Learn How to Bake Bread With 3 Master Chefs
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
- You should have a rolling pin, parchment paper, and a good skillet.
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.
Panna is the home cook's go-to video resource for learning to cook, think, and invent like a chef. We know that sometimes a written recipe just isn't enough to learn a technique or master a dish—that’s why we capture it all on video in a step-by-step format, so you can get it right every time.
Our chefs are the world's best: Michelin-starred and James Beard Award–winning professionals like Rick Bayless, Hugh Acheson, Dorie Greenspan, and Anita Lo. And our 350+ recipes range from "Anyone can do it!" to "I'm going to spend the weekend on this."
The iOS app, an App Store Editor's Pick, was named one of the Best Apps of 2012 and 2013. In 2015, it was nominated for Best Culinary Website by the IACP, and in 2016 for Best New Technology by Taste Talks.