Complete Sourdough Bread Baking – Levels 1, 2, 3 and 4!

Complete Sourdough Bread Baking - Levels 1, 2, 3 and 4!

Complete Sourdough Bread Baking – Levels 1, 2, 3 and 4!

Sourdough Bread Baking from Beginner to Advanced Levels The Only Course You Will Need to Bake Sourdough Bread Like a Pro

Language: english

Note: 4.6/5 (159 notes) 20,681 students

Instructor(s): Daniel Mazz

Last update: 2022-11-23

What you’ll learn

  • How to bake their first or next best sourdough bread.
  • Students will learn every step they need starting from scratch how to make their own sour dough starter and sourdough bread right at home.
  • Take their sourdough bread baking to the next level!

 

Requirements

  • To have a home oven, flour, water and salt in order to get started.
  • Have a love for sourdough bread.

 

Description

Complete Sourdough Bread Baking Course – Bake Your Own Homemade Bread Today –

Bread Baking Sourdough at Home – San Francisco Sourdough Bread Baking

Imagine waking up in the morning with the fresh smell of sourdough bread baking that you cooked out of your own oven. Your bread fills your home with aromas that excite all your family members to come to the kitchen to discover the masterpiece you baked. They immediately notice the appearance of your sourdough bread, that was baked in your own oven. Their senses are heightened, and they ask a simple question, “Where did you get that sourdough bread, is your your own sourdough bread baking?” and you get the pride and privilege to tell them you made in at home with this course.

The course provides you with everything you need to get started for your sourdough bread baking adventure. You will learn every step of the sourdough bread baking process from how to make or find a starter, to how to stretch and fold the dough to develop the strength the bread needs to rise and to bake your bread in your own home.

Sourdough bread baking isn’t challenging, it is a skill that takes practice and over time, with effort (and lots of flour) you too will master the skills necessary to bake your very own homemade sourdough bread.

We start first with making your very own sour dough starter (or learning where you can buy one to get started right away!). I will teach you every step of the way what your starter should look and smell like to make sure you are successful.

We then will work on developing the skills needed for your first sourdough bread baking task. I don’t overburden you with vocabulary but rather focus on key factors that will allow you to be successful right away. In your second loaf, we get into more detail about what you need to do to bake an even better looking and tasting sourdough bread.

Each instruction is clearly shown clearly through word and video to demonstrate each process. We’ve also included a recipe calculator to help you figure out the right measure of ingredients I case our original formula is too little or too much for the tools you have at home.

In this course you will:

  • How to bake your very own artisan breads at home

  • Make your own homemade sourdough starter

  • Learn how to buy a sourdough starter if you don’t have one

  • Learn how to make a homemade scoring tool, called a lame

  • Learn how to dry and freeze your starter long term storage

  • Understand how and where you should store your starter to get certain flavors

  • Bake your own sourdough bread, in your own oven

  • Understand the sourdough bread baking process

  • Understand why you want to weigh your ingredients instead of measure them

  • Understand how to get an amazing oven spring

  • Understand how to strengthen the dough through time and successive stretches and folds

  • Get large holes in your sourdough bread from the very first bread

  • Understand when your starter is ready to use

  • Understand when your sourdough bread is ready to bake

  • Be able to not make a mess of your whole kitchen

  • Be able to develop impressive flavors through a bulk fermentation in the sourdough bread baking process

  • Wheat Germ can improve the flavor of your Sourdough Bread

  • Advanced Techniques for developing gluten


 

Who this course is for

  • Home bakers looking to make their own homemade bread.

 

