust.
- Turn out of its shape and allow it to cool.
Master Class Cost: £120
NB: This post is a collaboration between Bread Source and Roots and Toots. Roots and Toots received ‘preferential rates’ to attend the course in return for a review.