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Intermediate Sourdough Baking Course
Welcome and Overview
Overview
Schedule
LIVE SESSION Joining Information
About your Instructor
Recommended materials (6:25)
Before you Start
Session 1: Focaccia, Starter & Sourdough Tests
Before Class
Focaccia Recipe
Class: Focaccia, Starter, & Sourdough Tests (122:47)
After Class (1:22)
Session 2: Italian Style Pizzas, Levains & Pre-ferments
Before Class
Sourdough Pizza Crust Recipe
Quick Arrabiata Pizza Sauce Recipe
Class: Pizza, Levains & Pre-ferments (129:58)
After Class (0:32)
Session 3: Ciabatta, Hydration, Folds and Lamination
Before Class
Ciabatta Recipe
Class: Ciabatta, Hydration, Folds and Lamination (125:05)
After Class
Session 4: Cinnamon Rolls & Enriched Dough
Before Class
Cinnamon Rolls Recipe
Class: Cinnamon Rolls, Enriched Dough (123:49)
After Class
Session 5: Fruit, Seed or Nut-studded Batards and Boulés, Add-ins & Shaping
Before Class
Seed Studded Sourdough Loaf Recipe
Walnut Pumpkin Spice Sourdough Loaf
Basic Sourdough Boule for Beginners
Class: Add-ins (123:20)
Shaping (9:24)
After Class
Session 6: New York Style Bagels & Proofing
Before Class
New York Style Bagels Recipe
Class: Bagels & Proofing (94:38)
After Class
Session 7: English Muffins & Discard
Before Class
Half Wheat English Muffins
Multigrain Sourdough English Muffins
Sourdough Discard English Muffins
Baking English Muffins (0:53)
Class: English Muffins and Discard (118:32)
After Class (0:21)
Session 8: Baguettes & Artfully Scored Loaves, Scoring
Before Class (0:12)
Crustier Baguette
Bonus Recipe: Sourdough Baguettes
Class: Baguettes and Artfully Scored Loaves (109:01)
After Class
Additional Resources
Books
Online
Dough Handling Techniques
Sourdough Bake Times
Class: Ciabatta, Hydration, Folds and Lamination
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