Become An Artisan Sourdough Baker - Essential Bread & Pastry

Master Sourdough Bread Making & Pastries - Start Baking Artisan Breads & Croissants with Sourdough Fermentation

What you'll learn
How to bake your favorite Sourdough Breads & Pastries from the comfort of your own home
The differences & advantages between various types of Flours - From Cake Wheat to Rye
Learn & Master multiple world famous Sourdough Recipes
The techniques used to develop Perfect Baked Goods
How to easily create and maintain a powerful Sourdough Starter completely from scratch
Beginner Sourdough Bread - Rye Bread - Baguettes - Bagels - Croissants
Requirements
Access to Baking Ingredients & Kitchenware
Access to an Oven & Fridge
Access to a Clean Work Surface
Description
In this baking course you will learn to bake delicious Sourdough Breads & Pastries from a French Artisan Baker & Superyacht Chef, Marceau Dauboin. All recipes will be completed with your very own Sourdough Starter which you will learn to make completely from scratch!Colleen: "His course is great value for money and his instructions are so easy to follow. My first attempt at making bagels was a great success!! Can't wait to try his sourdough bread recipe next!"By the end of this course you will be able to make some of the world's most famous Bread & Pastry Recipes with concise yet comprehensive lectures, hand crafted over countless hours of experimentation, tweaking and practice. Brent: "Goes in great detail about the process as well as talking about the actual science behind the baking, making for not only an informative lecture but one that is also interesting"All baking temperatures & measurements are also provided in both Metric & Imperial units for complete ease of use.Learn the Sourdough techniques behind baking amazing breads & pastries in the following delicious recipes:BagelsSourdough BreadRye BreadRustic BaguettesCroissantsSourdough StarterIncluded in this course is also a Free Original E-book containing all recipe Ingredients & Instructions for quick and easy reference.There is no better way for you to discover and explore the incredible world of Sourdough Baking than with this course!

Overview

Section 1: Course Introduction

Lecture 1 Welcome To The Essential Sourdough Baking Course!

Lecture 2 Flour Types & Uses

Lecture 3 Hygiene Best Practices

Lecture 4 Full Course E-Book Download

Section 2: Make Your Own Sourdough Starter With Just 2 Ingredients

Lecture 5 Sourdough Starter Introduction & Ingredients

Lecture 6 Day 1: Begin Your Sourdough Journey!

Lecture 7 Day 2: First Refresh

Lecture 8 Day 3 - 6: New Refresh Formula & Temperature Adjustment

Lecture 9 Day 7+: Sourdough Ready & Future Maintenance

Section 3: Baking Bagels (Sourdough)

Lecture 10 Bagel Recipe Introduction & Ingredients

Lecture 11 How to Mix Your Bagel Dough by Hand

Lecture 12 Bagel Dough Gluten Development: Stretch & Folds

Lecture 13 Shape & Prepare Your Bagel Dough For Proofing

Lecture 14 Boil Your Bagels

Lecture 15 Bake Your Bagels!

Lecture 16 Sourdough Bagel Recipe Conclusion

Section 4: Baking Your First Beginner Sourdough Bread

Lecture 17 Sourdough Bread Recipe Introduction & Ingredients

Lecture 18 Initial Bread Dough Mix & Autolyse Rest Period

Lecture 19 Second Bread Dough Mix

Lecture 20 Bread Dough Gluten Development: Stretch & Folds

Lecture 21 Shape & Prepare Your Bread Dough For Proofing

Lecture 22 Bake Your Loaf!

Lecture 23 Beginner Sourdough Bread Recipe Conclusion

Section 5: Baking Rye Bread (Sourdough)

Lecture 24 Rye Bread Recipe Introduction & Ingredients

Lecture 25 Initial Rye Bread Dough Mix & Autolyse Rest Period

Lecture 26 Second Rye Bread Dough Mix

Lecture 27 Shaping & Preparing Your Rye Dough For Proofing

Lecture 28 Bake Your Rye Bread!

Lecture 29 Sourdough Rye Bread Recipe Conclusion

Section 6: Baking Rustic Baguettes (Sourdough)

Lecture 30 Rustic Baguette Recipe Introduction & Ingredients

Lecture 31 Initial Baguette Dough Mix & Extended Autolyse Rest Period

Lecture 32 Second Baguette Dough Mix

Lecture 33 Baguette Dough Gluten Development P1: Slap & Folds

Lecture 34 Baguette Dough Gluten Development P2: Stretch & Folds

Lecture 35 Shape & Prepare Your Baguette Dough For Proofing

Lecture 36 Bake Your Baguettes!

Lecture 37 Sourdough Rustic Baguette Recipe Conclusion

Section 7: Baking Pastry Croissants (Sourdough)

Lecture 38 Croissant Recipe Introduction & Ingredients

Lecture 39 How to Mix Your Croissant Dough

Lecture 40 Croissant Dough Gluten Development: Stretch & Folds

Lecture 41 Initial Croissant Dough Shaping & Preparation

Lecture 42 How to Make & Shape a Butter Beurage

Lecture 43 Creating Butter Layers in your Croissant Dough (Multiple Folds)

Lecture 44 Shape Your Dough Into Croissants & Final Proof

Lecture 45 Bake Your Croissants!

Lecture 46 Sourdough Croissant Recipe Conclusion

Section 8: Bonus Section: Sourdough & Beyond!

Lecture 47 The Bonus Lecture

Complete beginners looking to start their Sourdough Journey,Intermediate Bakers looking to expand their Sourdough Skills