#1 Sourdough Bread Baking 101

It's easy to get started with sourdough baking, you will need a sourdough starter. In this course you will find the resources you need to make your own sourdough starter.

It's easy to make your own sourdough starter, sometimes called levain or wild yeast. In this lecture you will be able to download a pdf booklet, " Make Your Own Sourdough Starter."  By the time you are finished, you will have an active sourdough starter and be ready to bake your first loaf of sourdough bread

This lecture is an explanation of the different stages of the bread making process. If you want to bake real sourdough bread, make sure to take your time, slow down and have patience. Real sourdough bread takes patience as do all slow foods.

Professional bakers measure their ingredients. Measuring properly is more important that you might think, especially for quality and consistency.

Here's a list of baking equipment you might need for baking sourdough breads. Don't let the list scare you. You can use whatever you can find in your own kitchen to begin with.

Let's talk about common ingredients you might use when baking... flour, salt, malt, sugar, etc

Read this timeline to understand the timeline of the sourdough bread making process that we will use. Learn when to feed your sourdough starter, mix your dough, fold the dough, how long to bulk ferment, score the dough, shape, final proof and then bake your bread. This timeline is just a suggestion, as your skill improves, you can change the timeline to suit your needs and the different sourdough formulas/recipes you will use.

Feed your sourdough starter and get it ready for mixing your dough.

This is the formula (or recipe) for the "First Loaf." Your first loaf of sourdough bread will be an easy round loaf or "boule." It is lower in hydration so the dough is not too sticky.

Time to get the ingredients together and mix up your first batch of sourdough bread.

After mixing up your dough, you will need to feed your starter so it is ready for the next batch of sourdough bread.

This lecture covers dough development during the first stage of fermentation. Here you will learn about "bulk ferment" or the first stage of fermentation and how to fold dough for gluten development. Folding dough is a preferred method when making sourdough bread, it is an easy gentle way to develop the gluten.

Fold the dough again and watch it's development.

The sourdough is folded for the 4th and 5th time.

Learn to shape a "boule" (round) loaf of bread.

See how to make a simple lame for scoring your dough.  You can use any sharp blade you have, but making your own dough lame is fun.

The final proofing stage is when the dough rises the last time before baking. Scoring dough is not only for aesthetic purposes, it also helps control the crust opening during oven spring.

Find out how to tell when your bread dough is finished proofing and ready to bake.

Here is a description of the method used to easily obtain steam in your home oven necessary for baking artisan sourdough breads.

It's time to bake your first loaf of sourdough bread. Watch how that is done with the baking pan method for obtaining steam in the home oven.

See how the sourdough "First Loaf " turned out after baking and then the fun part... let's slice some bread!

This is a short explanation of what a dough autolyse is as far as bread making is concerned. In Artisan bread baking, an autolyse and other skills are used to help the improve flavor and texture of the bread.

This is the formula (recipe) for your second loaf of sourdough bread. This loaf will use an autolyse, be a higher hydration (think more sticky dough) and will be shaped into a batard shape.

It's time to mix up the dough for your second loaf of sourdough bread!

See how to autolyse the dough and then fold in the salt.

This video shows the folding during the bulk fermentation for your second loaf of sourdough bread.

Learn one way to shape a batard (or French style) shaped loaf.

With Second Loaf we will do an overnight retard of the dough and then a final proof before baking.  Retarding sourdough overnight helps the development of flavor as the bacteria has a chance to multiply.

Do a simple scoring of your second loaf and then bake it.

The sourdough batard is scored, now it's time to bake!

See the finished crust and crumb of the Second Loaf of sourdough bread.

This covers the cleaning and storage of your banneton (dough mold/support) after use.

This is an alternative method for the second sourdough loaf. Try using a bread pan and tea towel if you don't have a banneton.

Score the dough and get it ready to put in the loaf pan.

See how the loaf looks when you use a pan instead of a banneton.

This is a short quick overview of the history of bread.

All professions have their own special language, bakers do too! This is list of words describing what certain words or terms mean in context with baking.

What about the importance of dough temperature?

This lecture will explain what hydration means when talking about dough.

Thank you for being a part of my sourdough adventure! I enjoyed having you in class.