Simple Sourdough Bread + Rye Loaves | Easy Beginner Recipe! | Marceau Dauboin | Skillshare

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Simple Sourdough Bread + Rye Loaves | Easy Beginner Recipe!

teacher avatar Marceau Dauboin, Artisan Baker/Owner at The Yeastie Bois

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

14 Lessons (21m)
    • 1. Welcome!

      1:26
    • 2. Sourdough Bread Recipe Introduction

      1:07
    • 3. First Dough Mix

      1:11
    • 4. Second Dough Mix

      1:25
    • 5. Stretch & Folds

      1:24
    • 6. Dough Shaping

      2:29
    • 7. Bake Your Sourdough Loaf!

      2:46
    • 8. Sourdough Bread Conclusion

      1:30
    • 9. Rye Recipe Introduction

      1:19
    • 10. Initial Rye Dough Mix

      0:57
    • 11. Second Rye Dough Mix

      0:54
    • 12. Rye Dough Shaping

      1:30
    • 13. Bake Your Rye Loaf!

      2:15
    • 14. Rye Bread Conclusion

      1:15
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About This Class

In this class you will learn the methods & techniques to make your very own Sourdough Bread completely from scratch! This class serves as the perfect introduction to baking both regular Sourdough Loaves and Sourdough Rye Bread, with simple yet informative techniques that you will keep throughout your Sourdough Baking Journey!

In this class, we will also be going over various beginner baking techniques such as Stretch & Folds, Dough Shaping & Overnight Proofing in order for you to achieve Sourdough Bread Mastery!

Included in this class is also a free PDF guide containing all recipe Ingredients & Instructions for quick and easy reference.

All baking temperatures & measurements are provided in both Metric & Imperial units for complete ease of use.

Be sure to have your Sourdough Starter Ready because there is no better way to begin making Sourdough Breads than with this class!

Meet Your Teacher

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Marceau Dauboin

Artisan Baker/Owner at The Yeastie Bois

Teacher

Hi there, I'm Marceau! I am a half French, half South African 20 year old based in Cape Town, South Africa. I have been baking as a hobby from my teens up until 2019 when I opened my own Artisan Home Bakery called The Yeastie Bois.

Since then I have written 3 Cookbooks and have published many classes on how to bake some of my favourite Breads, Pastries & Desserts!

Doing this has allowed me to share my love of baking on a level that I could never have imagined possible and I am so incredibly humbled & thankful for that.

