Hello fellow baker!
Sourdough Bread Baking Experiments is a fun course for advanced bakers. In this course we will be playing around and experimenting with a very high hydration dough called Cristal Bread. It's all the rage right now!
We will also boil bread, try out low inoculation rates, bake a motherdough only loaf, use double hydration and mix different flour together as we explore some heritage grains.
There is also a failed experiment with double hydration. Yes, failed! There's nothing like failure to learn the most and be the best baker you can be.
This main purpose of this course is to have fun and open your mind to exploring and experimenting with sourdough baking.
Please be advised that this is an advanced class and it will not cover sourdough basics. Intermediate students will benefit from this course if they've taken some of the earlier sourdough baking courses.
See some of the reviews from my other popular sourdough baking courses:
So come on and join in the fun! Teresa
Hello! Welcome to my course! Let's get started!
Learn to make your own sourdough starter with an e-book or a video series. It's easy and fun!
This is an advanced sourdough baking class. If you need to find out more about sourdough baking basics, this lecture contains a coupon code to my beginning sourdough course which covers the basics.
Rainy Day Sourdough is a low inoculation (small amount of starter) dough. It is mixed early in the morning, autolysed and the dough is folded over the course of the day. Then the dough is shaped and refrigerated overnight. This is a low salt dough with half the normal amount of salt (my mistake!). The regular amount of salt is also given if you prefer to use it.
Autolyse is done and it's time to add the salt.
Folding is done and it's time to pre-shape the loaves.
Final shaping and refrigeration time.
Final proof and scoring of the first loaf.
Pre-heat the oven and bake the first loaf of Rainy Day Sourdough.
Let's score and bake the second loaf.
The finished loaves and slicing.
This is the formula for Boiled Bread Sourdough.
Make up some flaxseed water and allow it to cool a bit.
Mix the ingredients and autolyse.
Fold and then add salt and extra water.
This covers folding the dough the next morning after retarding the dough.
Pre-shape small the loaves into a boule and two batards.
Final shape the loaves and place them in bannetons to final proof.
Get your boiling water ready and boil the loaves!
Bake the first loaf and get the second loaf ready.
Continue processing the other loaves.
Bit of Spelt Formula
Mix up your Spelt dough.
After autolyse, add the salt.
Let's fold the dough to develop the gluten.
There are so many ways to score the dough, it's fun!
The first loaf is ready, let's bake!
Scoring and crust decoration is so creative!
Loaf #2 get's baked now.
See the finished loaves and what they look like on the inside.
This is the formula for Teff 10.
Gather your ingredients and mix the dough, then do an autolyse.
Let's add the salt now.
Let's pre-shape and final shape the dough.
Final Proof and Scoring time.
It's time to bake the first loaf and get the second loaf ready.
Bake the second loaf of Teff 10.
See the finished loaves and watch me slice into one.
In this video you will learn to make 60% motherdough to be used in some of the formulas.
Here is the formula for Moon Magic Sourdough. This loaf has two different starters and gets great oven spring.
To start with, gather the ingredients and mix up the dough.
Bulk Fermentation and Folding the dough will develop the gluten.
Let's do a pre-shape on the loaves.
Time to do a final shaping and retard the dough overnight.
After pre-heating the oven and baking stone, bake the first loaf.
Let's score the next loaf and get it ready for the oven.
Baking time for loaf #2.
Now for the best part, let's slice into the bread and see how the interior crumb looks.
This is the Buttermilk Sourdough Bread Formula
Gather your ingredients and let's mix some sourdough!
After mixing it's time to bulk ferment the dough with folding.
Pre-shape your dough and bench rest.
It's time to final shape and then retard the dough overnight.
Let's have some fun scoring the dough.
After pre-heating the oven, bake your beautiful loaf.
Let's do something fun with loaf #2
Let's bake loaf #2
See the finished Buttermilk Sourdough breads and then let's slice into them.
This is the formula for Motherdough Bread.
Mix the Dough and autolyse overnight.
After autolyse, add the salt and start folding.
Pre-shape the dough into a boule and a batard.
Final shape the dough and put it in bannetons for overnight fermentation.
Proof the dough until it is read to bake and then score it.
Let's bake the first loaf and then score the second loaf.
It's time to bake our Motherdough bread!
See the finished loaves and watch me slice into them.
Cristal Bread Formula
Add the main ingredients and mix the dough, then autolyse.
After autolyse, incorporate the salt and oil.
The dough is fun to fold, it's amazing!
It's time to shape this sticky, wet dough.
See how to bake Cristal bread.
50/80 Loaf is an experiment with hydration.
In this lecture we will mix a 50% hydration dough for overnight autolyse.
Day 2 - Begin to add water to the dough to bring up the hydration and add the salt.
Watch as the dough slowly comes together. It is being warmed in a 78F proofer as the liquid is worked in.
It's time to shape our sticky 80% loaves and bed them in their couche.
It's time to bake our first loaf, let's get it onto the flipping board and onto the hot stone.
Let's move onto baking the second loaf. There is a delicious smell emanating from the first loaf!
See the finished loaves and watch me slice into them. This is the fun part!
Thank you so much for joining my course! Happy Baking!
Find the downloadable resources in one easy to access place here, plus links to find me online and discount offers.
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!