#10 More Fun With Sourdough Bread Baking

Incorporate More Whole Grains Into Your Sourdough Bread Baking.

What you'll learn
Incorporate more whole grains and ancient grains into your breads.
Learn about long fermented dough, the kind that is more easily digested and nutritious.
Bake up a loaf that looks like a Stegosaurus!
Find out what to do with the leftover sifted bran/grains from your fresh home milled flour.
Have a better understanding of how to figure out the Desired Dough Temperature or the DDT.
Learn how to make and use dough binders.
Make and use a low hydration Motherdough or Lievito Madre.
Requirements
This is an intermediate to advanced level course, you should know the basics of sourdough baking.
You need a mature sourdough starter (The course will also have directions for making your own starter).
A kitchen scale is necessary for this course
You will need basic baking equipment for baking sourdough hearth type loaves.
A mill to grind grain berries would be nice, but you can substitute other flours if you can't grind your own.
Description
Course Updated May 2022This is my tenth sourdough baking course and many of you have been asking me to do more with whole grains. As the baking courses have gotten more advanced with newer and more advanced techniques, I have tried to incorporate more whole grains. With this course there are even more formulas and flour blends using whole grains. Ten new formulas are featured in this course. Most of the whole grain flour is freshly ground. They are all made with sourdough, no commercial yeast is used.The loaves featured are:Khorasan BoulesJuly LoafSpring Fling Seeded SourdoughCranNut SourdoughKhorasan BatardsOrganic Red Spring Wheat RusticOne Day MicheRanch SourdoughStegosaurus BreadBeetroot Sourdough BreadYou will also learn how to figure out the Desired Dough Temperature or DDT, how to grind and use fresh grains, utilize leftover bran from sifting flour, incorporate low hydration Motherdough, shape 100% hydration dough and also how to make and use dough binders, they are so much fun! If you need to learn basic sourdough baking skills, please begin with the first few courses, beginning skills are not covered in this course. The formulas in this course are intended for intermediate to advanced bakers. Some student reviews from my other baking courses:"What can I say? Teresa is a teacher who knows how to communicate her passion for sourdough bread. She doesn't just give us recipes. She teaches techniques, shares her knowledge, gives support and tips. This is perfect!" Julie Fiset"I like to watch the whole process before I start, but it looks like it will be really easy to follow once I dive in. I love Teresa's hands on method. Being able to see it as it happens is so helpful!" Karen Yancey"Super easy to follow with combination of written and video instruction." Meri Issel"I love all of Teresa's courses, including this one. I am able to produce lovely breads, even though I am new to this. I give her courses the credit for this. Her recipes are also outstanding." HanleSo, come on and join in the fun! Teresa

Overview

Section 1: Hello and Welcome!

Lecture 1 Introduction

Lecture 2 The Sourdough Starter

Lecture 3 A Word About Using Fresh Whole Grains

Section 2: 20% or More Whole Grain Bread Formulas

Lecture 4 Information About Khorasan Wheat (Kamut)