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Transcripts

1. Welcome!: welcome to the Saudi mastery class are making your very first sowed a loaf of bread and later your first rye loaf. My name is muscled, a warm, and I have been baking as a hobby from the age of 16 up. And so last year when I opened my very own artisan home bakery called the Easter Boys. When I first started out, these were the first recipes I ever learned. No one gave me my love for Saudi baking. So in the following 13 a detailed lessons you'll be learning the simple yet incredibly effective techniques that go into making delicious sowed or bread from the initial dough mix to dough shaping. All aspects are baking, an incredible life are covered, and all work towards the final, most rewarding step that off baking your first life every instruction is clearly explained and kept concise in order to maximize your learning ability and to ensure your first loaf of bread is a resounding success. With this in mind, you will also be needing a powerful sourdough starter, which is why I have also created a dedicated sado started class, which only uses two ingredients but produces unparalleled baking results you confined this cross on my skill share profile. And of course, if you want to keep up to date with all of my classes and recipes, be sure to click the follow button above. But with that said, if you're ready to make your first life off Sada bread, I shall see you in the following lesson. 2. Sourdough Bread Recipe Introduction: Welcome to the introductory lecture on the most popular sowed a recipe, the beginners out of bread. For this recipe, which makes two loaves, you'll need 700 grams, or £1.54 off Kate wheat flour. 160 grams, or £0.35 of rye flour, 600 grams, or £1.32 of water and 16 grams or 0.0 £35 of salt. Additionally, the night before attempting this recipe, you must prepare 160 grams or £0.35 of Souders starter, using the following ingredients 30 grams or 0.0 £66 of mature starter and 80 grams or £0.18 of rye flour as well as water. Souders breads are extremely popular and for very good reason. They simply smile, feel and taste absolutely incredible. It may take some patients and some effort, but the final result is always so incredibly rewarding. From your first attempt to the 20th I can't wait to share this amazing recipe with you, so I shall see you in the following lecture 3. First Dough Mix: welcome to the lecture on the initial dough mix. Begin by placing a large bowl in your scale and adding 700 grams or £1.54 off cake wheat flour. Following that mix in an additional 160 grams or £0.35 of rye flour. Using a spoon or your hand, incorporate the flowers so that they are evenly distributed within the bowl. Now at 600 grams or £1.32 of water to your flour mixture and then begin gently mixing by hand. You want to be sure to fully incorporate all of the flower with the water to form your door . So before placing it arrest, be sure to check for any additional flour sitting at the bottom of your bowl. When completely mixed, scrape off any excess dirt from your fingers and cover your ball with a damp cloth before leaving a to rest for three minutes. This rest period is known as an order lease and allows your flower to absorb a maximum amount of moisture. This will make your breads last longer and has the added benefit of making it easier to work by hand. With that said, I hope that you have enjoyed this lecture and I shall see you in the next one 4. Second Dough Mix: Welcome to the lecture on the second door mix where we will be adding the two remaining ingredients after the orderly is rest. Period is complete at 16 grams or 0.0 £35 of salt to your dough. Be sure to spread it evenly across its surface so that it will be easier to mix once that is done at 100 60 grams or £0.35 off your mature sado started. Do you also remember to keep enough within your jaws that you may refresh and reuse that at a later date? Do not, however, leave your sauder in direct contact with your salt for too long. Assault may kill some essential yeast organisms in your sour dough starter. As soon as birth ingredients are added, use your hand as a claw and press into dough. This will help incorporate your salt and sour dough starter throughout the mixture. From there, you may continue mixing normally and total door becomes fully a modernized. You may also want to fold the corners of the door over itself as this helps to incorporate some unmixed ingredients within the door. Once that is done, cover your bowl with a damp cloth and leave it to rest for 15 minutes. At this point, you may also want to refresh Asado starter with 50 grams or £0.11 or rye flour as well as water. Mix it thoroughly and then put your jaw away. Thank you very much for your time and I shall see you in the following lecture. 5. Stretch & Folds: Welcome to the lecture on stretch and Folds. If you have completed the section on Saudi bagels, you may already be familiar with this process. If not, however, do not fear as it is quite simple. To begin, use your hand to grab one side of the door and stretch it as highest possible without tearing before folding it over itself. Then repeat this technique all around the dough. Once complete, cover your bowl with a damp cloth and then let arrest for 15 minutes. Once that times over, repeat the exact same process, stretching and folding all sides of the door over itself. When that is done, recovered the ball with a damp cloth and this time let arrest for 30 minutes. Now repeat the stretch and fold process one final time. After that is completed, cover your ball with a damp cloth and let it rest for three hours. Performing these stretch and folds three times over an hour helps develop gluten within the door without having to need for 10 or more minutes at a time. Developed Bruton is what gives bread. It's consistency and traps gases produced by Osada, starter within the dough so that I may rise over time with that said, Thank you very much for watching this lecture and I shall see you in the next one. 6. Dough Shaping: Welcome to the lecture on door preparation. Once the three hour rest period is over, dump your door onto an unflattering work surface. Then, using a bench, scraper, knife or even a spatula, split the dough into you may 1st create a division line using the flower as this will help the two doors to not stick together. Once. Cut now, lightly flour your preferred tool and split the does apart. One. Split. Shape your doors into bulls by using a spatula or bench scraper to tighten the sides off the door. Once you have completed this process for both durables, let them rest