From sad to super, a good sourdough shape requires more than shaping. Playing around with the oven I inadvertently made a few easy mistakes out of haste on the top sourdough loaf – lots of bottom heat, almost no top heat, cool start as it wasn’t hot enough – and what came out was a flat sunken loaf that spread rather than rose upwards. Compare that to the second loaf baked 40 minutes later, identical when it went into the oven but turning out with a much better shape and roundness to it just by getting the baking right. So often I’m asked about shaping when in truth the flat spread shape you see can be down to many different things. Come along to our sourdough classes at @cookeryschoollondon and I’ll teach you how to take your baking from flat to fabulous. Next classes tomorrow, then another on Novermber 10th. There’s a link to the @cookeryschoollondon website where you can find out more in my Instagram profile.
