Making the Beetroot & Feta Boule | The Artisan Bakery School

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The Gluten Free Sourdough Masterclass

Section 1: Introduction

Introduction (2:45)
Why naturally gluten free sourdough really matters.
Gluten Free Bakers Percentages
Your Shopping List

Section 2: Fermentation, wild yeasts and friendly bacteria.

Fermentation, wild yeasts and friendly bacteria.
The Fizz Quiz

Section 3: Starters

Mastering Your Starters (7:03)
Starter building recipes & instructions
Starting Your Starters (0:25)
Maintaining your starter
Feeding rice starter (0:47)
Making Teff Cacao (Chocolate!) Starter & Leaven (3:32)
Feeding Chocolate Starter (1:15)
Time, temperature and maturity.
Starters Quiz

Section 4: Leavens

Mastering Your Leavens (7:54)
The Four Leaven Levers
The Leaven Top-up Feed (1:53)
The Leaven Race (0:46)
Leavenology Quiz

Section 5: The Four Principles of Gluten Free Bread-making

Rise, Bind, Balance, Blend

Section 6: Vegan Sunflower Power

Making the Sunflower Sour (4:48)

Section 7: The Root of Perfection

Making the Beetroot & Feta Boule (5:39)
Baking with a Cast Iron Sizzler (1:24)

Section 8: Baguettes!

Making the Vegan Almond Baguette (5:12)
Easy-Cheesy Chilli Baguette/Bread (5:30)

Section 9: Brioche

Making the leaven for all the brioche dough bakes.
Making the Brioche Burger Buns & Baby Brioche (7:04)
Sourdoughnuts & Cinnamon Squiggles (7:51)
Vegan Brioche Burger Buns & Baby Brioche (5:07)
Vegan Sourdoughnuts (5:56)

Section 10: Heavenly Chocolate Sourdough

Making the Heavenly Chocolate Sourdough (9:48)

Section 11:The Art of Focaccia

Making the sourdough focaccia (5:44)

Section 12: What to Do with Leftover Leaven / Starter

Sourdough Crackers (7:15)

Section 13: The Secret of Gluten Free Sourdough Recipe Development

The Four Recipe Levers
The Secrets of Recipe Creation (6:38)
Artisan Recipe Developer Goals: Keep a Baking Journal

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Making the Beetroot & Feta Boule

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