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#3 Bake Classic Sourdough Bread Like a Pro
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Introduction
Make Your Own Sourdough Starter - Or Obtain One
How To Make Your Own Sourdough Starter E-Book
Feed Your Sourdough Starter to use for Baking
Motherdough - See it being made.
Review of Section One
Sourdough Baking Basics
Baking Equipment
About Temperatures
Hydration, what does it mean in baking terms?
Review of Basics
Let's Start with a Real Classic - Baguettes!
Autolyse- What is it?
Classic Baguettes Formula
Mixing up Classic Skinny Baguettes
Autolyse and Folding the Dough
Shaping the Baguette Dough
Make Your Own Lame (Dough Scoring Tool)
Baking Baguettes
Finished Baguettes
Baguette Variation - Dragon Tail Baguettes and Ficelle
Ficelle - Scale and Final-shape the Dough
How to Cover the Crust in Seeds.
Bake the Ficelle - Delicious Mini- Baguettes!
Shape Dragon Baguettes- funny looking baguettes!
It's Time to Bake Dragontail Baguettes
Finished Dragontail Baguettes and Ficelle
Sourdough Baking Techniques
Review of Section Three
Double Hydration Method- What is it?
Mill Grain Loaf - The Formula
Mill Grain Loaf - Time to Toast Some Seeds/Grains
Mill Grain Loaf - It's Time to Mix the Dough!
Mill Grain Loaf - Let's Incorporate the Seed Mixture
Mill Grain Loaf - Time for Folding and Double Hydration
Mill Grain - Pre-shape and Final Shaping of the Loaves.
Mill Grain - Pre-shape and Final Shaping of the Loaves.
Mill Grain Loaf - Baking the Boule
Mill Grain Loaf - Finished Loaves - Time to slice!
Flaxseed Heaven Sourdough Bread Formula
Flaxseed Heaven Mix the Dough
Flaxseed Heaven Bulk Ferment
Flaxseed Heaven Fold the Dough
Flaxseed Heaven Shape the Dough
Flaxseed Heaven Let's Bake Bread!
Flaxseed Heaven - The Finished Loaves - Delicious!
Baker's Percent and How it Works - Don't be afraid - It's not so hard!
Review of Section 4
Pre-Ferments - What are They ?
Motherdough - A Word about Making motherdough.
Motherdough - How to Make Motherdough
Soft White Sandwhich Loaf - The Formula
Soft White Sandwich Loaf - Mix up the Preferment
Soft White Sandwich Loaf - Make the Roux
Soft White Sandwich Loaf - Mix the Dough
Soft White Sandwich Loaf- Bulk Ferment and Fold
Soft White Sandwich Loaf - Time to Shape Your Loaves
Soft Sandwich White Loaf - Let's Bake
Soft Sandwich White Loaf - Finished Loaves
What Could be More Classic Than Miche? - The Formula
Miche - Let's mix up some dough using motherdough.
Miche - Time to Bulk Ferment and Fold
Miche - Shape the Dough
Miche - Let's Bake the Monster Loaf!
Miche - The Finished Loaf - Slice it Open!
About Dough Development
Basic White Sourdough - The Formula
Basic White Sourdough - Mix the Dough
Basic White Sourdough - Autolyse - Bulk Ferment and Folding
Basic White Sourdough - Shape the Dough
Basic White Sourdough - Proof and Bake!
Basic White - The Second Loaf - Prep the Crust
Basic White - The Finished Loaves - Slice the Bread!
Modification of the Basic White Loaf - How to get Great Blisters
Modification of the Basic White Loaf - Finished Loaf - Slice the Bread!
Review of Section Five
Country Hearth Sourdough Bread - The Formula
Country Hearth Sourdough- Let's mix the dough!
Country Hearth Sourdough - Autolyse and Folding.
Country Hearth Sourdough - Fendu Shaping
Country Hearth Sourdough - Let's bake the Fendu!
Second Hearth Country Sourdough- Let's bake!
Country Hearth Sourdough - The Finished Loaves and Slicing.
Bonus Lecture: Onion Rye with Caraway Seeds -Formula
Onion Rye - Caramelize Your Onion First
Onion Rye - Let's Mix the Dough
Onion Rye - Bulk Ferment and Folding
Onion Rye - Shaping the Loaves
Onion Rye - Final Proofing and Scoring
Time to Bake Some Rye Bread!!
Onion Rye with Caraway Seeds- The Finished Loaves
Baking Ingredients
Baking Method to Produce Steam in the Home Oven
What You Should Know About Measuring
Baker's Glossary - Talk the Lingo!
Conclusion - Good bye and Thank you!
Bonus Resource Area for Links and Resources
Section 1: Introduction: Hello and Welcome!
Introduction
Preview
Make Your Own Sourdough Starter - Or Obtain One
Preview
How To Make Your Own Sourdough Starter E-Book
Preview
Feed Your Sourdough Starter to use for Baking
Motherdough - See it being made.
