#9 Bake Extreme Fermentation Sourdough Bread

What you'll learn

🎓 Master the art of dough fermentation, from moderate to extreme levels, for perfect pastries!
🌾 Gain insights into enhancing gluten through long fermentation, resulting in more flavorful and digestible breads.
🍞 Discover techniques to craft the perfect "sour" sourdough to suit your taste preferences.
⏰ Learn to prepare a large batch of dough and bake with minimal notice while still benefiting from a long fermentation process.

Course Content

Hello and Welcome!

2 lectures

Hello and Welcome to My Course!

Welcome to my course on baking extreme fermented breads. In this course you will learn the method of extreme fermentation of dough, to help modify the gluten of the dough and make it more digestible. You will also learn how to make the bread taste either more sour or mild, depending upon how you handle the dough. And last you will learn to make a large batch of dough and then bake it off over several days, so the dough is handy with a few hours notice to make bread.

The Sourdough Starter

Most advanced students will have their own sourdough starter already. If you don't, in this lecture you will have some resources to help you make your own starter.

Modified Gluten Bread - The Basic Formula and Method

3 lectures

Modified Gluten Bread - Mix Up The Dough - A

Let's start this adventure by mixing up a large batch of dough, enough for three loaves. Our first loaf will be a "sour" sourdough bread, the two subsequent loaves will be mild but full of flavor.

Modified Gluten Bread Formula

This is the formula for Modified Gluten Bread, it will make a large batch for three loaves of bread at 750 grams each. We will be baking the loaves one at a time over the course of four days.

Modified Gluten Bread - Mix Up The Dough - B

Let's finish our autolyse and get this dough prepared for the next step.

Making "Sour" Sourdough Bread

2 lectures

Make a "Sour" Sourdough - Loaf One - A

You can change the temperature of the dough as it's fermenting and make it taste more sour. For some, getting a "sour" loaf is very important and I will show you how to do that. For others only mild tasting bread is acceptable and I will also show you how to obtain that objective.

Make a "Sour" Sourdough - Loaf One - B

Time to finish baking the loaf and see how it turns out. Our first loaf is done baking, let's slice into it and see what the finished product looks like on the inside.

Medium Fermentation - Mild Full Flavor

2 lectures

Medium Fermentation - Mild Loaf- Loaf 2 - A

This dough has been fermenting three days, what will it taste like? See how to ferment bread so it tastes mild and is long fermented to modify the gluten.

Medium Fermentation - Mild Loaf- Loaf 2 - B

This long fermented bread is so good and it's actually quite easy to make! Loaf two is finished baking, let's slice into it and see the finished crumb.

Extreme Fermentation - Full Flavor - Long Fermentation

1 lecture

Extreme Fermentation - Full Flavor - Loaf 3

Learn how to make extreme fermented bread. This dough has been fermenting for four days and could have gone longer. How will it turn out? How can it be mild after fermenting for so long?

More Experimentation with this Formula

2 lectures

More Experimentation with Time and Temperature

Here are some results of further experimenting with time and temperature.

Booklet Download

Here's a booklet for you to download which contains the formula, the variation and method for the extreme fermentation bread.

EXTRA: Yohan Ferrant's "Do Nothing Bread" Videos

4 lectures

Do Nothing Bread

Three videos demonstrating the "Do Nothing Bread."

Yohan Ferrant's "Do Nothing" Bread Part 1

Video taken of Yohan while he demonstrated his method at "Quest for Sourdough" Workshop in Belgium. This method uses a low inoculation or "micro-levain" to enable the dough to ferment for extended periods of time.

Yohan Ferrant's "Do Nothing" Bread Part 2

This video shows Yohan demonstrating his "Do Nothing" bread at the "Quest for Sourdough" workshop in Belgium. This is part 2. Watch how Yohan describes his method and see the resulting bread.

Another take on the "Do Nothing" Bread

This is a Youtube video I made using the "Do Nothing" bread method to make extreme fermented bread at high hydration. It is my take on the method. Follow the formula in the video and make your own "Do Nothing" bread inspired by Yohan Ferrant.

Thank You and Goodbye!

2 lectures

Thank You and Goodbye!

Thank you so much for joining me on this journey of experimentation with extreme fermentation. I hope you're as excited as I am by this method of extreme fermentation.

Bonus

Description

This exciting pastry course was inspired by the renowned Yohan Ferrant's "Do Nothing" bread 🍞, observed during the "Quest for Sourdough" workshop in Belgium at Puratos.

Course Objectives:

Enhance Digestibility: Modify gluten to make bread more digestible, resulting in a terrific flavor.
Flavor Control: Learn how to vary the "sour" or mildness in long ferments.
Efficient Baking: Develop methods for fermenting large batches of dough, allowing you to bake delicious bread with only a few hours' notice.
Gluten-Free Option: Offer alternatives for those wanting to go "Gluten-Free" yet still enjoy real bread. Although not completely gluten-free, the modified gluten may be suitable for those with digestive sensitivities.

Throughout this course, you will learn how to master extreme dough fermentation, create both "sour" and mild flavors, and have dough prepared to bake at short notice. ⏰

Who is this course for?

