Four Things That Made My Sourdough Better

The last few sourdough loaves have risen beautifully, and the shaping has gone well too. I am using more or less my usual method.

How to bake a basic sourdough loaf

A few notes on what seems to be working.

· When blending in rye or whole wheat, a ratio of about 4:1 bread flour to everything else gives a good rise while still letting the flavour come through.

· Of the bread flours I have used recently, Kitanokaori is the one I would recommend. The very strongest flours — Golden Yacht and the like — do not suit sourdough.

· When doing the stretch and fold, stretch it properly, and press the edge in slightly as you fold. Stretching fully and folding seems to balance the dough and make the bubbles inside more even in size.

· After shaping and the final proof, give it a further four to five hours in the fridge for a cold ferment. The dough ferments properly without going slack. And because it is colder and the surface has firmed up, it is much easier to score.