What you'll learn

  • 🍞 Master the art of baking authentic sourdough bread that will impress everyone at your table!
  • 🧠 Discover the science behind autolyse and enhance your bread-making skills!
  • 🤲 Learn the gentle art of mixing and folding dough for perfect gluten development without kneading!
  • 🌬️ Unlock the secret to baking with steam in your home oven for professional results!
  • 🔵 Get expert tips on crafting the perfect boule and batard loaf shapes with ease!
  • 🤤 Master the handling of sticky, wet dough like a pro!
  • 🌡️ Understand the advantages of a long, cool fermentation process in baking!
  • 🧺 Discover how to clean, store, and use a banneton for perfect results!
  • 🔍 Find out what to use if you don't have a banneton and understand its purpose!
  • 🥣 Step-by-step guide to creating your very own sourdough starter from scratch!
  • 💧 Grasp the concept of hydration in baking for consistent, delicious results!
  • 🍽️ Enjoy the delightful process of baking, slicing, and savoring freshly baked bread!
  • 📚 Decode baker's jargon, learn fascinating bread history, and master ingredient measurements!

Course Content

Introduction to Sourdough Baking

1 lecture
Hello and Welcome to Sourdough Bread Baking 101

Hello! Welcome to Sourdough Bread Baking 101. It's time to have fun while baking real sourdough bread.

Make Your Own Sourdough Starter

2 lectures
Getting Started with Sourdough Baking

It's easy to get started with sourdough baking, you will need a sourdough starter. In this course you will find the resources you need to make your own sourdough starter.

How to Make Your Own Sourdough Starter 29 page E-Book

It's easy to make your own sourdough starter, sometimes called levain or wild yeast. In this lecture you will be able to download a pdf booklet, " Make Your Own Sourdough Starter."  By the time you are finished, you will have an active sourdough starter and be ready to bake your first loaf of sourdough bread

Baking Basics

4 lectures
The Stages of Making Sourdough Bread

This lecture is an explanation of the different stages of the bread making process. If you want to bake real sourdough bread, make sure to take your time, slow down and have patience. Real sourdough bread takes patience as do all slow foods.

A Word About Measuring

Professional bakers measure their ingredients. Measuring properly is more important that you might think, especially for quality and consistency.

List of Baking Equipment You Might Need

Here's a list of baking equipment you might need for baking sourdough breads. Don't let the list scare you. You can use whatever you can find in your own kitchen to begin with.

Some Common Ingredients Used for Sourdough Bread Baking

Let's talk about common ingredients you might use when baking... flour, salt, malt, sugar, etc

Your First Loaf of Sourdough Bread

15 lectures
Before You Start Baking Your Bread- A Timeline

Read this timeline to understand the timeline of the sourdough bread making process that we will use. Learn when to feed your sourdough starter, mix your dough, fold the dough, how long to bulk ferment, score the dough, shape, final proof and then bake your bread. This timeline is just a suggestion, as your skill improves, you can change the timeline to suit your needs and the different sourdough formulas/recipes you will use.

Feed Your Sourdough Starter

Feed your sourdough starter and get it ready for mixing your dough.

First Sourdough Bread Loaf Formula

This is the formula (or recipe) for the "First Loaf." Your first loaf of sourdough bread will be an easy round loaf or "boule." It is lower in hydration so the dough is not too sticky.

Mix the Dough for the First Loaf

Time to get the ingredients together and mix up your first batch of sourdough bread.

Feed Your Sourdough Starter After Mixing Dough.

After mixing up your dough, you will need to feed your starter so it is ready for the next batch of sourdough bread.

Bulk Fermentation and Folding the Dough

This lecture covers dough development during the first stage of fermentation. Here you will learn about "bulk ferment" or the first stage of fermentation and how to fold dough for gluten development. Folding dough is a preferred method when making sourdough bread, it is an easy gentle way to develop the gluten.

Folding the Dough 2nd Time.

Fold the dough again and watch it's development.

Fold the Dough 3rd Time.

The sourdough is folded for the 4th and 5th time.

Shaping Your First Loaf of Sourdough Bread

Learn to shape a "boule" (round) loaf of bread.

Make Your own Bread Lame (dough scoring blade)

See how to make a simple lame for scoring your dough.  You can use any sharp blade you have, but making your own dough lame is fun.

Final Proof and Scoring Your Bread Dough.

The final proofing stage is when the dough rises the last time before baking. Scoring dough is not only for aesthetic purposes, it also helps control the crust opening during oven spring.

