Sourdough:
Home Ovens Can Do It
A step-by-step sourdough guide for an ordinary home oven with no steam function, written from Bang Ib’s own bakes. Every step uses real photos from the lesson videos, from day one of the starter to slicing your first loaf. (Written in Thai.)
- PDF 39 pages
- Thai language
- Instant download
- Reads well on a phone
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Baking sourdough at home, but it is not working yet
Loaves come out flat and you cannot tell which step went wrong
No steam oven like a bakery, and unsure a home oven can do it
Recipes from abroad do not match fermentation in a hot climate
You have watched videos but still cannot tell when the dough is “ready”
This book teaches you to read the dough as well as follow numbers, because fermentation changes with temperature, ingredients and your kitchen. Numbers are a guide, not a rule.
Five chapters, from starter to your first slice
- —Overview, tools and ingredients
The full timeline and what to prepare
- 01Raising a starter
Day one, feeding, signs it is ready, building a levain
- 02Recipe and mixing
Bang Ib’s 750 g loaf with baker’s percentages, choosing flour, mixing, coil folds and bulk fermentation
- 03Shaping and cold retard
Shaping into a banneton and an overnight rest in the fridge
- 04Baking in an ordinary oven
Preheating, scoring, steam from a spray bottle, top and bottom heat, checking doneness
- 05Reading the crumb
Slicing, the crumb, the taste and storage
- +Extras
Troubleshooting table, hot-weather tips, glossary and a baking log
Sample pages (tap to enlarge)
Who it is for
- Beginners who want their first loaf to work
- You have an ordinary oven with top and bottom heat
- You like learning from real photos, step by step
- You have tried before and want to know what went wrong
Maybe not for you if…
- You want dozens of recipes — this book goes deep on one core sourdough
- You need bread today — the first bake takes about 9–10 days because the starter comes first; after that about 2 days
Main tools: digital scale, glass jar, banneton, scoring blade, spray bottle, probe thermometer and an oven with top and bottom heat (stand mixer or hand mixing).
Bang Ib · “in love with dough”
Founder of Del & Dia, a halal café and bakery in Ao Nang, Krabi; the baker behind Sourdough Thailand, delivered across the country; and a teacher of sourdough, croissants and pizza at Del & Dia Academy.
“Good bread does not start with expensive equipment. It starts with understanding and practice.”
★ 4.8 · Bang Ib’s bread, from 35 reviews by online customers ↗
Pay and start reading right away
- 39-page PDF A5, for phone, tablet, computer or print
- Instant download A button on the page plus a link by email (5 downloads)
- Your personal copy Your email and order number on the foot of each page
- ฿490 off the online course Bang Ib’s 14-lesson course: ฿1,900 → ฿1,410 See the course
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Name, phone, email — then pay
Name · phone · email (for the download link) — no address needed
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Questions
No steam oven — will it work?
Yes. In the book Bang Ib bakes in an ordinary oven without steam, using a spray bottle for humidity plus scoring and top/bottom heat control.
Do I need a stand mixer?
The lessons use a mixer, but hand mixing works too. The book lists every tool to prepare.
How do I get the file?
A download button appears as soon as payment is done, and the link is emailed to you (5 downloads). If you cannot see the email, check Spam or Promotions.
How do the 490 / 690 prices work?
A special price for new visitors, counted from your first visit to this page: ฿490 for the first 24 hours, ฿690 for the next 24 hours, then the regular ฿890. You pay the price shown when you place the order.
How can I pay?
Card or PromptPay QR through a secure payment page. No delivery address needed.
Trouble with the file or a question?
Message Bang Ib on LINE. LINE ↗