Classic Loaf Step-by-Step
Sourdough Classic Loaf: 3-Day Course
Master the art of sourdough baking in our immersive 3-day course, designed to guide you through every step of creating the perfect classic loaf. Whether you're a beginner or looking to refine your skills, this hands-on experience will leave you confident in baking delicious, naturally leavened bread at home.
What You’ll Learn:
Day 1: Preparing Your Starter
Dive into the foundation of sourdough with an in-depth look at maintaining a healthy starter. Learn the feeding schedule, storage tips, and troubleshooting techniques to keep your starter thriving.Day 2: Mixing & Shaping
Discover the secrets to achieving the perfect dough consistency. We'll cover autolyse, adding salt, proper mixing techniques, and shaping your loaf to create structure and an even crumb.Day 3: Scoring & Baking
Master the final touches—scoring techniques for beautiful designs and tips for baking with a Dutch oven. Learn how to create that signature crispy crust and soft interior.
At the end of the course, you’ll walk away with your very own classic sourdough loaf and the skills to recreate it anytime. Perfect for home bakers looking to level up their craft!
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Day 1
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Day 2
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Step 2: Mixing the Dough
Discover the art of creating perfect dough. Learn to mix flour and water for an autolyse, allowing gluten to develop naturally before adding salt. This step enhances dough elasticity and improves your loaf's texture, flavor, and structure. Master this foundational skill for consistent sourdough success.
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Step 3: Adding the Salt
Elevate your dough with the crucial step of adding salt. Learn how to evenly incorporate it using the pinching technique, ensuring balanced flavor and structure. Afterward, let the dough rest to absorb the salt and continue developing its gluten for a stronger, more elastic texture.
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Step 4: Finish Bulk Fermentation
After adding salt, perform a coil fold to strengthen the dough and build structure. Then, transfer it to a straight-sided vessel to ensure even fermentation. During bulk fermentation, the dough will rise, develop flavor, and achieve the perfect consistency for shaping.
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Step 5: Shape
Shape your dough into its final form, building surface tension for a beautiful rise. Transfer it to a banneton to support its shape, then let it rest overnight in the fridge for a cold proof. This slow fermentation enhances flavor, texture, and crumb structure, setting the stage for a perfect bake.
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Day 3
WHOLESOME LOAVES, NATURALLY HEALTHY.
Why This Course Matters.
Unlock the secrets to baking wholesome, gut-friendly sourdough bread from scratch. This course will empower you with the skills to create healthier, naturally leavened loaves your whole family will love!
