Baking Sourdough: Scoring and baking

Baking Sourdough: Scoring and baking

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Baking your own homemade sourdough is one of the most rewarding activities. Although the process can seem intimidating, the right instruction will leave you baking the perfect loaf again and again. In this final episode of Baking Sourdough, Kevan Roberts takes us through the final touches, demonstrating scoring techniques and how to adapt your oven for best results. You are make your own perfect sourdough loaf. Happy baking! 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.

Spring Onion and Brie Sourdough


  • 500g strong white bread flour
  • 55g Wholemeal bread flour
  • 370g water
  • 13g fine sea salt
  • 170g liquid white sour starter
  • 75g Stilton cheese
  • 75g crushed walnuts

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