Description
This is the sourdough baking course you need if you are just starting out in sourdough bread baking. In my other courses, I teach how to bake all sorts of sourdough breads, but in this course, I won’t load you down with lots of information, just enough so it is easy and fun to bake your first loaf of sourdough.
Then, once you’ve taken a basic white sourdough loaf, steaming hot, out of your own oven, you will be ready to move on to more complex formulas.
There are only two sourdough bread formulas in this course. I call them “First Loaf” and “Second Loaf.” We will follow the easy step by step directions of the process together. The first loaf is easy. It is a round boule with a lower hydration dough, which means it is not too wet or sticky. The second loaf is a high hydration dough and is a batard or French style loaf. Working together, I will show you how to handle a wet, sticky dough.
This course is for BEGINNERS who have no idea of how to bake with sourdough or those who have tried and stumbled. I have eleven years of experience teaching the newbie sourdough baker, so come on! Let’s have some fun! You know want to!
What you’ll learn
- Bake a loaf of real sourdough bread and amaze your family and friends.
- Know what an autolyse is and why it is used in bread baking.
- How to mix and fold dough a gentle method of developing gluten which does not entail kneading.
- Have an easy method of baking with steam in your own home oven.
- Know how to shape a boule (round loaf) and a batard (long oval loaf).
- How to handle sticky, wet dough.
- Why a long cool ferment is beneficial as a baking technique.
- See how to clean, store and use a banneton.
- What to use if you don’t have a banneton and what a banneton is used for.
- How to make your own sourdough starter, step by step.
- What hydration means in baking terms.
- You will see how to bake, slice and eat a freshly baked slice of bread ( you will need help with this skill) 😉
- Understand baker’s lingo, learn some bread history, understand how to measure ingredients.
Requirements
- Bring your passion for learning! A kitchen scale is necessary as well as other basic baking equipment, like a baking stone, a roasting pan lid, a sharp scoring blade, water spray bottle and other assorted items found in the home kitchen.
- Basic baking kitchen skills are necessary.
- A desire to bake and eat real sourdough bread.
- Jump in, the ingredient and equipment list isn’t that long and is available in the course.
Target Students-
- Sourdough Bread Baking is for the beginner, someone who is comfortable in a kitchen, but needs help with learning how to bake with sourdough.
- This course is not for the seasoned sourdough baker. It is a very simple course with only two bread formulas and step by step instructions on how to bake them.
- This course is for the seasoned baker who has never worked with sourdough and wants to learn how.
- This course is for young teens who could benefit from learning basic baking skills and who want to learn to bake some of the best bread in the world.
- This is an excellent course to give as a gift to an aspiring baker or someone who needs a new hobby.
Course Features
- Lectures 4
- Quizzes 0
- Duration 5 hours
- Skill level All levels
- Language English
- Students 169
- Assessments Yes