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2021-02-19 15:56:35
30-Day Money-Back Guarantee
Lifestyle Food & Beverage Sourdough Bread Baking

Complete Sourdough Bread Baking - Levels 1, 2, 3 and 4!

Sourdough Bread Baking from Beginner to Advanced Levels The Only Course You Will Need to Bake Sourdough Bread Like a Pro
Rating: 4.1 out of 54.1 (67 ratings)
10,131 students
Created by Daniel Mazz
Last updated 2/2021
English
English [Auto]
30-Day Money-Back Guarantee

What you'll learn

  • How to bake their first or next best sourdough bread.
  • Students will learn every step they need starting from scratch how to make their own sour dough starter and sourdough bread right at home.
  • Take their sourdough bread baking to the next level!

Requirements

  • To have a home oven, flour, water and salt in order to get started.
  • Have a love for sourdough bread.

Description

**New Courses just added as of 2/19/21** Learn how Wheat Germ can improve the flavor of your Sourdough Bread.  The new updates in the Sourdough Bread Baking demonstrate more advanced techniques and recipes.  Make sure to check them out today!

Complete Sourdough Bread Baking Course – Bake Your Own Homemade Bread Today –

Bread Baking Sourdough at Home – San Francisco Sourdough Bread Baking

Imagine waking up in the morning with the fresh smell of sourdough bread baking that you cooked out of your own oven. Your bread fills your home with aromas that excite all your family members to come to the kitchen to discover the masterpiece you baked. They immediately notice the appearance of your sourdough bread, that was baked in your own oven. Their senses are heightened, and they ask a simple question, “Where did you get that sourdough bread, is your your own sourdough bread baking?” and you get the pride and privilege to tell them you made in at home with this course.

The course provides you with everything you need to get started for your sourdough bread baking adventure. You will learn every step of the sourdough bread baking process from how to make or find a starter, to how to stretch and fold the dough to develop the strength the bread needs to rise and to bake your bread in your own home.

Sourdough bread baking isn’t challenging, it is a skill that takes practice and over time, with effort (and lots of flour) you too will master the skills necessary to bake your very own homemade sourdough bread.

We start first with making your very own sour dough starter (or learning where you can buy one to get started right away!). I will teach you every step of the way what your starter should look and smell like to make sure you are successful.

We then will work on developing the skills needed for your first sourdough bread baking task. I don’t overburden you with vocabulary but rather focus on key factors that will allow you to be successful right away. In your second loaf, we get into more detail about what you need to do to bake an even better looking and tasting sourdough bread.

Each instruction is clearly shown clearly through word and video to demonstrate each process. We’ve also included a recipe calculator to help you figure out the right measure of ingredients I case our original formula is too little or too much for the tools you have at home.

In this course you will:

  • How to bake your very own artisan breads at home

  • Make your own homemade sourdough starter

  • Learn how to buy a sourdough starter if you don’t have one

  • Learn how to make a homemade scoring tool, called a lame

  • Learn how to dry and freeze your starter long term storage

  • Understand how and where you should store your starter to get certain flavors

  • Bake your own sourdough bread, in your own oven

  • Understand the sourdough bread baking process

  • Understand why you want to weigh your ingredients instead of measure them

  • Understand how to get an amazing oven spring

  • Understand how to strengthen the dough through time and successive stretches and folds

  • Get large holes in your sourdough bread from the very first bread

  • Understand when your starter is ready to use

  • Understand when your sourdough bread is ready to bake

  • Be able to not make a mess of your whole kitchen

  • Be able to develop impressive flavors through a bulk fermentation in the sourdough bread baking process


Who this course is for:

  • Home bakers looking to make their own homemade bread.

Course content

11 sections • 100 lectures • 4h 35m total length

  • Preview04:45
  • Second Best Supplies List
    04:27
  • Different Ways to Cook Your Sourdough Bread
    03:16
  • What is the Baker's Percentage?
    02:50

  • Preview05:03
  • How Do You Get a Sourdough Starter?
    01:06
  • Make a 50/50 Mixture of Flour to Feed Your Starter
    01:41
  • How to Store Your Sourdough Starter Indefinitely!
    04:09
  • How to Store Your Sourdough Starter Indefinitely! The Final Product.
    03:16

  • Preview02:57
  • Day 2 - Making Your Starter from Scratch
    01:13
  • Day 3 - Making Your Starter from Scratch
    01:09
  • Day 4 - Making Your Starter from Scratch
    04:19
  • Day 5 - Making Your Starter from Scratch
    03:03
  • Day 6 - Making Your Starter from Scratch
    02:44
  • Day 7 - Making Your Starter from Scratch
    02:54

