Know Your Dough

[mitsumi]

Know Your Dough
h264, yuv420p, 1280x720 |ENGLISH, aac, 48000 Hz, 2 channels | 3h 35mn | 3.18 GB
In-depth insights on how to bake your best breads ever!

What you'll learn

Understand your dough and develop your baking judgement
Get recipes and techniques for handling a variety of dough types: wet / dry / heritage / lean / enriched / fancy etc.
Judge different stages of fermentation more accurately.
Control the variables, including gluten development, time, temperature and hydration
Retard the dough to make baking fit your schedule.
Analyse your baked breads and learn from what they tell you.

Requirements

Most bakers will already have a basic range of equipment, but the list of what we use on the course is given here:
Digital scales, or measuring cups. Probe thermometer Jug Mixing bowl (which will fit in your fridge) Plastic scrapers Sharp lame, grignette or craft blade for scoring dough A couple of metal baking trays and a loaf tin A couple of bannetons or proving baskets. A clean dish brush (or similar) for brushing out bannetons A silicone spatula A flour shaker A couple of clean shower hats A plant sprayer for misting dough with water .
Instructions for making a wild yeast leaven (sourdough starter) are given in the course.

Description

Ever wish you knew what was REALLY going on with your bread?

Are you unsure WHEN to move to the next step in rising/proving/baking?

Do you know WHY kneading, folding & shaping are so important, or HOW to apply these techniques to best effect?

Do you want to LEARN how to build and maintain better structure in your dough?

Are you frustrated when your bread doesn't turn out like the photo in the recipe?

Or would you simply like to move on from baking BRICKS?!

Look no further.

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