Elevate Your Sourdough: A Beginner's Guide to Stencilling

Want to add a touch of artistry to your sourdough loaves? Stencilling is a fantastic way to do just that! It’s easier than you might think and opens up a world of creative possibilities. In this tutorial, we'll walk you through the process, step-by-step, using simple tools and techniques. Whether you're a seasoned sourdough baker or just starting out, this guide will help you create beautiful and unique bread.

What is Sourdough Stencilling?

Sourdough stencilling involves creating a design on the surface of your dough before baking. This design is revealed as the crust browns in the oven, adding visual interest and a professional touch to your homemade bread. While it might look complicated, the process is surprisingly accessible and a lot of fun!

Materials You'll Need

• Simple Stencil: Rachel uses a hand-cut paper snowflake, but you can use any design you like! Cardstock works too, but printer paper is a great starting point.
• Spray Bottle (Optional): For wetting the dough surface.
• Coarse Rice Flour: This is key for creating a clear, crisp stencil image.
• Tweezers (Optional): To gently remove any stray paper fibers.
• Dutch Oven: For baking your sourdough.

The Stencilling Process: A Step-by-Step Guide

1. Preparing the Dough

Begin with your proofed sourdough dough. Lightly dampen the surface of the dough. You can use a spray bottle or gently wet your hands. This helps the rice flour adhere evenly.

2. Securing the Stencil

Carefully place the stencil onto the dampened dough surface. Gently press down on the edges to ensure a good seal. You don’t want any gaps where flour can seep underneath.

3. Applying the Rice Flour

Now, generously dust the surface of the dough with coarse rice flour. This is what will create the stencil design. Don't be shy!

4. The Gentle Peel

This is the most delicate part! Slowly and carefully peel up the corners of the stencil. Go slowly and gently to avoid tearing the paper. For more intricate designs, peeling up each corner individually is recommended.

Pro Tip: If a small piece of paper does stick to the dough, don't worry! Simply lift it away gently with tweezers.

5. The Six-Minute Score & Bake

Rachel recommends a unique “six-minute score.” Place the dough in a preheated oven for six minutes, then remove and score it. This method consistently yields better oven spring.

After scoring, return the dough to the oven and bake in a covered Dutch oven for 20-25 minutes. Then, remove the lid and bake for an additional 20 minutes to achieve a beautifully browned crust.

(Video: Stencilling on sourdough by Sourdough Enzo | Rachel Pardoe -