Baking Sourdough: Shaping and proofing

Baking Sourdough: Shaping and proofing

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Chef: Kevan Roberts Kevan Roberts, shares his top tips for success, showing the benefits of using proofing baskets for sourdoughs. We also take a look at the creative side of sourdough baking, getting to see how some of the different bread shapes are made! About Kevan Roberts: Originally from Yorkshire, Master Baker Kevan Roberts has over three decades of experience in the baking industry from artisan bakeries to new product development. He has been a technical advisor on "The Apprentice" and has guested on the BBC "The Price of Bread". He is now building and teaching bakery workshops at Bread Ahead Bakery School in the heart of Borough Market, London. He is also the author of "Baking Sourdough", a book taking readers through the complete formation of a sourdough loaf and more.

Sourdough Baguette


  • 500g strong plain white flour
  • 100g rye flour
  • 420ml water
  • 90g active sourdough starter (fed up to a day earlier)*
  • 12g fine sea salt mixed with 1 tablespoon cold water
  • fine semolina and/or rice flour to dust

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