In the heart of the Royal Air Force Club, a culinary masterpiece is born every week – our signature sourdough bread as demonstrated in the photos of our Pastry Chef Gerol Nulud.

Executive Chef Michael Dutnall graciously shares the process behind the delectable creation this International Homemade Bread Day. 

The journey begins with a 40-year-old starter from E5 Bakehouse, the lifeblood of the sourdough. Chef Michael explains, "We feed the starter once a week with equal amounts of water and wholemeal flour.”

Once you have your starter, the process spans three days starting with the creation of the levain.

A percentage of the starter – depending on the size of the batch of sourdough you're making, should be mixed with more water and more flour, creating the levain. The levain is a crucial element in the sourdough-making process and needs to be prepared a day before baking.

Chef Michael emphasises the importance of managing the levin's growth, cautioning against leaving it in a container filled to the top, as it could lead to a messy situation.

On day two, the magic truly begins. All the essential ingredients—water, wholemeal flour, salt, an RAF Club special touch of marmite and the precious starter—are combined. While the Royal Air Force Club employs a machine for this step, Chef Michael encourages home bakers to mix by hand for smaller recipes. The mixture is left to rest for 45 minutes before the folding process begins.

Chef Michael details, "You pinch the four corners, pull them up, and fold them back on themselves. For larger batches, repeat this process 6 to 8 times." This meticulous folding is repeated three times, leaving it to rest for another 45 minutes between each round. This process ensures the dough reaches its optimal texture and flavour.

Moving into the final phase of day two, the dough is turned out onto a bench, portioned into desired loaf sizes, and left to rest for an additional 20 minutes. The final folding, shaping, and placement into baskets marks the end of the second day of sourdough crafting.

Day three, involves preheating the oven, placing trays inside, and turning the carefully shaped dough onto greaseproof paper. A personalised score, chosen by the chef, adds a distinctive touch. Finally, the loaves are placed in the oven for the ultimate transformation.

Chef Michael's meticulous guidance reveals the artistry behind the Royal Air Force Club's sourdough. From the nurturing of a decades-old starter to the rhythmic folding and shaping, each step contributes to the creation of a culinary masterpiece. Whether you're a seasoned baker or a home enthusiast, this three-day process invites you to savour the journey of crafting the perfect sourdough loaf, just as Chef Michael and his team do at the Royal Air Force Club every week.