Lesson 2: Sourdough & Wild Yeast Baking with Andy Tyrrell

In the second lesson of Andy Tyrrell's online Sourdough & Wild Yeast Baking course, you will be tasked to create a range of country loaves.

Emma B has created some delicious looking loaves - read on to find out what Andy thought...

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Sourdough and Wild Yeast Baking

Andy Tyrrell

Sourdough and Wild Yeast Baking taught by Andy Tyrrell

Mastering a range of classic sourdough loaves, using rye, wheat and spelt flours, plus tasty sourdough doughnuts, pizza and pancakes

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Lesson 2: Knead and no-knead techniques and a range of country loaves

In this class you’ll follow the natural process of allowing the dough to develop slowly. You’ll learn about folding the dough and master the method of making country sourdough which can incorporate different flours and varying levels of hydration to suit your taste and skill. These are the lovely rustic loaves that we often think of as ‘sourdough’ and this method is what you need to get you started.

For your second assignment I just want you to give this a go. This assignment is all about finding your feet - find a blend of flour that you are happy with and show me your country loaf.

Assignment 2: Emma Bourne

Making the leaven, and leaving overnight, my first attempt didn’t feel quite as springy but it baked ok. I proved it overnight in the fridge, as well as some time at room temperature. It tasted delicious especially with marmalade.

I then decided to have a second go using a mix of 80% white, and wholemeal and Rye – again all from Shipton Mill and it was a really good mix, It came together well, it felt and looked much more like yours after proving and baked well, and tasted really good.

Feedback from Andy Tyrrell:

Wow look at these! Amazing crumb on both loaves and importantly when I see the crumb I can see signs of good even fermentation, telling me your starter is active and the dough was well proved. The thing to focus on for me would be dough handling and shaping. I find making more than one loaf at a time helpful because it gives you that little bit of practice and "another go" when it's not quite right.

Pre shape, relax then final shape, trying to keep as much air in as you can but also having a firm enough touch to make sure the loaf is tightly formed and holding itself together really well takes practice, you will get there I'm sure. I would also consider trying to put your dough either straight in the fridge or reducing the resting time at room temp in the basket after shaping. I felt like both loaves although well risen, would have popped a little more if the second prove were slightly less.

I don't always do it, especially at home and it really can help with oven spring as long as the starter, leaven and dough were well fermented before hand. I'm being picky. These are two great loaves that would go down very well in my house, well done! I hope you can keep it up and find little tweaks that work into your schedule. Andy

Join Emma in Andy's Sourdough & Wild Yeast Baking course today and learn how to bake delcious country loaves, alongside sourdough pancakes, crackers, pizza, focaccia & more. Book now, start at any time.