When is My Bread Dough Ready to Bake?

Find out how to tell when your bread dough is finished proofing and ready to bake.

Baking Sourdough Bread With Steam

Here is a description of the method used to easily obtain steam in your home oven necessary for baking artisan sourdough breads.

Bake Your First Loaf of Sourdough Bread!

It's time to bake your first loaf of sourdough bread. Watch how that is done with the baking pan method for obtaining steam in the home oven.

The Finished Loaf of Sourdough Bread- Time to Slice!

See how the sourdough "First Loaf " turned out after baking and then the fun part... let's slice some bread!

Your Second Loaf of Sourdough Bread

11 lectures
Autolyse Dough - What is That?

This is a short explanation of what a dough autolyse is as far as bread making is concerned. In Artisan bread baking, an autolyse and other skills are used to help the improve flavor and texture of the bread.

Formula for Your "Second Loaf" of Sourdough Bread

This is the formula (recipe) for your second loaf of sourdough bread. This loaf will use an autolyse, be a higher hydration (think more sticky dough) and will be shaped into a batard shape.

Let's Mix Up the Dough for your Second Loaf!

It's time to mix up the dough for your second loaf of sourdough bread!

Autolyse and Adding the Salt.

See how to autolyse the dough and then fold in the salt.

Folding during Bulk Fermentation after Autolyse

This video shows the folding during the bulk fermentation for your second loaf of sourdough bread.

Shape a Batard

Learn one way to shape a batard (or French style) shaped loaf.

Overnight Retard and Final Proofing of the Dough.

With Second Loaf we will do an overnight retard of the dough and then a final proof before baking.  Retarding sourdough overnight helps the development of flavor as the bacteria has a chance to multiply.

Scoring Your Second Loaf of Sourdough Bread

Do a simple scoring of your second loaf and then bake it.

Time to Bake Your Masterpiece!

The sourdough batard is scored, now it's time to bake!

The Finished Loaf - Ready to Slice and Savor

See the finished crust and crumb of the Second Loaf of sourdough bread.

Clean and Store Your Banneton

This covers the cleaning and storage of your banneton (dough mold/support) after use.

Alternate Ideas for Proofing Dough.

3 lectures
Using a Bread Pan and Tea Towel instead of a Banneton

This is an alternative method for the second sourdough loaf. Try using a bread pan and tea towel if you don't have a banneton.

Getting the Sourdough Loaf Ready

Score the dough and get it ready to put in the loaf pan.

The Finished Sourdough Loaf from the Bread Pan

See how the loaf looks when you use a pan instead of a banneton.

More Baking Information

4 lectures
A Short History of Sourdough

This is a short quick overview of the history of bread.

Baker's Glossary - Baking Lingo

All professions have their own special language, bakers do too! This is list of words describing what certain words or terms mean in context with baking.

Desired Dough Temperature for the Home Baker

What about the importance of dough temperature?

Hydration and Dough - What Does it Mean?

This lecture will explain what hydration means when talking about dough.

In Conclusion

2 lectures
Thank You and Goodbye

Thank you for being a part of my sourdough adventure! I enjoyed having you in class.

BONUS

Description

👨‍🍳 Welcome to our Comprehensive Pastry Course! Whether you're a novice baker or someone looking to hone your skills, this course is designed to transform you into a pastry expert 🍞. Here's what you will learn:

  • ⭐ Bake a loaf of real sourdough bread and amaze your family and friends.
  • 🔍 Gain an understanding of autolyse and why it is a crucial process in bread baking.
  • 🔄 Discover a gentle method for developing gluten without kneading - mixing and folding dough.
  • 🌬️ Learn an easy method to bake with steam in your home oven effortlessly.
  • 🥖 Master the techniques to shape a boule (round loaf) and a batard (long oval loaf).
  • 🤚 Become confident in handling sticky, wet dough.
  • 🥶 Know why a long, cool ferment is beneficial as a baking technique.
  • 🧺 Get insights on how to clean, store, and use a banneton.
  • 🔸 Explore alternatives if you don't have a banneton and understand its usage in baking.
  • 🗒️ Follow a step-by-step guide on making your own sourdough starter.
  • 💧 Understand what hydration means in baking terms.
  • 🥪 See how to bake, slice, and enjoy a freshly baked slice of bread (you might need help with this delicious skill) ;).
  • 📚 Get acquainted with baker's lingo, learn about bread history, and master measuring ingredients.

Join us on this flavorful journey and become more than just a baker, become an artisan of bread! 🥐

Start the Course

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