Making your own bread, such as a delicious sourdough loaf, not only means you know exactly what’s in it but also allows you to customise it to your preferences. Regarded as one of the healthiest breads available, sourdough has a lower glycaemic index, according to the British Heart Foundation, resulting in a more gradual increase in blood sugar levels compared to standard bread.
Perfecting this bakery classic might appear intimidating; numerous bakers will confirm it took several goes before nailing their crusty masterpiece. Elaine Boddy, celebrated baking expert and author of four bread-making guides, insists that sourdough doesn’t have to be quite so challenging.
She said: “For anyone new to sourdough, keep in mind that it’s much simpler than you may be thinking. A lot of people have overcomplicated the whole process and made it seem scary and hard to make when it really isn’t.”
View 3 ImagesHomemade sourdough is much cheaper than buying it fresh from a bakery(Image: Mariia Siurtukova via Getty Images)
Additionally, Elaine explained: “I’ve seen so many people get overwhelmed, confused, and stressed out when they first start making sourdough, when making it is actually a truly simple, enjoyable process.”
However, even with careful preparation and baking, enthusiasts frequently encounter sticky, gummy, or fragile loaves-signs of over-proofing, Elaine reveals, reports the Express.
The baking expert shared valuable advice for keen home bakers struggling with the heat. She advised: “A top tip for home bakers right now: to avoid your dough over-proofing in the warmer temperatures, use less starter.
“You can go as low as you need to, right down to 5g and less, and it will still work.”
View 3 ImagesElaine says over-proofing dough is a problem in the warmer months(Image: Getty)
The baking expert revealed her secret to the perfect sourdough loaf: “This is my master recipe. It’s the basis for everything I do and forms the starting point for all of my recipes.”
Ingredients
- 50g starter (or less)
- 500g strong white bread flour, preferably Matthews Cotswold Flour, Churchill’s white flour
- 350g water
- One tsp salt
Method
By using less starter, as Elaine recommends, the dough rises at a relaxed pace, eliminating any risk of over-proofing.
Come the morning, she shapes the proved dough in the bowl to fit a banneton, pops it in the fridge for a while, then scores and bakes it straight from a cold oven.
Article continues below
“No preheating, no hot pans to deal with – works perfectly!” she said.
Once you’ve got to grips with the basic recipe, Elaine urges bakers to experiment with a variety of flavours and ingredients in their sourdough creations.