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Udemy - Complete Sourdough Bread Baking - Levels 1, 2, 3 and 4!

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Uploader:

tutsnode

Source:

1337x

Downloads:

74

Type:

Tutorials

Images:

Udemy - Complete Sourdough Bread Baking - Levels 1, 2, 3 and 4!

Language:

English

Category:

Other

Size:

3.8 GB

Added:

June 1, 2023, 11:54 p.m.

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Seeders: 4, Leechers: 8 (Last updated: 8 months ago)

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Files:

1. Starting your Second Loaf.mp4 179.5 MB
TutsNode.com.txt 63 bytes
5.2 First Loaf Recipe - Sour Dough Bread Baking Course.pdf 314.1 KB
5.1 Baking Schedule.pdf 27.3 KB
2.1 Starter Feeding Schedule.pdf 23.9 KB
1. Starting your Second Loaf.srt 11.5 KB
11. Final Shaping and Transfer to Proofing Basket..srt 8.4 KB
5. Bench Rest, Initial & Final Shaping.srt 8.1 KB
5. Mix the Flour and Water Together!.srt 7.4 KB
2. Second Best Supplies List.srt 6.8 KB
1. What Is a Sourdough Starter.srt 6.7 KB
1. What tools will you need.srt 6.3 KB
2. Mixing a High Hydration Dough.srt 6.3 KB
2. How Do You Get a Sourdough Starter.srt 1.9 KB
4. How to Store Your Sourdough Starter Indefinitely!.srt 6.2 KB
3. Make a 5050 Mixture of Flour to Feed Your Starter.srt 2.4 KB
1. Best Supplies To Make Rustic Sourdough Bread.srt 6.2 KB
1. Day 1 Make a Starter from Dry Flakes.srt 6.2 KB
7. Final Shaping.srt 5.9 KB
3. Day 3 Make a Starter from Dry Flakes.srt 5.8 KB
1. Mix it together!.srt 5.5 KB
9. Time to Bake!.srt 5.4 KB
3. Let's Add Our Salt!.srt 5.4 KB
2. Day 2 - Making Your Starter from Scratch.srt 2.0 KB
19. How Can You Store your Bread.srt 5.3 KB
3. Day 3 - Making Your Starter from Scratch.srt 1.7 KB
4. Day 4 - Making Your Starter from Scratch.srt 5.3 KB
2. How to Feed Your Starter.srt 5.2 KB
2. Day 2 Make a Starter from Dry Flakes.srt 4.9 KB
6. Add the Salt and Leftover Water..srt 4.9 KB
14. How to Use A Bread Pan..srt 4.5 KB
6. Day 6 - Making Your Starter from Scratch.srt 2.7 KB
10. Initial Shaping & Bench Rest of Loaf..srt 4.4 KB
3. Different Ways to Cook Your Sourdough Bread.srt 4.4 KB
7. Bring The Dough to The Bench & Initial Shaping.srt 4.3 KB
5. How to Store Your Sourdough Starter Indefinitely! The Final Product..srt 4.3 KB
7. Day 7 - Making Your Starter from Scratch.srt 3.3 KB
0 8 bytes
5. Bench Rest, Initial & Final Shaping.mp4 145.9 MB
4. Day 4 Make a Starter from Dry Flakes.srt 4.2 KB
1. Day 1 - Making Your Starter from Scratch.srt 3.9 KB
8. How to Stretch on the Bench..srt 3.8 KB
4. Slap and Fold to Build Gluten and Strength.srt 3.8 KB
5. Day 5 Make a Starter from Dry Flakes.srt 2.6 KB
12. How to Make Your Own Scoring Lame..srt 3.8 KB
6. Day 6 Make a Starter from Dry Flakes.srt 1.1 KB
4. What is the Baker's Percentage.srt 3.8 KB
6. Initial Shaping & Bench Rest.srt 3.7 KB
