#3 Bake Classic Sourdough Bread Like a Professional

Name: #3 Bake Classic Sourdough Bread Like a Professional
Rating: 4.8 (590 reviews)

Baking Classic Sourdough bread using a sourdough starter and NO KNEAD methods.

Created byTeresa L Greenway

Last updated 3/2020

English

What you'll learn

Bake Some of the Best Breads in the World
Bite into a crusty, chewy, buttery slice of their own hand crafted bread.
Understand some of the mystery behind old world bread baking.
Pull hot loaves of crusty bread out of their own oven.
Bake like a professional artisan bread baker.
Autolyse, fold, shape, proof and score dough, and know what those terms mean.
Talk and understand some of the baker's lingo.
Get a better understanding of what baker's percent, hydration, pre-ferments, and motherdough mean and how to use them.

Course content

8 sections • 91 lectures • 4h 24m total length

Introduction0:51
Hello! Let's Get Started!
Make Your Own Sourdough Starter - Or Obtain One0:39
For baking sourdough, you need a sourdough starter. Learn to make your own.
How to Make Your Own Sourdough Starter - It's Easy and Fun!0:25
In this lecture you will be able to download a 32 page e-book, "Make Your Own Sourdough Starter." It will show you not only how to make a starter but how to care for it and store it as well. It will also show you how to make different types of motherdough, which is a type of pre-ferment.
Feed Your Sourdough Starter Before Baking2:37
See how to feed your sourdough starter when you will be mixing dough soon.

Sourdough Baking Techniques0:18
Sourdough Baking Techniques videos.
A Real Classic - Baguettes!0:26
Are you read to get started on baking classic sourdough bread?
Classic Baguettes Formula1:40
Formula for Classic (skinny) Baguettes. Printable file.
Mixing up Classic Skinny Baguettes3:03
Let's get started -add the ingredients and mix the dough.
Autolyse - What is That?2:12
This is a description of what an autolyse is for dough.
Autolyse and Folding the Dough3:52
Autolyse and folding dough - time to get your hands in it!
Shaping the Baguette Dough8:23
Shaping baguettes is a good skill to learn, it's easy and fun.
Make Your Own Lame (Dough Scoring Tool)0:54
See how to make a quick, easy and effective dough scoring tool.
Baking Method to Produce Steam in the Home Oven3:00
Learn about an easy method for generating steam in the home oven.
Baking Baguettes4:10
Time for the magic - let's bake!
Finished Baguettes1:47
Baguettes - finished loaves - time to test the goods!
Baguette Variation - Dragon Tail Baguettes and Ficelle4:13
Dragon Tail Baguettes and Ficelle are made up as a variation of the baguette formula.
Ficelle - Scale and Final-shape the Dough3:35
See the Ficelle being final-shaped.
How to Cover the Crust in Seeds.2:31
Learn a method for covering the crust in seeds.
Bake the Ficelle - Delicious Mini- Baguettes!2:41
Watch the baking process for Ficelle.
Shape Dragon Baguettes- funny looking baguettes!3:26
You need a pair of scissors to make Dragontail Baguettes!
It's Time to Bake Dragontail Baguettes2:41
Let's bake the Dragontails!
Finished Dragontail Baguettes and Ficelle (Mini - Baguettes)2:35
See the finished loaves and watch as I slice into them!

Double Hydration Method- What is it?0:49
Learn about Double Hydration and what it can do for your dough.
Mill Grain Loaf - The Formula2:16
Mill Grain Formula
Mill Grain Loaf - Time to Toast Some Seeds/Grains3:05
The grains and seeds need to be toasted first and then hydrated with boiling water (soaker).
Mill Grain Loaf - It's Time to Mix the Dough!1:53
The dough is mixed while the seed mixture cools.
Mill Grain Loaf - Let's Incorporate the Seed Mixture2:24
The seed mixture is added to the dough and folded in.
Mill Grain Loaf - Time for Folding and Double Hydration3:48
Fold the dough and see how double hydration works.
Mill Grain - Pre-shape and Final Shaping of the Loaves.4:09
Shape a batard and a boule.
Mill Grain Loaf - Score and Bake Your Batard3:27
It's time to bake your masterpiece!
Mill Grain Loaf - Baking the Boule2:55
Mill Grain Loaf - It's time to bake the boule.
Mill Grain Loaf - Finished Loaves - Time to slice!0:57
Mill Grain Loaf - The finished loaves - Let's cut into the bread!
Hydration and Dough - What Does it Mean?5:01
In this lecture we will cover hydration and what it means when talking about dough. We also discuss a bit about motherdough.
Flaxseed Heaven Sourdough Bread Formula2:55
Flaxseed Heaven (modified) Formula
Flaxseed Heaven Mix the Dough2:16
Toast the flaxseed and mix up some sticky dough!
Flaxseed Heaven - Prepare the Seeds1:06
Toast the flax seeds and then simmer them in water.
Flaxseed Heaven Bulk Ferment3:58
Time to rest and ferment.
Flaxseed Heaven Fold the Dough3:05
Folding sticky dough is fun!
Flaxseed Heaven Shape the Dough5:23
Time to shape the dough - you can do it!
Flaxseed Heaven Let's Bake Bread!3:50
Baking flaxseed bread is heavenly!
Flaxseed Heaven - The Finished Loaves - Delicious!1:56
The best part - slice and eat your finished loaves!
Test Your Knowledge

