MASTERCLASS

Starter

A good starter should be doubling or tripling in size when fed. If you’re not baking bread every day or two, keep your starter in the fridge between uses. It can be used as soon as it’s warmed up to room temperature again.

Stretch again

Put the dough in a bowl, wet your fingers with a little water and grab the edge of the dough. Stretch it towards you, but not enough so that it tears.

Knead

Turn your dough onto an unfloured surface to knead it. Fold

Gently fold it to the other side of itself. Turn the bowl and repeat, wetting your fingers if they stick.

Stretch

Stretch the dough away from you, using the same hand to scoop and roll it back towards you. Repeat, occasionally turning the dough 90 degrees.

Pre-shape

Wedge your dough scraper underneath a piece of dough, then drive the scraper forwards so the dough catches and curls underneath. Turn your scraper 90 degrees around the dough and repeat until smooth.

Shape

To shape a boule, scoop your dough onto a floured surface, smooth-side down. Stretch one edge of the dough towards you and fold it into the centre.

Transfer

A peel is used to transfer dough from one place to another. While there are many purpose-designed ones available for home use, they aren’t necessary. A thin baking sheet makes a great alternative.

Work

Work your way around the dough, repeating the same step. Stop when it feels taut and bouncy.

Flip

Flip the dough over. Scoop curved hands under it, moving one forwards and one backwards. Repeat 3-4 times until tight and smooth.