New website and blog launched!

We have a new website + blog.
Please join us at
http://breadfromtheblackbird.co.uk/ 

Thanks!

Changes to the blog

Hi!

We're currently designing a new blog which will be unveiled very soon.

Once we're happy with it, we'll pop a shortcut on this blog to link you to it.

All the usual bits and pieces will be on it, including our new range of bread, new classes plus, of course, our blog which we'll keep as fun as ever!

On another note, we've made a change to our next bread making class. It will now be an Introduction To Bread Making Class on 24th May in Twickenham. Book now!

Many thanks

The Blackbirds

Heck! It's Valentine's Day or Fancy a Valentine's roll?

Valentine's day. What a wonderful time of the year! A day to show how much you love that special person in your life.

This year, why not try to make something for them? Yes, make something! Don't rush out and buy flowers or chocs. Make a lovely heart shaped bun and enjoy breakfast in bed (we'll draw a veil at that point..)

I will share our recipe a bit later. First, here's why we decided to make them!

This year we were asked by the fab chaps at Heck to provide heart shaped buns for their Valentine's heart shaped sausauges/burgers, sold in Tesco. They're called Peck, which we love!

They wanted to provide breakfast for various broadcasters in the London area on the Friday before Valentine's day and they wanted 175 rolls. Gulp! Our tiny oven can only bake 25 rolls at a time, so it took some time, but it was worth it!

We dropped off at a fab cafe in the shadow of the BBC studios in London and the guys at Heck  filled them for their special deliveries.

They look fab and judging by the response of the recipients (including Ken Bruce!) they taste amazing.

So how can you do it?

To make a dozen large buns, you'll need:
500g white bread flour
10g fast action yeast
6g salt
125-150ml tepid water (approx)
Butter (to grease the oven trays)
Heart shaped cutter (ours is 8.5 cm diameter)
Rolling pin
2 chopping boards
Bowl
Wooden spoon
Cling film
2 oven trays

Combine the dry ingredients in a bowl.

Add half the water and stir (with a spoon or hands).

Keep adding small amounts of the water until you have a dough that cleans the side of the bowl.

Knead for 5 mins.

Prod with the tips of your fingers until flat. Stretch the dough and shape into a ball (go to http://blackbirdbread.blogspot.co.uk/2012/10/a-loaf-for-heather-or-bread-basics-101.html ) for more tips.

Pop the dough back into the bowl. Cover with clingfilm. Leave for 45 mins.

After 45 mins, switch the oven onto 200 C.

Remove the dough and, using a rolling pin, roll out to 1cm thick on a well floured chopping board.

Using the heart shaped cutter, carefully (but firmly) cut out your heart shapes and transfer onto another well floured chopping board.

Re-roll the dough until you have used it all up!

Leave the rolls to prove for 30 mins on the boards. Grease the oven trays with a bit of butter.

When ready, carefully transfer the rolls onto the greased oven trays.

Pop in the oven for 15 mins. Ater 10 mins, check the rolls and rotate the trays by 180 degrees.

Leave to cool for 10 mins then dive in! Enjoy with Heck sausages, or some smoked salmon and soft cheese....

Happy Valentine's Day all! :)

Dunster dough!

Recently we enjoyed a break in Somerset. A beautiful part of the world if you've never been. We had many days out but the best was our day at Dunster Castle, which is just outside Minehead and can be seen for miles around as it's situated (as all good castles should be) on top of a hill!

Once inside, the castle has been returned to its glorious 1920's heyday. All of the rooms have been dressed accordingly and its a real privelege to see how they lived in the castle all those years ago. Here's a pic of the study. Wow!

A prize is on offer if you see any Mary Berry books

The grounds are immense, too much for us to cover on one afternoon, but we wanted to stroll down to see the water mill, as we'd heard it was used to make Dunster Castle's own flour.

The water mill was a sight to behold. As we wound our way towards it, we could hear the ripples of water getting louder until we crossed a Lovers Bridge and there it was!

