Sourdough Bread Baking 102 - Exploration

What you'll learn
When this course is done, the student will learn to challenge standard ideas of baking methods and explore baking methods.
You will learn to wash gluten, see what gluten and starch looks like, test the suitability of the flour you are using to bake bread and more!
You will have several printable formulas for Ciabatta, sourdough pancakes and several hydration level sourdough breads.
Have a better understanding of the stages of a sourdough starter.
Learn a method for recovering from a formula mistake.
You will learn an easy way to test your local flour to see if it is strong enough for making bread with.
Requirements
A willingness to learn and patience are require for this course.
Kitchen scale and basic baking ingredients and utensils are necessary, unless you just wish to watch.
Bring your curiosity as we explore bread techniques, issues, science and methods.
Be willing to have your preconceived notions challenged!
Description
Course updated 5/10/2021I decided to make this course after being asked many questions behind the "why" of bread baking. I am always exploring the "why" of baking so I thought I would share with you the fun I've had experimenting. This course would be a good one to follow my Sourdough Bread Baking 101 course and it is aimed at beginning and intermediate sourdough bakers. If you don't have a sourdough starter, don't worry, I will show you step by step (with videos) how to make your own starter. You'll also get a free downloadable e-book on how to make your own sourdough starter that you can print out. The course covers:Exploring protein quality in flour. This shows an easy test to see if your flour is suitable for bread baking. After the test we will use our test doughs to bake up a loaf of bread, so depending upon the flour your testing everyone's loaf will turn out different.Gluten washing - see how to extract gluten from flour. See how it looks and performs, also see how the starch looks.Recovering from a mistake. I made a huge mistake when I was doing one of the experiments, so instead of ditching the experiments, we explore how to recover from a mistake and we make beautiful Ciabatta bread.All purpose flour VS bread flour. In this experiment we explore the differences between all purpose flour and bread flour. We'll use three experiments and do a higher hydration each time. You might be surprised at the outcome.With the last iteration of the comparison loaves, we will use a high quality bread flour and a double hydration to bake up an 88% hydration loaf.The last thing we will look at is the life cycle of a sourdough starter from feeding to it's death. We'll also make pancakes from the discard! We'll talk about freezing dough and what happens as well as how to protect gluten in a weak dough and how to slow down fermentation (see the links in the bonus section). We are going to have a lot of fun! So join me in this exploration of sourdough baking! Teresa
Overview
Section 1: Welcome!
Lecture 1 Welcome to Exploring Sourdough!
Lecture 2 Make Your Own Sourdough Starter With Me!
Lecture 3 Make Your Own Sourdough Starter Booklet.
Section 2: Testing the Protein & Quality of Flour
Lecture 4 Test Your Flour Quality
Lecture 5 Testing Flour for Protein Quality
Lecture 6 Protein - Gluten After 30 Minutes.
Lecture 7 Protein - Gluten After 60 Minutes.
Lecture 8 Protein - Some Tips
Lecture 9 Protein - Four Flour Test Bread Formula
Lecture 10 Protein - Let's Make a Loaf of Bread!
Lecture 11 Protein - Folding the Dough
Lecture 12 Protein - Finish up the Dough and Bake!
Section 3: Gluten Washing - Discover Gluten
Lecture 13 Gluten Washing - Explore Gluten
Lecture 14 Gluten Washing - Make the Dough
Lecture 15 Gluten Washing - Fold the Dough
Lecture 16 Gluten Washing - Let's Wash the Dough
Lecture 17 Gluten Washing - The Results
Section 4: Recover from a Mistake - Ciabatta Bread
Lecture 18 Recover From a Mistake - What Happened?
Lecture 19 Recovered Sourdough Ciabatta Bread Formula
Lecture 20 Recover From a Mistake - Develop the Gluten
Lecture 21 Recover From a Mistake - Final Proofing and Shaping
Lecture 22 Recover From a Mistake - Shaping and Baking Ciabatta Bread
Lecture 23 Recover From a Mistake - Final Ciabatta Loaves
Section 5: All Purpose Flour vs Bread Flour - At Different Hydrations
Lecture 24 Compare Flour 10% Protein and 13% Protein
Lecture 25 Formula for Comparison Loaves 1
Lecture 26 Comparison - Make All Purpose Flour Dough
Lecture 27 Comparison - Make the Rest of the Dough
Lecture 28 Comparison - One Hour Later - Fold Dough
Lecture 29 Comparison - 4 - Warm Up and Bulk Ferment
Lecture 30 Comparison - 5- End of Bulk Ferment
Lecture 31 Comparison - 6- Shaping the Loaves
Lecture 32 Comparison - 7- Score and Bake
Lecture 33 Comparison - 8- The Finished Loaves
Lecture 34 Formula for Higher Hydration Loaves 2
Lecture 35 Comparison 9- All Purpose Flour vs Bread Flour - 78% Hydration
Lecture 36 Comparison - Double Hydration and Higher Hydration
Lecture 37 Comparison - 88% Hydration Dough
Lecture 38 Comparison - Let's Bake Our High Hydration Loaf
Lecture 39 What Do You Think?
Section 6: The Life Cycle of a Sourdough Starter
Lecture 40 Life Cycle of a Starter - Stage 1 Feeding
Lecture 41 An Easy Pancake Formula from Discard
Lecture 42 Life Cycle of a Starter - Stage 2 Before Peak
Lecture 43 Life Cycle of a Starter - Stage 3 Peak
Lecture 44 Life Cycle of a Starter - Stage 4 After Peak
Lecture 45 Life Cycle of a Starter - Stage 5 Demise
Section 7: Conclusion
Lecture 46 Thank You for Joining Me!
Lecture 47 Bonus Lecture
Beginners, Intermediate students.,Any person with the curiosity to explore some of the techniques and methods around sourdough bread baking.

Homepage

https://www.udemy.com/course/sourdough-bread-baking-exploration/

Sourdough Bread Baking 102 - Exploration Fast Download
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