#3 Bake Classic Sourdough Bread Like a Professional
4.9 (250 ratings)
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#3 Bake Classic Sourdough Bread Like a Professional

Baking Classic Sourdough bread using a sourdough starter and NO KNEAD methods.
4.9 (250 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
2,314 students enrolled
Created by Teresa L Greenway
Last updated 6/2017
English
Price: $40
30-Day Money-Back Guarantee
Includes:
  • 5 hours on-demand video
  • 22 Articles
  • 6 Supplemental Resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
What Will I 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.
View Curriculum
Requirements
  • The materials and equipment you will need are covered in the course, so jump in and let's get started!
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!!

Who 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.
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Curriculum For This Course
90 Lectures
05:50:14
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Introduction: Hello and Welcome!
4 Lectures 05:36

Hello! Let's Get Started!

Preview 00:49

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

Preview 00:51

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.

How to Make Your Own Sourdough Starter - It's Easy and Fun!
00:35

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

Feed Your Sourdough Starter Before Baking
03:21
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Baking Info
2 Lectures 01:23

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

Sourdough Baking Basics
00:34

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

Baking Equipment for the Home Baker
00:49
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Let's Bake Some Classic Sourdough Bread!
18 Lectures 01:06:24

Sourdough Baking Techniques videos.

Preview 00:19

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

A Real Classic - Baguettes!
00:28

Formula for Classic (skinny) Baguettes. Printable file.

Classic Baguettes Formula
01:59

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

Mixing up Classic Skinny Baguettes
03:37

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

Autolyse - What is That?
02:15

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

Autolyse and Folding the Dough
04:12

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

Shaping the Baguette Dough
14:34

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

Preview 01:04

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

Baking Method to Produce Steam in the Home Oven
3 pages

Time for the magic - let's bake!

Baking Baguettes
05:09

Baguettes - finished loaves - time to test the goods!

Preview 02:09

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

Baguette Variation - Dragon Tail Baguettes and Ficelle
07:21

See the Ficelle being final-shaped.

Ficelle - Scale and Final-shape the Dough
05:28

Learn a method for covering the crust in seeds.

Preview 02:46

Watch the baking process for Ficelle.

Bake the Ficelle - Delicious Mini- Baguettes!
02:51

You need a pair of scissors to make Dragontail Baguettes!

Shape Dragon Baguettes- funny looking baguettes!
06:05

Let's bake the Dragontails!

It's Time to Bake Dragontail Baguettes
03:24

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

Preview 02:42
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Seeded and Grain Loaves are Next
18 Lectures 01:12:10

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

Double Hydration Method- What is it?
00:54

Mill Grain Formula

Mill Grain Loaf - The Formula
02:42

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

Mill Grain Loaf - Time to Toast Some Seeds/Grains
04:17

The dough is mixed while the seed mixture cools.

Mill Grain Loaf - It's Time to Mix the Dough!
04:04

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

Mill Grain Loaf - Let's Incorporate the Seed Mixture
03:30

Fold the dough and see how double hydration works.

Mill Grain Loaf - Time for Folding and Double Hydration
05:23

Shape a batard and a boule.

Mill Grain - Pre-shape and Final Shaping of the Loaves.
05:43

It's time to bake your masterpiece!

Mill Grain Loaf - Score and Bake Your Batard
03:45

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

Mill Grain Loaf - Baking the Boule
03:10

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

Preview 01:24

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

Hydration and Dough - What Does it Mean?
05:14

Flaxseed Heaven (modified) Formula

Flaxseed Heaven Sourdough Bread Formula
03:10

Toast the flaxseed and mix up some sticky dough!

Flaxseed Heaven Mix the Dough
05:37

Time to rest and ferment.

Flaxseed Heaven Bulk Ferment
04:40

Folding sticky dough is fun!

Flaxseed Heaven Fold the Dough
05:20

Time to shape the dough - you can do it!

Flaxseed Heaven Shape the Dough
06:22

Baking flaxseed bread is heavenly!

Flaxseed Heaven Let's Bake Bread!
04:46

The best part - slice and eat your finished loaves!