Lovers Bridge

Dunster Castle water mill

Everything was working and we headed inside to have a good look around, determined to find a bag of flour to purchase.

Inside, we were given a very detailed explanation of how the mill works and, hopefully, how it will be used more regularly in the near future due to the local demand for good flour. Brilliant news.

All too soon we were in the gift shop and we bought some flour, which I had to wait until we got back to our nest to use.

Dunster Castle wholemeal bread flour

I opted for the wholemeal. If you're gonna do it, do it right!

Once home, I made up a poolish ( or starter) using my ongoing white bread flour sourdough starter and the lovely wholemeal flour. I then left this to prove overnight, before mixing it with more wholemeal flour and kneading, finally resting it in a banneton for several hours. Eventually, it was baked!

Sourdough starter

Dunster Castle wholemeal sourdough...

The taste was lovely and the crust chewy with Somerset tang!

A few days later, I increased the white bread flour to a 40:60 mix (ie more wholemeal than white) as it was a tad strong for the kids!

...with a bit more white bread flour!

If you're near Somerset, why not pop into the castle. There's lots to do - oh, and buy some flour while you're there! :)

Soda bread - 3 ways!

Tonight the quite brilliant Great British Bake Off will feature quick breads, bread which requires no proving and must be ready to eat within 90 minutes. For us in the nest that means only one thing - soda bread!

Soda bread is an incredibly simple and fool proof way to make a tasty loaf, one that can stand on its own but usually works best as an accompaniment to a casserole, or a lovely homemade soup.

I will be showing you how to make three different versions of soda bread. The first is the most basic and stress free. Following that I have developed a lovely stout soda bread and finally a dairy free and gluten free soda bread.

We teach the basic recipe at our bread making classes - http://blackbirdbread.blogspot.co.uk/p/baking-classes.html

The utensils for all three are the same: 

Large mixing bowl
Wooden spoon
Scales (digital is best for baking but whatever you have)
Roasting tray
Wire rack
Sharp knife
Tea towel

I have chosen to repeat the instructions for each of the bakes. They are almost identical but the gluten free recipe has some vital differences. Enjoy!

Basic soda bread

450g plain flour (plus extra for dusting)

Tub of buttermilk (approx 284ml)

100-125ml milk

Tsp bicarbonate of soda

Tsp salt

Tsp caster sugar

Heat oven to 200C.

Mix all of above, excluding the milk, in bowl, using wooden spoon. Half fill the empty buttermilk carton with milk and add to the flour. Stir, If it is too dry then add another 25ml. If it is too sticky and won’t stir, then add another handful of flour.

Stir until the dough comes away from the sides of the bowl.

Place into a well floured baking tray. Add extra flour to the dough. Pat out into a ball (don't knead) and gently flatten the top until it's approx 10cm high. Keep its round shape!

Using a sharp knife (breadnife) cut a 5cm line right across the surface. Cut another line across the surface, making a cross.

Place in the oven for 10 mins at temp listed above.

After this time, rotate the loaf  and bake for 10 mins.

Rotate again and bake for 5 more mins.

After this time the bread should be a golden colour, remove from oven, turn it upside down and place back in oven to cook the base of the loaf. This takes 5-10 mins. It's cooked when it sounds hollow!

Place on a wire rack and let it cool completely before getting stuck in! Please don't slice it while it's hot, or even warm, you risk losing a lovely loaf! 

Stout soda bread

330g wholemeal flour (plus extra for dusting)

100g plain flour

100g buttermilk

200g stout

Tsp bicarbonate of soda

½ tsp salt

Tbsp treacle

Mix all of above in bowl, using wooden spoon. Stir, If it is too dry then add another 5-10g of buttermilk. If it is too sticky and won’t stir, then add another handful of flour.

Stir until the dough comes away from the sides of the bowl.

Place into a well floured baking tray. Add extra flour to the dough. Pat out into a ball (don't knead) and gently flatten the top until it's approx 10cm high. Keep its round shape!

