Baking Sourdough: The bulk fermentation

Baking Sourdough: The bulk fermentation

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Chef: Kevan Roberts Here we explore with Master baker Kevan Roberts the technique of bulk fermentation. Find out why you absolutely can't miss this step if you want your perfect sourdough loaf! 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.

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