#3 Bake Classic Sourdough Bread Like a Professional

Baking Classic Sourdough bread using a sourdough starter and NO KNEAD methods.
4.6 (139 ratings)
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  • Lectures 90
  • Length 6 hours
  • Skill Level All Levels
  • Languages English
  • Includes Lifetime access
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    Available on iOS and Android
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About This Course

Published 8/2015 English

Course Description

Updated August 29, 2016

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!!

What are the requirements?

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

What am I going to get from this course?

  • 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.

What is the target audience?

  • 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.

What you get with this course?

Not for you? No problem.
30 day money back guarantee.

Forever yours.
Lifetime access.

Learn on the go.
Desktop, iOS and Android.

Get rewarded.
Certificate of completion.

Curriculum

Section 1: Introduction: Hello and Welcome!
00:49

Hello! Let's Get Started!

Article

For baking sourdough, you need a sourdough starter. Learn to make your own.

Article

In this lecture you will be able to download a 29 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.

03:21

See how to feed your sourdough starter when you will be mixing dough soon.

Section 2: Baking Info
Article

A bit about sourdough baking basics and where to find more information.

Article

Here is a list of baking equipment you might need for baking sourdough.

Section 3: Let's Bake Some Classic Sourdough Bread!
Article

Sourdough Baking Techniques videos.

Article

Are you read to get started on baking classic sourdough bread?

Article

Formula for Classic (skinny) Baguettes. Printable file.

03:37

Let's get started -add the ingredients and mix the dough.

Article

This is a description of what an autolyse is for dough. 

04:12

Autolyse and folding dough - time to get your hands in it!

14:34

Shaping baguettes is a good skill to learn, it's easy and fun.

01:04

See how to make a quick, easy and effective dough scoring tool.

3 pages

Learn about an easy method for generating steam in the home oven.

05:09

Time for the magic - let's bake!

02:09

Baguettes - finished loaves - time to test the goods!

07:21

Dragon Tail Baguettes and Ficelle are made up as a variation of the baguette formula.

05:28

See the Ficelle being final-shaped.

02:46

Learn a method for covering the crust in seeds.

02:51

Watch the baking process for Ficelle.

06:05

You need a pair of scissors to make Dragontail Baguettes!

03:24

Let's bake the Dragontails!

02:42

See the finished loaves and watch as I slice into them!

Section 4: Seeded and Grain Loaves are Next
Article

Learn about Double Hydration and what it can do for your dough.

Article

Mill Grain Formula

04:17

The grains and seeds need to be toasted first and then hydrated with boiling water (soaker).

04:04

The dough is mixed while the seed mixture cools.

03:30

The seed mixture is added to the dough and folded in.

05:23

Fold the dough and see how double hydration works.

05:43

Shape a batard and a boule.

03:45

It's time to bake your masterpiece!

03:10

Mill Grain Loaf - It's time to bake the boule.

01:24

Mill Grain Loaf - The finished loaves - Let's cut into the bread!

Article

In this lecture we will cover hydration and what it means when talking about dough. We also discuss a bit about motherdough.

Article

Flaxseed Heaven (modified) Formula

05:37

Toast the flaxseed and mix up some sticky dough!

04:40

Time to rest and ferment.

05:20

Folding sticky dough is fun!

06:22

Time to shape the dough - you can do it!

04:46

Baking flaxseed bread is heavenly!

02:08

The best part - slice and eat your finished loaves!

4 questions

This quiz will ask you a few questions related to baking.

Section 5: Sourdough Bread using a Motherdough or Pre-ferment
Article

A word about making motherdough.

Article

See how to make a 60% motherdough pre-ferment. 

09:09

See how to make motherdough and the explanation behind it's use.

Article

Do you want to make some soft sourdough? Formula for Soft White Sandwich Loaf.

04:51

This formula needs a preferment which is made up and then fermented overnight.

04:56

Learn a new tip for making soft bread.

05:50

It's time to mix up our dough for soft white sandwich bread.

04:30

Time to bulk ferment and fold the dough.

06:16

Shaping pan loaves is easy!

03:10

Can't wait to get these loaves baked!

01:35

Let's slice the bread... anyone for sandwiches?

Article

Classic Large Miche Formula.

09:08

Miche has motherdough in it, let's get to mixing up the dough!

05:59

It's just one loaf, but it's a large one, lets ferment and fold the dough.

04:08

Shaping a large Miche is fun!

06:19

Wait until you smell the Miche baking!

02:34

So Delicious! Let's slice bread.

03:18

Let's talk a bit about dough development.

Article

Basic White Sourdough Formula.

08:10

Mix the dough for Basic White Sourdough.

08:30

Rest, fold and allow the dough to ferment.

05:11

It's time to shape our boules!

08:07

The waiting time before baking... proof! Bake!

03:03

Try this trick on your next crust!

03:21

The best part of all, sliced bread!

07:22

Try this modified version of the Basic White Loaf

01:36

It's a bit higher in hydration, but worth it!

Section 6: More Sourdough!
Article

Country Hearth Sourdough Formula

05:56

Let's mix up some Country Hearth dough, it contains a pre-ferment and a starter.

07:11

Autolyse and folding the dough takes time.

04:43

Learn how to shape a Fendu style loaf.

03:37

Fendu looks fabulous! Let's bake it up!

03:29

Time to bake our second Country Hearth Loaf.

01:34

Time to slice the Country Hearth loaf!

Article

This is a wonderfully fragrant loaf. It is a light rye bread infused with onion and caraway seeds.

03:01

Let's Caramelize an Onion.

08:10

It's time to gather the ingredients and mix the dough. 

05:01

It's time for bulk fermenting and folding the dough to develop and strengthen the dough.

04:14

This dough is STICKY! Shape the dough into boules.

04:39

Warm up the loaves, proof and score before baking.

03:49

Pre-heat the oven and put in your baking lid. It's time to bake some rye bread!

02:02

See the finished loaves, too bad you can't taste them as well! 

Section 7: More Baking Information
Article

Have you wondered what pre-ferments are? Find out here. 

6 pages

What's a lame? Or a peel? Hydration?? Understand baker's lingo with this baking glossary.

Article

The importance of dough temperature for the home baker.

2 pages

Baker's Percent - You can do it! It's not hard!

Article

Links and Downloads

Section 8: Conclusion
00:30

I hope you had a wonderful time! Goodbye and Thank you!

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Instructor Biography

Teresa L Greenway, Bread Baker, Sourdough Baking Teacher, Author, Blogger

Teresa loves teaching serious home bakers, how to bake 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," and another baking book, "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 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.

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!

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