Using a sharp knife (breadnife) cut a 5cm line right across the surface. Cut another line across the surface, making a cross.

Place in the oven for 10 mins at temp listed above.

After this time, rotate the loaf and bake for 10 mins.

Rotate again and bake for 5 more mins.

After this time the bread should be a golden colour, remove from oven, turn it upside down and place back in oven to cook the base of the loaf. This takes 5-10 mins. It's cooked when it sounds hollow!

Place on a wire rack and let it cool completely before getting stuck in! Please don't slice it while it's hot, or even warm, you risk losing a lovely loaf! 

Gluten free and dairy free soda bread

100g gluten free plain flour (plus extra for dusting)

300g gluten free white bread flour

238-250g soya yoghurt (natural)

100-120ml soya milk (unsweetened)

Tsp gluten free baking powder

Tsp bicarbonate of soda

Tsp salt

Tsp caster sugar

Lemon juice (a few drops!)

Combine the soya yoghurt, the soya milk and the lemon juice (just a few drops) in a bowl. Stir well and leave, uncovered, for 5 mins.

Lightly flour a roasting tray.

Weigh out the dry ingredients, (the flour, baking powder, bicarbonate of soda, salt and the caster sugar) together in another bowl.

Pour the liquid into the bowl containing the dry ingredients. Stir well, until it forms a sloppy dough.

Wet your hands thoroughly and remove the dough from the bowl onto the tray. Shape the dough into a ball. Put more water on your hands if needed – it is important to keep the dough wet.

Once shaped, coat the dough in plain flour and slash a cross into the dough.

Place in the oven for 10 mins at temp listed above.

After this time, rotate the loaf and bake for 10 mins.

Rotate again and bake for 5 more mins.

There we go. Three ways to make a loaf within 90 minutes. Get practising after tonight's Great British Bake Off as they're all good enough for Mary Berry and Paul Hollywood to tuck into!

The Lambert Loaf

This is the Lambert Loaf, named after two of my class members who I met earlier this year, Paula and David Lambert.

As anyone who has attended a bread making class will tell you, they are a great opportunity to chat about all things bread related. The actual class itself does not restrict the topic of conversation - the Lamberts were attending an olive bread class - and everyone shares tips which I'm always happy to, erm, promote. :)

David told me that the loaf that is most popular with his family is a loaf that he created to suit everyone in one mouthful. So he mixes two doughs together so that those who want white bread are happy whilst those who want brown are satisfied too!

It's a very simple yet ingenious idea. Basically, you knead out identical amounts of white and wholemeal dough and prove them separately. When they have passed their first prove, you knock back the white dough into a large rectangle, then place the wholemeal dough in the centre of that dough. The wholemeal dough is then flattened upon the white dough using your fingertips into a smaller rectangle, with a gap of approx 1cm around each edge.

Both doughs, having now formed one dough, are now folded into a ball and left to rest for 15 mins, before being shaped for the final prove. This technique creates the amazing crumb within the bread.

The effect is lovely, a marbelled texture with free falling patterns forming. It's a fabulous tasting loaf, but really suceeds when it's toasted, as the wholemeal goes a darker colour which stands out, particularly when slathered in butter! (Sorry no pic of this - it went too quickly with my nest of blackbirds!)

So try out the Lambert Loaf. For a guide to amounts check out my basic bread page, and halve the amount of white bread flour to substitute the remaining flour with wholemeal flour. http://blackbirdbread.blogspot.com/2012/10/a-loaf-for-heather-or-bread-basics-101.html

If you'd like to come to a class, like David and Paula, then check them out here! http://blackbirdbread.blogspot.co.uk/p/baking-classes.html

Thanks to the Lambert family!

Mini toads!

This might be the best thing I've ever made for my kids! Great for any time of year, mini toad in the hole, small enough for a grown up to pick up and take a bite out of, (if your kids let you!) but also big enough to fill small tummies.

The recipe is ripped almost entirely from the brilliant Allegra McEvedy's essential tome, Big Table Busy Kitchen. I've simply halved the quantities.

