What you'll learn
- 🕒 Discover 6 professional baking schedules designed to save you time and reduce stress!
- 🍞 Master 13 curated, reliable recipes—your personal artisan baker’s dozen!
- 🔄 Learn the unique technique of mixing once and enjoying freshly baked goods multiple times a week!
- 🎚️ Gain the skill to effortlessly manage and perfect your dough consistency every time.
- 🌾 Create your own sourdough starters and levains, paving your way to delicious homemade breads!
- 💸 Save both time and money by making bread at home while turning baking into a wholesome habit!
Course Content
Introduction
1 lectureWelcome to Effortless Artisan Bread! Check this lecture for advice on how to get the best from this course, according to your level of baking experience.
Before you start, please print off all the recipes which are in a pdf in the Resources for this lecture.
Then, have a look at the Summary of Effortless Artisan Schedules and the Scheduling Mastersheet, also in the Resources for this lecture.
Limit of Liability/Disclaimer of Warranty
The information contained in this course has been verified and documented as carefully as possible and the authors have used their best efforts in preparing the course. However, the authors cannot be held liable for the use or misuse of its contents. The authors make no representations or warranties with respect to the accuracy or completeness of the contents of this course and specifically disclaim any implied warranties of fitness for a particular purpose. The advice and strategies presented here may not be suitable for your individual situation, and you should consult with professionals where appropriate.
Health & Safety
The authors cannot be held liable for accidents or injuries resulting from misuse of ovens or other kitchen equipment, nor for any issues connected with ingredients or methods, including the management and usage of live sourdough culture.
Baking is a very responsible business and under-18s should be supervised by a competent adult.
Techniques Toolbox
13 lecturesA basic list of equipment you will need for making Effortless Artisan Breads!
Follow our tried and tested method for effortless baking. You can also print out the pdf to pin up in your kitchen ;)
"Is my dough wet enough?"
"Is my dough ready for shaping?"
"Is my loaf ready for baking?"
"Is my loaf properly baked?"
Tight or relaxed? The two modes that tell you a lot about the dough.
How to fold the dough for better gluten development.
Why pre-shaping matters and how to do it.
How to use the drawstring purse method of shaping a boule.
Learn about the functional benefits of cutting or scoring your dough, as well as the decorative aspects.
Tips and suggestions for creative decorating.
Yeasts, Starters & Leavens
2 lecturesMake your own natural, sourdough starter culture using just flour and water.
Learn how to use your starter to make a leaven - the wild yeast that will make your bread rise.
Daily Sourdough Schedule
5 lecturesLearn how to mix one big batch of dough, and refrigerate it to bake off at intervals over the week. You will be using a combination of both Flexi Points (see the Seven Steps method).
In the video here, you see us baking the first loaf on Day Two. The recipe in the pdf you printed out gives instruction for baking the first loaf on Day One. Both are possible - just choose what's most convenient for you! ;)
Day Three of the "Breadathon". Shape a loaf prove it overnight in the fridge and bake it in the morning.
How to shape a loaf in the afternoon for proving in a warm place and baking for supper in the evening.
Shaping a loaf in the morning to prove and bake for lunch. Shaping two baguettes for overnight proving in the fridge and baking for breakfast/lunch tomorrow.
Baking our fridge-proved baguettes.
Daily Yeasted Bread Schedule
3 lecturesHow to mix your first big batch of dough made with instant bakers yeast. Use some to bake your first loaf today, and keep the rest in the fridge for later.
Day 2 can actually be either 24 hours or 48 hours after the first mix.
In this video, we will shape one loaf from the dough in the fridge, prove it overnight in the fridge, and bake it in the morning.
Day 3 could actually be as many as 9 days after the first mix (or any point in between).
Here, you will shape, prove and bake a loaf taken from your original dough.
This basic dough can be used to make all kinds of different shaped breads, and can be varied with the addition of ingredients like nuts and seeds. Be creative!
12-hour Sourdough
1 lectureFor this lecture, you will need to have prepared your leaven 8 to 10 hours in advance (see recipe sheet). OR, you can follow the recipe made with instant bakers yeast.
The advantage of either of these is that you get a clear 12 hour window between mixing the dough and getting the loaf out of the oven.
12-hour Heritage Sour
1 lectureThe heritage flour we used most often is spelt (actually an ancient grain). Two versions of this wonderful brown spelt bread are given, sourdough and yeasted.
You will see how to bake one loaf on the same day as you mix the dough, with an 8 - 10 hour first rise plus a 2 to 4 hour proof. Keep the remaining dough in the fridge and then the next day or the day after that (as you prefer), to shape a second loaf for proving overnight in the fridge and baking in the morning. This uses Flexi Points One and Two.
For the sourdough version, you will need to prepare your leaven 6 to 10 hours in advance.
Overnight Sourdough Starter Loaf
1 lectureLong Proof Schedule. How to make a genuine 3-step sourdough: mix & shape, prove overnight and bake.
Use cold mature starter straight from the fridge; no need to make a leaven first - a super short-cut, with a stunning sourdough flavour thanks to its overnight proving.
Yeasted (not sourdough) version also given.
Straight run breads
2 lecturesLong Proof schedule.
Mix, pour dough into tin, prove for 3 to 5 hours and bake.
Yeasted and sourdough versions both given.
