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所在平台: Udemy |
课程主页: https://www.udemy.com/course/rediscover-real-artisan-sourdough-baking/
课程评论：没有评论
#2 烤制专业手工酸面包课程总结 这门 Coursera 课程由 Teresa L. Greenway 主讲，旨在教授学员如何在家用烤箱制作出拥有酥脆外壳、酸味十足且风味独特的专业级手工酸面包。课程内容丰富，循序渐进，非常适合初学者，并能让有经验的烘焙爱好者进一步提升技能。 **课程亮点包括：** * **从零开始：** 教你如何制作和维护稳定的酸面包酵头（Starter）。 * **面团处理：** 详细讲解如何混合、整形粘稠湿面团，以及如何通过“折叠”而非揉捏来发展面筋。 * **烘焙技巧：** 传授获得酥脆、带有气泡的外壳的关键方法，以及如何制作出大气孔的内部组织。 * **理解原理：** 深入解释了面团水合度（hydration）、发酵（fermentation）、面筋发展（gluten development）、酵母百分比（baker's percent）等核心概念，以及不同配方（formula）的重要性。 * **多种实践：** 通过阿拉斯加酸面包、高水合度的拖鞋面包（Ciabatta）和包含老面（motherdough）的 Tyra Loaf，以及起泡酥皮酸面包、混合全麦白面包（March Madness Sourdough），甚至高难度 100% 全麦 100% 水合的面包和 Chubby Baguettes，让学员全面掌握制作技巧。 * **特色内容：** 还包含酸面包甜点配方，如 Forbidden Sourdough Chocolate Cake 和 Ginger Cake。 * **资源支持：** 提供额外的配方和资源，并承诺未来会更新更多教学内容。学员可以加入与其他热爱手工酸面包的烘焙师交流。 **学员反馈赞誉有加，** 强调了课程的清晰度、内容的完整性，以及讲师 Teresa 积极的反馈和热情。学员表示，通过课程，他们不仅能做出令人惊叹的酸面包，更能深入理解酸面包烘焙的原理，成为一名足够胜任的烘焙师。 课程采用**自定进度（self-paced）**的学习模式，学员可以按照自己的节奏学习，并且在遇到问题时能获得讲师的支持。课程将花费大约两周时间来制作稳定的酸面包酵头，期间会学习历史和基础技术。一旦酵头稳定，便可按部就班地学习各种面包的制作。 总体而言，这是一门实践性强、理论扎实且充满乐趣的酸面包烘焙课程，能够帮助你自信地在家制作出专业水准的手工酸面包，并给家人朋友带来惊喜。
Student Reviews: "This course and instructor are heaven sent.I joined this course after wanting to "do" sourdough for many, many years. I am so thrilled with the clarity and completeness of the content, as well as the ready presence and engaged feedback from the instructor Teresa L. Greenway. I highly recommend this course, and will be eagerly investigating any other offerings from this instructor. I am still working through the materials at my own pace, which is another benefit of using this teaching/learning platform."And: "I am very excited to be taking these baking classes, there is nothing like sinking your teeth into a crusty loaf of Sourdough. Teresa is very knowledgeable, and has a passion for baking with sourdough. It is slow enough for a beginner, contains enough information to make a person a competent baker." Have you ever wondered how anyone can bake authentic sourdough bread? You know the kind of bread I'm talking about, with its crispy, crunchy crust, sour chewy crumb and amazing flavor. How do they do that? Well you can bake real sourdough bread in your own home oven, just like the pros do. I will show you how, step by step, it's easy and fun. You will amaze your family and friends. No one will be able to bake a loaf like you can!By taking this baking course you will have a better understanding of How to mix and shape doughHow to handle sticky, wet doughLearn ways to get a crispy, blistered crustWhat one thing is absolutely necessary for a great crustHow to get large holey crumb How to develop dough without kneading itWhy measurements are importantHow to make your own sourdough starterWhat pre-ferments and motherdough are and how to use them.Learn to slash/score the doughHow to follow a formula.What baking equipment you might need for baking hearth loavesAnd lots more!You will get answers to questions like: How can I get those large holes in the crumb? How do I take care of a sourdough starter? Can I make the crust shiny? How can I get those blisters on the crust? Can I really bake professional sourdough in my own oven? When you are finished with this baking course you will be able to mix, fold, proof, score, steam and bake a loaf of authentic sourdough bread. You will have a better understanding of dough hydration, fermentation, gluten development, baker's percent and where to find resources to join other home bakers who are passionate about home baking real sourdough too. Best of all you will be able to astound your family and friends with an amazing loaf of real sourdough that you baked yourself, in your own home oven. It will take two weeks to make your own stable sourdough starter or you can purchase one online. While getting your starter going, you will learn a short history of sourdough and go over some of the basic techniques including hydration and measuring. Once your starter is stable, we will begin with an Alaskan sourdough and then branch out to wetter high hydration dough like Ciabatta and Tyra Loaf (which includes motherdough). After that we go on to Blistered Crust Sourdough and a mixed whole grain and white loaf called March Madness Sourdough. We'll even tackle a challenging 100% whole wheat loaf at 100% hydration and Chubby baguettes, which are featured on the course landing page. There are also some sourdough dessert formulas including Forbidden Sourdough Chocolate Cake and Ginger Cake. Several additional formulas and other resources for baking real artisan sourdough are included and I will be adding additional lectures and formulas in the future.This is a self paced course with no pressure and instructor support when you have any questions. Come on and join us!
