It’s the alcohol which gives bread the aroma and taste that we all know and love, so generally speaking the slower a loaf is fermented, the more flavoursome it will be. Shape the dough into a ...

Follow along as we break down how to proof bread from scratch—along with answering your bread proofing questions.

To make sourdough bread ... Turn out the dough onto a surface and knock back. Portion the dough into two and shape into two ball-shaped loaves. Flour generously, and place each loaf seam-side ...