Want to master sourdough at home? This guide takes you through each stage—from mixing and proofing to shaping and baking—so you can achieve a beautifully risen loaf with a crisp crust and airy crumb. The Season Proving Basket helps your dough develop the perfect shape, while the Season Cast Iron Casserole creates bakery-style steam for a golden, crackly crust. Whether you're new to sourdough or refining your technique, this guide ensures delicious results every time.
Number of servings: 4
Cooking time: 2 hours
Preparation time: Overnight
Ingredients
For Activating Starter:
Starter: 70g
Water: 70ml
Plain flour: 70g
For Sourdough:
Starter (Activated): 72g
Water: 290ml
Bread flour: 400g
Fine sea salt: 1.5 tsp
Rice Flour: For dusting
Sourdough Making Schedule
9:00 AM – Feed starter
1:00 PM – Make the dough
1:30 PM – Stretch and fold (Every 30 minutes)
3:00 PM – Bulk Fermentation
7/8:00 PM – Shape and Prove Overnight
Method
9:00 AM – Activating the Starter
To activate your starter, leave it at room temperature overnight. Feed it with equal parts plain flour and water, mix well, and cover the jar loosely. Let it sit at room temperature for 4 hours.
1:00 PM – Making the Dough
In a mixing bowl, add the activated starter and water. Stir until the starter has fully dissolved.
Add strong bread flour, mixing until just combined. No need to knead at this stage.
Add the salt, then use the stretch and fold method to incorporate it fully. No kneading is required.
Cover and leave the dough to hydrate for 30 minutes.
1:30 PM – Stretch & Fold Technique
Wet your hands to make handling the dough easier.
Gently lift the dough from the bottom, stretching it upwards, then fold it over to the opposite side.
Rotate the bowl 90° and repeat. Continue this process for a total of four stretches and folds, one in each cardinal direction (North, South, East, and West).
Cover the bowl with a damp tea towel or silicone lid.
Repeating the stretch and fold every 30 minutes (three sets in total).
3:00PM – Bulk Fermentation
Allow the dough to prove for 4–5 hours, or until it has doubled in size.
7-8:00 PM – Shaping the Dough
Using a dough scraper, carefully release the dough from the bowl.
Lightly dust rice flour onto the dough and work surface, then shape the dough by gently stretching and folding each side towards the centre to form a round shape.
Final Fermentation
Dust Season Proving Basket with rice flour to prevent sticking.
Place the shaped dough into the basket, seal the bottom with your fingers. Leave it uncovered, and refrigerate for 24–36 hours.
Next Morning – Baking the Sourdough
Preheat the oven to 220°C fan / 200°C conventional , placing Season Cast Iron Casserole inside to heat up for at least 30 minutes.
Transfer the dough onto a sheet of baking paper and dust off any excess flour.
Score the dough with a knife or blade to create a pattern, if desired.
Carefully place the dough (with the baking paper) into the hot casserole.
Cover with a lid and bake for 30 minutes, then remove the lid and bake for a further 20 minutes.
Serving
Allow the sourdough to cool slightly before slicing and serving.
What is a Proving Basket?
A proving basket, also known as a banneton, is a basket used in bread-making to shape and support the dough during the final stage of fermentation (proving). The dough is placed in the basket after the first rise and allowed to prove for an extended period of time. The basket helps the dough retain its shape as it rises, preventing it from spreading out too much and resulting in a flat loaf.
The Season Proving Basket is crafted with care to help elevate your bread-baking experience. Here’s the key features:
- High-Quality Bamboo Construction : Made from durable bamboo, known for its breathability and strength.
- Moisture Regulation : Bamboo naturally helps regulate moisture, preventing stickiness and promoting an even rise.
- Easy to Clean : The basket is easy to clean, making it an ideal choice for bakers who bake frequently.
- Round Design for Uniform Shaping : Its round shape makes dough shaping effortless, creating a uniform, artisan-style appearance in your loaves.
- Removable, Washable Cloth Liner : Includes a cloth liner that provides a non-stick surface for easy dough release and makes cleanup a breeze.
Proving Basket Size Guide
To choose the right size proving basket for your loaf, here’s a simple guide based on dough weight:
For a 500g loaf:
Proving Basket Size: 20cm
This is the best size for smaller loaves, providing just enough space for your dough to rise evenly and maintain a uniform shape.For a 700g loaf:
Proving Basket Size: 22cm
The 22cm basket offers the perfect fit for 700g of dough, allowing for a good rise and a beautifully shaped loaf.For a 900g loaf:
Proving Basket Size: 25cm
The 25cm basket is ideal for larger dough amounts, providing ample space for the dough to expand and rise fully.
The Benefits of the Season Cast Iron Casserole
The Season Cast Iron Casserole is an excellent tool for baking sourdough and other artisan breads. Here are the main benefits:
- Superior Heat Retention: Cast iron is known for its ability to retain and distribute heat evenly. This ensures that your bread bakes at a consistent temperature, resulting in a beautifully even crust and crumb.
- Steam Creation for Perfect Crust: The lid of the casserole traps steam, which is essential for developing a thick, crispy crust on your bread. This steam also helps the bread to rise well during baking, contributing to the perfect oven spring.
- Durability and Versatility: The Season Cast Iron Casserole is built to last, offering years of reliable performance. It can be used on all hobs, including induction, and is oven-safe, making it versatile for different types of baking.
