Become an Artisan Sourdough Baker – Essential Bread & Pastry

Become an Artisan Sourdough Baker – Essential Bread & Pastry, available at $44.99, has an average rating of 4.7, with 48 lectures, based on 80 reviews, and has 663 subscribers.

You will learn about How to bake your favorite Sourdough Breads & Pastries from the comfort of your own home The differences & advantages between various types of Flours – From Cake Wheat to Rye Learn & Master multiple world famous Sourdough Recipes The techniques used to develop Perfect Baked Goods How to easily create and maintain a powerful Sourdough Starter completely from scratch Beginner Sourdough Bread – Rye Bread – Baguettes – Bagels – Croissants This course is ideal for individuals who are Complete beginners looking to start their Sourdough Journey or Intermediate Bakers looking to expand their Sourdough Skills It is particularly useful for Complete beginners looking to start their Sourdough Journey or Intermediate Bakers looking to expand their Sourdough Skills.

Enroll now: Become an Artisan Sourdough Baker – Essential Bread & Pastry

Summary

Title: Become an Artisan Sourdough Baker – Essential Bread & Pastry

Price: $44.99

Average Rating: 4.7

Number of Lectures: 48

Number of Published Lectures: 47

Number of Curriculum Items: 48

Number of Published Curriculum Objects: 47

Original Price: $89.99

Quality Status: approved

Status: Live

What You Will Learn

How to bake your favorite Sourdough Breads & Pastries from the comfort of your own home
The differences & advantages between various types of Flours – From Cake Wheat to Rye
Learn & Master multiple world famous Sourdough Recipes
The techniques used to develop Perfect Baked Goods
How to easily create and maintain a powerful Sourdough Starter completely from scratch
Beginner Sourdough Bread – Rye Bread – Baguettes – Bagels – Croissants

Who Should Attend

Complete beginners looking to start their Sourdough Journey
Intermediate Bakers looking to expand their Sourdough Skills

Target Audiences

Complete beginners looking to start their Sourdough Journey
Intermediate Bakers looking to expand their Sourdough Skills

In this baking course you will learn to bake delicious Sourdough Breads & Pastries from a French Artisan Baker & Superyacht Chef,Marceau Dauboin. All recipes will be completed with your very own Sourdough Starter which you will learn to make completely from scratch!

Colleen: “His course is great value for money and his instructions are so easy to follow. My first attempt at making bagels was a great success!! Can’t wait to try his sourdough bread recipe next!”

By the end of this course you will be able to make some of the world’s most famous Bread & Pastry Recipes with concise yet comprehensive lectures, hand crafted over countless hours of experimentation, tweaking and practice.

Brent: “Goes in great detail about the process as well as talking about the actual science behind the baking, making for not only an informative lecture but one that is also interesting”

All baking temperatures & measurements are also provided in both Imperial (U.S.A) & Metric units for complete ease of use.

Learn the Sourdough techniques behind baking amazing breads & pastries in the following delicious recipes:

Bagels
Sourdough Bread
Rye Bread
Rustic Baguettes
Croissants
Sourdough Starter

Included in this course is also a Free Original E-book containing all recipe Ingredients & Instructions for quick and easy reference.

There is no better way for you to discover and explore the incredible world of Sourdough Baking than with this course!

Course Curriculum

Chapter 1: Course Introduction

Lecture 1: Welcome To The Essential Sourdough Baking Course!

Lecture 2: Flour Types & Uses

Lecture 3: Hygiene Best Practices

Lecture 4: Full Course E-Book Download

Chapter 2: Make Your Own Sourdough Starter With Just 2 Ingredients

Lecture 1: Sourdough Starter Introduction & Ingredients

Lecture 2: Day 1: Begin Your Sourdough Journey!

Lecture 3: Day 2: First Refresh

Lecture 4: Day 3 – 6: New Refresh Formula & Temperature Adjustment

Lecture 5: Day 7+: Sourdough Ready & Future Maintenance

Chapter 3: Baking Bagels (Sourdough)

Lecture 1: Bagel Recipe Introduction & Ingredients

Lecture 2: How to Mix Your Bagel Dough by Hand

Lecture 3: Bagel Dough Gluten Development: Stretch & Folds

Lecture 4: Shape & Prepare Your Bagel Dough For Proofing

Lecture 5: Boil Your Bagels

Lecture 6: Bake Your Bagels!

Lecture 7: Sourdough Bagel Recipe Conclusion

Chapter 4: Baking Your First Beginner Sourdough Bread

Lecture 1: Sourdough Bread Recipe Introduction & Ingredients

Lecture 2: Initial Bread Dough Mix & Autolyse Rest Period

Lecture 3: Second Bread Dough Mix

Lecture 4: Bread Dough Gluten Development: Stretch & Folds

Lecture 5: Shape & Prepare Your Bread Dough For Proofing

Lecture 6: Bake Your Loaf!

Lecture 7: Beginner Sourdough Bread Recipe Conclusion

Chapter 5: Baking Rye Bread (Sourdough)

Lecture 1: Rye Bread Recipe Introduction & Ingredients

Lecture 2: Initial Rye Bread Dough Mix & Autolyse Rest Period

Lecture 3: Second Rye Bread Dough Mix

Lecture 4: Shaping & Preparing Your Rye Dough For Proofing

Lecture 5: Bake Your Rye Bread!

Lecture 6: Sourdough Rye Bread Recipe Conclusion

Chapter 6: Baking Rustic Baguettes (Sourdough)

Lecture 1: Rustic Baguette Recipe Introduction & Ingredients

Lecture 2: Initial Baguette Dough Mix & Extended Autolyse Rest Period

Lecture 3: Second Baguette Dough Mix

Lecture 4: Baguette Dough Gluten Development P1: Slap & Folds

Lecture 5: Baguette Dough Gluten Development P2: Stretch & Folds

Lecture 6: Shape & Prepare Your Baguette Dough For Proofing

Lecture 7: Bake Your Baguettes!

Lecture 8: Sourdough Rustic Baguette Recipe Conclusion

Chapter 7: Baking Pastry Croissants (Sourdough)

Lecture 1: Croissant Recipe Introduction & Ingredients

Lecture 2: How to Mix Your Croissant Dough

Lecture 3: Croissant Dough Gluten Development: Stretch & Folds

Lecture 4: Initial Croissant Dough Shaping & Preparation

Lecture 5: How to Make & Shape a Butter Beurage

Lecture 6: Creating Butter Layers in your Croissant Dough (Multiple Folds)

Lecture 7: Shape Your Dough Into Croissants & Final Proof

Lecture 8: Bake Your Croissants!

Lecture 9: Sourdough Croissant Recipe Conclusion

Chapter 8: Bonus Section: Sourdough & Beyond!

Lecture 1: The Bonus Lecture

Instructors

Marceau Dauboin
Superyacht Chef & Owner of The Yeastie Bois Bakery

Rating Distribution

1 stars: 1 votes
2 stars: 1 votes
3 stars: 8 votes
4 stars: 22 votes
5 stars: 48 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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