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所在平台: Udemy |
课程主页: https://www.udemy.com/course/sourdough-bread-baking-exploration/
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**课程名称：** Sourdough Bread Baking 102 - Exploration **课程概述：** 本课程是“Sourdough Bread Baking 101”的进阶课程，适合初学者和中级酸面包烘焙爱好者。课程以探索“为什么”是面包烘焙的核心，带领学员进行各种有趣的实验。即使没有酸面团发酵剂，课程也会提供详细的视频教程，教您如何制作自己的发酵剂，并赠送一本可打印的酸面团发酵剂制作电子书。 **课程内容涵盖：** * **面粉蛋白质质量探索：** 学习简单的面粉适用性测试方法，并利用测试面团烘烤出不同风味的面包。 * **洗筋（Gluten Washing）：** 了解如何从面粉中提取面筋，观察其形态和性能，以及淀粉的样貌。 * **错误后的补救：** 通过一个真实的烘焙实验失误，学习如何补救并制作出美味的恰巴塔面包（Ciabatta）。 * **中筋面粉 vs. 高筋面粉：** 深入比较中筋面粉和高筋面粉的区别，通过三次不同水合度的实验，探索其对面包的影响，其中最后一次将尝试88%高含水量和高品质高筋面粉的面包。 * **酸面团发酵剂的生命周期：** 学习发酵剂从喂养到“死亡”的全过程，并利用“丢弃”的发酵剂制作美味的煎饼。 * **额外内容：** 探讨冷冻面团的原理、如何保护弱面团中的面筋以及如何减缓发酵过程（可在奖励章节的链接中找到更多信息）。 **课程亮点：** * 注重烘焙原理的实验性探索。 * 提供详细的视频教程和可打印的电子书。 * 包含从零开始制作酸面团发酵剂的指导。 * 教授如何处理烘焙中的常见问题。 * 内容充实有趣，适合所有热爱酸面包烘焙的学员。
Course updated 5/10/2021I decided to make this course after being asked many questions behind the "why" of bread baking. I am always exploring the "why" of baking so I thought I would share with you the fun I've had experimenting. This course would be a good one to follow my Sourdough Bread Baking 101 course and it is aimed at beginning and intermediate sourdough bakers. If you don't have a sourdough starter, don't worry, I will show you step by step (with videos) how to make your own starter. You'll also get a free downloadable e-book on how to make your own sourdough starter that you can print out. The course covers:Exploring protein quality in flour. This shows an easy test to see if your flour is suitable for bread baking. After the test we will use our test doughs to bake up a loaf of bread, so depending upon the flour your testing everyone's loaf will turn out different.Gluten washing - see how to extract gluten from flour. See how it looks and performs, also see how the starch looks.Recovering from a mistake. I made a huge mistake when I was doing one of the experiments, so instead of ditching the experiments, we explore how to recover from a mistake and we make beautiful Ciabatta bread.All purpose flour VS bread flour. In this experiment we explore the differences between all purpose flour and bread flour. We'll use three experiments and do a higher hydration each time. You might be surprised at the outcome.With the last iteration of the comparison loaves, we will use a high quality bread flour and a double hydration to bake up an 88% hydration loaf.The last thing we will look at is the life cycle of a sourdough starter from feeding to it's death. We'll also make pancakes from the discard! We'll talk about freezing dough and what happens as well as how to protect gluten in a weak dough and how to slow down fermentation (see the links in the bonus section). We are going to have a lot of fun! So join me in this exploration of sourdough baking! Teresa
