You did it!
Wipe the flour off your face, and scrape off the dough bits from your countertops. You've studied an ancient food craft and prevailed with super delicious bread!!
In this bread class, we have learned:
The entire bread class recipe is available as a shorthand reference in this spreadsheet. There is even a handy-dandy sourdough starter calculator that adjusts the recipe from our sourdough lesson for any weight of starter you have ready to use.
Now that you've familiarized yourself with the world of bread making at home, are you ready to try more complex recipes and forming techniques?
Bread is such an amazing staple food and so many bakers are amazing storytellers! Here are some fantastic doughs, loaves, breads, and treats that are great bakes for taking your breadmaking practice to the next level:
Now it's time to tell your DIY story! Share your flour creation with everyone by showing off your process in an Instructable! Perhaps you'll even be eligible to enter one of Instructables' fabulous contests, and win an awesome prize! Can't wait to see what you make :D
Be sure to post your favorite bake from this class in the class project section of this lesson too.
There are literally hundreds, maybe even thousands, of ways to make bread. This course has offered a path towards skill mastery, but only scratches the surface of what is possible with these bread making abilities. The Bread Channel on Instructables is a great place to get inspired.
This course would not be possible without the amazing stories, recipes, and tutorials by bakers, brewers and scientists around the world. Thanks to....
...the Tartine Bread book, for teaching me how to fall in love with the simple science of bread making, and for perpetuating the mindset that the best ingredients and simplest processes are rewarded with time and patience.
...the LA County Library for helping me source great books and research materials. Here is a list of amazing books available to bread baking enthusiasts wanting to push their practice to the next level.
HUGE THANKS to the bloggers around the world who are at-home bakers, brewers, picklers, and Lacto bacteria enthusiasts for your tips on how to manage the factors of fermentation in any climate, for any schedule. Niche internet communities are fascinating, and the ones devoted to just breadmaking provide a deep dive into philosophies and opinions about all facets of the breadmaking process.
Thanks for following along! Hope you were able to build your knowledge of bread making and develop a skillset that will make you the belle of every potluck.
I'd love to hear any feedback you have about this class or see any resultant loaves or bakes (or really anything) that came from skills you learned from these lessons. Reach out and say 'HEY!'.
Share a photo of your finished project with the class!
Nice work! You've completed the class project