Baking Sourdough: Developing the gluten structure

Baking Sourdough: Developing the gluten structure

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Chef: Kevan Roberts Baking your own homemade sourdough is one of the most rewarding activities. Although the process can seem intimidating, the right instruction will leave you baking the perfect loaf again and again. In this episode of Baking Sourdough you will learn how to expertly knead your dough. Exploring different techniques and the benefits of these, this class offers some excellent tips for ensuring the development of gluten in your dough. About Kevan Roberts: Originally from Yorkshire, Master Baker Kevan Roberts has over three decades of experience in the baking industry from artisan bakeries to new product development. He has been a technical advisor on "The Apprentice" and has guested on the BBC "The Price of Bread". He is now building and teaching bakery workshops at Bread Ahead Bakery School in the heart of Borough Market, London. He is also the author of "Baking Sourdough", a book taking readers through the complete formation of a sourdough loaf and more.

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