Second fermentation—sourdough proof

sourdough bread cut in half to show the crumb

I ended my last post with my batard resting on the bench, seam down, for a couple of minutes. It’s now time to get it into the banneton and start the proof or second fermentation. To do this, I give the top of the dough a dusting of flour. I used to dust by flicking […]

Final Mix 1

sourdough bread showing blisters on the crust

This is where you add your levain and mix it into the dough. I used to also add the salt here, but I started adding the salt a bit later after watching some of the videos from @fullproofbaking. Bulk fermentation begins at this step, so if you’re taking notes, this is the time to note. […]