Udemy
    •  
    •  
    •  
    •  
    •  
    •  
    •  
    •  
Subscribe
Turn what you know into an opportunity and reach millions around the world.
Learn More
Your cart is empty.
Keep shopping
Home Baking: Basics, Techniques & 3 unique Sourdough Recipes
3 students
Created byVincent Tim
Last updated 3/2026
English

What you'll learn

  • Understand the science of bread making, from flour types to fermentation steps, for perfect results at home.
  • Master core techniques like autolyse, bulk fermentation, and stretch-and-fold to achieve airy, flavorful loaves.
  • Bake three iconic breads at home: focaccia, sourdough, and baguette on sourdough, with step-by-step instructions.
  • Identify essential baking tools and steaming techniques to achieve a professional bakery finish.

Course content

4 sections • 49 lectures • 1h 13m total length

  • Introduction1:54

    In this theory section, we will cover the key concepts of bread making, including autolyse, fermentolyse, bulk fermentation, shaping, final proof, steaming, and the essential equipment needed for success.

  • Autolyse3:42
  • Fermentolyse3:03

    You will learn how fermentolyse enhances dough structure and flavor and will understand the timing and environment needed, and see how this step strengthens the final bread crumb and taste.

  • Water Temperature4:41

    You will discover how to calculate the perfect water temperature for your dough. I will guide you through balancing ingredient temperatures so that your bread ferments consistently and bakes evenly.

  • Dough Temperature1:32

    You will learn why keeping your dough between 23 and 26 degrees Celsius is crucial. I will show you how this range ensures a steady fermentation, resulting in perfectly balanced flavor and texture.

  • Bulk fermentation2:28

    You will understand the purpose of this first rise. I will explain how it develops flavor, structure, and how it prepares the dough for shaping, ensuring a consistent and well-developed loaf.

  • Stretch and fold3:02

    You will learn why this technique is crucial for strengthening the dough. I will explain how it improves gluten development, creating a stronger, more elastic structure.

  • Shaping1:57

    You will understand the purpose of shaping the dough into its final form. I will describe how shaping creates structure, tension, and prepares the loaf for its final proof and bake.

  • Final proof1:39

    You will understand the importance of the last rise. I will explain how to judge when the dough is ready, ensuring a light, airy crumb.

  • Steam3:28

    You will learn how to add moisture to your oven, creating a crisp crust by controlling steam levels during baking.

  • Equipments4:22

    You will identify essential tools you need, from mixing bowls to proofing baskets, for consistent results.

  • Outro0:50
  • Are you ready ?

Requirements

  • There are no formal prerequisites, it is for everyone, beginners included

Description

This course is designed for home bakers who want to understand how bread really works, not just follow recipes blindly. Whether you are a beginner or an intermediate baker, this course will give you a solid foundation in bread making at home.

You will start with the fundamentals of bread making, where we break down the theory behind great bread. You will clearly understand concepts such as autolyse, fermentolyse, bulk fermentation, dough temperature, stretch and fold, shaping, final proof, steam, and essential equipment. Each topic is explained simply and logically, so you know why each step matters.

Once the theory is clear, you will apply it to three detailed homemade recipes:

  • Focaccia

  • Sourdough bread

  • Baguette

Each recipe is explained step by step, with a strong focus on technique, timing, and consistency using home-friendly equipment.

This course does not require professional tools or prior experience. Everything is adapted for home kitchens, with practical advice to help you bake better bread with confidence.

By the end of the course, you will not only bake better bread, but you will also understand how to troubleshoot, adjust fermentation, and improve quality on your own. This course gives you the knowledge to move beyond recipes and bake with intention.

Who this course is for:

  • this course is designed for home baking enthusiasts and beginners who want to learn step-by-step.

Report abuse