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Pre Ferment Based Advance Bread By Master Baker
Last updated 11/2021
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.34 GB | Duration: 1h 53m
Poolish, Biga and Sponges based bread by APCA Malaysia- An International Pastry & Culinary School
What you'll learn
Pre ferment based advance bread by Master baker
This program contains 2 hours of Video program
Learn about Poolish, Biga and Sponges based breads
Learn the breads suitable for all levels
This program is structured and cover from start to finish of bread baking based on pre ferment
Requirements
No pre requirement of any kind for learning this program
Description
Pre Ferment based Advance Breads by APCA Malaysia- An International Pastry & Culinary SchoolUnderstanding of preferment is very important if you have to bake breads like a professional. This program cover all level of different breads based on polish, Biga and sponges.You will be covering one theory video about preferment , Product introduction and 9 recipes in this program which can be easily replicated in kitchen -Theory of Pre fermentBaguette with Biga - A Baguette made with a preferment giving it better flavor, texture, and shelf lifeChallah - A braided soft and rich jewish bread, eaten typically ceremonial occasions.Chocolate Apricot- This bread combines the flavors of chocolate and soaked apricots to give this loaf a special appeal.Fougasse - Fougaase is a bread associated wiith the province region of France. This Fougasse is made with poolish giving it a better flavor and shelf life.Cottage Bread - A classic crusty loaf originating in England. The loaf is characterized by its shape which is two balls of dough sitting on top of each other to resemble a cottageCrown of Bordeaux- Bordeaux style crown shaped bread, also known as Couronne is made up of small rolls of bread connected to create the shape of a golden crown.Multigrain bread - Multigrain bread, topped with various seeds, made with a biga pre ferment. It is a crusty loaf with rounded ends and diagonal slashed on top, baked without a mouldPan Francese - Simply means 'french bread' in Italian. It is a long thin loaf that is an Italian version of the baguetteGenzeno Bread
Overview
Section 1: Introduction
Lecture 1 Introduction
Lecture 2 Theory of Pre Ferment
Lecture 3 All Products Introduction
Lecture 4 Baguette with Bigga
Lecture 5 Challah
Lecture 6 Chocolate Apricot
Lecture 7 Cottage Bread
Lecture 8 Crown of Bordaeux
Lecture 9 Fougasse
Lecture 10 Genzano
Lecture 11 Multigrain
Lecture 12 Pan Francese
This program is suitable for home bakers, students teachers, bakery owners as well as Professional Bakers
Homepage
https://www.udemy.com/course/pre-ferment-based-advance-bread-by-master-baker/
https://rapidgator.net/file/3c8aea2d7aa661568080da7c2de67a12/slhpa.Pre.Ferment.Based.Advance.Bread.By.Master.Baker.part3.rar.html
https://rapidgator.net/file/c4e7619aa29ac2f723dc002fd6ae5501/slhpa.Pre.Ferment.Based.Advance.Bread.By.Master.Baker.part1.rar.html
https://rapidgator.net/file/f3c76fc35e1f70265f1cf5754fb40fd9/slhpa.Pre.Ferment.Based.Advance.Bread.By.Master.Baker.part2.rar.html
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