Preview 02:08

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

Test Your Knowledge
4 questions
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Sourdough Bread using a Motherdough or Pre-ferment
27 Lectures 02:05:58

A word about making motherdough.

Motherdough - A Word about Making motherdough.
00:32

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

60% Motherdough Formula
01:10

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

Motherdough - See it being made.
09:09

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

Soft White Sandwhich Loaf - The Formula
02:29

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

Soft White Sandwich Loaf - Mix up the Preferment
04:51

Learn a new tip for making soft bread.

Soft White Sandwich Loaf - Make the Roux
04:56

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

Soft White Sandwich Loaf - Mix the Dough
05:50

Time to bulk ferment and fold the dough.

Soft White Sandwich Loaf- Bulk Ferment and Fold
04:30

Shaping pan loaves is easy!

Soft White Sandwich Loaf - Time to Shape Your Loaves
06:16

Can't wait to get these loaves baked!

Preview 03:10

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

Preview 01:35

Classic Large Miche Formula.

What Could be More Classic Than Miche? - The Formula
02:13

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

Miche - Let's mix up some dough using motherdough.
09:08

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

Miche - Time to Bulk Ferment and Fold
05:59

Shaping a large Miche is fun!

Miche - Shape the Dough
04:08

Wait until you smell the Miche baking!

Preview 06:19

So Delicious! Let's slice bread.

Preview 02:34

Let's talk a bit about dough development.

About Dough Development
03:18

Basic White Sourdough Formula.

Basic White Sourdough - The Formula
02:30

Mix the dough for Basic White Sourdough.

Basic White Sourdough - Mix the Dough
08:10

Rest, fold and allow the dough to ferment.

Basic White Sourdough - Autolyse - Bulk Ferment and Folding
08:30

It's time to shape our boules!

Basic White Sourdough - Shape the Dough
05:11

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

Basic White Sourdough - Proof and Bake!
08:07

Try this trick on your next crust!

Preview 03:03

The best part of all, sliced bread!

Basic White - The Finished Loaves - Slice the Bread!
03:21

Try this modified version of the Basic White Loaf

Modification of the Basic White Loaf - How to get Great Blisters
07:22

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More Sourdough!
15 Lectures 01:02:12

Country Hearth Sourdough Formula

Country Hearth Sourdough Bread - The Formula
02:07

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

Country Hearth Sourdough- Let's mix the dough!
05:56

Autolyse and folding the dough takes time.

Country Hearth Sourdough - Autolyse and Folding.
07:11

Learn how to shape a Fendu style loaf.

Country Hearth Sourdough - Fendu Shaping
04:43

Fendu looks fabulous! Let's bake it up!

Country Hearth Sourdough - Let's bake the Fendu!
03:37

Time to bake our second Country Hearth Loaf.

Second Hearth Country Sourdough- Let's bake!
03:29


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

Onion Rye with Caraway Seeds -Formula
02:38

Let's Caramelize an Onion.

Onion Rye - Caramelize Your Onion First
03:01

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

Onion Rye - Let's Mix the Dough
08:10

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

Onion Rye - Bulk Ferment and Folding
05:01

This dough is STICKY! Shape the dough into boules.

Onion Rye - Shaping the Loaves
04:14

Warm up the loaves, proof and score before baking.

Onion Rye - Final Proofing and Scoring
04:39

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

Time to Bake Some Rye Bread!!
03:49

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

Onion Rye with Caraway Seeds- The Finished Loaves
02:02
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More Baking Information
5 Lectures 08:46

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

Pre-Ferments - What are They?
03:34

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

Baker's Glossary - Talk the Lingo!
6 pages

The importance of dough temperature for the home baker.

Desired Dough Temperatures for the Home Baker
03:44

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

Baker's Percent and How it Works - Don't be afraid - It's not so hard!
2 pages

Links and Downloads

Bonus Section
01:28
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Conclusion
1 Lecture 00:30

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

Conclusion - Good bye and Thank you!
00:30
About the Instructor
Teresa L Greenway
4.7 Average rating
2,390 Reviews
9,424 Students
10 Courses
Bread Baker, Sourdough Baking Teacher, Author, Blogger

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!