Advanced bakers with a good understanding of the sourdough method.
Bakers who have taken intermediate classes but want to learn more advanced techniques.
Professional bakers eager to explore extreme fermentation methods.

Although tailored for advanced sourdough bakers, newcomers with some prior experience will find it easy to follow. Please note that sourdough basics are not covered. 🥖

This course empowers the working individual to have world-class bread available throughout the week with minimal effort and preparation.

Welcome to the "Bake Modified Gluten Sourdough Bread" course. Enjoy the art of experimentation! 🎉

Teresa

Start the Course

Course Reviews

😀 Enzo Feng Laity

5
🙁 Monique Duval

1
😀 Vasken Chagaian

5
😀 Janene

5
😀 Alexandra Melnicencu

5
😀 Candace W

5
😀 Peggy Barnes

5
😀 Mimi Gillis

4
😀 Sonja Lovas

5

Very easy to follow and understand
😀 Melissa Brannock

5

This was a great class as well, I have yet to go back and try again the sourest version to get it right. I have so many options now when I bake bread...I am grateful for this teaching style and to be able to see the questions and comments of many others learning like me. Thank you so much Teresa!
😀 Lori Nelson

4
😀 Sally Inskeep

5
😀 Jeff Foust

5

This course is very informative for people with some skill at baking sourdough. It really helps to broaden your thinking about the possibilities of how bread is made, and how to make it more simply.
😀 E Human

5
😀 Henrik Pedersen

4
😀 Antonio Metelo-Liquito

5
😀 Kelly Neelands

5
😀 Ann Wei

5

easy to follow, clear
😀 Ann Grant

5
😀 Sylvia M. Ellis

5
😀 Debbie

5
😀 Martin Silva

4
😐 Laurinda Norris

3
😀 Natalie Ang

4
😀 Kathy Youngberg

5
😀 Ingrid Garrod

4.5
😐 Stephanie Papaioanu

3
😀 Andrew

5
😀 Zsolt Kardos

5
😀 Renee Loh

4
😀 Elizabeth Oppenheim

5
😀 Maria Barbara

4
😀 Lynette Tan

4.5
😀 Silvio Vicente

4
😀 zflari .

4.5
😀 Mercedes Fletcher

5
😀 Llewellyn Janse Van Rensburg

5
😀 Mieko Sasano

5
😀 Janene

5
🙁 Hector

1

I Found this "course" pretty average, just stretching out what is available for free on a couple of tube videos. Learnt nothing new despite the publicity blurb.
😀 Elise Sambrano

5
😀 Linda Sapp

5
😀 Amy Lee-Ludovicy

5
😐 Karen hill

3
😀 Heather Chiu

4
😀 Nancy

4
😀 Charlie Chiarenza

5
😀 Jerry Schmidt

4
😀 Kirsty Macfarlane

3.5
🙁 Tina Russell

1

Almost everything this course is available for on the author’s website. I was very disappointed when I realized that I was paying for something that I’d already seen (free). Definitely getting a refund.
😀 Raju Kurhe

5
😀 Márton Berta

5
😐 Spyros Parissis

3
😐 Patti Templeton

2.5

Seems to repeat in parts.
😀 Lisa Garrett

5
😀 Jennifer Turner

5
😀 Suzanne Neri-Medal

4.5

Wow! Not stretch and folding? Can't wait to try it!
😀 Nancy Lothian

5
😀 Evaldas

5
😀 John Gilman

5
😀 Paul Areson

4.5
😀 Lana

4.5
😀 Lavinia Ciju

5
😀 Joan Padilla`

5
😀 Amity L. Allcock

5

Very good, I have learned a lot about honing my techniques and things that I could do better in a very short amount of time. The explanations are really great.
😀 Linda Hall

5
😀 Robert J Bateman

5
😀 Patricia Rappleye

4.5

Love it!
😀 Charles LeRoy

4

seems like it could be
😀 Peter Gaunce

5

As always Theresa’s courses are easy to understand and spot on. The recipes are a treat to use. I find them to be excellent.
😀 Jim Daley

5
😀 Sarah Weir

5
😀 Paula Gilbart

5
😀 THAMYRIS SOLIVA MELLO CHIABI

5
😀 Mila Frenkel

5
😀 Mikael Evander

3.5
😀 Zvi Kamer

5
😀 Tamas Fuhl

5
😀 Nikolay Hristov

5
😀 Eva Marie Bonanno

5
😀 Martin Feit

5

Very interesting this "do nothing method", I will try it to see how it goes with our Argentinian flours....
😀 Tziporah Thall

5
😀 Diane Shepherd

5
😀 Nicholas Vrataric

5
😀 Matt van Huyssreen

5
😀 Vicki A. Jones

5

I'm possessed with making breads and I love doing it every day. I want to keep learning more and more.
😀 Sina Mirisola

5
😀 Ellen McDonald

5
😀 Janice Buckner

5
😀 Mary Massung

5
😀 Josephine Franklin

5
😀 Michelle Wigmore

5
😀 Deb Windover

5
😀 JoAnn Amato

5
😀 Margarite

5
😀 Gerald Frost

4.5
😀 Dima K

4
😀 Garrard L Hargrove

5

Yes.
🙁 Josey S

1
😀 Michelle Mrugacz

5