Last updated 5/2020
MP4 | Video: h264, 1280×720 | Audio: AAC, 44.1 KHz
Language: English | Size: 1.05 GB | Duration: 1h 46m
How to make stunning breads using natural leaven.
What you’ll learn
Create a natural, wild yeast starter using flour and water.
Maintain this starter in the fridge.
Use the starter to make your own leaven.
Bake 6 different delicious, nutritious and beautiful artisan sourdough breads – including 2-day sourdough baguette.
Use the principles of slow fermentation and fridge retardation to make the baking fit around your schedule, not the other way around!
Requirements
Instructions for making a wild yeast leaven (sourdough starter) are given in the course. The following is a list of basic equipment you will need for baking artisan sourdough.
This takes about 3 days to be ready for use, so you should plan ahead for your first baking day.
Most bakers will already have a basic range of equipment, but the list of what we use on the course is given here
Digital scales, or measuring cups. Probe thermometer Jug Mixing bowl (which will fit in your fridge) Plastic scrapers Sharp lame, grignette or craft blade for scoring dough A couple of metal baking trays and a loaf tin A couple of bannetons or proving baskets. A clean dish brush (or similar) for brushing out bannetons A silicone spatula A flour shaker A couple of clean shower hats A plant sprayer for misting dough with water .
Description
Master the ancient art of baking with a wild yeast leaven to create nutritious, delicious and beautiful sourdough breads.Learn how to make and manage your own leaven and bake genuine artisan sourdoughs with surprisingly little effort.
Follow step-by-step video instructions from expert artisan bakers
Complete six authentic sourdough bread projects
Get the sourdough taste and texture you’ve always wanted, from mildly tangy to truly tart- and, if you like it that way, properly holey!
Discover the trick of fitting “slow dough” into the fastest lifestyles!
Learn a wonderfully simple sourdough routine that’s good for you, body and soul.
Hand-made sourdough bread is real bread.
It’s better for your body, thanks to its low GI, and the way fermentation modifies gluten, making it easier for your gut to digest, while making nutrients in the flour more bio-available.
It’s also good for your soul. A freshly baked artisan sourdough on the table is guaranteed to warm anyone’s heart – and the good news is that you can easily do this every day.
Content and overview
Our practical course is designed to give you crystal clear instructions on how to build beautiful, sourdough bread-baking into your everyday life. No stress, no fuss. Just a simple, 5-minute routine.
We start by explaining what a natural, wild yeast starter (leaven) is, and exactly how to make and look after your own. Creating the starter takes about 1 minute a day for 5 days, but after that you can keep it going for the rest of your life.
Once your starter is established, you’re ready to begin the first of our six authentic sourdough projects. Each one gives you an insight into a different technique, a different flour, or ways to incorporate other ingredients. Together, they build your knowledge and experience of key sourdough principles such as leaven use, hydration, fermentation and retardation.
Whether it’s a crackling baguette, a fragrant thyme and olive bread or a rich walnut rye, we aim to give you enough knowledge and confidence to regularly bake all your own sourdough breads for yourself with virtually no effort at all.
Here are a few of our favourite 5 star testimonials from our other courses:I gave five stars because the genuine enthusiasm of Penny and Dragan is so infectious, and all the various aspects are explained and demonstrated in such an easy to follow manner. I felt drawn in and couldn’t wait to get a starter going. I’m looking forward to the time when I have rocked & rolled & chafed and, hopefully, ended up with a lovely smooth ball of dough – like the one that Dragan cradled in his hands so affectionately. Looks a little like play dough for grown-ups. George.E. MorleyPenny and Dragan removed the mystique surrounding sourdough and made it very "do-able." Really love the FAB recipe! Bobby Ollar.The bonus too is they show the stages of dough development clearly and this was something I struggled to understand before this course. They keep it simple as bread baking should be. I’m really looking forward to more courses. Julia BileckiDragan and Penny! Thank you for putting together such an awesome course. Incredible support, you know what you are talking about. Very insightful course. I really learned a lot, all of the additional advice/tips very helpful and useful. All the best for you. Marcelo AriattiThe videos are priceless! AdenWhy not check out the promo video and the free lectures for yourself?
Overview
Section 1: Welcome to The Artisan Bakery School
Lecture 1 Hello and welcome!
Section 2: Mama mia! The mother, the wild yeast starter and the leaven.
Lecture 2 What IS Sourdough and Why Is It So Good For You?
Lecture 3 Making and Maintaining Your Starter & Preparing Your Leaven.
Lecture 4 Making Your Starter
Lecture 5 Trouble shooting for starters
Lecture 6 Making White Leaven
Lecture 7 Making Rye Leaven
Section 3: Flour & Water
Lecture 8 Understanding Flour Power
Lecture 9 Hydration and Baker’s Percentages
Section 4: All The Recipes
Lecture 10 The Six Simple Recipes for Stunning Sourdough
Section 5: 100% Sourdough Rye
Lecture 11 Making 100% Sourdough Rye & Walnut
Section 6: Using a Dutch Oven
Lecture 12 How and Why to Use a Dutch Oven
Lecture 13 Using a Dutch Oven
Section 7: Heritage Sourdough
Lecture 14 Making Heritage Sourdough
Section 8: The F.A.B. Sourdough
Lecture 15 Making the F.A.B. Sourdough
Section 9: La Belle Baguette
Lecture 16 Making the Two-Day Sourdough Baguette
Section 10: Know Your Dough!
Lecture 17 Stages & Modes
Lecture 18 Rock & Rolling – Get the Technique
Section 11: The Seeded Leaven
Lecture 19 Making The Seeded Leaven
Section 12: Olive & Thyme Bread
Lecture 20 Making the Olive & Thyme Bread
Section 13: Magic Miche
Lecture 21 The "Holey" Grail and the Flavour to Savour.
Section 14: What Next?
Lecture 22 Thanks for joining us.
Students with some previous baking experience will find this course enriches their skill set, but it is also suitable for complete beginners, so long as they are reasonably confident in the kitchen.,The information contained in this course has been verified and documented as carefully as possible. The authors cannot be held liable for the use or mis-use of its contents. This means, that we cannot be held liable for accidents or injuries resulting from mis-use of ovens, blades or other kitchen equipment. Baking is a very responsible business and under-18s should be supervised by a competent adult.
Homepage
https://www.udemy.com/course/artisan-sourdough-made-simple/
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