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Everyday Artisan Bread
WELCOME (START HERE!)
How to Use This Website
Take Our 5-Minute Entrance Survey
Join the Facebook Group
How to find help and make requests
GETTING STARTED
Our Favorite Equipment & Ingredients
How to Bake Bread Without a Dutch Oven
How to Properly Measure Flour (6:34)
INTRODUCTION TO YEAST BREADS
Introduction
Let's Bake Bread.
SKILLS LAB: Beginner's Loaf (32:21)
Anatomy of a Loaf of Bread
The Basics of Bread: Ingredients and Equipment
Building Strength Into Dough
SKILLS LAB: Beginner's Loaf with Folds (3:29)
How to Store Bread
How to Refresh (and save!) Stale Bread (1:16)
INTERMEDIATE YEAST BREADS
Understanding Baker's Percentages
Understanding Hydration
SKILLS LAB: High-Hydration Bread (75%)
SKILLS LAB: High Hydration Bread (80%)
Building Flavor - The Importance of Time
SKILLS LAB: All Day Bread (Weekend) (11:57)
SKILLS LAB: All Day Bread (Weekday) (10:35)
SKILLS LAB: Overnight Bread - Morning Shape (8:58)
SKILLS LAB: Overnight Bread - Evening Shape
Adjusting rise times in a cold kitchen (4:17)
Proper Proofing & fixing overproofed dough (22:02)
ADVANCED YEAST BREADS
All Purpose vs. Bread Flour vs. Whole Wheat
SKILLS LAB: Whole Wheat Breads
How to Score Bread (11:57)
Intro to Advanced Baking Techniques
Baking with the Autolyse Method (17:31)
SKILLS LAB: Autolyse
Baking with Pre-Ferments
SKILLS LAB: Baking with a Poolish (23:03)
YEAST BREAD RESOURCES
Your Perfect Loaf Flowchart
Master Conversion Cheatsheet
Loaf Calculator (7:44)
How to Shape a Loaf of Bread (7:35)
Troubleshooting & FAQs
INTRODUCTION TO SOURDOUGH
Introduction
How this section will work (11:35)
Our (Fun!) Sourdough Rules
Sourdough Equipment (15:14)
Sourdough Ingredients (17:01)
Before You Get Started (A Pep Talk)
BUILDING YOUR SOURDOUGH STARTER
Introduction to Sourdough Starter (36:59)
Let's Make a Sourdough Starter (33:18)
Download the Sourdough Starter Workbook
Starter Prep: Mix your Flour Blend (7:01)
SKILLS LAB: Build a Sourdough Starter (Countertop) (66:29)
SKILLS LAB: Build a Sourdough Starter (Oven) (29:03)
SKILLS LAB: Use an Existing Sourdough Starter (9:04)
SOURDOUGH DEEP DIVE
A Brief History of Sourdough
Sourdough Goes Beyond the Boule
The science of sourdough
SOURDOUGH SKILLS LABS & RECIPES
Intro to Sourdough Bread
SKILLS LAB: Sourdough Beginner's Loaf (30:44)
When to End Bulk Fermentation
SKILLS LAB: Sourdough with an Autolyse (24:40)
SKILLS LAB: Sourdough with an Overnight Proof (9:05)
SOURDOUGH DISCARD RECIPES
Chocolate Chip Cookies
Biscuits
[NEW] Brownies
[NEW] Chocolate Chip Banana Bread
[NEW] Faux-Sourdough Crusty Bread
[NEW] Zucchini Bread
SOURDOUGH RESOURCES
Sourdough Loaf Calculator (6:34)
Starter Ratio Cheatsheet
SOURDOUGH TROUBLESHOOTING & FAQs
Reviving a Starter After Forgetting to Feed it (5:27)
Identifying Hooch & Feeding a Neglected Starter (6:31)
When Sourdough Starter Goes Bad (6:12)
Troubleshooting Over Proofed Sourdough (10:30)
Adjusting for Warm Weather
BEYOND BREAD
Introduction
Crusty Dinner Rolls
Soft & Buttery Dinner Rolls
Garlic Knots
Bagels
Whole Wheat Bread Bowls
Small Batch Yeast Bread (75%)
FLAVORS & RIFFS
Introduction
How to Fold Add-Ins Into Dough (6:33)
Apple Cinnamon Bread
Asiago Bread
Caramelized Onion Bread
Cheddar Beer Bread
Cranberry Pecan Bread
Jalapeño Cheddar Bread
Nine Grain Bread
Pumpkin Spice Bread
Roasted Garlic & Rosemary Bread
CONTINUING BREAD-UCATION
Introduction
The 4 Most Important Words in Baking
Further Reading: The Science of Bread
Our Favorite Bread Cookbooks
High Altitude Baking
Additional Resources
Feature Request Form
BONUSES
EXPERIMENT: How Much Does a Cup of Flour Weigh?
Yeast Bread 101 (Cornell University Lecture) (36:52)
[PODCAST INTERVIEW ] Revitalizing Regional Grain Production
EXPERIMENT: Low vs. High Protein Flours
EXPERIMENT: The Difference a Day Makes
SOURDOUGH SUMMER CAMP - 2021
Camp Schedule
Summer Camp Workbook
Facebook Live Kickoff Call [REPLAY] (16:34)
Sourdough Live Call #1 [REPLAY] (50:42)
Sourdough Live Call #2 [REPLAY] (50:32)
WRAPPING UP
Take Our 5-Minute Exit Survey
Works Cited
Affiliate Program
QUICK LINKS
Master Recipe List
The Basics of Bread: Ingredients and Equipment
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