Review of Section One
Section 2: Baking Basics
Sourdough Baking Basics
Baking Equipment
Preview
About Temperatures
Hydration, what does it mean in baking terms?
Review of Basics
Section 3: Let's Bake Some Classic Sourdough Bread!
Let's Start with a Real Classic - Baguettes!
Autolyse- What is it?
Classic Baguettes Formula
Mixing up Classic Skinny Baguettes
Autolyse and Folding the Dough
Shaping the Baguette Dough
Make Your Own Lame (Dough Scoring Tool)
Preview
Baking Baguettes
Finished Baguettes
Preview
Baguette Variation - Dragon Tail Baguettes and Ficelle
Ficelle - Scale and Final-shape the Dough
How to Cover the Crust in Seeds.
Preview
Bake the Ficelle - Delicious Mini- Baguettes!
Shape Dragon Baguettes- funny looking baguettes!
It's Time to Bake Dragontail Baguettes
Finished Dragontail Baguettes and Ficelle
Preview
Sourdough Baking Techniques
Preview
Review of Section Three
Section 4: Seeded and Grain Loaves are Next
Double Hydration Method- What is it?
Mill Grain Loaf - The Formula
Mill Grain Loaf - Time to Toast Some Seeds/Grains
Mill Grain Loaf - It's Time to Mix the Dough!
Mill Grain Loaf - Let's Incorporate the Seed Mixture
Mill Grain Loaf - Time for Folding and Double Hydration
Mill Grain - Pre-shape and Final Shaping of the Loaves.
Mill Grain - Pre-shape and Final Shaping of the Loaves.
Mill Grain Loaf - Baking the Boule
Mill Grain Loaf - Finished Loaves - Time to slice!
Preview
Flaxseed Heaven Sourdough Bread Formula
Flaxseed Heaven Mix the Dough
Flaxseed Heaven Bulk Ferment
Flaxseed Heaven Fold the Dough
Flaxseed Heaven Shape the Dough
Flaxseed Heaven Let's Bake Bread!
Flaxseed Heaven - The Finished Loaves - Delicious!
Preview
Baker's Percent and How it Works - Don't be afraid - It's not so hard!
Review of Section 4
Section 5: Sourdough Bread using a Motherdough or Pre-ferment
Pre-Ferments - What are They ?
Motherdough - A Word about Making motherdough.
Motherdough - How to Make Motherdough
Soft White Sandwhich Loaf - The Formula
Soft White Sandwich Loaf - Mix up the Preferment
Soft White Sandwich Loaf - Make the Roux
Soft White Sandwich Loaf - Mix the Dough
Soft White Sandwich Loaf- Bulk Ferment and Fold
Soft White Sandwich Loaf - Time to Shape Your Loaves
Soft Sandwich White Loaf - Let's Bake
Preview
Soft Sandwich White Loaf - Finished Loaves
Preview
What Could be More Classic Than Miche? - The Formula
Miche - Let's mix up some dough using motherdough.
Miche - Time to Bulk Ferment and Fold
Miche - Shape the Dough
Miche - Let's Bake the Monster Loaf!
Miche - The Finished Loaf - Slice it Open!
Preview
About Dough Development
Basic White Sourdough - The Formula
Basic White Sourdough - Mix the Dough
Basic White Sourdough - Autolyse - Bulk Ferment and Folding
Basic White Sourdough - Shape the Dough
Basic White Sourdough - Proof and Bake!
Basic White - The Second Loaf - Prep the Crust
Preview
Basic White - The Finished Loaves - Slice the Bread!
Modification of the Basic White Loaf - How to get Great Blisters
Modification of the Basic White Loaf - Finished Loaf - Slice the Bread!
Preview
Review of Section Five
Section 6: Bonus Formulas
Country Hearth Sourdough Bread - The Formula
Country Hearth Sourdough- Let's mix the dough!
Country Hearth Sourdough - Autolyse and Folding.
Country Hearth Sourdough - Fendu Shaping
Country Hearth Sourdough - Let's bake the Fendu!
Second Hearth Country Sourdough- Let's bake!
Country Hearth Sourdough - The Finished Loaves and Slicing.
Preview
Bonus Lecture: Onion Rye with Caraway Seeds -Formula
Onion Rye - Caramelize Your Onion First
Onion Rye - Let's Mix the Dough
Onion Rye - Bulk Ferment and Folding
Onion Rye - Shaping the Loaves
Onion Rye - Final Proofing and Scoring
Time to Bake Some Rye Bread!!
Onion Rye with Caraway Seeds- The Finished Loaves
Section 7: More Sourdough Baking Information
Baking Ingredients
Baking Method to Produce Steam in the Home Oven
What You Should Know About Measuring
Baker's Glossary - Talk the Lingo!
Section 8: Conclusion
Conclusion - Good bye and Thank you!
Bonus Resource Area for Links and Resources
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