Have you been wanting to make Sourdough Bread but maybe have gotten stuck or frustrated with inconsistent results or how most videos just go over the quick highlights and not the full details and the 'why' of what you are doing with each step? Well, welcome to a comprehensive journey where we dive into the art of making sourdough bread from scratch, tailored for beginners! In this full course, I'll guide you through each step, unraveling the method and techniques I've refined over five years. From the initial mix to the final bake, together we will explore the essentials of sourdough making, aiming to equip you with the knowledge and skills to consistently craft your very own perfect loaf at home.

We start with the basics, covering the musthave tools and ingredients, emphasizing the importance of precision in baking. You'll learn about the critical role of a food scale, the magic of a Dutch oven, and why choosing the right flour matters. Furthermore, I'll introduce you to the world of hydration percentages and how they influence your bread's texture.

Next, we go into the autolyse method, a technique that enhances gluten development for that perfect chew in your bread. I'll share my insights on maintaining an ideal starter culture, illustrating how environmental factors like temperature can affect its activity and, consequently, your bread's quality.

From mixing, shaping, to scoring, each step is detailed with practical tips to help you achieve that artisanal quality in your homemade sourdough. Plus, you'll get a peek into the science of fermentation and how it contributes to flavor and texture.

Whether you're baking your first loaf or looking to refine your skills, this video is packed with valuable lessons to guide you through the satisfying journey of sourdough bread making. Join me as we transform simple ingredients into a masterpiece of taste and texture, and discover the joy of baking bread at home. Let's bake something amazing together!

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My Food Scale I have tried all sorts of food scales throughout my time baking, even some really expensive ones, and I always find myself coming back to this one. https://amzn.to/4aVCo7U

My Carhartt Apron I use this for barbecue too not just baking. https://amzn.to/4bgc8F2

My Pastry Brush I use this all the time for basting buns or pastries before baking as well as after baking. I have tried other pastry brushes but I always find myself coming back to this one. https://amzn.to/3xSFtHs

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Formula:
600g flour (mix of bread and whole wheat)
400g water
12g salt
120g regular starter

Timecodes
0:00 Intro
0:37 Tools you Need
5:45 Getting Started
7:06 Autolyse Overview and Flour
9:35 Autolyse Water Temp
13:29 Autolyse Mixing and Process Explanation
18:42 Autolyse Timing
20:01 Bulk Fermentation Overview
22:05 Bulk Fermentation Adding Salt
24:14 Bulk Fermentation Adding Starter
26:00 Bulk Fermentation Hand Mixing
39:02 Hydration Percentage Calculation
41:16 Bulk Fermentation Timing
41:46 Folding Session 1
45:00 Folding Session 2
46:21 Folding Session 3
47:49 Shaping your dough
1:01:56 Storing your dough in the fridge
1:03:56 Oven configuration
1:06:26 Scoring the dough before baking
1:11:21 Baking the Bread
1:17:27 Letting the bread rest
1:20:03 Looking at Inside and Crumb Troubleshooting Tips

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