Learn the Straight Run schedule with this luscious Easy Cheesy Chilli bread/baguettes, this time with yeasted version first.
Sourdough Soda Bread!
1 lectureThe Super-fast Schedule is here! Soda bread becomes extra healthy and longer-lasting with the addition of sourdough leaven.
Going, going, gone: no time for bread? Make pancakes ;)
1 lectureSuper-super fast schedule here. 'Fried bread' as in sourdough starter or leaven pancakes. Hugely versatile, sweet or savoury, breakfast, lunch or supper... the only limit is your imagination.
Superfast Breadband: Keep Your Dough on the Go!
1 lectureSigning off, with all our best wishes to our bakers all over the world.
Description
🌟 Discover the Secret to Effortless Artisan Breads! 🌟
Do you believe that artisan sourdough and yeasted breads are a challenge to make? ⏳ Do you think it requires hours of effort, time that you might not have? 😓 Are you wary of the kneading process or unsure about using sourdough leaven? 🤔
If you thought "yes" to any of those questions, get ready to be amazed because it's easier than you think! ✅ We've crafted this course to show you just how simple creating delicious artisan breads can be.
The key lies in understanding the critical elements: time, temperature, ingredients, and techniques. And the best part? We've done all the hard work for you! 🎉
Effortless Artisan Breads is a complete, standalone course designed to integrate great bread into your daily routine effortlessly. 🥖
Here's what you'll master in this course:
- 🕒 Creating different types of artisan bread based on your desired eating time.
- 📆 Implementing six expert schedules for ultimate flexibility.
- 👩🍳 Mastering 13 time-tested recipes for any occasion, ranging from quick 10-minute bakes to weekly schedules.
- 👐 Achieving all of this with only 5 minutes of hands-on effort, letting nature and time do the rest.
At the core of this course, you'll learn how to make Daily Sourdough by preparing a big batch at week's start and using your fridge to slow the rise. This way, you can have freshly baked loaves, baguettes, or rolls every day! 🥐🥯
If sourdough seems intimidating, don’t worry! You'll first dive into Daily Yeasted Bread with instant bakers' yeast before advancing to the sourdough version. 🍞
For beginners or for a quick refresher, our Tools & Techniques section covers:
- Basic baking techniques 🥄
- The different stages and modes of dough 🍞
- Our Seven Steps for making bread 🍞
- The two convenient pauses using your refrigerator 🧊
You'll also discover:
- 🌾 How to cultivate a sourdough culture.
- 📚 Steps to create a sourdough leaven.
Our Teaching Method:
We offer a friendly and practical approach, focusing more on demonstration than explanation. We believe that baking your own sourdough can enhance both health and happiness. Through our guidance and experience of 12 years of teaching, we’re excited to show you how to fit baking into everyday life with ease. ❤️
Effortless Artisan Breads is tailored for practical people like you with busy lives who want to enjoy artisan bread regularly without the store's expense. Now you can! 🥳
Who is this course for? 🤔
- Anyone wanting to make stunning, easy artisan bread part of a healthy lifestyle.
- Culinary enthusiasts aiming to master bread-making!
- Anyone who believes bread-making is difficult but is eager to learn.
Course Reviews
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😀 Mario Viapiano
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😀 Julie Pratten
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😀 Donna Dzubin
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😀 Yehuda mazugy
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😀 Mary Kay Casteel
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😀 Peter Smith
First class instruction, very easy to follow and can go over several times to make sure you get it right. This is the second course of Penny and Dragan's i have done and would highly recommend it to everyone interested in bread making.
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😀 Anna Ovchinnikova
Nice and detailed training, very pleasant to watch. I can't cook to save my life, but I can bake a decent bread now!
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😀 Patricia Salvant
Love the clear details
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😀 Kefah Abu Elula
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😀 Mrs Susan Marsh
Easy and comprehensive instructions given. Lots of advice on each stage of the baking process.
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😀 Michael Kristoff
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😀 Elio Juan Navarro
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😀 Tracey
You are straight to the point on each step , after many months looking on YouTube to find information most channels go into way too much detail, this is not the case here I’m really enjoying this course especially the quiz at the end of each section.
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😀 Mickey Thompson
I absolutely love this and ALL the other courses they have!! I am thrilled with the details that are explained in this course. They do a wonderful job with explaining and also answering any questions!!
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😀 Colin Green
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😐 Ales Netusil
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😀 Jaimini Patel
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😀 Sharon Hull
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😀 Tamatha
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😀 Jackie Martic
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😀 Megan Brown
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😀 Chris Pollock
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😀 Helen Clayton
This course is ideal for bread making beginners or those with existing experience. I have done several of the Artisan Bakery School courses & I learn something new every time, whether it’s a new recipe, technique or different uses for sourdough starter. I am also developing my bread making skills through better understanding of the processes. Penny & Dragan are excellent teachers. Knowing a craft & teaching it to others is not something everyone can do but they are naturals. I also love that I can dip in & out of the course & go back over videos at any time I need to. I would highly recommend it to anyone wanting to learn or improve at bread making.
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😀 Don Simper
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😀 Tam Smith
I’m loving the idea of one massive mix of dough and a fresh loaf daily baked. The aroma is so inviting and nothing beats warm fresh bread on the kitchen table. This is really well thought through and clearly explained.
