Share Description
In this course, you will :
-
Bake a loaf of real sourdough bread and amaze your family and friends.
-
Know what an autolyse is and why it is used in bread baking.
-
How to mix and fold dough a gentle method of developing gluten which does not entail kneading.
-
Have an easy method of baking with steam in your own home oven.
-
Know how to shape a boule (round loaf) and a batard (long oval loaf).
-
How to handle sticky, wet dough.
-
Why a long cool ferment is beneficial as a baking technique.
-
See how to clean, store and use a banneton.
-
What to use if you don't have a banneton and what a banneton is used for.
-
How to make your own sourdough starter, step by step.
-
What hydration means in baking terms.
-
Understand baker's lingo, learn some bread history, understand how to measure ingredients.