Speaking as someone who has struggled with making yorkshire puddings over the years, the recipe here will never let you down, with or without the addition of sausages!

It takes about an hour to make and is very straight forward. It's an excellent way to use up stray sausages, leftover eggs and other larder bits and pieces. One note: you will need ovenproof bowls. If you don't have these, then use a small roasting tray.

Mini toads - makes 2 medium bowls

For the yorkshire pudding:

Plain flour - 55g

Egg - 1 large

Milk - 150ml

Sunflower oil - splash (okay, 2 tbsp)

Salt and pepper - pinch of each

Sausages - anything between 2-4 (depending on audience) - chopped into small chunks

Ok, the first thing is to whack the oven on. Full blast. Yes. All the way to the top!

Whisk together the flour and eggs in a bowl, or a jug. Slowly add the milk. Keep whisking until you have a nice, runny batter. Add the seasoning, then cover and pop in the fridge for at least 30 mins.

After approximately 10 mins, find 2 medium sized cereal bowls. (Make sure they are ovenproof). Drizzle 1 tbsp of oil into each bowl, place the bowls on a large roasting tray and pop into the oven for a couple of mins.

Chop up the sausages into bite sized chunks. Remove the bowls from the oven and add the sausages to the bowls. Pop back into the oven for 10 mins, to brown the sausages.

Remove the batter from the fridge, give it a final brisk whisk. Remove the bowls from the oven and pour the batter over both bowls, making sure the sausages are well covered.

Pop the bowls back into the oven as quickly as you can and leave for at least 15 mins before you take a peek! This gives the batter the best chance to rise.

After 15 mins, open the oven door a tiny bit. They might need another 5 mins. Move them around if you think they're cooking more on one side of the oven, but try to be as quick as you can. Don't let too much cold air into the oven!

Remove and let the bowl cool for a few mins. Depending on the age of the child, or adult, either serve on a tray, or turn out the pudding onto a plate.

Tuck in!

Beauty and the yeast!

A block of Bioreal - that's organic yeast!

This is a post about that most feared bread making subject - yeast.

When I teach classes, I always have people who who ask what yeast to buy, how much to use and so on. The most basic advice I give them is, when beginning, to use a tiny bit more than is recommended by a recipe. This will usually ensure a good bake and once you gain a bit of confidence, you can start to reduce it a little for subsequent loaves, until you end up at the recommended amount. (However, avoid using recipes on the back of most flour packets - they are usually woefully wrong! See my previous post for details. http://blackbirdbread.blogspot.co.uk/2012/04/mis-spelt.html )

I always used to use Fast Action Dry Yeast. It's reliable, readily available and reasonable. You simply add the required amount to the flour and mix in. However, it does contain additives that some may find disagreeable.

100g tub of Easy Bake/Fast Action Dry Yeast

Sachets of Fast Action Dry Yeast - 7g each

This type of yeast normally comes in green packaging. At classes I always bring along a tub, plus I bring along it's friend, the yellow tub of yeast, also known as Dried Active Yeast.

100g tub of Dried Active Yeast

The difference between the two is significant. The yellow tub does not contain as many additives. It is this yeast that requires proving before you can use it. You add the required amount of yeast to a bowl of warm water and leave for ten minutes, or until it starts to bubble/prove, then you add it to the flour.

A QUICK WORD OF WARNING ABOUT YEAST AND SALT! They are not happy playmates. Salt will attack and 'kill' the yeast if they are placed on top of each other when weighing out. The solution is to weigh them out on separate sides of the bowl. :)

Of course, there are other types of yeast. For the more adventurous you can harvest your own wild yeast, known as a sourdough starter, or a poolish. There are many recipes for how to get a starter going, but all you need is some starong white bread flour, some bottled water and a tub with a lid! This is how it should look just before you use it!

Sourdough starter - I can smell it from here!

Once again, the bubbles are very important. If it's not bubbling/proving, then it has less chance to rise in the oven.