Course content

  • Baking Basics
    • Best Supplies To Make Rustic Sourdough Bread
    • Second Best Supplies List
    • Different Ways to Cook Your Sourdough Bread
    • What is the Baker’s Percentage?
    • Different Types of Flour
  • Sourdough Starter Basics
    • What Is a Sourdough Starter?
    • How Do You Get a Sourdough Starter?
    • Buying Wet vs. Dry Starter: Dry Recommended!
    • Flour Used to Feed or Create Starter
    • Make a 50/50 Mixture of Flour to Feed Your Starter
    • How to Store Your Sourdough Starter Indefinitely!
    • How to Store Your Sourdough Starter Indefinitely! The Final Product.
    • Starter vs. Levain (Leaven)
  • How To Make Your Own Sourdough Starter
    • Day 1 – Making Your Starter from Scratch
    • Day 2 – Making Your Starter from Scratch
    • Day 3 – Making Your Starter from Scratch
    • Day 4 – Making Your Starter from Scratch
    • Day 5 – Making Your Starter from Scratch
    • Day 6 – Making Your Starter from Scratch
    • Day 7 – Making Your Starter from Scratch
  • Make a Starter from Dry Starter Flakes
    • Day 1 Make a Starter from Dry Flakes
    • Day 2 Make a Starter from Dry Flakes
    • Day 3 Make a Starter from Dry Flakes
    • Day 4 Make a Starter from Dry Flakes
    • Day 5 Make a Starter from Dry Flakes
    • Day 6 Make a Starter from Dry Flakes
  • How to Make Your First Artisan Loaf of Sourdough Bread
    • What tools will you need?
    • How to Feed Your Starter
    • When is Your Starter Ready to Use?
    • When is Your Starter Ready to Use? Use the Water Test!
    • Mix the Flour and Water Together!
    • Add the Salt and Leftover Water.
    • Your First Stretch and Fold!
    • How to Stretch on the Bench.
    • Final Stretch and Fold.
    • Initial Shaping & Bench Rest of Loaf.
    • Final Shaping and Transfer to Proofing Basket.
    • The Easy Way to Make a Homemade Scoring Lame
    • How to Make Your Own Scoring Lame, Another Example.
    • Transfer Your Dough to the Crock Pot.
    • How to Use A Bread Pan.
    • Time to Clean Your Proofing Basket.
    • Removing the Crock Pot Lid – See That Oven Spring!
    • Remove the Finished Bread from Crock Pot.
    • The Finished Product! Let’s Cut into The Bread.
    • How Can You Store your Bread?
  • Your Second Loaf of Sourdough Bread
    • Starting your Second Loaf
    • What is the autolyse?
    • Let’s Add Our Salt!
    • The First Stretch and Fold
    • Store Your Dough in the Fridge Overnight.
    • Stretch and Fold After 24 Hours in the Fridge.
    • Bring The Dough to The Bench & Initial Shaping
    • Final Shaping & Into Your Proofing Basket
    • Time to Bake!
    • Remove Your Crockpot Lid
    • We Finished Baking Our Second Loaf.
    • The Final Product and Slicing in for a Bite.
  • High Hydration Dough with All Purpose Flour
    • High Hydration All Purpose Flour Introduction
    • Mixing a High Hydration Dough
    • Autolyse and Adding Salt
    • Slap and Fold to Build Gluten and Strength
    • Bench Rest, Initial & Final Shaping
    • How to Bake on a Baking Stone
    • Finished High Hydration All Purpose Flour Loaf
  • High Hydration Dough with Bread Flour
    • Mix it together!
    • Add Salt & Water
    • A New Stretch and Fold Method
    • 2nd Stretch and Fold
    • 3rd Stretch and Fold
    • Initial Shaping & Bench Rest
    • Final Shaping
    • Transfer to Dutch Oven
    • Finished High Hydration Bread.
  • Sourdough Pizza
    • Learn How to Season your Brand New Pizza Stone
    • Mix Up The Ingredients!
    • Use the Lamination Technique to Build Gluten
    • Second Lamination to Build Gluten
    • Third Lamination to Build Gluten
    • Reshape Dough Ball after Refrigeration
    • Shaping Your Pizza and Preparing for Cooking
    • Your Homemade Delicious Pizza is Done Cooking!
  • 20% Rye Flour Sourdough Recipe
    • How to Toast Wheat Germ
    • 20% Rye Mix It Up!
    • 20% Rye Add The Salt
    • 20% Rye First Stretch and Fold
    • 20% Rye Second Stretch and Fold
    • 20% Rye Third Stretch and Fold
    • How To Prepare a New Proofing Basket
    • 20% Rye Pre-Shaping for Batard
    • 20% Rye Final Shaping for Batard
    • 20% Rye Baking Time
    • 20% Rye Finished Baking
    • 20% Rye Time to Slice In!
  • 100% Whole Wheat Flour 100% Hydration
    • One Last Chance to Make This Course Better for Your Permanent Learning Library
    • How to Toast Wheat Germ
    • 100% Whole Wheat Mix it Up
    • 100% Whole Wheat Add the Salt
    • 100% Whole Wheat Stretch and Fold
    • 100% Whole Wheat Lamination to Build Gluten
    • 100% Whole Wheat Pre-Shaping for a Batard
    • 100% Whole Wheat Final Shaping for Batard
    • 100% Whole Wheat Time to Bake
    • 100% Whole Wheat Finished Baking
    • 100% Whole Wheat Time to Slice in!

 

Complete Sourdough Bread Baking - Levels 1, 2, 3 and 4!

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