This is my tenth sourdough baking course and many of you have been asking me to do more with whole grains. As the baking courses have gotten more advanced with newer and more advanced techniques, I have tried to incorporate more whole grains. With this course there are even more formulas and flour blends using whole grains. Ten new formulas are featured in this course. Most of the whole grain flour is freshly ground. They are all made with sourdough, no commercial yeast is used.
The loaves featured are:
You will also learn how to figure out the Desired Dough Temperature or DDT, how to grind and use fresh grains, utilize leftover bran from sifting flour, incorporate low hydration Motherdough, shape 100% hydration dough and also how to make and use dough binders, they are so much fun!
If you need to learn basic sourdough baking skills, please begin with the first few courses, beginning skills are not covered in this course. The formulas in this course are intended for intermediate to advanced bakers.
Some student reviews from my other baking courses:
"What can I say? Teresa is a teacher who knows how to communicate her passion for sourdough bread. She doesn't just give us recipes. She teaches techniques, shares her knowledge, gives support and tips. This is perfect!" Julie Fiset
"I like to watch the whole process before I start, but it looks like it will be really easy to follow once I dive in. I love Teresa's hands on method. Being able to see it as it happens is so helpful!" Karen Yancey
"Super easy to follow with combination of written and video instruction." Meri Issel
"I love all of Teresa's courses, including this one. I am able to produce lovely breads, even though I am new to this. I give her courses the credit for this. Her recipes are also outstanding." Hanle
So, come on and join in the fun! Teresa
Hello and welcome to "More Fun With Sourdough Bread Baking." This is the tenth class in the series of sourdough bread baking courses. In this course we will be using more freshly ground whole grains in our breads. Let's get started!
Most advanced students will have their own sourdough starter already. If you don't, in this lecture you will have some resources to help you make your own starter.
Kamut Sourdough Bread Formula. Khorasan (commonly known as Kamut, which is a trademarked name)Sourdough Bread has 20% by flour weight of freshly ground Khorasan flour. If you don't have access to Khorasan flour, please feel free to substitute any other whole grain flour. I love Khorasan's creamy golden color and wonderful flavor!
Here's a bit of information on Khorasan wheat and where it came from.
This formula has 20% Kamut in it. Kamut has a different, more fragile gluten than regular wheat so the dough should be handled with that in mind.
After autolyse, add the salt and start mixing/folding the dough.
Pre-shape the dough and then let it bench rest before final shaping.
Let's finish shaping the dough so we can put it to bed for the night.
The first Kamut loaf is finished proofing, time to score and bake!
The second Kamut loaf is now ready to score and bake!
Let's slice into a loaf and see the inside crumb.
This is the formula for July Loaf. July loaf has the fresh whole wheaty flavor and aroma of freshly ground wheat, it is a delightful, flavorful loaf. This is an easy loaf with 22% freshly ground whole wheat flour in the formula. If you keep a whole wheat starter, there would be even more. It is at 70% hydration, but the whole grains soak up a lot of the water so the dough feels drier. If you wish to work with an even higher hydration, check the formula for the variation.
Let's mix up the dough and start the autolyse.
It's time to add the salt and bulk ferment the dough.
Pre-shape the dough and bench rest.
Time to final shape the dough and score the first loaf.
The first loaf is baked and the next loaf is scored.
See the finished loaves and let's slice into the bread!
This is the Formula for Spring Fling Seeded Loaf. This dough has a lot of nice Chia and Flax seeds in it and will make a soft, hearty loaf. The loaf will stay moist for several days because of the seeds.
See how to make up the Spring Fling loaves.
Dough binders are so much fun and so easy! They make the dough spring up higher and so the oven spring is much greater.
Cran-Nut Sourdough is made with over 50% freshly milled whole wheat (mixture of white and red wheat). It is cold proofed overnight and baked the next day. The addition of walnuts and cranberries makes a delicious fragrant loaf great served with cream cheese or toasted with lots of butter. This is not a sweet bread and has no sugar added to the dough other than what is in the dried cranberries.
Grind fresh flour and mix the dough then allow it to autolyse.
It's time to add salt and begin folding the dough to develop strength.
Let's add some cranberries and walnuts and then shape our loaves.
Scoring is always fun. Score the dough and bake the loaf.
My favorite part, let's slice into the loaf and see what it looks like inside!
Seeded Khorasan Sourdough Batards have 31% by flour weight of freshly ground Khorasan (Kamut) flour. If you don't have access to Kamut/Khorasan flour, please feel free to substitute any other whole grain flour. I love Kamut's creamy golden color and wonderful flavor! This formula is a variation of the Khorasan Sourdough Boules earlier in the course but it has seeds, is a higher hydration and has more whole grain flour in it.