Recently, I have started to use organic yeast. It's called Bioreal and is available from Bakery Bits. http://bakerybits.co.uk/bioreal-reg-organic-fresh-yeast-1654.html Quite simply, it's the best yeast I've used. 

Bioreal - 1kg 

Using organic yeast is very easy. You multiply the normal amount of yeast by two when using it. You follow the normal rules about not mixing it with salt and you can keep it in your fridge for several weeks. If you're put off by having 1 kg of it, then smaller amounts are also available from Bakery Bits . Just ask my good chum Patrick!

It's worth the effort. The taste and smell brings back the bread you used to buy at your local bakery. You know the one!

So go forth and buy some yeast!

Sunny day brioche sliders!

Summer is here at last, so it's time to dust off the bar-b-q, find the firelighters and off we go!

But this year, instead of buying some floppy stale burgers, make some lovely, tasty sliders instead! They take time (18-24 hours) but so does a bar-b-q, so come and join me.

Sliders are slightly smaller buns. You would usually serve two at a time, or three if you really want to go for it. And why shouldn't you! As they are made of brioche dough, they have a lovely sweetness and a rich crust. Yum!

The reason they take so long is because they're made from brioche dough. Traditionally, this dough requires at least five hours in the fridge so it can man up and be shaped. (Although there are lots of variations on this, including a great recipe by James Morton, which takes approximately three hours to make. We teach this way at our Sweetened Dough Class - check it out!)

I turned to Paul Hollywood in his rather super tome, Bread (I wonder why he chose that title?), which has a fab Satsuma and Chocolate Brioche recipe in it. So, I threw out all the chocolatey and orange bits and forged ahead!

I also borrowed some bits from Rachel Khoo too. That's us blackbirds, always nicking ideas - similar to magpies but a bit more honest!

Finally, I used the dough hook for this one. You could stir by hand (or spoon) but it would take a lot longer!

Sunny day sliders 

Makes 12

250g White bread flour

3g Salt

30g Caster sugar

5g Fast action dried yeast

80ml tepid milk

3 eggs

130g unsalted butter, room temp, in cubes

Combine the flour, salt, sugar and yeast in a bowl.

Warm up the milk and add to the bowl, followed by the eggs. Combine for 2 minutes, then add the butter one cube at a time, until there are no lumps left in the dough. About 5 more minutes.

Scrape any excess dough on the side of the bowl back into the bowl, cover with clingfilm and place in the fridge for a minimum of five hours. I left mine overnight. It enjoyed a good night's sleep!

Remove the dough. Don't let it return to room temp while in the bowl, so remove the dough from the bowl and place upon a lightly floured surface (bread board). Cut the dough into two large pieces, then cut each piece in half until you have 12 pieces. They won't be the same size. Life's too short to weigh out everything! They will be tiny, that's okay as they will expand as they prove.

Using your fingertips, lightly knock back each piece of dough by prodding all over

then folding, or rolling, each piece into a ball.

Flip it over, place your hands on either side of the ball of dough and shape into a ball again. This seals the seam under the dough.

Make an egg wash (one egg, a few drops of milk and a pinch of sea salt) and wash the top of each piece of dough. Don't throw it away as you'll need it again later. Leave to prove for 2-3 hours. Cover with a muslin and dig out the barbie!

30 minutes before you want to bake the rolls (ie when they have doubled in size), switch the oven on to 200C.

Carefully remove each roll from the work surface and place upon a floured baking tray. Wash once again with egg wash and into the oven. 10 minutes at 200C.

After 10 minutes, turn the trays around (for an even bake) and reduce the oven temp to 180C. Bake for another 5 minutes.

You don't want to burn the sliders, but you do want a lovely rich crust!

Remove from the oven and cool on a wire rack until cold.

Enjoy!

A guide to sourdough

I'm always asked which bread is my favourite to bake. And I always say sourdough. There's something unique about each sourdough loaf, more so than bread made with shop bought yeast. You simply do not know what you're going to get, which is exciting for me, but off putting for many. This post will hopefully demistify the process that leads up to creating sourdough bread.

