#3 Bake Classic Sourdough Bread Like a Professional

#3 Bake Classic Sourdough Bread Like a Professional, available at $89.99, has an average rating of 4.9, with 106 lectures, 2 quizzes, based on 581 reviews, and has 5668 subscribers.

You will learn about 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. This course is ideal for individuals who are 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. It is particularly useful for 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.

Enroll now: #3 Bake Classic Sourdough Bread Like a Professional

Summary

Title: #3 Bake Classic Sourdough Bread Like a Professional

Price: $89.99

Average Rating: 4.9

Number of Lectures: 106

Number of Quizzes: 2

Number of Published Lectures: 91

Number of Published Quizzes: 1

Number of Curriculum Items: 108

Number of Published Curriculum Objects: 92

Original Price: $89.99

Quality Status: approved

Status: Live

What You Will 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.

Who Should Attend

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.

Target Audiences

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.

Course updated February 2020

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!!

Course Curriculum

Chapter 1: Introduction: Hello and Welcome!

Lecture 1: Introduction

Lecture 2: Make Your Own Sourdough Starter – Or Obtain One

Lecture 3: How to Make Your Own Sourdough Starter – It's Easy and Fun!

Lecture 4: Feed Your Sourdough Starter Before Baking

Chapter 2: Baking Info

Lecture 1: Sourdough Baking Basics

Lecture 2: Baking Equipment for the Home Baker

Chapter 3: Let's Bake Some Classic Sourdough Bread!

Lecture 1: Sourdough Baking Techniques

Lecture 2: A Real Classic – Baguettes!

Lecture 3: Classic Baguettes Formula

Lecture 4: Mixing up Classic Skinny Baguettes

Lecture 5: Autolyse – What is That?

Lecture 6: Autolyse and Folding the Dough

Lecture 7: Shaping the Baguette Dough

Lecture 8: Make Your Own Lame (Dough Scoring Tool)

Lecture 9: Baking Method to Produce Steam in the Home Oven

Lecture 10: Baking Baguettes

Lecture 11: Finished Baguettes

Lecture 12: Baguette Variation – Dragon Tail Baguettes and Ficelle

Lecture 13: Ficelle – Scale and Final-shape the Dough

Lecture 14: How to Cover the Crust in Seeds.

Lecture 15: Bake the Ficelle – Delicious Mini- Baguettes!

Lecture 16: Shape Dragon Baguettes- funny looking baguettes!

Lecture 17: It's Time to Bake Dragontail Baguettes

Lecture 18: Finished Dragontail Baguettes and Ficelle (Mini – Baguettes)

Chapter 4: Seeded and Grain Loaves are Next

Lecture 1: Double Hydration Method- What is it?

Lecture 2: Mill Grain Loaf – The Formula

Lecture 3: Mill Grain Loaf – Time to Toast Some Seeds/Grains

Lecture 4: Mill Grain Loaf – It's Time to Mix the Dough!

Lecture 5: Mill Grain Loaf – Let's Incorporate the Seed Mixture

Lecture 6: Mill Grain Loaf – Time for Folding and Double Hydration

Lecture 7: Mill Grain – Pre-shape and Final Shaping of the Loaves.

Lecture 8: Mill Grain Loaf – Score and Bake Your Batard

Lecture 9: Mill Grain Loaf – Baking the Boule

Lecture 10: Mill Grain Loaf – Finished Loaves – Time to slice!

Lecture 11: Hydration and Dough – What Does it Mean?

Lecture 12: Flaxseed Heaven Sourdough Bread Formula

Lecture 13: Flaxseed Heaven Mix the Dough

Lecture 14: Flaxseed Heaven – Prepare the Seeds

Lecture 15: Flaxseed Heaven Bulk Ferment

Lecture 16: Flaxseed Heaven Fold the Dough

Lecture 17: Flaxseed Heaven Shape the Dough

Lecture 18: Flaxseed Heaven Let's Bake Bread!

