Sourdough bread is made by fermenting dough using naturally occurring Lactobacillus sanfranciscensis and wild yeast. In this class you’ll learn about the vital stages of the bread making process. This is a three hour class in which you will experiences all stages of dough development, use bakers percentages, and control proofing temperatures. We will focus on high-hydration (80%) dough and demonstrate the autolyse method of bread making. This method is known to produce a bread with great texture and complex flavor. We will demonstrate how to stretch and fold dough (a different method then kneading) and the chemistry behind these processes.
In this course we will also provide demonstrations of the milling of various flours we use. You will leave this course with recipes, a sourdough starter specific for high-hydration dough, and a better understanding of the science of bread making. Location Quail Hollow Kitchens, Ben Lomond Ca.