Intermediate Home Oven Bake

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This course is designed to guide intermediate bakers through a complete sourdough process from mix to bake, using a regular home oven. This high-hydration loaf is hearty with 35% total whole grain, using freshly milled flour which ramps up flavor and the fermentation rate.

James has packed the course with notes, giving you clear recaps of each stage, along with geeky sidebars for equipment, techniques, and pro tips. Use them as a companion while baking or to revisit concepts later.

What makes this bake unique?

• Blend of freshly milled Yecora Rojo and malted rye flours for flavor and character
• High-hydration dough designed to challenge and refine your technique
• Realistic, start-to-finish process for artisan bread in a standard home oven

What you get in this course

• 6 Modules containing 14 lessons with supporting video- and text-based material
• Downloadable recipe sheet (PDF)
• Comment section in every lesson to ask any specific questions or voice feedback.