This course was inspired by Yohan Ferrant's "Do Nothing" bread which I observed him making at the "Quest for Sourdough" workshop in Belgium at Puratos.
My objects for this course are:
With this course, I believe I have achieved all of my objectives. You will learn not only how to do an extreme ferment of the dough, but how to make it either "sour" or mild and how to have dough handy to bake with only a few hour notice.
Although this course is aimed at the more advanced sourdough baker, it is easy enough to follow if you've taken some of the beginning and intermediate courses. Sourdough baking basics are not covered in this course.
This course will make it easy for the working person to have world class bread throughout the week with very little work and short notice. It will also be helpful for those who wish to modify gluten to make it more digestible.
Welcome to "Bake Modified Gluten Sourdough Bread" and enjoy the experimentation!
Welcome to my course on baking extreme fermented breads. In this course you will learn the method of extreme fermentation of dough, to help modify the gluten of the dough and make it more digestible. You will also learn how to make the bread taste either more sour or mild, depending upon how you handle the dough. And last you will learn to make a large batch of dough and then bake it off over several days, so the dough is handy with a few hours notice to make bread.
Let's start this adventure by mixing up a large batch of dough, enough for three loaves. Our first loaf will be a "sour" sourdough bread, the two subsequent loaves will be mild but full of flavor.
This is the formula for Modified Gluten Bread, it will make a large batch for three loaves of bread at 750 grams each. We will be baking the loaves one at a time over the course of four days.
Let's finish our autolyse and get this dough prepared for the next step.
You can change the temperature of the dough as it's fermenting and make it taste more sour. For some, getting a "sour" loaf is very important and I will show you how to do that. For others only mild tasting bread is acceptable and I will also show you how to obtain that objective.
This dough has been fermenting three days, what will it taste like? See how to ferment bread so it tastes mild and is long fermented to modify the gluten.
Learn how to make extreme fermented bread. This dough has been fermenting for four days and could have gone longer. How will it turn out? How can it be mild after fermenting for so long?
Here are some results of further experimenting with time and temperature.
Here's a little booklet for you to download which contains the formula, the variation and method for the extreme fermentation bread.
Three videos demonstrating the "Do Nothing Bread."
Video taken of Yohan while he demonstrated his method at "Quest for Sourdough" Workshop in Belgium. This method uses a low inoculation or "micro-levain" to enable the dough to ferment for extended periods of time.
This video shows Yohan demonstrating his "Do Nothing" bread at the "Quest for Sourdough" workshop in Belgium. This is part 2. Watch how Yohan describes his method and see the resulting bread.
Teresa loves teaching serious home bakers, how to bake real sourdough bread! She worked at two different bakeries besides baking at home for over 40 years. Thirteen years ago, she built a business (Northwest Sourdough) around teaching others how to bake real sourdough at home. She published a four volume book called, "Discovering Sourdough," "Extreme Fermentation" and also, "Make Your Own Sourdough Starter." Teresa also published her memoir titled: "Reach for Joy," under the pseudonym, TL Reys.
Her Bread Recipes and Formulas from her books and blog and baking courses have been featured on TV and spread all around the world through online forums, her active Facebook group, Perfect Sourdough, Youtube channel and her site, Northwest Sourdough.
Northwest Sourdough is featured in the resource section of Peter Reinhart's book," Artisan Breads Every Day." Teresa was also one of the photographers for "The Grain Gathering" in it's early years when it was called, "Kneading Conference West." She has been featured in numerous articles, magazines and interviews. She was selected as one of the top ten Udemy instructors in 2015 and now has ten sourdough baking courses on Udemy.
Most of all, Teresa loves to see YOU pull a crispy, crusty, holey sourdough loaf from your own oven! Yes, you can learn to bake the best bread in the world!