#3 Bake Classic Sourdough Bread Like A Professional

Baking Classic Sourdough bread using a sourdough starter and NO KNEAD methods.

What you'll learn
Bake Some of the Best Breads in the World
Bite into a crusty, chewy, buttery slice of their own hand crafted bread.
Understand some of the mystery behind old world bread baking.
Pull hot loaves of crusty bread out of their own oven.
Bake like a professional artisan bread baker.
Autolyse, fold, shape, proof and score dough, and know what those terms mean.
Talk and understand some of the baker's lingo.
Get a better understanding of what baker's percent, hydration, pre-ferments, and motherdough mean and how to use them.
Requirements
The materials and equipment you will need are covered in the course, so jump in and let's get started!
Description
Course updated February 2020Some of the reviews from my first sourdough baking course:Teresa is the Sourdough Bread Whisperer…I was resistant to making it myself because it seemed so daunting. But Teresa is so calm and skilled that it eased my fear and allowed me to jump in whole heartedly. She is a natural teacher. The course is easy to follow and filled with so many useful tips. And the best part is that the bread is so wonderfully good. Best sourdough bread I have ever tasted, seriously!This course and instructor are heaven sent….Best Class Ever; from starting your sourdough starter to making the best breads, this course is worth it.In my opinion, Teresa has earned 10 Stars. She's taken me from burnt hockey pucks to beautiful loves of bread that are in great demand by family and friends.I loved it that everything is shown and discussed in a very clear manner.Amazing gift that Teresa has in explaining the process Thanks…With Teresa's help along the way I feel confident to make good bread. Her recipes are wonderful and explained well. The videos help immensely showing you the different stages of dough development.This is a very clear, step-by-step course for all bread bakers - old and new.This course is all kinds of wonderfulMy best online baking class experienceShe has a very warm, clear teaching style and genuinely knows her stuff.I am in Baker's HeavenReally loved this class and learned a ton! This lady knows her sourdough and is a great teacher.My kitchen indeed whole house smells divine after baking these terrific bread recipes. I am an avid baker however never really got into baking bread. Well all that has changed since taking Teresa's artful amazing course. Highly recommend this course to any budding bread maker. Five star + Thank youIn this course you will learn how to bake several classic sourdough breads- some of the best breads in the world!In easy step by step directions and videos, you will learn the craft of classic sourdough bread baking right in your own home.This course will show you how to make your own sourdough starter and motherdough pre-ferment. It will cover the basics that all bakers need to know when baking with sourdough.Some things you will learn about include:  Autolyse, what it is and why it is used for making bread.Fermentation, what is fermentation?Dough folding, how to develop dough without intensive keading.Hydration and what it means. Hydration?? What's that?Baker's percent, it's not hard!Crust techniques, how to get a blistery crust.Large holey crumb… to die for!See how to handle sticky, wet dough, by observing!Baking with steam in the home oven, an easy method.Ingredients, what ingredients to use for baking bread. How to modify gluten for health, sourdough is slow, fermented food.Measuring, what you need to know.Motherdough, pre-ferments and their use.And more!Then we will go on to bake up classic breads such as: Baguettes Old World Miche Basic White Country Hearth SourdoughFlaxseed Heaven (modified version)Mill Grain loafDragon Baguettes Ficelle Fendu  And the children's favorite, Soft White Sandwich Sourdough Bread. For anyone who has taken one of my other courses, the baking basics are pretty close to the same, a few basics will be different, but basics are… well… basic! The formulas are all different and the fun is out of this world!All of the breads are made using only sourdough (wild yeast) no commercial yeast is used.This is a self paced course with no pressure and instructor support when you have any questions. Come on and join us!!

Overview

Section 1: Introduction: Hello and Welcome!

Lecture 1 Introduction

Lecture 2 Make Your Own Sourdough Starter - Or Obtain One

Lecture 3 How to Make Your Own Sourdough Starter - It's Easy and Fun!

Lecture 4 Feed Your Sourdough Starter Before Baking

Section 2: Baking Info

Lecture 5 Sourdough Baking Basics

Lecture 6 Baking Equipment for the Home Baker

Section 3: Let's Bake Some Classic Sourdough Bread!

Lecture 7 Sourdough Baking Techniques

Lecture 8 A Real Classic - Baguettes!

Lecture 9 Classic Baguettes Formula

Lecture 10 Mixing up Classic Skinny Baguettes

Lecture 11 Autolyse - What is That?

Lecture 12 Autolyse and Folding the Dough

Lecture 13 Shaping the Baguette Dough

Lecture 14 Make Your Own Lame (Dough Scoring Tool)

Lecture 15 Baking Method to Produce Steam in the Home Oven

Lecture 16 Baking Baguettes

Lecture 17 Finished Baguettes

Lecture 18 Baguette Variation - Dragon Tail Baguettes and Ficelle

Lecture 19 Ficelle - Scale and Final-shape the Dough

Lecture 20 How to Cover the Crust in Seeds.

Lecture 21 Bake the Ficelle - Delicious Mini- Baguettes!

Lecture 22 Shape Dragon Baguettes- funny looking baguettes!

