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Sourdough recipe

  • Vanessa Kimbell's Friday Night Sourdough

     This is my standard overnight loaf that I teach beginners. It has the same 68% hydration we use in the village bakery, but has the long slow prove that is classically from San Francisco.  Feel free to add another 20g of water to get a bigger crumb if you are confident in handling a wetter dough. As any Frenchman will tell you, nothing gets you off to a better start at the weekend that a  large sourdough loaf fresh from the oven.  There is no mystery to this -  it’s all about the timing. This method allows you...

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