The Easy-Going Mother Dough Guide
Date: 19 July 2022 | Posted by: voska89
Last updated 6/2020
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.60 GB | Duration: 2h 34m
All you should know about Sourdough, theory and practice of Natural Leavening Baking
What you'll learn
How to create and develop a Mother Dough or Sour Dough
How to maintain and refresh any Sour Dough
How to bake a Sour Dough Bread Loaf
How to prepare a Delicious Mother Dough Italian-Style Focaccia
The Theory behind the Natural Leavening
Requirements
Basic Bread Baking knowledge
Description
For new bakers, sourdough can be intimidating, but it doesn't have to be. Working with sourdough can be a tricky skill to master, but with the help of my fabulous baking course you'll be baking with all the skills you knead to get the perfect loaf every time.Baking shouldn't have to be an expensive hobby, nor a strict ruled cult! For new hands it's a tough ask finding a low-cost / low-pressure course to get the dough rolling. Not, however, impossible, the course is dedicated to introducing good people to good food or even better, about introducing them to how to make it themselves.This course program is pretty all-encompassing and will shows just how much there is to learn about the seemingly simple world of flour, water, and heat.Whether you're completely new to sourdough, or want to learn my "easy going" method for developing Mother Dough and baking amazing sourdough bread, I'll be guiding you from choosing the right ingredients through to kneading and shaping the dough, to getting the right results in the oven.With a few essential basics, you'll be baking crusty and healthy loaves of bread in short order!During the course also you will see step by step how to make an amazing Italian-style Focaccia and the Iconic Country-style Bread Loaf with two different recipes! And if you get stuck? I'm almost always lurking around here, answering questions and providing help — just leave a comment, and I'll get back to you.
Overview
Section 1: Course Introduction
Lecture 1 Introduction
Section 2: The Natural Leavening Theory
Lecture 2 The Flour Rheology
Lecture 3 The Mother Dough Theory 2
Lecture 4 Acetic Vs Lactic
Lecture 5 Liquid or Stiff Mother Dough?
Lecture 6 Why Mother Dough?
Section 3: How To Start a New Mother Dough
Lecture 7 How to start: Some Theory first...
Lecture 8 How to start a Mother Dough part 2
Lecture 9 How to start a Mother Dough part 3
Lecture 10 How to start a Mother Dough part 4
Section 4: Mother Dough Keeping
Lecture 11 How to Refresh a Mother Dough
Lecture 12 How to Use a Mother Dough
Lecture 13 Vacation Time Tricks
Section 5: Focaccia
Lecture 14 Focaccia: The steps explained
Lecture 15 Ingredients and proces starting
Lecture 16 The Gluten Development
Lecture 17 Stretch and Folding
Lecture 18 Final Proof and Baking
Section 6: The Natural Levain Bread Loaf
Lecture 19 The Sourdough Bread Schedule
Lecture 20 The Sourdough Bread Quick Recipe
Lecture 21 Bread Intro
Lecture 22 The Levain
Lecture 23 Ingredient and first mix
Lecture 24 Final Mix and Bulk Proofing
Lecture 25 Shaping
Lecture 26 The Loaves Baking
Lecture 27 Final Consideration about Bread
Section 7: Course Conclusion
Lecture 28 Course Conclusion
Baking entusiast,Bread lovers
Homepage
https://www.udemy.com/course/the-easy-going-mother-dough-guide/DOWNLOAD LINK
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