uncovered for 15 minutes. While you wait, prepare your proving bowls by placing to clean dry cloths into two separate bowls. Make sure the cloths touch all sides of the balls and then flower them generously. If you have access to dedicated proofing baskets known as Benetton's, make sure to use those instead. After the 50 minute rest is complete. Generously flower the top off one of your does, using your hand to spread it evenly. Then, using your spatula or bench scraper, detached the bottom of the door from your work surface before flipping it flour side down. Now. Stretch the side of the door closest to you before folding it to its center, then follow up by doing the same process on the right and left hand side to finish off. Stretch the side furthest away from you before falling it over the previous folds. Once that is complete, flip your door over, seam side down and begin shaping the bull, using your hands to twist the door under itself. Once shaped, your dodge looks something like this. Now place your does seem. Site up into your flower bowl and covered with a damp cloth before placing it in your fridge overnight for maximum off 21 hours. Do remember to repeat this entire process with your other remaining bull. The reason we have such a long rest time is that it helps ferment and develop your sourdough breads, creating immense flavor and allowing it to slowly rise over time. With that said, I hope you have enjoyed this lecture and I shall see you in the next one 7. Bake Your Sourdough Loaf!: Good morning and welcome to the penultimate lecture in the section where we shall be baking are sour dough breads begin by taking out a small bacon tray and pour in enough water to fill it to the halfway mark. You may now place that at the bottom of your oven as it will help prevent the base of your brand from getting burnt. The added moisture within the oven will also create a crispier crust for your life. Once that is done, select a pot large enough to contain one of your durables. It should also be tall and wide enough to allow for your breads to rise during the bake. Another element to consider all the materials of your pot, preferably it should only be made of metal as plastic or wooden handles may burn within your oven. You will also need a heat resistant lid. As you can see, this one is not suitable for high temperatures due to its handle. So I instead use a small baking pan, which actually works quite well. Place your pot and its lead in a medium to high Iraq within your oven and set the temperature to 260 degrees Celsius or 500 degrees Fahrenheit. Let that preheat with your water tray for 25 minutes. Once there is complete, carefully open your oven door at a safe distance to let the excess steam out and then remove your preheated part before closing the oven door. Take off its lead and then generously flowered base. This makes it easier for your bread to be removed from your part after it is baked. Now take out to arrest the door from the fridge and flowers. Top may use your hand to spread the flower more evenly. No. Dump your door flour side down into your part. At this point, you may choose to score your loaf with a sharp knife or razor, essentially creating a centimeter or half inch deep pattern into your life, which creates a unique crust. If you're unsure of yourself, you may skip this step, but I would highly recommend you try it out at some point, as it can be really fun to incorporate different patterns in your lives, finish off by lightly sprinkling some flower on top of adult to give it some extra texture before covering your pot with the sled and placing it back in your oven for 20 minutes at the same temperature off 260 degrees Celsius or 500 degrees Fahrenheit. After that time is complete, drop your oven's temperature to 240 degrees Celsius or 464 degrees Fahrenheit and bake for an additional 25 minutes. Also, remember the carefully open your oven door and removed both your baking tray filled with water and the lead from your pot. If you do not remove your water trade the bottom of your bread may not cook sufficiently. So do you remember the step with that? I hope you have enjoyed this lecture National. See you in the next one. 8. Sourdough Bread Conclusion: welcome and congratulations on reaching the final lecture off the section. If you've made it this fall, it means you're minutes away from completing your very first sowed or bread. Once the 25 minute time is complete, remove your pot from the oven and very cautiously take out your life. It should be extremely hot, so do be careful when handling it by hand. And there you have it, the beginner Saudi life in all of its glory. You may also notice that the base of your bread is not burnt and should be easy to cut through, thanks to the water vapour produced by your baking tray. It may be difficult, but do try to wait at least 5 to 10 minutes before cutting your life to allow for the antidote to settle. In the meantime, I would suggest repeating the baking process for the remaining loaf you have in your fridge . Make sure to preach your oven and water tray back to 260 degrees Celsius or 500 degrees fair night before scoring and placing or second life in the oven. Sauder breads What first got me into Saudi are baking and introduced me to this brilliant world off delicious breads and pastries. This is my favorite recipe to make, as it is relatively simple, while producing an insanely delicious texture and flavor. Do you remember that this recipe is also available in pdf form for quick and easy reference as an additional resource below? Thank you so much for your time, and I hope to see you in the following section for the infamous sowed a rye bread. 9. Rye Recipe Introduction: Welcome to the introductory lecture on one of the most infamous recipes to work by hand the Sauder Rye Bread. For this recipe, which makes one loaf, you will need 430 grams, or £0.95 or rye flour 300 grams or £0.66 of water, eight grams or 0.0 £18 of salt and 80 grams, or £0.18 off. Mature sado started. Remember to prepare your starter the night before using 30 grams, or 0.0 £66 or mature starter and 40 grams, or £0.9 of rye flour as well as water. The reason we are only preparing one life instead of two or more is that right bread is infamous for being very difficult to handle and work with. You may, of course, choose to double the ingredients to create to lows. But if this is your first time baking with pure I, I would suggest sticking to the simplest recipe. I have a few tricks to make this process as painless and enjoyable. It's possible, but if you still find his recipe too difficult to work with, However, I would recommend having at least 50% of your flower be substitute with cake wheat. But if you're up for the challenge, then let's not waste any more time and go straight into the recipe in the following lecture . 