Bake At Home Sourdough
$9.00
In stock
We’ve spent the last two years of our lives obsessing over one idea:
Fresh Bread For Dinner.
It’s impossible to match the experience of tearing apart a warm loaf of sourdough straight from the oven.
The smells, the sounds, and the textures are one of life’s greatest pleasures.
But who has time to make it these days?
It might have been cute through covid, but caring for a sourdough culture like a newborn child, and your spending days folding and fussing over a dough while you juggle a busy life isn’t our idea of fun.
(neither is eating old bread)
But we finally found the answer.
Introducing Bake at Home Sourdough!
Prep: 3-6 hours | Bake: 40-45 mins
Baking instructions
BAKE AT HOME SOURDOUGH
2 Methods Below
METHOD FOR BAKING: DUTCH OVEN or CAST IRON POT or CASSEROLE DISH
YOU’LL NEED:
- Frozen sourdough
- Tea towel
- Dutch Oven
- Sharp kitchen knife or lame
- Cooling rack
- Silicone baking mat
THAW YOUR LOAF
Remove your sourdough from the plastic wrap, keeping it in the cardboard container.
Place in the fridge and cover the loaf with a tea towel to prevent it drying out.
Leave overnight to defrost.
Cheat sheet: Thawing
MIN – Forgot to defrost it last night? Your loaf needs to thaw and prove for a minimum of 3 – 6 hours on a bench. (Depending on the room temperature)
MAX – Forgot it was thawed in your fridge? Your loaf will be fine thawing in the fridge overnight or up to 48 hours later.
You will still have some level of success even if it has been thawing in your fridge for up to 72 hours. After that, we don’t recommend using it
PRE HEAT
Pre heat your oven to 240 Degrees
Pre heat your dutch oven / cast iron pot / casserole dish with the lid on
If your loaf has been thawing in the fridge, take it out now and bench rest it while your oven is heating.
Once your oven is at temperature, carefully remove the loaf from the cardboard container by flipping it upside down onto a flat silicone baking mat or baking paper.
Now you are ready to score your loaf.
Cheat sheet: Oven temperature
MIN & MAX: It is ok if your oven does not get to temperature, you will just need to bake it for a little longer. Rather than rely on exact temperatures and times; just go by eye! Watch for when your loaf is golden to dark brown.
SCORE
Take your sharpest kitchen knife (or lame), hold it on an angle and score your loaf by cutting your loaf from end to end, roughly down the centre line.
The cut should be around 1 cm deep, on an angle.
This is best done in one movement in a slight crescent shape.
Ideally the knife is sharp enough that it doesn’t grab, pull or tear the loaf.
Once your loaf is scored and on your silicone mat (or baking paper) open your oven and remove the lid of your dutch oven/dish.
Lower your sourdough into the dish using the baking mat, pop on the lid and close your oven.
Cheat sheet: Scoring
Imperfection is beauty! Don’t fret over the exact depth or shape of your cut; just try it out. You will perfect your technique as you go. Seeing the baked result at the end each time will help you decide what you want to try differently next time.
BAKE
Bake for 30 minutes.
At the 30 minute mark, open the oven and remove the lid of the dutch oven / dish.
Start a timer and bake for another 10-15 minutes until golden brown
Cheat sheet: Time
MIN and MAX – Oven temperatures may vary, you may have a hot spot in your oven or it may struggle to get to temperature.
Your sourdough is fairly resilient, so you can bake it low and slow to some degree or high and fast to some degree.
Judge by eye how golden or dark you prefer the outside of the loaf
EAT
Remove the loaf from the oven and place on a cooling rack.
Allow the loaf to cool for 1-2 hours before cutting into it.
Cheat sheet: Waiting
MIN and MAX – lets be real, there is no way you will wait an hour for your fresh load to cool!
Tear into your loaf as soon as it is cool enough to not burn your hands!
If you want nice clean cut slices, then wait longer. The cooler the loaf the less your knife will tear through it.
