Baking Sourdough: How to shape and proof your sourdough loaf

Baking Sourdough: How to shape and proof your sourdough loaf

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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 episode of Baking Sourdough, you will learn how to shape a sourdough loaf. Kevan shares his top tips for success, showing the benefits of using proofing baskets for sourdough. After this class, you will be able to confidently shape your loaf in a number of ways for 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.

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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