Frequently asked questions.

+ Saving time

If you are really pressed for time when making the dough, you can skip the 'knocking back' stage after it has rested for an hour. In Crumb's experience the loaves will still turn out fine- although it is best practice to knock back if you can find the time.

+ Flours

Included in the Baker's Dozen is enough flour for two loaves. After that you will need to buy more. When you are shopping for new flour, Crumb highly recommends Extra Strong White Canadian flour available at Waitrose or online at Ocado. They also do a wholemeal version of the same flour, which is excellent to use in addition to white. Try also using a normal strength white flour in the mix for a softer, chewier crumb.

Don't panic if you can't find these flours, any strong bread flour should give you decent results.

Any combination of rye and whole grains can be tried. Find what works for you. Worst case scenario you make a dud loaf or two, at a cost of maybe a pound! Also try mixing in any seeds you fancy, or sprinkling them on top of an unbaked loaf with a spray of water to help them stick.

For spelt flour, Crumb has had the best results with Bacheldre Watermill Stoneground Spelt. Again available at Waitrose, Ocado, or though Amazon. It is expensive, but will last a long time as you only use a small amount with each bake.

+ Using a mixer

At Crumb, we found that using a mixer was the factor that really made a difference with regard to encouraging us to make bread regularly. Kneading is enjoyable when you have time, but so often time is the one ingredient you don't have. Being able to throw dough into a mixer and get on with something else is a godsend. If you have one, use it!

+ Reviving a starter

If you have left a starter without feeding for a few weeks, it may go a slightly grey colour, and form a thick layer on top. Don't worry, it can be coaxed back to life. Simply throw away about 300g, preferably as much of the top skin as possible, and add 200g of flour and 100g of water. Sometimes it will help the reviving process to leave it out of the fridge overnight after it has been fed. The warmer temperature will make it more active.

'I've received the bakers dozen as a gift and my starter looks a bit odd'

If the starter is left unrefrigerated for some time, it can go a bit slimy and sticky. This is absolutely nothing to worry about, it will still work fine, and is not a health risk. As a living culture of flour and water, there are no toxins, just natural yeasts at work. Crumb has experimented with leaving a starter unrefrigerated for over a week, then baked with it and still got excellent results. That said, it is preferable to keep it stored in a refrigerator when not in use.

If you do manage to kill your starter, don't worry, Crumb sells starter separately, so you can get more any time.

+ Scoring

Scoring a proven loaf is a delicate business. Make gentle cuts with the blade, pushing too hard or fast can rip the loaf instead of cutting. It can however be a deepish cut, as opposed to a mere scratch. How many cuts to make, and in what direction is a matter of choice. The cuts will change the overall shape of the loaf as it rises, so experiment to see what you like best.

+ Knives

Use a good bread knife, or risk destroying your lovely loaves. Cut gently with a sawing action, let the knife do the work, rather than pressing too hard. A Victorinox serrated pastry knife is the choice of a lot of commercial kitchens, and Crumb concurs!

+ Proving

Proving can be delicate operation, which you will only master with experience. The temperature at which the dough is proved can have a major effect on the final loaf.

One of the keys to baking consistently good bread is to be able to judge when the proving needs to be speeded up or slowed down, by leaving the dough somewhere warmer or cooler. Ideally the dough should have risen to about the top edge of the basket or a little above before baking.

You want to leave the bread for a minimum of 16 hours, up to 24 hours to prove. Over-proving means the loaf may not rise properly when cooking, under-proving can mean it rises chaotically in the oven, leading to massive bulges and blow-outs, rather than an even, controlled rise.

Generally crumb proves for about 17 hours at around 17 degrees C.

This is one of the key areas of experimentation that you will have to come to terms with. Depending on the time of year, and your house, you will have to use a bit of trial and error to find the perfect method. However, don’t worry, most of the effect will be aesthetic, the bread should still taste good as long as it gets enough proving time.

+ Hydration

You can experiment with adding more water. The dough will be less manageable after proving, but you might prefer the consistency. This recipe uses a ratio that produces a great result while remaining manageable, but experiment to find what works for you. More water will generally lead to a waxier, chewier style sourdough, while less will be more like the texture of an ordinary loaf (although it will taste much better!)

+ Cooking time

Again, everyone's idea of a perfect loaf varies. At Crumb we like a very dark crust, just a smidgen away from what some people might call overcooked, as it imparts a great flavour, but you may like a lighter coloured loaf, which can be attained by knocking a minute or two off the cooking time. You may need to tweak the cooking time anyway, based on the idiosyncrasies of your oven. No two ovens are the same and only you can decide what works best for you.

+ Sticking in the basket

A loaf might stick to the calico on the first couple of bakes if you don't use enough flour in the bottom. At least a tablespoon is recommended- you can always rub off any excess once the loaf is cooked. At Crumb, we find it best to resist washing the calico liner between bakes, this seems to prevent sticking the more times you bake.

Instead of washing, after your loaves are baked, when you switch off the oven, put the baskets in the oven on the baking tray with the door open just for a minute or so. This will dry them out, and they can be stored in the cupboard for next use. After the first couple of bakes, dough sticking to the calico should not be a problem, and you can use as much or as little flour as you want, although it is always nice to use some, to get that authentic sourdough look.

+ Ramekin

Never let the ramekin boil dry in the oven, as it will crack without at least a little water in it.