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DesignSee the Curriculum Section for materials and enjoy learning with Imperial Academy.
Course Curriculum
| Course Introduction | |||
| Welcome To The sourdough Mastery Course | 00:02:00 | ||
| Flour Types & Uses | 00:03:00 | ||
| Hygiene Best Practices | 00:01:00 | ||
| Make Your Own Sourdough Starter With Just 2 Ingredients | |||
| Sourdough Starter Introduction & Ingredients | 00:02:00 | ||
| Bagel Recipe Introduction & Ingredients | 00:01:00 | ||
| Day 2: First Refresh | 00:01:00 | ||
| Day 3 – 6: New Refresh Formula & Temperature Adjustment | 00:01:00 | ||
| Day 7+: Sourdough Ready & Future Maintenance | 00:02:00 | ||
| How To Make Bagels (Sourdough) | |||
| Bagel Recipe Introduction & Ingredients | 00:01:00 | ||
| How to Mix Your Bagel Dough by Hand | 00:02:00 | ||
| Bagel Dough Gluten Development: Stretch & Folds | 00:01:00 | ||
| Shape & Prepare Your Bagel Dough For Proofing | 00:02:00 | ||
| Boil Your Bagels | 00:03:00 | ||
| Bake Your Bagels! | 00:01:00 | ||
| Sourdough Bagel Recipe Conclusion | 00:01:00 | ||
| How To Make Your First Beginer Sourdough Bread | |||
| Sourdough Bread Recipe Introduction & Ingredients | 00:01:00 | ||
| Initial Bread Dough Mix & Autolyse Rest Period | 00:01:00 | ||
| Second Bread Dough Mix | 00:01:00 | ||
| Bread Dough Gluten Development Stretch & Flods | 00:01:00 | ||
| Shaping & Preparing Your Rye Dough For Proofing | 00:02:00 | ||
| Bake Your Loaf! | 00:03:00 | ||
| Beginner Sourdough Bread Recipe Conclusion | 00:02:00 | ||
| How To Make Rye Bread (Sourdough) | |||
| Rye Bread Recipe Introduction & Ingredients | 00:01:00 | ||
| Initial Rye Bread Dough Mix & Autolyse Rest Period | 00:01:00 | ||
| Second Rye Bread Dough Mix | 00:01:00 | ||
| Shaping & Preparing Your Rye Dough For Proofing | 00:02:00 | ||
| Bake Your Rye Bread! | 00:02:00 | ||
| Sourdough Rye Bread Recipe Conclusion | 00:01:00 | ||
| How To Make Rustic Baguettes | |||
| Rustic Baguette Recipe Introduction & Ingredients | 00:02:00 | ||
| Initial Baguette Dough Mix & Extended Autolyse Rest Period | 00:01:00 | ||
| Second Baguette Dough Mix | 00:01:00 | ||
| Baguette Dough Gluten Development p1: Stretch & Folds | 00:02:00 | ||
| Baguette Dough Gluten Development P2: Stretch & Folds | 00:01:00 | ||
| Shape & Prepare Your Baguette Dough For Proofing | 00:03:00 | ||
| Bake Your Baguettes! | 00:03:00 | ||
| Final Lecture & Into The Future! | 00:01:00 | ||
| How To Make Crossants (Sourdough) | |||
| Croissant Recipe Introduction & Ingredients | 00:02:00 | ||
| How to Mix Your Croissant Dough | 00:02:00 | ||
| Croissant Dough Gluten Development: Stretch & Folds | 00:01:00 | ||
| Intial Croissant Dough Shaping & Preparation | 00:02:00 | ||
| How to Make & Shape a Butter Beurage | 00:03:00 | ||
| Creating Butter Layers in your Croissant Dough (Multiple Folds) | 00:05:00 | ||
| Shape Your Dough Into Croissants & Final Proof | 00:04:00 | ||
| Bake Your Croissants! | 00:01:00 | ||
| Sourdough Croissant Recipe Conclusion | 00:01:00 | ||
| Course Conclusion | |||
| Final Lecture & Into The Future! | 00:01:00 | ||
Certificate of Achievement
Learners will get an certificate of achievement directly at their doorstep after successfully completing the course!
It should also be noted that international students must pay £10 for shipping cost.
CPD Accredited Certification
Upon successfully completing the course, you will be qualified for CPD Accredited Certificate. Certification is available –
- PDF Certificate £7.99
- Hard Copy Certificate £14.99
