10 Steps to a successful first sourdough.

Finally it is time to bake. I suggest that you make the tin loaf first and then bake this loaf 7 consecutive times before you move on to the next one.

Start with the formula below and read the timings first and plan your time, then follow each step.

Master Recipe: Classic 20% Wholemeal Sourdough Boule - Ambient

Each step is a tutorial to give you maximum guidance to our Classic Ambient Sourdough Boule. It is the method I most often recommend to beginners to start with, and because it keeps you in touch with your dough all day and you develop more of a sense of the fermentation process.

Sometimes this is referred to as a straight dough method. This method is based on the way I was first taught to make bread in South-West France as a girl, in the village bakery. The bakery was built in 1750.  There were no fridges in the 18th century! The Ambient method dough is mixed early in the morning, about 8am using leaven that had been left to ferment overnight. It has a relatively quick rise in a warm environment (the dough is kept at an optimal dough fermentation temperature during the day. With this method, you bake your bread between 4 - 6pm so it is ready for your supper and it makes wonderful toast the next day. It is also a less sour flavoured loaf.

The Ambient method is also the technique I most favour for cakes, and the easy overnight tinned loaves. It's very versatile.