Sourdough Bread Baking 102 - Exploration

Sourdough 102. Explore some of the techniques behind bread baking and learn to challenge baking methods.

What you'll learn
When this course is done, the student will learn to challenge standard ideas of baking methods and explore baking methods.
You will learn to wash gluten, see what gluten and starch looks like, test the suitability of the flour you are using to bake bread and more!
You will have several printable formulas for Ciabatta, sourdough pancakes and several hydration level sourdough breads.
Have a better understanding of the stages of a sourdough starter.
Learn a method for recovering from a formula mistake.
You will learn an easy way to test your local flour to see if it is strong enough for making bread with.
Requirements
A willingness to learn and patience are require for this course.
Kitchen scale and basic baking ingredients and utensils are necessary, unless you just wish to watch.
Bring your curiosity as we explore bread techniques, issues, science and methods.
Be willing to have your preconceived notions challenged!
Description
Course updated 5/10/2021I decided to make this course after being asked many questions behind the "why" of bread baking. I am always exploring the "why" of baking so I thought I would share with you the fun I've had experimenting. This course would be a good one to follow my Sourdough Bread Baking 101 course and it is aimed at beginning and intermediate sourdough bakers. If you don't have a sourdough starter, don't worry, I will show you step by step (with videos) how to make your own starter. You'll also get a free downloadable e-book on how to make your own sourdough starter that you can print out. The course covers:Exploring protein quality in flour. This shows an easy test to see if your flour is suitable for bread baking. After the test we will use our test doughs to bake up a loaf of bread, so depending upon the flour your testing everyone's loaf will turn out different.Gluten washing - see how to extract gluten from flour. See how it looks and performs, also see how the starch looks.Recovering from a mistake. I made a huge mistake when I was doing one of the experiments, so instead of ditching the experiments, we explore how to recover from a mistake and we make beautiful Ciabatta bread.All purpose flour VS bread flour. In this experiment we explore the differences between all purpose flour and bread flour. We'll use three experiments and do a higher hydration each time. You might be surprised at the outcome.With the last iteration of the comparison loaves, we will use a high quality bread flour and a double hydration to bake up an 88% hydration loaf.The last thing we will look at is the life cycle of a sourdough starter from feeding to it's death. We'll also make pancakes from the discard! We'll talk about freezing dough and what happens as well as how to protect gluten in a weak dough and how to slow down fermentation (see the links in the bonus section). We are going to have a lot of fun! So join me in this exploration of sourdough baking! Teresa

Overview

Section 1: Welcome!

Lecture 1 Welcome to Exploring Sourdough!

Lecture 2 Make Your Own Sourdough Starter With Me!

Lecture 3 Make Your Own Sourdough Starter Booklet.

Section 2: Testing the Protein & Quality of Flour

Lecture 4 Test Your Flour Quality

Lecture 5 Testing Flour for Protein Quality

Lecture 6 Protein - Gluten After 30 Minutes.

Lecture 7 Protein - Gluten After 60 Minutes.

Lecture 8 Protein - Some Tips

Lecture 9 Protein - Four Flour Test Bread Formula

Lecture 10 Protein - Let's Make a Loaf of Bread!

Lecture 11 Protein - Folding the Dough

Lecture 12 Protein - Finish up the Dough and Bake!

Section 3: Gluten Washing - Discover Gluten

Lecture 13 Gluten Washing - Explore Gluten

Lecture 14 Gluten Washing - Make the Dough

Lecture 15 Gluten Washing - Fold the Dough

Lecture 16 Gluten Washing - Let's Wash the Dough

Lecture 17 Gluten Washing - The Results

Section 4: Recover from a Mistake - Ciabatta Bread

Lecture 18 Recover From a Mistake - What Happened?

Lecture 19 Recovered Sourdough Ciabatta Bread Formula

Lecture 20 Recover From a Mistake - Develop the Gluten

Lecture 21 Recover From a Mistake - Final Proofing and Shaping

Lecture 22 Recover From a Mistake - Shaping and Baking Ciabatta Bread

Lecture 23 Recover From a Mistake - Final Ciabatta Loaves

Section 5: All Purpose Flour vs Bread Flour - At Different Hydrations

Lecture 24 Compare Flour 10% Protein and 13% Protein

Lecture 25 Formula for Comparison Loaves 1

Lecture 26 Comparison - Make All Purpose Flour Dough

Lecture 27 Comparison - Make the Rest of the Dough

Lecture 28 Comparison - One Hour Later - Fold Dough

Lecture 29 Comparison - 4 - Warm Up and Bulk Ferment

Lecture 30 Comparison - 5- End of Bulk Ferment

Lecture 31 Comparison - 6- Shaping the Loaves

Lecture 32 Comparison - 7- Score and Bake

Lecture 33 Comparison - 8- The Finished Loaves

Lecture 34 Formula for Higher Hydration Loaves 2

Lecture 35 Comparison 9- All Purpose Flour vs Bread Flour - 78% Hydration

Lecture 36 Comparison - Double Hydration and Higher Hydration

Lecture 37 Comparison - 88% Hydration Dough

Lecture 38 Comparison - Let's Bake Our High Hydration Loaf

Lecture 39 What Do You Think?

Section 6: The Life Cycle of a Sourdough Starter

Lecture 40 Life Cycle of a Starter - Stage 1 Feeding

Lecture 41 An Easy Pancake Formula from Discard

Lecture 42 Life Cycle of a Starter - Stage 2 Before Peak

Lecture 43 Life Cycle of a Starter - Stage 3 Peak

Lecture 44 Life Cycle of a Starter - Stage 4 After Peak

Lecture 45 Life Cycle of a Starter - Stage 5 Demise

Section 7: Conclusion

Lecture 46 Thank You for Joining Me!

Lecture 47 Bonus Lecture

Beginners, Intermediate students.,Any person with the curiosity to explore some of the techniques and methods around sourdough bread baking.