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Bread mastering : Understand the ingredients
Rating: 4.4 out of 5(5 ratings)
34 students

Bread mastering : Understand the ingredients

How ingredients can impact your dough
Created byStéphane Drihem
Last updated 5/2020
English
English [Auto],

What you'll learn

  • Learn how ingredients can impact the bread you're making
  • How to deal with your ingredients
  • Organize yourself easier to bake (with an automatic scheduler)

Course content

3 sections • 15 lectures • 1h 36m total length

  • The dough4:12

    Here's the presentation of what we will have to handle all along the process : the dough !

  • The flour8:09

    Explore how flour type and protein content shape gluten formation, elasticity, and dough rise, with practical tests to distinguish elastic versus extensible flours for bread.

  • The yeast3:17

    Explains how yeast ferments sugars to release alcohol and carbon dioxide, lifting dough via gluten networks and creating elastic bread; covers fresh and dry yeast and activation methods.

  • The sourdough5:28

    Discover how sourdough develops from flour and water through fermentation, driven by bacteria and wine yeast, which weaken the gluten in the dough, release sugars, and enrich minerals.

  • Difference between sourdough and yeast2:24

    Compare sourdough and yeast as they build the gluten network for dough elasticity and fermentation timing, and learn why bakers choose each method for flavor and acidity.

  • Water (& Salt)3:17

Requirements

  • Basic notions of bread making

Description

In this course you will learn :

- How ingredients can impact your dough.

  1. The major role of the flour

  2. The action of yeast and sourdough

  3. The water role

You will also see this theoretical learning with the practical tests (loaves and french baguettse).


I will share with you tool that will easier the task to schedule your bread preparationa nd practical tips that will improve your bread baking results.   


You will get to know the theoretical knowledge so that you understand the general ideas. Bread making is living. We can't write a process on the stone. Elements are changing, between seasons and time.


Making bread ask the baker to invest time and effort to get the optimal result.

Knowing that you have a busy life on the other side of this passion, I will share a process that stick to a non baker life. 

I hope that you will enhance your skills and get to the way you wanted to be when you began to bake.

There are plainty way to learn to bake as there are plainty recipes you can make. Bread is fascinating as it travel all around the world and every culture makes bread in is own way.


Who this course is for:

  • home-bakers
  • Intermediate bread bakers : Those who wants to improve their knowledge to make better
  • Begginer : Those who wants to have the basics

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