Divide the dough by cutting in half using your dough scraper. You can use anything hefty and square-edged (a book will do) on each side to keep it supported as it proves for one to two more hours. James Morton is one of my all-time favorites from the Great British Bake-Off; I have a couple of his books, but haven't had time to try anything. Once your dough is looking larger and quite aerated, it’s ready to shape. You can bake these loaves inside a pot or cloche – just make sure it’s going to fit. Add in your sourdough starter. But once your starter is established, well fed and bubbling happily like a live, beige Tamagotchi, where do you go from there? Wrap your bowl in a couple of large tea towels to keep it warm and stop the dough from drying out. Mix warm and cool water in a jug to get approximately 25ºC (colder than a swimming pool, warmer than tepid), and pour this in. E-mail after purchase. You want each to be about 20cm (8in) square. You want to develop the gluten well here – at least 10 minutes of mixing. Bake for 20 minutes and then either vent the oven by opening the door and allowing the steam to escape, or remove the lid or cloche, and bake for another 30 minutes, or until a deep golden. Alternatively, use a baking tray. 1. Start by taking your sourdough starter out of the fridge about 8–14 hours before you want to bake. Dust your hands lightly in flour to stop them from sticking to it. Score gently – I like to use one diagonal line. If it hasn’t been fed recently or its activity has waned, give it a feed when you take it out. Transfer to the oven and add steam using your chosen method – I’d pour some water into a cast-iron pan that’s sitting in the bottom of the oven, or bake under a lid or cloche. © 2020 - Highland News and Media Ltd. All rights reserved. Making Super Sourdough is the true test of every aspiring bread-maker. You want it to grow by about half again. Once your dough is looking larger and quite aerated, it’s ready to shape. Baking Recipe Book: Master Real Baking Secrets with Delicious Cakes, Cookies, Bread... Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading. The book also does a great job at making itself useful to non professional bakers, with multiple example schedules and explanations of technical jargon to help make sourdough a hobby rather than a job. Super Sourdough by James Morton is published by Quadrille, 20. Brush off any excess flour from the top, and fold it in half again, gently pressing and holding to make the surfaces stick together. Unable to add item to List. Super Sourdough by James Morton is published by Quadrille, £20. Brush off any excess flour from the top, and fold it in half again, gently pressing and holding to make the surfaces stick together. 3. Flour a work surface, and a couche or heavy tea towel at the same time (you can use a square proving basket if you have one). Mix everything together very roughly until you have a lumpy dough – use a wooden spoon, your hands or a dough hook.