In our course “Bread and Rolls with Sourdough” with Hendrik of The Bread Code, the focus is on practical dough handling and a moist crumb with a crisp crust. Before the next session you can get started and practise confidently with this guide.
Preparation the day before
In the evening, refresh the sourdough starter (preferment) from your maintained starter and leave it to mature at room temperature until it is active. This gives the dough rise and flavour.
Step-by-step preparation
- Mix all ingredients and knead for 2 minutes. Rest for 5 minutes and knead again for 2 minutes.
- Cover for bulk fermentation until the dough has roughly doubled in volume. Less starter slows fermentation and often produces more flavour. Note: With approx. 5 g of sourdough starter the dough can ferment overnight.
- Pre-shaping: gently shape the dough into a round and let it rest for 10 minutes.
- Final shaping: form into a loaf or rolls and set for the final proof (e.g. in a proofing basket or on a floured cloth).
- Checking readiness: a gentle fingertip press should leave an indentation that only slowly springs back — the dough is then ready for baking.
- Before loading into the oven, lightly mist the surface with water and bake until crust and colour meet your preference.
Understanding proofing
Dough development depends on dough weight, starter activity and ambient temperature. Warmer conditions speed fermentation, cooler conditions slow it. Watch volume, dough tension and the fingertip test — they are more reliable than the clock.
Baking in a pizza oven, wood-fired oven or home oven
Whether you bake in a pizza oven, wood-fired oven or in a home oven: what matters is a well preheated baking surface and a stable, sufficiently hot oven chamber. A lightly moistened surface favours oven spring and a glossy crust. In a home oven, extra humidity at the start helps; in a wood-fired oven the dough’s natural moisture is often sufficient. Bake until the crust and colour match your taste.
Rolls instead of a loaf
For rolls, divide the dough into equal pieces, shape round or elongated and place for the final proof. Smaller pieces generally need shorter baking times — judge by colour, aroma and the sound of the crust.
Tips for successful dough
- Knead gently: short kneading intervals with rests develop structure without overworking the dough.
- Handle gently: during shaping, minimise degassing to preserve an open crumb.
- Adjust flour and water: modify surface tension with floured hands or a little water rather than incorporating large amounts of extra flour.
Useful equipment
Handy items include proofing baskets (for shape stability), a dough scraper and a sturdy launching peel for loading. Those baking in a pizza or wood-fired oven benefit from a clean, well-heated chamotte surface.
Learn more in the course
Want to learn all of Hendrik’s bread-baking tips? Book a course ticket as soon as new dates are announced. We’ll keep you informed about upcoming sessions.
