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Italian Sourdough Bread

READY TO BAKE INSTRUCTIONS

INSTRUCTIONS

PRE HEAT YOUR OVEN

  1. Pre-heat oven to 200 degrees fan forced (220 without fan)

 

BEFORE YOU BAKE

  1. Take your loaf from the fridge & remove from the freezer bag

  2. Place it in a lightly oiled bread pan or tray if it doesn't already come in one.

  3. Snip the top of your sourdough loaf with scissors (point the scissors down towards the top of the bread) 

  4. ***The top of the bread should look like a hedgehog when finished snipping ***

BAKING

  1. Place the sourdough loaf directly in the pre heated oven.

  2. Spray a mist of water onto the bread and all around it. The newly formed steam helps boost the bread'd growth in the (oven spring).

  3. Bake for 15 minutes (set the timer if you think you'll forget)

  4. Turn the loaf in the oven 180 degrees (use oven mitts) & continue baking for another 15 minutes

  5. Remove bread from oven, ensuring it’s golden brown  

  6. If it’s not golden brown, leave it in for a further 5 – 10 minutes

COOLING  (this is the hardest part, but we need the crumb to “set” before we cut it)

  1. Remove the loaf from the oven & from its tray (use oven mitts).

  2. Place it on a cooling rack.

  3. Allow it to cool for at least 30 minutes (60 min is better)

  4. Slice with a serrated bread knife - Share and enjoy

 

If you really can’t wait for your loaf to cool…break the bread by hand & dip it in EVOO (extra virgin olive oil) or get the butter ready for spreading 😊

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