Bread Master pastry chef series angelo by APCA chef online

Name: Bread Master pastry chef series angelo by APCA chef online
Rating: 4.8 (9 reviews)

This Masterclass will cover the bread making from starter to finished bread using different recipes and techniques

Created byAPCA CHEF Online

Last updated 1/2023

English

What you'll learn

Learnt the Art of Making Sour Dough
Learn the preferment Making from start
Learn how to Make artisan Bread from scratch
Learn sour Dough Based Breads

Course content

1 section • 12 lectures • 2h 1m total length

Introduction
Demi Baguette10:27
A baguette is a long. thin type of bread of French origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). it is distinguishable by its length and crisp crust
Pain Aromatique16:02
Pain d'epices recipe takes the cake (pardon the pun) for sheer aromatic deliciousness.
Tomato And Herb Batard11:44
An easy savory quick bread combining fresh tomatoes, Italian herbs, garlic, and cheese.
Jalapeno Cheddar Sourdough12:57
Sprinkle the dough with the garlic salt, followed by the minced jalapenos and both cheeses.
Pain Cacao10:53
Pain au chocolat, which means "bread with chocolate, is one of the best-known French pastries.
Buckwheat Crown11:36
A type of flat bread prepared with a combination of buckwheat flour and wheat flour.
Portuguese Sweetbread10:51
Portuguese sweet bread is a bread made with milk, sugar, eggs, yeast, flour and sometime lemon peel to produce a subtly sweet lightly textured loaf or rolls.
Brie8:57
his bread is perfect for friends to dig into together. Tearing the bread and dipping in the melty cheese makes this the funnest (and tastiest) appetizer ever!
Liquid Sourdough Starter10:34
Liquid sourdough. Also called levain it is a natural yeast that long leavening bakery products can be made with.
Stiff Sourdough Starter12:32
A stiff starter is a little more forgiving when it comes to refreshment (feeding) due to the delayed falling
Pate Fermente5:00
ts French name is pâte fermentée (fermented dough) or PF for short. Traditionally. bakers kept some of the dough made on one day back to start the next day's dough.

Requirements

This program is suitable for beginners to high Level

Description

Master chef Angelo Vantoorn in this program is going to teach some details about the different starts like Liquid dour dough, Stiff sour dough and also Pate fermente. You will be learning how to make these starters and then how to grow them and feed them and the science behind these sour dough starters. The breads are based on these starters, and you can see the impact of these starter on these breads

All these breads are artisan breads where, from start to finish you can how to make the dough, test the dough, feel the stretch, and then understand the do and don’t while handling the dough. This program covers some very high-quality bread which can be easily made at your home or kitchen. The oven what we use may be different but we are sure that people who are baking knows there oven very well and they can easily adjust there oven accordingly. Its very important to understand your oven when you bake the breads or cakes as the result of the bread change from oven to oven.

All the breads are considered healthy which can be easily enjoyed sliced , toasted with cheese , cold cuts , butter or with Olive oil not to forget as an accompaniment to sous. They also act very good for sandwiches of your choice and taste

You will be able to find 11 Video in this program -

Demi Baguette

Pain Aromatique
Tomato and Herb Batard
Jalepeno Cheddar Sourdough
Pain Cacao
Buckwheat Crown
Portuguese Sweetbread
Brie
Liquid sourdough Starter
Stiff sour dough Starter
Pate fermente

Who this course is for:

This course is suitable for Students, Teachers and Professionals