Your loaf will be edible for several days.
Store in a bread box/tin in a cool & dry place for the most longevity.
If you haven’t demolished your loaf with 3 days then there is probably something wrong with you.
METHOD FOR BAKING: OVEN TRAY or PIZZA STONE
YOU’LL NEED:
- Frozen sourdough
- Tea towel
- Oven tray
- Small bowl of water
- Basting brush
- Sharp kitchen knife or lame
- Cooling rack
THAW YOUR LOAF
Remove your sourdough from the plastic wrap, keeping it in the cardboard container.
Place in the fridge and cover the loaf with a tea towel to prevent it drying out.
Leave overnight to defrost.
Cheat sheet: Thawing
MIN – Forgot to defrost it last night? Your loaf needs to thaw and prove for a minimum of 3 – 6 hours on a bench. (Depending on the room temperature)
MAX – Forgot it was thawed in your fridge? Your loaf will be fine thawing in the fridge overnight or up to 48 hours later.
You will still have some level of success even if it has been thawing in your fridge for up to 72 hours. After that, we don’t recommend using it
PRE HEAT
Pre heat your oven to 240 Degrees
Pre heat your oven tray / pizza stone
If your loaf has been thawing in the fridge, take it out now and bench rest it while your oven is heating.
Once your oven is at temperature, remove your oven tray from the oven, place on a heat-proof surface.
Baking Tray: Place baking paper down to avoid your loaf sticking
Pizza Stone: Place the loaf directly onto the pizza stone.
Place your defrosted loaf on the tray by tipping it out of the cardboard container, topside down onto the hot tray/stone
Take a small bowl of water and a basting brush and coat the loaf with water
Cheat sheet: Oven temperature
MIN & MAX: It is ok if your oven does not get to temperature, you will just need to bake it for a little longer. Rather than rely on exact temperatures and times; just go by eye! Watch for when your loaf is golden to dark brown.
SCORE
Take your sharpest kitchen knife (or lame), hold it on an angle and score your loaf by cutting your loaf from end to end, roughly down the centre line.
The cut should be around 1 cm deep, on an angle.
This is best done in one movement in a slight crescent shape.
Ideally the knife is sharp enough that it doesn’t grab, pull or tear the loaf.
Cheat sheet: Scoring
Imperfection is beauty! Don’t fret over the exact depth or shape of your cut; just try it out. You will perfect your technique as you go. Seeing the baked result at the end each time will help you decide what you want to try differently next time.
BAKE
Place your oven tray/stone and loaf on the middle rack in the oven.
Bake for 30 minutes.
Once 30 minutes is up, start a timer and bake for another 10-15 minutes until golden brown.
Cheat sheet: Time
MIN and MAX – Oven temperatures may vary, you may have a hot spot in your oven or it may struggle to get to temperature.
Your sourdough is fairly resilient, so you can bake it low and slow to some degree or high and fast to some degree.
Judge by eye how golden or dark you prefer the outside of the loaf
EAT
Remove the loaf from the oven and place on a cooling rack.
Allow the loaf to cool for 1-2 hours before cutting into it.
Cheat sheet: Waiting
MIN and MAX – lets be real, there is no way you will wait an hour for your fresh load to cool!
Tear into your loaf as soon as it is cool enough to not burn your hands!
If you want nice clean cut slices, then wait longer. The cooler the loaf the less your knife will tear through it.
Your loaf will be edible for several days.
Store in a bread box/tin in a cool & dry place for the most longevity.
If you haven’t demolished your loaf with 3 days then there is probably something wrong with you.
Nutritional information
PREMIUM WHEAT FLOUR (Thamin, Folic acid), WATER, SOURDOUGH CULTURE (WHOLEMEAL SPELT FLOUR (WHEAT), WHOLEMEAL WHEAT FLOUR), SALT, MALT (GLUTEN)
ALLERGENS: GLUTEN, WHEAT
