Core Knowledge Tutorials Archives | The Sourdough Club

The Sourdough Club

Learn to bake Sourdough || Expert Tutorials || Video Masterclasses || Sourdough Techniques || Recipes || Community || Tips || Bake || Love || Nourish

+44 (0)7707 480336
info@thesourdoughclub.com

Home
START LEARNING TODAY
Tutorials
About
- Terms and Conditions
- Competitions / Prize draw terms and Conditions
My Account
- Log in

Your First Time in the Sourdough Club.

Understanding refreshing a Sourdough Starter

Sourdough fermentation controls

Managing expectations

Keeping a record of your Sourdough bread

Why do things go wrong?

Overview of mixing your dough

Shaping overview

Understanding Bassinage

DDT & the Optimum Sourdough Fermentation Temperature Guide

What is a baker’s percentage?

Enzymes

How do I know if my sourdough is ready to bake?

Baking Overview

What does Stretching and Folding the dough do?

1
2
Next Page »

Instagram post 2193874729868343595_3147733467

Gorgeous @whitemountainsourdough
・・・
Early morning bake:
Full of go Kamut Miche
.
.
.
.
#earlymorningbaking #miche #sfbi #kamut #khorasan #sourdough #fullofgo #naturalleaven #organic #homebaking #shb #instabread #bbga #realbread #fermentation #dutchoven #sourdoughbread #inglutenwetrust #flourpower #igbreadclub

Instagram post 2193544253400071452_3147733467

STUNNING 👆🏻 @edwinsoeryajaya
・・・
xXx -
.
.
#sourdough #sourdoughmania #sourdoughstarter #sourdoughbread #sourdoughclub #sourdoughbaking #breadporn #boulangerie #boulanger #breadbaking #naturallyleavened #wildyeast #realbread #rollwithus #breadbosses

Instagram post 2193543400832272302_3147733467

SHAPING @sourdough_tim thx for the tag 🏷 ・・・
Video last week was the pre-shape; here’s one of the final shaping technique that I normally do. This dough is 25% wholegrain at 82% hydration, and has just been bench rested for an hour after the pre-shape. One tip I’ve picked up recently from observing the pros is to leave the shaped dough seam side down on the bench for a few mins before transferring into the bannetons - this helps the seam to seal up properly, and also lets the dough relax slightly, to allow for a better final stitching in the banneton if needed 😁
#realbread #artisanbread #sourdough #guthealth #sourdoughclub #opencrumb #opencrumbmastery #breadtalk #igbreadclub #instafood #wildyeast #naturallyleavened #goodforthegut #instabread #eatforhealth #healthyeating #breadporn #slowfood #organic #bread #bakery #rofco #ealing #hanwell #westealing #shoplocal #supportlocal

Instagram post 2193542904822242750_3147733467

Beautiful 👆🏻 @artisanal_baker
・・・
Just out of the oven , looking good , semolina sourdough
Crumb and details tomorrow.
Have a great week ahead 🤗

#gratitude
#opencrumbmastery
#sourdoughclub
#breadbosses
#breadstoriesdonerit
#breadbakersguild
#sourdoughpodcast

Instagram post 2193541664239412571_3147733467

Thank you for the tag 🏷 @eds_bred
・・・
ANCIENT GRAIN LOAVES.
House milled Emmer/Farro Sourdough

30% whole grain emmer, 20% stoneground whole wheat, 50% bread flour(14% protein), 83% hydration, 2.5% @vanislesalt
Autolyse 1hr, mix speed 1 - 6mins, rest 15mins, mix speed 1 - 4mins, then speed 2 - 2mins. Bulk for 4hrs with 3 folds in the first 2 hours then rest for remaining 2hrs. Short bench rest 30mins, final shape and 14hr cold proof in fridge. Baked at 245C-50mins

In Italy, whole emmer grains can be easily found in most supermarkets and groceries, emmer bread (pane di farro) can be found in bakeries in some areas, and emmer has traditionally been consumed in Tuscany as whole grain in soup. Emmer has also been used in beer production.

Email Sign Up:

Email Address

Email info@thesourdoughclub.com
Copyright © 2019 The Sourdough Club Ltd
Registered in England & Wales: 11513581
Website by Callia Web