Wholegrain Bread
Learn to incorporate whole grains into your sourdough bread, enhancing the flavor, digestibility and nutritional value of your final product.
Propietaria de Evergreen Butcher + Baker, Atlanta, EE.UU.
Course Content
Course Content
2 - Introduction to Wholegrain Bread Baking
3 - Emmer Sourdough Bread
4 - Miche Bread
5 - Seeded Spelt Bread
6 - Rugbrod Bread
Free
7 - 100% Rye
8 - Black Bread
9 - Beer and Buckwheat Bread
About this Course
Make delicious and nutritious long fermentation wholegrain breads worth waiting for.
Learn how to incorporate whole grains into your sourdough bread baking repertoire. You’ll see how approachable this method of baking can be –from mixing to shaping to baking– all can be done by hand at home, or can easily be scaled up in a professional setting.
With Emma Schacke of Evergreen Butcher + Baker, Atlanta, USA, you will discover how incorporating stoneground heirloom grains and modern wheats to your long-fermented breads can enhance your final product with rich flavor, improved digestibility, and increased nutritional value.
At the end of this online course you will:
- Understand the benefits of stone milled flour for the quality of your bread and the health of your community and local grain economy.
- Know how to make and maintain rye and wheat starters.
- Know how to successfully bake with high percentages of whole grains despite their seemingly difficult nature.
What's included?
- 1 hr 35 min of HD video
- 7 recipes (35 lessons)
- Recipe book
- Complementary material
- 8 Quizzes
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Owner, Evergreen Butcher + Baker, Atlanta, USA
Crafter of accessible and unpretentious products, with each ingredient thoughtfully chosen, sourced as locally as possible, and grown sustainably and responsibly.
Discover wholegrains and learn to incorporate them within naturally leavened breads
What you'll learn
Emmer sourdough: Discover the ‘mother of all grains’ and learn to score your Emmer bread with a lame to create a beautiful design.
Miche: Learn to make this king-size loaf that was traditionally baked in a communal oven and designed to sustain a family for several days.
Seeded Spelt Bread: Work with Einkorn and Spelt to create a high hydration dough that appears dense when baked but has a deceptively spongy interior, ideal for double-faced sandwiches.
Rugbrod: Start this traditional Danish sour rye loaf by soaking your ingredients overnight – that’s where the magic happens. Popular toasted and served as an open-faced sandwich.
100% Rye: A dark German rye loaf requiring a long baking time which gives it a super crusty exterior. This dense tangy loaf that pairs nicely with cheese, pickles and butter. You can even personalize your loaf with your own selection of spices!
Black bread: Discover a thrifty loaf intended to put your left over rye bread to good use. Make a soaker scented with coffee and bake this super tangy bread.
Beer and Buckwheat Bread: Bake a lower gluten loaf with a strong earthy flavor.
In addition to the recipes, you will learn techniques that will be useful on many occasions:
Techniques you will learn:
- Make a sourdough starter
- Refresh a sourdough starter
- How to shape sourdough bread
- How to score sourdough bread with a lame
- How to autolyse bread dough
- How to bake bread in a Dutch oven
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very good course but...
Very good course but it would be excellent if the temperature in which the bulk fermentation was taking place was also mentioned because especially for sourdough doughs, temperature is kind of considered as an ingredient and influences the dough a great deal. Also, a sourdough starter to be made requires more than 5 days to be ready and strong to be used.