Lecture 19: Flaxseed Heaven – The Finished Loaves – Delicious!

Chapter 5: Sourdough Bread using a Motherdough or Pre-ferment

Lecture 1: Motherdough – A Word about Making motherdough.

Lecture 2: 60% Motherdough Formula

Lecture 3: Motherdough – See it being made.

Lecture 4: Soft White Sandwhich Loaf – The Formula

Lecture 5: Soft White Sandwich Loaf – Mix up the Preferment

Lecture 6: Soft White Sandwich Loaf – Make the Roux

Lecture 7: Soft White Sandwich Loaf – Mix the Dough

Lecture 8: Soft White Sandwich Loaf- Bulk Ferment and Fold

Lecture 9: Soft White Sandwich Loaf – Time to Shape Your Loaves

Lecture 10: Soft Sandwich White Loaf – Let's Bake

Lecture 11: Soft Sandwich White Loaf – Finished Loaves

Lecture 12: What Could be More Classic Than Miche? – The Formula

Lecture 13: Miche – Let's mix up some dough using motherdough.

Lecture 14: Miche – Time to Bulk Ferment and Fold

Lecture 15: Miche – Shape the Dough

Lecture 16: Miche – Let's Bake the Monster Loaf!

Lecture 17: Miche – The Finished Loaf – Slice it Open!

Lecture 18: About Dough Development

Lecture 19: Basic White Sourdough – The Formula

Lecture 20: Basic White Sourdough – Mix the Dough

Lecture 21: Basic White Sourdough – Autolyse – Bulk Ferment and Folding

Lecture 22: Basic White Sourdough – Shape the Dough

Lecture 23: Basic White Sourdough – Proof and Bake!

Lecture 24: Basic White – The Second Loaf – Prep the Crust

Lecture 25: Basic White – The Finished Loaves – Slice the Bread!

Lecture 26: Modification of the Basic White Loaf – How to get Great Blisters

Lecture 27: Modification of the Basic White Loaf – Finished Loaf – Slice the Bread!

Chapter 6: More Sourdough!

Lecture 1: Country Hearth Sourdough Bread – The Formula

Lecture 2: Country Hearth Sourdough- Let's mix the dough!

Lecture 3: Country Hearth Sourdough – Autolyse and Folding.

Lecture 4: Country Hearth Sourdough – Fendu Shaping

Lecture 5: Country Hearth Sourdough – Let's bake the Fendu!

Lecture 6: Second Hearth Country Sourdough- Let's bake!

Lecture 7: Country Hearth Sourdough – The Finished Loaves and Slicing.

Lecture 8: Onion Rye with Caraway Seeds -Formula

Lecture 9: Onion Rye – Caramelize Your Onion First

Lecture 10: Onion Rye – Let's Mix the Dough

Lecture 11: Onion Rye – Bulk Ferment and Folding

Lecture 12: Onion Rye – Shaping the Loaves

Lecture 13: Onion Rye – Final Proofing and Scoring

Lecture 14: Time to Bake Some Rye Bread!!

Lecture 15: Onion Rye with Caraway Seeds- The Finished Loaves

Chapter 7: More Baking Information

Lecture 1: Pre-Ferments – What are They?

Lecture 2: Baker's Glossary – Talk the Lingo!

Lecture 3: Desired Dough Temperatures for the Home Baker

Lecture 4: Baker's Percent and How it Works – Don't be afraid – It's not so hard!

Chapter 8: Conclusion

Lecture 1: Conclusion – Good bye and Thank you!

Lecture 2: Bonus

Instructors

Teresa L Greenway
Bread Baker, Sourdough Baking Teacher, Author, Blogger

Rating Distribution

1 stars: 5 votes
2 stars: 5 votes
3 stars: 25 votes
4 stars: 117 votes
5 stars: 429 votes

Frequently Asked Questions

How long do I have access to the course materials?

You can view and review the lecture materials indefinitely, like an on-demand channel.

Can I take my courses with me wherever I go?

Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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