Gratuitous shot of sourdough crumb. Stick around. There'll be more.

The thing people always want from sourdough is a chewy crust, lots of air pockets in the crumb and a tangy taste! I'm going to show you how to do this. It's not difficult!

First, I thought I'd show you my first attempt, made a couple of years ago.

I was so proud of it! It had taken blood, sweat and tears to get that far. I remember emailing this photo to Bake With Maria who had given me some advice. Maria told me to use a white bread starter and to add other flour as and when needed, as separate starters. That's very important advice. Thanks Maria!

Since then, I have made quite a few sourdough loaves, but each one requires a lot of work, but not a lot of ingredients. So if you'd like to make your own sourdough, then please read on.

First, you need time. You can't rush this! I've already referred to a thing called a starter. That's not a small plate of food dished up before your main meal, but is the basis of every sourdough.

You may already have bits of kit like proving baskets, which help the loaf to form a shape. Whilst they are not essential, I will talk about them a bit later.

No yeast

That's right, sourdough doesn't use any shop bought yeast, although I have seen recipes for it that do, believe it or not. You need to make your own natural yeast, which isn't as difficult as it sounds. This is called a starter, or leaven or poolish (if you're poshish). The bread will use the starter as it's raising agent. You simply mix a bit of starter with your chosen bread flour instead of yeast.

How to make a sourdough starter.

You will need the following:
A jar or bowl with a lid (I use a plastic 2 litre pudding basin - a kilner jar is also good)
One cup of white bread flour
One cup of tepid water

Pour the ingredients into the bowl/jar and using a spoon mix them together. A good stir is needed here. When they are combined, replace the lid and leave for 24 hours (told you it takes time!) I leave mine on top of the fridge, but anywhere fairly warm is food. Don't put it in a cupboard - it likes daylight!

Here's a jam jar. Not much going on here. But a good container!

The following day, empty half of the contents out of the jar and discard. (You may have heard that people share their starter with other people, but it's too early to do that at this point).

Add another cup of white bread flour plus another cup of tepid water. Yes, you guessed it, leave for 24 minutes. I meant hours. Just testing you were still with me!

The following day, you may start to some activity. A few little bubbles may have formed at the top, plus some air bubbles may be visible when looking athe side of the container.

(Note: this is a wholemeal starter, not a white starter)

As before, halve the starter, discard and top up with another cup of white bread flour and a cup of tepid water. Leave for 24 hours.

Right, that should do it. After a day, you should be seeing signs of activity. Don't worry if you don't, just repeat the final step from above. It will happen, but you need to be patient!

Your starter should look something like this.

Lots of bubbles, lots of natural yeast just waiting to be used! In fact, those bubbles are so important as they will form the lovely air pockets (holes) throughout your loaf. Now you can see why it was worth the wait!

At this stage, you can share your starter with others. This is an age old tradition of bread making, by passing on natural yeast, you are encouraging others to make bread.

How to make sourdough bread

Preparation: 15 hours Baking time: 40 mins

You will need the following:

300g sourdough starter

400g white bread flour

160-190 ml tepid water

7g salt

Olive oil (a drizzle)

2 mixing bowls

Water jug

Wooden spoon

Scales

Cling film

Kneading board (bread board)

Tin tray

Water spray

Weigh out the bread flour into a mixing bowl. Add the starter, salt and the approximately half of the water. Using a wooden spoon, start to combine. Add more water when needed, until the flour has formed into a dough and comes away from the side of the bowl.

Remove onto a lightly floured board. Knead for 5-7 minutes. There is no right or wrong technique here, but keep it moving, make the starter work with other ingredients, push air into the dough and keep going until the dough is smooth and silky. Add a bit more flour if it gets too sticky.

After kneading, prod the dough with your fingers until almost flat.

Now stretch the dough into a ball. While holding the dough with one hand, grab the tip of the dough with your other hand and gently stretch it, try not to break it, then fold it back into the centre of the dough. Repeat this in a clockwise fashion, each time folding the dough into itself.

