27/07/2026
Successful Bim’s Sourdough Class in Bristol UK, we use Flour from Tesco it has 13.6% protein content, easy to develop the gluten, this is what we make from 5 kg. Flour 😋
Bim’s 65% Hydration Sourdough for Beginners in Bristol, UK
Recipe
* 500 g bread flour (13.6% protein, Tesco)
* 325 g water
* 100 g active sourdough starter
* 10 g salt
Method
1. Mix all the ingredients until well combined.
2. Perform 2 sets of slap and folds, 15 minutes apart.
3. Rest for 30 minutes.
4. Perform 1 coil fold, then rest for 30 minutes.
5. Perform another coil fold, then rest for 30 minutes.
6. Perform lamination, (adding the chopped Red Leicester English cheese and black olives evenly throughout the dough). Rest for 30 minutes.
7. Perform a final coil fold, then continue bulk fermentation for 3 hours at 25°C.
8. Pre-shape the dough and rest for 30 minutes.
9. Final shape the dough, place it into a banneton basket, and proof at room temperature for 2 hours.
Baking
1. Preheat the oven to 250°C for 30 minutes.
2. Score the dough and bake with steam for 5 minutes.
3. Remove the loaf, make a second score to encourage a beautiful ear, then continue baking with steam for 25 minutes.
4. Reduce the oven temperature to 220°C, remove the steam, and bake for a further 30 minutes, or until the crust is deep golden brown.
Enjoy baking! 🥰
Bim