Lecture 5 Khorasan Sourdough Boules - The Formula with 20% Whole Kamut Flour

Lecture 6 Khorasan Sourdough Boules - Mix the Dough

Lecture 7 Khorasan Sourdough Boules - Add the Salt and Fold the Dough

Lecture 8 Khorasan Sourdough Boules - Pre-Shape the Dough

Lecture 9 Khorasan Sourdough Boules - Final Shape the Dough

Lecture 10 Khorasan Sourdough Boules - Score and Bake the First Loaf

Lecture 11 Khorasan Sourdough Boules - Score and Bake the Second Loaf

Lecture 12 Khorasan Sourdough Boules - The Finished Loaves and Slicing the Bread

Lecture 13 July Loaf Formula with 22% Whole Wheat

Lecture 14 July Loaf - Mix the Dough and Autolyse

Lecture 15 July Loaf - Add Salt and Bulk Ferment

Lecture 16 July Loaf - Dough Folding

Lecture 17 July Loaf - Pre-Shape the Dough

Lecture 18 July Loaf - Final Shape and Score

Lecture 19 July Loaf - Bake Loaf One and Score Loaf Two

Lecture 20 July Loaf - The Finished Loaves and Slicing the Bread

Section 3: Seeds and Nuts Sourdough

Lecture 21 Spring Fling Seeded Loaf Formula

Lecture 22 Spring Fling Seeded Loaf - How To

Lecture 23 How to Make Dough Binders/Bands

Lecture 24 Cran-Nut Sourdough The Formula

Lecture 25 Cran-Nut Sourdough - Mixing the Dough

Lecture 26 Cran-Nut Sourdough - Adding Salt and Folding the Dough

Lecture 27 Cran-Nut Sourdough - Additions and Shaping

Lecture 28 Cran-Nut Sourdough - Score and Bake the Loaves

Lecture 29 Cran-Nut Sourdough - Finish the Loaves and Slicing

Lecture 30 Khorasan Seeded Batards - The Formula

Lecture 31 Khorasan Seeded Batards - Mix and Fold the Dough

Lecture 32 Khorasan Seeded Batards - Shape the Loaves.

Lecture 33 Khorasan Seeded Batards - Bake the Loaves

Lecture 34 Khorasan Seeded Batards - The Finished Loaves.

Section 4: Using 50% or More Whole Grains

Lecture 35 Organic Red Spring Wheat @ 100% hydration Formula

Lecture 36 Organic Red Spring Wheat Bread 1

Lecture 37 Organic Red Spring Wheat Bread 2

Lecture 38 Organic Red Spring Wheat Bread 3

Lecture 39 Organic Red Spring Wheat Bread 4

Lecture 40 Organic Red Spring Wheat Bread 5

Lecture 41 Organic Red Spring Wheat Bread 6

Lecture 42 Organic Red Spring Wheat Bread 7

Lecture 43 Sourdough Miche - A Bit of History

Lecture 44 Sourdough Miche Formula 70%+ Whole Grains

Lecture 45 Miche - Mix the Pre-Ferment

Lecture 46 Miche - Autolyse the Whole Grains

Lecture 47 Miche - Combine the Dough

Lecture 48 Miche - Dough Folding And Bulk Ferment

Lecture 49 Miche - Let's Shape Our Miche

Lecture 50 Miche - Scoring the Miche

Lecture 51 Miche - Bake the Bread!

Lecture 52 Miche - The Finished Loaf - Slicing

Section 5: Long Fermented Sourdough Breads

Lecture 53 Ranch Sourdough - The Formula

Lecture 54 Ranch Sourdough - Prepare the Grain

Lecture 55 Ranch Sourdough - Mix the Dough

Lecture 56 Ranch Sourdough - Add the Salt and Grains

Lecture 57 Ranch Sourdough - Folding the Dough

Lecture 58 Ranch Sourdough - Pre- Shaping the Dough

Lecture 59 Ranch Sourdough - Final Shaping the Dough

Lecture 60 Ranch Sourdough - Bake First Loaf

Lecture 61 Ranch Sourdough - Bake Second Loaf

Lecture 62 Ranch Sourdough - The Finished Loaves and Slicing

Lecture 63 Stegosaurus Bread - The Formula

Lecture 64 Stegosaurus Bread - Grind the Grain and Mix the Dough.

Lecture 65 Stegosaurus Bread - Time to Fold the Dough

Lecture 66 Stegosaurus Bread - Pre-Shaping the Dough

Lecture 67 Stegosaurus Bread - Final Shaping the Dough.

Lecture 68 Stegosaurus Bread - Score the Dough and Bake the Bread

Lecture 69 Stegosaurus Bread - The Finished Loaves and Slicing the Bread.

Section 6: Let's Add Some Color!

Lecture 70 Beetroot Bread - The Formula

Lecture 71 Beetroot Sourdough - Prepare the Beets

Lecture 72 Beetroot Bread - Prepare the Motherdough

Lecture 73 Beetroot Bread - Mix the Dough

Lecture 74 Beetroot Bread - Bulk Ferment and Folding

Lecture 75 Beetroot Bread - Pre-Shaping the Loaf

Lecture 76 Beetroot Bread- Final Shaping and Proofing

Lecture 77 Beetroot Bread - Scoring

Lecture 78 Beetroot Bread - Baking and Final Bread Slicing

Section 7: Conclusion

Lecture 79 Thank you and Goodbye!

Lecture 80 Bonus Lecture

This course is perfect for those who have taken my first two or three courses on sourdough baking. ,The serious at home or professional bakers who want to learn more intermediate and advanced sourdough baking will be able to take this course. ,This course is not for beginning sourdough bakers. Please join Sourdough Bread Baking 101 before taking this course.