Rise and Bake: Learn how to make The Art of Sourdough at home without dutchoven

During the workshop, you will learn the entire sourdough bread-making process from start to finish. Discover the magic of cultivating and maintaining a vibrant sourdough starter, and explore the science behind fermentation and natural leavening. Dive into the art of dough mixing, shaping, and scoring, mastering techniques that will bring your bread to new heights.

Workshop contain 9 video lessons

Lesson 1: Introduction to Sourdough

Lesson 2: Get Started

• Learn about the essential ingredients and tools needed for successful sourdough baking

Lesson 3: Building and Maintaining Your Starter

• Dive into the fascinating world of sourdough starters
• Discover techniques to create and care for a robust starter

Lesson 4: Mixing and Autolyse

• Master the art of dough mixing, incorporating the perfect balance of ingredients
• Learn the benefits of autolyse and how it improves the dough's structure

Lesson 5: The Power of Fermentation

• Uncover the science behind fermentation and its role in sourdough bread
• Understand optimal fermentation times for different flavors and textures

Lesson 6: Folding and Stretching Techniques

• Discover various folding and stretching techniques to strengthen the dough
• Enhance gluten development and improve texture through strategic manipulations

Lesson 7: Preshaping and Bench Time

• Discover the importance of preshaping your dough to achieve the desired loaf structure
• Understand the significance of bench time for the dough to relax and develop before final proofing

Lesson 8: Shaping and Proofing / Cold Fermentation

• Secrets to shaping your dough into beautiful loaves
• Discover optimal cold fermentation times and temperatures for different sourdough recipes

Lesson 9: Baking and Scoring

• Learn the art of proper scoring techniques to control the expansion of your dough during baking
• Understand the significance of scoring in creating beautiful patterns and controlling the rise of your bread
• Baking temperatures and times to achieve desired crust and crumb