Motherdough - A Word about Making motherdough.0:27
A word about making motherdough.
60% Motherdough Formula1:05
See how to make a 60% motherdough pre-ferment.
Motherdough - See it being made.5:48
See how to make motherdough and the explanation behind it's use.
Soft White Sandwhich Loaf - The Formula2:11
Do you want to make some soft sourdough? Formula for Soft White Sandwich Loaf.
Soft White Sandwich Loaf - Mix up the Preferment3:03
This formula needs a preferment which is made up and then fermented overnight.
Soft White Sandwich Loaf - Make the Roux3:33
Learn a new tip for making soft bread.
Soft White Sandwich Loaf - Mix the Dough3:39
It's time to mix up our dough for soft white sandwich bread.
Soft White Sandwich Loaf- Bulk Ferment and Fold3:48
Time to bulk ferment and fold the dough.
Soft White Sandwich Loaf - Time to Shape Your Loaves5:44
Shaping pan loaves is easy!
Soft Sandwich White Loaf - Let's Bake2:01
Can't wait to get these loaves baked!
Soft Sandwich White Loaf - Finished Loaves1:29
Let's slice the bread... anyone for sandwiches?
What Could be More Classic Than Miche? - The Formula1:46
Classic Large Miche Formula.
Miche - Let's mix up some dough using motherdough.5:36
Miche has motherdough in it, let's get to mixing up the dough!
Miche - Time to Bulk Ferment and Fold4:31
It's just one loaf, but it's a large one, lets ferment and fold the dough.
Miche - Shape the Dough3:30
Shaping a large Miche is fun!
Miche - Let's Bake the Monster Loaf!4:52
Wait until you smell the Miche baking!
Miche - The Finished Loaf - Slice it Open!2:27
So Delicious! Let's slice bread.
About Dough Development2:54
Let's talk a bit about dough development.
Basic White Sourdough - The Formula2:08
Basic White Sourdough Formula.
Basic White Sourdough - Mix the Dough5:29
Mix the dough for Basic White Sourdough.
Basic White Sourdough - Autolyse - Bulk Ferment and Folding6:19
Rest, fold and allow the dough to ferment.
Basic White Sourdough - Shape the Dough4:00
It's time to shape our boules!
Basic White Sourdough - Proof and Bake!6:51
The waiting time before baking... proof! Bake!
Basic White - The Second Loaf - Prep the Crust2:48
Try this trick on your next crust!
Basic White - The Finished Loaves - Slice the Bread!2:17
The best part of all, sliced bread!
Modification of the Basic White Loaf - How to get Great Blisters5:45
Try this modified version of the Basic White Loaf
Modification of the Basic White Loaf - Finished Loaf - Slice the Bread!1:26
It's a bit higher in hydration, but worth it!

Country Hearth Sourdough Bread - The Formula1:47
Country Hearth Sourdough Formula
Country Hearth Sourdough- Let's mix the dough!3:58
Let's mix up some Country Hearth dough, it contains a pre-ferment and a starter.
Country Hearth Sourdough - Autolyse and Folding.5:22
Autolyse and folding the dough takes time.
Country Hearth Sourdough - Fendu Shaping3:37
Learn how to shape a Fendu style loaf.
Country Hearth Sourdough - Let's bake the Fendu!3:14
Fendu looks fabulous! Let's bake it up!
Second Hearth Country Sourdough- Let's bake!3:11
Time to bake our second Country Hearth Loaf.
Country Hearth Sourdough - The Finished Loaves and Slicing.1:30
Time to slice the Country Hearth loaf!
Onion Rye with Caraway Seeds -Formula2:14
This is a wonderfully fragrant loaf. It is a light rye bread infused with onion and caraway seeds.
Onion Rye - Caramelize Your Onion First2:26
Let's Caramelize an Onion.
Onion Rye - Let's Mix the Dough7:25
It's time to gather the ingredients and mix the dough.
Onion Rye - Bulk Ferment and Folding4:10
It's time for bulk fermenting and folding the dough to develop and strengthen the dough.
Onion Rye - Shaping the Loaves3:38
This dough is STICKY! Shape the dough into boules.
Onion Rye - Final Proofing and Scoring3:47
Warm up the loaves, proof and score before baking.
Time to Bake Some Rye Bread!!2:52
Pre-heat the oven and put in your baking lid. It's time to bake some rye bread!
Onion Rye with Caraway Seeds- The Finished Loaves1:58
See the finished loaves, too bad you can't taste them as well!

