#10 More Fun With Sourdough Bread Baking
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- Incorporate more whole grains and ancient grains into your breads.
Learn about long fermented dough, the kind that is more easily digested and nutritious.
Bake up a loaf that looks like a Stegosaurus!
- Find out what to do with the leftover sifted bran/grains from your fresh home milled flour.
- Have a better understanding of how to figure out the Desired Dough Temperature or the DDT.
- Learn how to make and use dough binders.
- Make and use a low hydration Motherdough or Lievito Madre.
- This is an intermediate to advanced level course, you should know the basics of sourdough baking.
- You need a mature sourdough starter (The course will also have directions for making your own starter).
- A kitchen scale is necessary for this course
- You will need basic baking equipment for baking sourdough hearth type loaves.
- A mill to grind grain berries would be nice, but you can substitute other flours if you can't grind your own.
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:
- Khorasan Boules
- July Loaf
- Spring Fling Seeded Sourdough
- CranNut Sourdough
- Khorasan Batards
- Organic Red Spring Wheat Rustic
- One Day Miche
- Ranch Sourdough
- Stegosaurus Bread
- Beetroot Sourdough Bread
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
- This course is perfect for those who have taken my first two or three courses on sourdough baking.
- The serious at home or professional bakers who want to learn more intermediate and advanced sourdough baking will be able to take this course.
- This course is not for beginning sourdough bakers. Please join Sourdough Bread Baking 101 before taking this course.
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!
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!
After autolyse, add the salt and start mixing/folding the dough.
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.
See the finished loaves and let's slice into the bread!
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.
Let's add some cranberries and walnuts and then shape our loaves.
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.
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.
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.
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.
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.
Bake the second loaf the same as the first loaf, then let the loaves cool and slice into them!
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.