Sourdough Store

Sourdough Store Follow my journey designing apparel for the home baker and my quest to open a micro sourdough bakery.

Have you got a go to formula? Mine is my trusty old faithful recipe. I know it inside out and it never disappoints. The ...
03/10/2023

Have you got a go to formula? Mine is my trusty old faithful recipe. I know it inside out and it never disappoints. The temperature is down to about 24C now so it’s a lot easier to ferment and proof at room temperature now.

SWBF 356g (90%)
WWF 44g (10%)
Water 302g (78%) - includes levain hydration
Levain 89g (20%)
Salt 9g (2%)

Mixed and bulk fermented for around 6 hours, 1.5 hour ambient proof, 16 hour cold re**rd. Baked at 220C for 20 minutes covered and 25 mouths uncovered. Cooled for 2 hours before demolishing.

Our Cereal Killer limited edition Halloween T-shirt will only be available to buy for the next couple of weeks. Once thi...
02/10/2023

Our Cereal Killer limited edition Halloween T-shirt will only be available to buy for the next couple of weeks. Once this 2023 design is gone, it’s gone for good! Make use of our free shipping deals and bundle discounts on our Halloween collection now! Link in bio

Emergency, help desperately needed. So this was my second uncovered baking experiment (without covering the dough during...
02/10/2023

Emergency, help desperately needed. So this was my second uncovered baking experiment (without covering the dough during baking). For those who don’t know I’m going to be opening a micro bakery and at the moment there are some issues I need to get over.

First and foremost: The big bottleneck… my oven. I don’t want to buy something like a Rofco just yet which means I need to squeeze as much as possible out of my domestic oven. And that means loading it with four 800g doughs.

When the oven is that full I don’t have the room to place a pan of water to create steam. On my previous bake I used a small espresso pot filled with stainless steel fixings as a little steamer pod. It sat right next to the dough on the baking stone and worked well.

For this test bake I didn’t use the espresso pot, I only misted the oven with water. As you can see the crust set up quickly on the top and causing the majority of the spring to happen towards the bottom of the loaf. Hence the really odd shape.

My quest to get the most out of my domestic oven continues and any pointers will be warmly received. Stay tuned, Phil

progress

Warning ⚠️ formula subject to change. This is a break down of my Old Faithful formula. Note: I vary the amount of levain...
30/09/2023

Warning ⚠️ formula subject to change. This is a break down of my Old Faithful formula. Note: I vary the amount of levain depending on the ambient temp so you may see differences in the ingredients depending on the season 😀

800g dough
SWBF 356g (90%)
WWF 44g (10%)
Water 302g (78% inc. levain)
Salt 9g (2%)
Levain (20%)

The dough was mixed and BF for 6 hours. Proofed for 2 hours at ambient temp and then re**rded overnight in the fridge. I baked it at 220C on a baking stone with no cover for 50 mins. I used a little espresso pot as a stream pod.

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