Sourdough bread

Sourdough bread

Ludovic Richard
Difficulty Icon
Expert
Recipe Time Icon
0h45
9
Videos
These plain and cereal breads celebrate the art of working with sourdough: The cereal breads are baked in molds for a gourmet crumb and an optimal development, while the plain breads come in a “pavé” or a “bâtard” shape, with pretty scoring patterns, showcasing the work of a Best Craftsman of France (MOF).
Sourdough bread
Completion time
Preparation
0h45
Baking
0h30
Resting
10h00
Techniques taught
  • Being able to identify the different types of flours and their uses
  • Performing an autolysis
  • Dough bassinage
  • Kneading bread dough with a mixer
  • Adding inclusions to a dough
  • Balling up dough
  • Shaping bread dough
  • Shaping the dough into a bâtard bread
  • Shaping the dough into a pavé bread
  • Final proof & dough rising
  • Shaping bread dough
  • Final proof & dough rising
  • Moistening and decorating a dough before baking
  • Bread scoring patterns
  • Scoring a loaf of bread
  • Scoring a dough
  • Baking bread in the oven
  • Creating a Polka pattern
  • Baking bread in a mold
  • Scoring a dough
  • Scoring a loaf of bread
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Discover the first step of this course for free

Step 1 : Flour technology

Ludovic Richard
Ludovic Richard
Best Craftsman of France (MOF), Bakery | Teacher / World-class educator
Best Craftsman of France (MOF), Bakery | Teacher / World-class educator

Step 2 : Autolysis

Step 3 : Kneading, bassinage, adding seeds & 1st proof

Step 4 : Weighing and rest period

Step 5 : Shaping the plain dough into bâtard & pavé breads, final proof

Step 6 : Shaping the cereal breads & final proof

Step 7 : Scoring and baking the plain breads

Step 8 : Scoring and baking the cereal breads

Step 9 : Bread presentation and cutting

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