4. The First Stretch and Fold.srt 3.6 KB
2. Add Salt & Water.srt 3.5 KB
8. Final Shaping & Into Your Proofing Basket.srt 3.4 KB
5. Day 5 - Making Your Starter from Scratch.srt 3.4 KB
3. When is Your Starter Ready to Use.srt 2.5 KB
9. Final Stretch and Fold..srt 3.4 KB
3. Autolyse and Adding Salt.srt 3.2 KB
4. When is Your Starter Ready to Use Use the Water Test!.srt 3.3 KB
9. Finished High Hydration Bread..srt 2.8 KB
6. How to Bake on a Baking Stone.srt 2.7 KB
3. A New Stretch and Fold Method.srt 2.7 KB
1. High Hydration All Purpose Flour Introduction.srt 2.6 KB
15. Time to Clean Your Proofing Basket..srt 2.5 KB
6. Stretch and Fold After 24 Hours in the Fridge..srt 2.4 KB
7. Your First Stretch and Fold!.srt 2.2 KB
13. Transfer Your Dough to the Crock Pot..srt 2.3 KB
5. 3rd Stretch and Fold.srt 2.2 KB
11. We Finished Baking Our Second Loaf..srt 2.0 KB
12. The Final Product and Slicing in for a Bite..srt 2.0 KB
4. 2nd Stretch and Fold.srt 1.9 KB
5. Store Your Dough in the Fridge Overnight..srt 1.8 KB
2. What is the autolyse.srt 1.7 KB
18. The Finished Product! Let's Cut into The Bread..srt 1.6 KB
7. Finished High Hydration All Purpose Flour Loaf.srt 1.5 KB
17. Remove the Finished Bread from Crock Pot..srt 960 bytes
8. Transfer to Dutch Oven.srt 907 bytes
16. Removing the Crock Pot Lid - See That Oven Spring!.srt 847 bytes
10. Remove Your Crockpot Lid.srt 637 bytes
[TGx]Downloaded from torrentgalaxy.to .txt 585 bytes
1.2 Sourdough Recipe Calculator.html 149 bytes
1 48.2 KB
7. Final Shaping.mp4 126.6 MB
1.1 Second Loaf Recipe - Sour Dough Bread Baking Course.pdf 313.8 KB
2 79.6 KB
11. Final Shaping and Transfer to Proofing Basket..mp4 122.8 MB
3 199.4 KB
5. Mix the Flour and Water Together!.mp4 121.4 MB
4 573.1 KB
2. Mixing a High Hydration Dough.mp4 98.1 MB
5 881.9 KB
1. Mix it together!.mp4 95.1 MB
6 932.4 KB
3. Let's Add Our Salt!.mp4 94.3 MB
7 731.9 KB
4. Day 4 - Making Your Starter from Scratch.mp4 93.6 MB
8 449.4 KB
3. Day 3 Make a Starter from Dry Flakes.mp4 88.4 MB
9 567.7 KB
9. Time to Bake!.mp4 87.9 MB
10 92.4 KB
2. Add Salt & Water.mp4 87.9 MB
11 95.6 KB
1. Day 1 Make a Starter from Dry Flakes.mp4 87.0 MB
12 1018.6 KB
4. How to Store Your Sourdough Starter Indefinitely!.mp4 85.9 MB
13 91.8 KB
4. Day 4 Make a Starter from Dry Flakes.mp4 83.8 MB
14 207.1 KB
1. What tools will you need.mp4 82.9 MB
15 114.1 KB
2. How to Feed Your Starter.mp4 75.7 MB
16 319.3 KB
4. Slap and Fold to Build Gluten and Strength.mp4 73.5 MB
17 461.4 KB
7. Bring The Dough to The Bench & Initial Shaping.mp4 72.6 MB
18 422.8 KB
14. How to Use A Bread Pan..mp4 71.6 MB
19 398.6 KB
2. Day 2 Make a Starter from Dry Flakes.mp4 71.4 MB
20 579.7 KB
5. How to Store Your Sourdough Starter Indefinitely! The Final Product..mp4 71.2 MB
21 783.3 KB
6. Add the Salt and Leftover Water..mp4 70.0 MB
22 19.8 KB
10. Initial Shaping & Bench Rest of Loaf..mp4 67.4 MB
23 601.8 KB