Lecture 23 It's Time to Bake Dragontail Baguettes

Lecture 24 Finished Dragontail Baguettes and Ficelle (Mini - Baguettes)

Section 4: Seeded and Grain Loaves are Next

Lecture 25 Double Hydration Method- What is it?

Lecture 26 Mill Grain Loaf - The Formula

Lecture 27 Mill Grain Loaf - Time to Toast Some Seeds/Grains

Lecture 28 Mill Grain Loaf - It's Time to Mix the Dough!

Lecture 29 Mill Grain Loaf - Let's Incorporate the Seed Mixture

Lecture 30 Mill Grain Loaf - Time for Folding and Double Hydration

Lecture 31 Mill Grain - Pre-shape and Final Shaping of the Loaves.

Lecture 32 Mill Grain Loaf - Score and Bake Your Batard

Lecture 33 Mill Grain Loaf - Baking the Boule

Lecture 34 Mill Grain Loaf - Finished Loaves - Time to slice!

Lecture 35 Hydration and Dough - What Does it Mean?

Lecture 36 Flaxseed Heaven Sourdough Bread Formula

Lecture 37 Flaxseed Heaven Mix the Dough

Lecture 38 Flaxseed Heaven - Prepare the Seeds

Lecture 39 Flaxseed Heaven Bulk Ferment

Lecture 40 Flaxseed Heaven Fold the Dough

Lecture 41 Flaxseed Heaven Shape the Dough

Lecture 42 Flaxseed Heaven Let's Bake Bread!

Lecture 43 Flaxseed Heaven - The Finished Loaves - Delicious!

Section 5: Sourdough Bread using a Motherdough or Pre-ferment

Lecture 44 Motherdough - A Word about Making motherdough.

Lecture 45 60% Motherdough Formula

Lecture 46 Motherdough - See it being made.

Lecture 47 Soft White Sandwhich Loaf - The Formula

Lecture 48 Soft White Sandwich Loaf - Mix up the Preferment

Lecture 49 Soft White Sandwich Loaf - Make the Roux

Lecture 50 Soft White Sandwich Loaf - Mix the Dough

Lecture 51 Soft White Sandwich Loaf- Bulk Ferment and Fold

Lecture 52 Soft White Sandwich Loaf - Time to Shape Your Loaves

Lecture 53 Soft Sandwich White Loaf - Let's Bake

Lecture 54 Soft Sandwich White Loaf - Finished Loaves

Lecture 55 What Could be More Classic Than Miche? - The Formula

Lecture 56 Miche - Let's mix up some dough using motherdough.

Lecture 57 Miche - Time to Bulk Ferment and Fold

Lecture 58 Miche - Shape the Dough

Lecture 59 Miche - Let's Bake the Monster Loaf!

Lecture 60 Miche - The Finished Loaf - Slice it Open!

Lecture 61 About Dough Development

Lecture 62 Basic White Sourdough - The Formula

Lecture 63 Basic White Sourdough - Mix the Dough

Lecture 64 Basic White Sourdough - Autolyse - Bulk Ferment and Folding

Lecture 65 Basic White Sourdough - Shape the Dough

Lecture 66 Basic White Sourdough - Proof and Bake!

Lecture 67 Basic White - The Second Loaf - Prep the Crust

Lecture 68 Basic White - The Finished Loaves - Slice the Bread!

Lecture 69 Modification of the Basic White Loaf - How to get Great Blisters

Lecture 70 Modification of the Basic White Loaf - Finished Loaf - Slice the Bread!

Section 6: More Sourdough!

Lecture 71 Country Hearth Sourdough Bread - The Formula

Lecture 72 Country Hearth Sourdough- Let's mix the dough!

Lecture 73 Country Hearth Sourdough - Autolyse and Folding.

Lecture 74 Country Hearth Sourdough - Fendu Shaping

Lecture 75 Country Hearth Sourdough - Let's bake the Fendu!

Lecture 76 Second Hearth Country Sourdough- Let's bake!

Lecture 77 Country Hearth Sourdough - The Finished Loaves and Slicing.

Lecture 78 Onion Rye with Caraway Seeds -Formula

Lecture 79 Onion Rye - Caramelize Your Onion First

Lecture 80 Onion Rye - Let's Mix the Dough

Lecture 81 Onion Rye - Bulk Ferment and Folding

Lecture 82 Onion Rye - Shaping the Loaves

Lecture 83 Onion Rye - Final Proofing and Scoring

Lecture 84 Time to Bake Some Rye Bread!!

Lecture 85 Onion Rye with Caraway Seeds- The Finished Loaves

Section 7: More Baking Information

Lecture 86 Pre-Ferments - What are They?

Lecture 87 Baker's Glossary - Talk the Lingo!

Lecture 88 Desired Dough Temperatures for the Home Baker

Lecture 89 Baker's Percent and How it Works - Don't be afraid - It's not so hard!

Section 8: Conclusion

Lecture 90 Conclusion - Good bye and Thank you!

Lecture 91 Bonus

This course is suited to anyone with basic baking/kitchen skill. It is often easier for a person who has never baked to learn sourdough baking. Beginners will enjoy the satisfaction of baking real bread and professionals will have fun with a refresher.