Description

Bake rustic country breads with bold crust and open, custardy crumb using a predictable home routine. You will set up a simple bench flow that fits a small kitchen, including dough tubs, a scale station, and proofing options. We teach flour selection across bread, T65-style, and blends of whole grain for flavor depth without heaviness. Strength development uses short mix, slap‑and‑folds, and spaced coil folds with clear timing windows. You will learn bulk‑fermentation checkpoints—edge rounding, bubble size, and dough temperature—so decisions are data‑driven. Shaping modules show tension building for boules and batards that spring rather than spread. Home‑steam methods compare Dutch ovens, steel + pan steam, and lava‑rock setups for blistered crust. We include a bake curve planner to balance color development and interior doneness without drying. Troubleshooting targets flat loaves, gummy centers, and pale tops with precise corrections. By the end you will produce reliable, deeply flavored hearth loaves any day of the week.

HD video lessons + formula cards + steam comparison guide + bake curve planner

3.5 hours on‑demand

Flour strategy, dough strength, bulk checkpoints, shaping tension, home steam, color management.

Home bakers seeking artisan country loaves with professional crust and crumb.