6. Initial Shaping & Bench Rest.mp4 66.8 MB
24 180.3 KB
8. Final Shaping & Into Your Proofing Basket.mp4 65.2 MB
25 769.9 KB
5. Day 5 - Making Your Starter from Scratch.mp4 64.7 MB
26 317.3 KB
1. Day 1 - Making Your Starter from Scratch.mp4 61.6 MB
27 407.7 KB
12. How to Make Your Own Scoring Lame..mp4 61.3 MB
28 764.2 KB
5. Day 5 Make a Starter from Dry Flakes.mp4 60.9 MB
29 106.6 KB
7. Day 7 - Making Your Starter from Scratch.mp4 60.5 MB
30 527.6 KB
8. How to Stretch on the Bench..mp4 60.4 MB
31 587.6 KB
6. Day 6 - Making Your Starter from Scratch.mp4 57.9 MB
32 142.9 KB
4. The First Stretch and Fold.mp4 56.3 MB
33 679.3 KB
3. Autolyse and Adding Salt.mp4 53.9 MB
34 94.4 KB
9. Final Stretch and Fold..mp4 51.4 MB
35 619.6 KB
3. A New Stretch and Fold Method.mp4 51.1 MB
36 890.5 KB
4. When is Your Starter Ready to Use Use the Water Test!.mp4 49.4 MB
37 595.7 KB
6. Stretch and Fold After 24 Hours in the Fridge..mp4 46.7 MB
38 280.0 KB
6. How to Bake on a Baking Stone.mp4 45.7 MB
39 355.4 KB
9. Finished High Hydration Bread..mp4 41.4 MB
40 585.8 KB
4. 2nd Stretch and Fold.mp4 37.5 MB
41 562.6 KB
15. Time to Clean Your Proofing Basket..mp4 36.8 MB
42 156.3 KB
5. 3rd Stretch and Fold.mp4 36.4 MB
43 585.0 KB
3. Make a 5050 Mixture of Flour to Feed Your Starter.mp4 36.2 MB
44 858.5 KB
13. Transfer Your Dough to the Crock Pot..mp4 35.9 MB
45 153.0 KB
3. When is Your Starter Ready to Use.mp4 35.3 MB
46 764.9 KB
11. We Finished Baking Our Second Loaf..mp4 34.9 MB
47 96.7 KB
12. The Final Product and Slicing in for a Bite..mp4 34.8 MB
48 243.7 KB
7. Your First Stretch and Fold!.mp4 30.6 MB
49 438.9 KB
5. Store Your Dough in the Fridge Overnight..mp4 29.5 MB
50 554.9 KB
1. What Is a Sourdough Starter.mp4 28.4 MB
51 635.0 KB
2. What is the autolyse.mp4 26.9 MB
52 113.0 KB
2. Day 2 - Making Your Starter from Scratch.mp4 26.3 MB
53 751.0 KB
3. Day 3 - Making Your Starter from Scratch.mp4 24.8 MB
54 200.7 KB
18. The Finished Product! Let's Cut into The Bread..mp4 21.8 MB
55 224.1 KB
2. How Do You Get a Sourdough Starter.mp4 21.4 MB
56 665.1 KB
7. Finished High Hydration All Purpose Flour Loaf.mp4 20.7 MB
57 325.4 KB
2. Second Best Supplies List.mp4 19.7 MB
58 326.9 KB
1. Best Supplies To Make Rustic Sourdough Bread.mp4 18.4 MB
59 586.9 KB
8. Transfer to Dutch Oven.mp4 17.0 MB
60 45.0 KB
6. Day 6 Make a Starter from Dry Flakes.mp4 16.8 MB
61 195.8 KB
17. Remove the Finished Bread from Crock Pot..mp4 14.4 MB
62 592.0 KB
3. Different Ways to Cook Your Sourdough Bread.mp4 14.0 MB
63 23.1 KB
16. Removing the Crock Pot Lid - See That Oven Spring!.mp4 13.3 MB
64 720.8 KB
19. How Can You Store your Bread.mp4 10.7 MB
65 297.6 KB
4. What is the Baker's Percentage.mp4 10.6 MB
66 404.0 KB
10. Remove Your Crockpot Lid.mp4 8.8 MB
67 231.9 KB
1. High Hydration All Purpose Flour Introduction.mp4 6.8 MB

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