  • Day 1 Make a Starter from Dry Flakes
    04:08
  • Day 2 Make a Starter from Dry Flakes
    03:25
  • Day 3 Make a Starter from Dry Flakes
    04:11
  • Day 4 Make a Starter from Dry Flakes
    03:55
  • Day 5 Make a Starter from Dry Flakes
    02:48
  • Day 6 Make a Starter from Dry Flakes
    00:49

  • What tools will you need?
    03:55
  • How to Feed Your Starter
    03:36
  • When is Your Starter Ready to Use?
    01:43
  • Preview02:25
  • Mix the Flour and Water Together!
    05:39
  • Add the Salt and Leftover Water.
    03:19
  • Your First Stretch and Fold!
    01:25
  • How to Stretch on the Bench.
    02:46
  • Final Stretch and Fold.
    02:22
  • Initial Shaping & Bench Rest of Loaf.
    03:07
  • Preview05:39
  • Preview00:54
  • How to Make Your Own Scoring Lame, Another Example.
    02:47
  • Transfer Your Dough to the Crock Pot.
    01:43
  • How to Use A Bread Pan.
    03:18
  • Time to Clean Your Proofing Basket.
    01:40
  • Removing the Crock Pot Lid - See That Oven Spring!
    00:36
  • Remove the Finished Bread from Crock Pot.
    00:40
  • The Finished Product! Let's Cut into The Bread.
    00:59
  • How Can You Store your Bread?
    03:26

  • Starting your Second Loaf
    08:27
  • Preview01:25
  • Let's Add Our Salt!
    04:25
  • The First Stretch and Fold
    02:39
  • Store Your Dough in the Fridge Overnight.
    01:21
  • Stretch and Fold After 24 Hours in the Fridge.
    02:12
  • Bring The Dough to The Bench & Initial Shaping
    03:18
  • Final Shaping & Into Your Proofing Basket
    02:59
  • Time to Bake!
    04:11
  • Remove Your Crockpot Lid
    00:28
  • Preview01:36
  • The Final Product and Slicing in for a Bite.
    01:37

  • High Hydration All Purpose Flour Introduction
    01:55
  • Mixing a High Hydration Dough
    04:45
  • Autolyse and Adding Salt
    02:41
  • Slap and Fold to Build Gluten and Strength
    03:22
  • Bench Rest, Initial & Final Shaping
    06:40
  • How to Bake on a Baking Stone
    02:07
  • Finished High Hydration All Purpose Flour Loaf
    00:57

  • Mix it together!
    04:28
  • Add Salt & Water
    04:00
  • A New Stretch and Fold Method
    02:19
  • 2nd Stretch and Fold
    01:42
  • 3rd Stretch and Fold
    01:40
  • Initial Shaping & Bench Rest
    03:05
  • Final Shaping
    05:47
  • Transfer to Dutch Oven
    00:48
  • Preview01:58

  • Learn How to Season your Brand New Pizza Stone
    01:11
  • Mix Up The Ingredients!
    04:04
  • Use the Lamination Technique to Build Gluten
    02:53
  • Second Lamination to Build Gluten
    03:21
  • Third Lamination to Build Gluten
    03:04
  • Reshape Dough Ball after Refrigeration
    02:26
  • Shaping Your Pizza and Preparing for Cooking
    05:43
  • Your Homemade Delicious Pizza is Done Cooking!
    00:36

  • Preview02:24
  • 20% Rye Mix It Up!
    04:32
  • 20% Rye Add The Salt
    02:06
  • 20% Rye First Stretch and Fold
    01:28
  • 20% Rye Second Stretch and Fold
    01:34
  • 20% Rye Third Stretch and Fold
    01:31
  • How To Prepare a New Proofing Basket
    02:06
  • 20% Rye Pre-Shaping for Batard
    01:52
  • 20% Rye Final Shaping for Batard
    01:46
  • 20% Rye Baking Time
    01:30
  • Preview01:39
  • 20% Rye Time to Slice In!
    02:47

Instructor

Daniel Mazz
Master Teacher and Personal Development Provider
Daniel Mazz
  • 4.1 Instructor Rating
  • 67 Reviews
  • 10,131 Students
  • 1 Course

Dan is a committed individual who fosters a love of learning in his students.  He has worked internationally in China for 5 years where he traveled to over 20 countries.  Over his 11 year tenure, he has worked with students from all over world and continues his work in the United States. While living in China, he mastered his bread baking skills and is excited to bring them to your home/kitchen today. 

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