Making Sourdough Bread can feel daunting at first, but once you understand the fundamentals and how environment also plays a key factor then you are on your way to making delicious sourdough bread that also looks amazing!

Who is this Class for?

This Class is for a range of folks from Beginners to Intermediate or for anyone who’d like to up their Sourdough Bread baking game and understand what's really happening and why these methods exist.

Why is this Class useful?

This Class will cover the How’s and Why’s of certain steps in the dough making process. What’s needed and when to do it.

Materials:

(You must already have a strong and healthy Sourdough Starter)

Bowl, spoon or spatula, Sourdough Starter, bread flour, water, salt, spray water bottle, kitchen towels, banneton (optional), dutch oven and bench scraper. A Bread Lame or blade or sharp knife is required for scoring.

Highlights:

Understanding why certain steps exist and what they really do
There is no perfect recipe and if you fail the first time that’s ok!
Once you master this with just Bread Flour then incorporating other flours can not only make it fun and interesting, but introduce other wonderful flavors.

What are we covering?

Steps required for creating dough before baking
Having a Strong and Healthy Starter
Understanding Hydration and how Protein Percentage in flour helps define how much water to use
Building Dough Strength and what are some of the methods
Understanding Bulk Fermentation and its importance
Why do we Pre-shape and Final Proofing (and why I won't be Pre-Shaping)
High Heat Baking and Steam: Understanding reasoning behind it

Pavel Skripichnikov

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