Flip the dough over and, using the upturned palms of your hands, shape the dough into a ball, carefully spinning the dough and sealing it underneath. You now have a bottom and a top to your loaf – the top is facing you and should be smooth and the base will look like origami!

Wipe the mixing bowl clean, sprinkle with a splash of olive oil and place the dough inside it, bottom side down. Cover the bowl in clingfilm and leave for 4-5 hours. It doesn’t have to be in a warm place, the clingfilm will create its own warmth for the dough to prove.

Yes 4-5 hours. That's right! As it is using it's own yeast, it takes a lot longer to prove, to stretch and to grow. Leave it alone, go out, do the dusting, grow a moustache but let it do its thing!

If you have a proving basket, or a banneton, then flour it during this time (we'll talk about bannetons later). If you have no idea what I'm talking about, then place a muslin inside a mixing bowl (medium sized is good) and dust it heavily with flour. The bowl will shape the loaf for you.

An oval banneton, or proving basket.

After the first prove the dough should have doubled in size. (If it hasn’t, leave for an extra hour). Remove from the bowl onto a floured work surface, flip it over and knock it back. Don’t ever punch it or anything macho. Use your fingertips as described above, prod it all over and while it is upside down shape into a ball again.

Carefully, place the dough (still bottom side up) into your lined bowl, or your banneton. Cover with a tea towel and leave to prove for 5-8 hours. 

(It does take a long time, so I tend to knead my dough at 4pm, then place into a banneton at 10pm, so it proves overnight. Then when I get up, I switch the oven on and bake it first thing in the morning).

Switch the oven on to 220C, 45 minutes before you are ready to bake. Place a heavy based baking tray on the base of your oven and boil a kettle. No, not for a coffee! For steam, to help the loaf to hydrate when it goes into your red hot oven!

When 45 mins has passed you will have to move fairly fast. Until now the dough has been kept within a container which has given it stability. Once that is removed, the shape of the loaf is determined by how quickly you can get it into the oven. Don't panic, but place the water spray and a breadknife near to the oven so you're not flying around your knichen trying to find them!

Re-boil the kettle. We want some steam very soon!

Carefully, upturn the bowl, or banneton onto a floured tin tray so it is now the right way up. Take the breadknife and make one or two small slashes across the dough. Give it a quick blast with the water spray.

A baked sourdough. The round lines are from the proving basket.

Place the tin tray (with the dough) into the oven. Pour boiling water into the very hot baking tray on the base of the oven and close the oven door as soon as you can!

Phew! 

Bake for 20 minutes at 220c

After this time, spray with water, rotate the loaf and bake for 10 mins.

Spray all over with water, rotate again and bake for 5 more mins.

After this time the bread should be a golden colour, remove from oven, turn it upside down and place back in oven to cook the base of the loaf. This takes 7 mins. It's cooked when it sounds hollow!

Place on a wire rack and let it cool completely before getting stuck in! Please don't slice it while it's hot, or even warm, you risk losing a lovely loaf! 

And that's it. You've made a sourdough. Your nostrils should be doing an impression of Kenneth Williams by now, as the olive oil and the sourness of the loaf combine in your house. Beautiful!

When you have made one or two, then you may want to invest in a banneton. They will give the loaf a more marked appearance, just like the ones on display in your bakers shop window. They are made from wicker and, unlike a lined bowl, allow the dough to 'breathe' while it expands. They usually have a liner, but I prefer to take that off so the wicker makes lovey marks across the top of the loaf.

You may also want to experiment with some slashing/scoring techniques for your loaf. For that reason, and, ok, to show off a bit, here's some I prepared earlier!

4 criss crosses

4 staright slashes

2 slashes

4 lattice style slashes

Zig zag!

I really hope you try it out. Sourdough is the test of any baker worth his metal but is also a really enjoyable way of making a loaf. Yeh, it takes time but the best things usually do! Bye!