3 Essential Questions to Ask in a Sourdough Bread Baking Course

Sourdough bread has captivated home bakers and professional chefs alike with its distinctive tang, chewy texture, and the unique satisfaction that comes from creating something so deeply rooted in tradition. But have you ever wondered what it truly takes to achieve that perfect harmony of flavour and texture in a sourdough loaf? 

If you’re about to embark on a sourdough baking course, it’s only natural you may be bubbling with excitement and a few questions. Here are some key questions you should ask in your sourdough class to ensure a loaf that will impress even the most discerning palates.

How Does Fermentation Impact Flavour and Texture?

One of the first things you'll knead to understand is the role of fermentation in sourdough bread making. Fermentation is where the real magic happens, transforming simple ingredients into a flavourful, aromatic loaf. A longer, slower fermentation typically results in a more pronounced tangy flavour, while a shorter fermentation time may produce a milder taste. Additionally, the texture of the crumb – whether it’s airy and light or dense and chewy – is largely determined during fermentation. By mastering these sourdough bread fermentation tips, you'll learn how to achieve your desired results, whether you prefer a loaf with a deep, tangy flavour or a more subtle, mellow taste. 

How Can I Tell When the Dough Is Properly Proofed? 

Perfect sourdough proofing is the secret to achieving a loaf that rises beautifully with a crisp, golden crust. Over-proof and you risk ending up with a flat, dense bread; under-proof and your loaf might lack that sought-after lightness and open crumb structure. During your sourdough baking class, be sure to ask about the visual and tactile cues that signal when your dough is just right. A well-proofed dough should visibly expand, boasting a smooth, slightly domed surface. When gently pressed with a fingertip, it should spring back slowly, leaving a slight indentation that doesn’t quickly fill in — this indicates the dough has built up enough gas and gluten to hold its shape in the oven. 

Your instructor may also introduce you to the “poke test” during your sourdough baking course, a simple yet effective way to gauge proofing. Remember, different environments can affect proofing times, so don’t be afraid to ask how temperature and humidity might affect your dough during the baking course. After all, the right conditions can make all the difference between a loaf that’s a “rising” success and one that’s simply “half-baked.” 

What Are the Key Stages of Sourdough Bread Making? 

Sourdough bread making is a multi-stage process, and each stage plays a crucial role in the final product. To fully grasp the art of sourdough, it’s important to ask about the key sourdough making stages during your baking course. 

The process begins with creating and maintaining a healthy starter, which is the living culture that powers your sourdough. From there, you’ll mix your dough, allowing it to undergo bulk fermentation, where the first rise takes place. After shaping the dough, it goes through a second rise or proofing. Familiarising yourself with these stages allows you to be better equipped to handle the challenges of sourdough baking and produce consistently excellent results. 

Learn more: 3 Dough-lightful Fillings to Incorporate into Baking Your Sourdough Bread | Bespoke Bread

There you have it! These essential questions for sourdough class success are your ticket to mastering this time-honoured craft.  Embrace the chance to learn and don’t hesitate to dig into the doughy details — each question you ask brings you one step closer to mastering the art of artisanal baking.

Ready to turn your bread-making dreams into a delicious reality? Book your class with Bespoke Bread in Singapore today, and unlock the skills and confidence to craft dough-lightful sourdough bakes right in your own kitchen.