Day: 15 July 2012

Following on the ‘Sourdough recipe’ post, here’s a quick outline for finishing the loaf. Leave the kneaded dough to rise for around three or four hours. The timing isn’t critical, and will depend on your kitchen temperature, but the aim is to double the dough volume. I use the mixing bowl with cling film over, and it’s important to either cover the bowl or give the dough ball a light cover of oil to stop a crust forming. Next comes the shaping. Remove the risen dough and give it a…

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