After mixing the dough, you will be making up the seed mixture to allow it to cool during the autolyse period.
Let's shape, score and bake the first Khorasan Seeded Batard.
Let's bake our batards, they are done proofing and ready for the oven!
The Khorasan batards are finished and sliced, they look ... and taste great!
ORSW Organic Red Spring Wheat Bread Formula. In this formula I will be using freshly ground wheat berries which have had 7% of the bran extracted from it or what is called 93% extraction rate. I will be using 50% of this wheat flour and 50% of white bread flour. This is a minimal shaped loaf, much like a Ciabatta. This dough is at 100% hydration.
Let's start making our lovely high hydration bread. Grind your grain and mix the two flours and the water.
After autolyse, mix in your starter and then the salt.
See how the dough looks and feels during folding.
It's time to shape our loaves. They are roughed shaped and there is no rounding of corners.
In this video see how to bake up these rustic Ciabatta type loaves.
Time to bake the second batch and slice the loaves... wait until you see inside the loaf!
This is a quick look at a second batch of the same bread I baked up.
How did the Miche become world famous? Did you know Miche means large country loaf?
This formula is a one day Miche with a pre-ferment. It is around 70% (or more) whole grains depending upon your starter and pre-ferment choices. This Miche is just a little over 1 kilo after being baked. There is a variation that will give you two loaves and a higher percentage of whole grains at around 80% of total flour weight.
With this Miche bread formula, we will be making a pre-ferment first. Have your 100% hydration starter fed the night before. We will be making the pre-ferment first thing in the morning. You will also learn how to figure out the DDT which is the desired dough temperature. It's only an option for the home baker and not really necessary, but fun to know how to do.
Once the pre-ferment is almost done fermening, the whole grain flours are mixed and autolysed for an hour or more. This helps give the flour time to absorb the water, soften the bran and bond the gluten.
Once the pre-ferment and autolysed flours are ready, it's time to combine the two into one dough.
In this video we will fold the dough as it develops during bulk ferment. Folding the dough gives strength to the dough in a gentle manner.
It's time to shape the Miche and we will be shaping a standard boule which is traditional for the Miche.
A Mich is traditionally large, but this particular formula will make a smaller Miche or a large one, if you double the formula. The scoring will be a traditional diamond pattern. The other famous score (which we don't do) is the "P" for Poilane, the baker who made the Miche famous by his method of making this large loaf.
After a day of fermenting, shaping and proofing our loaf, it is ready to bake.
Ranch Sourdough is formulated to use up some of the coarse bran and grains you may have sitting around after sifting your flour. It is a long fermented sourdough with a moist custardy open crumb and is delicious!
Prepare the grain for the Ranch sourdough formula.
Let's mix up our Ranch sourdough, we'll be using the bran from sifted flour.
Time to add the grains and the salt after autolyse is done.
Folding the dough helps strengthen the gluten and is a gentle way of developing the dough.
Pre-shape a boule and a batard.
Let's final shape our loaves.
Score and bake the batard.
See the finished Ranch Sourdough loaves and watch me slice them open.
Stegosaurus Bread Formula - Stegosaurus Bread is a room temperature overnight fermented dough. It uses a 22% freshly ground, high extraction wheat flour in the dough, which produces a fragrant delicious loaf. The scoring is lots of fun and will amaze your family and friends.
This breads is a long overnight ferment. Let's get started by grinding some fresh flour and mixing up the dough.
Fold the dough a few times before putting the dough to rest.
Pre-shape the batards and let them bench rest.
After bench rest, shape the final dough and put it in the couch or banneton.
Pre-heat your oven, score and then bake the first loaf of Stegosaurus Bread.
Bake the second loaf the same as the first loaf, then let the loaves cool and slice into them!
Beetroot bread is so fun and quite the centerpiece! It looks stunning wherever it goes. It is an unusual bread, is moist, somewhat dense and very flavorful. We will use a low hydration motherdough at 50% hydration which is made the night before.
The beets are peeled, baked and pureed the day before the bake. So prepare them and get them into the refrigerator.
The motherdough is at 50% hydration, you will be using some of the beet juice from the baked beets. Make the motherdough the night before and let is set out at room temperature.
Now add the motherdough, the beet puree, the flour and salt together into a dough.
It's time to bulk ferment and fold the dough for strength and to develop the dough.
It's time to pre-shape the beetroot dough and then we can bench rest it for 20 minutes before final shaping.
The dough is ready to final shape and proof before being baked.
When the dough is finished proofing, it's time to score and bake!
After baking the Beetroot bread, watch as I slice into it's red crumb!
This quiz is just for fun!
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!