10. Initial Rye Dough Mix: welcome to the lecture on the initial dough mix. Begin by placing a bowl on your scale on adding 430 grams, or £0.95 of rye flour. Following that mix in. An additional 300 grams, or £0.66 of water now begin to fully incorporate both ingredients into a dough using one hand. Rye flour is extremely dense and therefore forms a wet, clay like texture when mixed with water. This is why should always try and keep at least one hand free at all times to aid and removing excess dough from your fingers. Once completely mixed, cover your ball with a damp cloth and leave it to rest for 30 minutes to perform its release. The order lease rest period is what allows your Rideau to absorb a maximum amount of moisture, which will help it last longer. Once baked. I hope that you have enjoyed this lecture and I shall see you in the next one 11. Second Rye Dough Mix: Welcome to the lecture on the second door mix where we will be adding the two remaining ingredients after the auto leases complete at eight grams, or 0.0 £18 of salt, as well as 80 grams or £0.18 off your mature sado starter. Also, remember to routine enough sourdough starter within your jaws that you may refresh it at a later stage. Now that all ingredients are added, shape your hand into a claw to press the salt and sowed a starter. Enter the dough and then mixed thoroughly. For this recipe, we do not need to perform stretch and folds as rye flour does not form. Develop gluten when mixed with water or needed. Overall. It also contains a lower percentage of gluten when compared to white flowers. So there is little point in attempting this process with that said Thank you very much for your time and I shall see you in the following lecture 12. Rye Dough Shaping: welcome to a lecture on door preparation. Begin by dumping your door onto an unflavored work surface. And be sure to scrape off any excess that is stuck to a ball. Once that is done, generously flower both your hand and doing with a white flower, such as cake wheat, and then flatten the top off the door. From there, you may begin to jenny. Shape it into a bull using your fingers. If it begins to stick it all during this process, you may need to re flower your hand ordo. Now let it rest and dry for a few minutes while you prepare your proofing bowl. One important element to consider in the step is that Ryder is incredibly sticky. So you do know want to use any cloths with abnormal texture or will be difficult to remove . The ideal cloth to use would be UnTech stirred and smooth throughout, such as this one. Now place that into a bowl, making sure it touches all sides and then flower generously from there. Take a bench scraper or spatula and begin to detach the door from your work surface. When that is done, left and place it flour side down into approving bowl and then covered with a damp cloth. Leave your dough to rest for three hours at room temperature and then place it in your fridge overnight for a maximum off 21 hours. With that said, I hope that you have enjoyed this lecture and I shall see you tomorrow for the next one. 13. Bake Your Rye Loaf!: good morning and welcome to the penultimate lecture where we shall be baking our sauder rilo. This recipe has a very similar baking process to that off the beginner sourdough bread, so it should hopefully be quite familiar to you. Begin by taking a small baking trade and pouring in enough water to fill it to the halfway mark from their places at the bottom of your oven. If you do not know, this will help prevent the floor of your life from getting burned in your oven, while the added moisture will also create a crispier crust for your life. Once that is done, select a large steel pot and place a heat resistant lid on top before putting it in the medium to high Iraq within your oven. Let that preheat with your water tray at 260 degrees Celsius or 500 degrees Fahrenheit for 25 minutes. Once preheated carefully open your oven door at a safe distance to let the excess steam out and then remove your preheated pot and lead before closing the oven door, take off its lead and then generously flower the base of the pot. Now take your arrested rider from the fridge and evenly flower its top from there. Dump your door flour side down into your part. If it all goes well, you may choose a score your loaf with a sharp knife or razor. If you're unfamiliar with scoring, you are essentially creating a centimeter or half inch deep pattern into your life, which creates a unique crust. It can be skipped, but I would highly recommend you tried out at some point. Give your door some final bit of texture with a Sprinkle of flour before covering your pot with its lid on, placing it back in your oven for 20 minutes at the same temperature off 260 degrees Celsius or 500 degrees Fahrenheit. After that time is complete. Carefully open your oven door and removed both the lead from your pot and your bacon tray filled with water. From there, drop the temperature of your oven to 240 degrees Celsius or 464 degrees Fahrenheit and let your life bake for an additional 25 minutes. With that said, thank you very much for your time and I shall see you in the following lecture 14. Rye Bread Conclusion: Welcome to the final lecture in this recipe, and congratulations on being minutes away from completing your very first Sowed a Rylov. When the 25 minute bake time is complete, carefully remove your bread from its part and let arrest for 5 to 10 minutes. You may notice that this life will not have risen as much as your sauder bread, but this is perfectly normal, as dry has a much denser consistency and therefore will not rise as much. I personally love the smell of rye loaves, and it's deep flavor serves as a perfect contrast to the much lighter white sourdough breads. It may be slightly difficult to work with, but achieving the final result just makes it that much more satisfying. With that said, Do remember that this recipe is also available in pdf form for quick and easy reference as an additional resource below. You are also welcome to experiment with different ingredients for this recipe, perhaps including various grains of your choice or using a percentage of white flour to alter the overall taste of your door. Finally, I hope you have enjoyed overcoming this challenging recipe with me, and I shall see you in the following section for the most popular French bread recipe. The rustic forget