Sourdough loaves
The main event. Slow-proved over days, baked hot, with a proper crust.
The bakes
Sourdough crumpets
Made with Martha, my starter. Toast them and drown them in butter.
Sourdough pizzas
A tangy, bubbly sourdough base.
Sourdough scones
Yes, scones. Martha gets everywhere.
Uncooked loaves, to bake at home
Want a slow-proved loaf you can bake when it suits you? Same contribution as a baked one. Message me, or pick “Uncooked, to bake at home” when you reserve.
You’ll need a Dutch oven (or something like it) and about an hour.
Loaves are a £5 contribution unless a different amount is marked on them. Everything is baked in my home kitchen, which isn’t allergy-safe.
How to bake your uncooked loaf
Get the oven really hot
Preheat your oven as hot as it will go, with your Dutch oven inside.
Take the pot out
When it’s hot, carefully take it out. It will be very hot.
In she goes
Score your loaf first, pat her head with a little water and sprinkle on some salt (or whatever you fancy). Drop her into the pot.
Lid on
Lid on, at 220°C, for about 40 minutes.
Lid off
Take the lid off and bake for another 10 to 15 minutes, until she’s deep golden.
Let her cool
Let her cool as much as you can bear before you cut into her.
Top tips for sourdough
- Cutting: cut her down the middle, place each half face down, then slice with a good serrated bread knife. You get smaller pieces, but it’s a clever technique.
- Gone a bit hard? Sprinkle her with water and pop her in the toaster or oven for 5 to 10 minutes. She crisps up and softens back up.
- Best of all: eat her warm, with top-quality butter. 🤤🤤🤤