Sourdough Bread Masterclass

Course Description

At Baking Hub Academy, this course is designed to give you a complete understanding of sourdough and artisan bread making from fermentation and dough development to shaping, baking, and troubleshooting. You will learn two different methods of making sourdough-style breads: 1. Natural Fermentation Method 2. Yeast-Based Method By learning both methods, you will be able to understand their differences in fermentation, flavour, texture, production time, consistency, and final results, allowing you to choose the method that best suits your baking style and target audience. Breads & Products Covered 1. Classic Sourdough 2. Whole Wheat Sourdough 3. Flavoured Sourdough – Sun-Dried Tomato Sourdough 4. Sourdough Sandwich 5. Sourdough Pizza 6. Sourdough Focaccia Artisan Bread 7. Classic Baguette 8. Baguette Sandwich Core Technical Skills Throughout the course, you will develop a strong understanding of the complete bread-making process. Fermentation • Natural fermentation • Yeast fermentation • Final proofing • Understanding fermentation stages • Temperature and time management Dough Development • Ingredient functionality • Flour selection • Hydration • Gluten development • Autolyse • Stretch and fold • Dough strength and elasticity Shaping • Pre-shaping • Final shaping • Building surface tension • Shaping different dough types • Maintaining dough structure Scoring & Baking • Scoring techniques • Understanding expansion and oven spring • Steam generation • Oven temperature management • Crust development • Baking time and doneness Troubleshooting Learn how to identify and correct common bread-making problems, including: • Dense crumb • Poor oven spring • Weak dough • Over-fermentation • Under-fermentation • Flat loaves • Poor scoring • Uneven crumb • Excessively thick or pale crust • Dough that is too sticky or difficult to handle Understanding the Final Product You will learn how to evaluate your bread based on: • Crust • Crumb • Aroma • Flavour • Texture • Volume • Shape • Fermentation • Overall appearance By the end of the course, participants will not only be able to follow recipes but will understand the science and techniques behind sourdough and artisan bread making, enabling them to confidently reproduce and adapt the products for home baking or commercial production.