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Learn How to Bake Bread With 3 Master Chefs
Rating: 3.8 out of 5(25 ratings)
323 students

Learn How to Bake Bread With 3 Master Chefs

Become a confident breadmaker with the help of chefs Nancy Silverton, Hugh Acheson, and Sean Brock.
Created byPanna Cooking
Last updated 6/2016
English

What you'll learn

  • Make bakery-worthy rolls and biscuits
  • Activate or bloom yeast with confidence
  • Proof yeasted bread dough
  • Render bacon fat in a cast iron skillet
  • Laminate dough for biscuits, croissants, and puff pastry
  • Use the broiler to get a golden crust

Course content

3 sections • 6 lectures • 1h 1m total length

  • Introduction From Top Chef's Hugh Acheson0:31

    Top Chef judge Hugh Acheson introduces our course on breadmaking, plus one of his favorite breads to make at home. (Get the recipe in Section 3!)

  • Classic Blueberry Muffins With Bouchon Bakery's Sebastien Rouxel19:54

    Quick breads rely on leavening agents like baking powder and soda, rather than yeast, for a tender crumb—which makes them a great place to start. in this video, former Bouchon Bakery chef Sebastien Rouxel walks us through his favorite quick bread: classic blueberry muffins, inspired by his mother. 

    Watch this video to learn:
    1. How to bake with frozen berries
    2. The right way to fold wet and dry ingredients together 
    3. How to check quick breads for doneness 

    About the chef: Sebastien Rouxel
    Location: New York, NY
    Specialty: French 
    Bona Fides: Co-author of The Bouchon Bakery Cookbook
    Restaurants: Starr Restaurant Group

    "What it's really about is the memories I have as a kid. I remember my grandma—she was always going to the shops and bringing us pastries, and I loved them. I want people to experience that." 

  • Bouchon Bakery's Bacon Cheddar Scones With Sebastien Rouxel14:42

    When most people think of scones, they think chocolate, cranberry, and orange—but not Sebastien Rouxel. The former pastry chef to the President of France, he helped Thomas Keller develop this hit recipe for Bouchon Bakery in New York City. 

    In this cooking video, you'll learn:
    1. Why some quick breads are best with cake, rather than all-purpose flour
    2. The right texture for scone dough 
    3. How to roll, shape, and cut scone dough
    4. How to finish scones with cream for a golden crust

    About the chef: Sebastien Rouxel
    Location: New York, NY
    Specialty: French 
    Bona Fides: Co-author of The Bouchon Bakery Cookbook
    Restaurants: Starr Restaurant Group

    "What it's really about is the memories I have as a kid. I remember my grandma—she was always going to the shops and bringing us pastries, and I loved them. I want people to experience that." 

Requirements

  • You should have a rolling pin, parchment paper, and a good skillet.

Description

In this course, you'll master three fundamental types of bread:

1. Quick bread, made with baking soda instead of yeast 

2. Biscuit dough, using a technique borrowed from croissant making

3. Dinner rolls, made with yeast

You'll get the recipes, of course—but you'll also learn how to:

1. Laminate, or fold, dough in order to create exceptionally flaky layers

2. Activate yeast, including the ideal water temperature for letting it bloom

3. Mix wet and dry ingredients together 

4. Proof dough and let it rise, without developing a dry crust on top 

5. Make bread ahead of time and freeze for later

And most importantly, you can rest assured you're learning from three of the very best chefs to ever wield a rolling pin:

Nancy Silverton is the founder of La Brea Bakery, which now ships breads around the world, as well as the chef/owner of Osteria Mozza, Pizzeria Mozza and Mozza to Go in Los Angeles. Once, on an episode of Baking with Julia, she baked a brioche tart so good, it made Julia Child cry.

Hugh Acheson is a judge on Top Chef and the owner of numerous restaurants across Georgia. 

Sean Brock was named Best Chef in the Southeast by the James Beard Foundation. He is the chef/owner of Husk in Charleston and at partner at McCrady's, as well as a notable advocate of the South's culinary heritage. 

Who this course is for:

  • If you've already mastered the basics of baking and are ready to tackle the final frontier that is breadmaking, this course is for you.
  • If you've tried baking bread at home before and things didn't turn out as you hoped—maybe your yeast didn't activate or your dough didn't rise—the videos from James Beard Award-winning bakers inside this course will give you that extra confidence you need to finally conquer homemade breads.

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