Pre-Ferments - What are They?3:15
Have you wondered what pre-ferments are? Find out here.
Baker's Glossary - Talk the Lingo!6:00
What's a lame? Or a peel? Hydration?? Understand baker's lingo with this baking glossary.
Desired Dough Temperatures for the Home Baker3:35
The importance of dough temperature for the home baker.
Baker's Percent and How it Works - Don't be afraid - It's not so hard!2:00
Baker's Percent - You can do it! It's not hard!

Requirements

The materials and equipment you will need are covered in the course, so jump in and let's get started!

Description

Course updated February 2020

Some of the reviews from my first sourdough baking course:

Teresa is the Sourdough Bread Whisperer...I was resistant to making it myself because it seemed so daunting. But Teresa is so calm and skilled that it eased my fear and allowed me to jump in whole heartedly. She is a natural teacher. The course is easy to follow and filled with so many useful tips. And the best part is that the bread is so wonderfully good. Best sourdough bread I have ever tasted, seriously!
This course and instructor are heaven sent....
Best Class Ever; from starting your sourdough starter to making the best breads, this course is worth it.
In my opinion, Teresa has earned 10 Stars. She's taken me from burnt hockey pucks to beautiful loves of bread that are in great demand by family and friends.
I loved it that everything is shown and discussed in a very clear manner.
Amazing gift that Teresa has in explaining the process Thanks...
With Teresa's help along the way I feel confident to make good bread. Her recipes are wonderful and explained well. The videos help immensely showing you the different stages of dough development.
This is a very clear, step-by-step course for all bread bakers - old and new.
This course is all kinds of wonderful
My best online baking class experience
She has a very warm, clear teaching style and genuinely knows her stuff.
I am in Baker's Heaven
Really loved this class and learned a ton! This lady knows her sourdough and is a great teacher.
My kitchen indeed whole house smells divine after baking these terrific bread recipes. I am an avid baker however never really got into baking bread. Well all that has changed since taking Teresa's artful amazing course. Highly recommend this course to any budding bread maker. Five star + Thank you
In this course you will learn how to bake several classic sourdough breads- some of the best breads in the world!
In easy step by step directions and videos, you will learn the craft of classic sourdough bread baking right in your own home.
This course will show you how to make your own sourdough starter and motherdough pre-ferment. It will cover the basics that all bakers need to know when baking with sourdough.

Some things you will learn about include:

Autolyse, what it is and why it is used for making bread.
Fermentation, what is fermentation?
Dough folding, how to develop dough without intensive keading.
Hydration and what it means. Hydration?? What's that?
Baker's percent, it's not hard!
Crust techniques, how to get a blistery crust.
Large holey crumb... to die for!
See how to handle sticky, wet dough, by observing!
Baking with steam in the home oven, an easy method.
Ingredients, what ingredients to use for baking bread.
How to modify gluten for health, sourdough is slow, fermented food.
Measuring, what you need to know.
Motherdough, pre-ferments and their use.
And more!

Then we will go on to bake up classic breads such as:

Baguettes
Old World Miche
Basic White
Country Hearth Sourdough
Flaxseed Heaven (modified version)
Mill Grain loaf
Dragon Baguettes
Ficelle
Fendu
And the children's favorite, Soft White Sandwich Sourdough Bread.

For anyone who has taken one of my other courses, the baking basics are pretty close to the same, a few basics will be different, but basics are... well... basic! The formulas are all different and the fun is out of this world!All of the breads are made using only sourdough (wild yeast) no commercial yeast is used.

This is a self paced course with no pressure and instructor support when you have any questions. Come on and join us!!

Who this course is for:

This course is suited to anyone with basic baking/kitchen skill. It is often easier for a person who has never baked to learn sourdough baking. Beginners will enjoy the satisfaction of baking real bread and professionals will have fun with a refresher.

#3 Bake Classic Sourdough Bread Like a Professional

What you'll learn

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Course content

Introduction: Hello and Welcome!4 lectures • 5min

Baking Info2 lectures • 1min

Let's Bake Some Classic Sourdough Bread!18 lectures • 51min

Seeded and Grain Loaves are Next19 lectures • 55min

Sourdough Bread using a Motherdough or Pre-ferment27 lectures • 1hr 35min

More Sourdough!15 lectures • 51min

More Baking Information4 lectures • 15min

Conclusion2 lectures • 1min

Requirements

Description

Who this course is for: