Pre ferment based advance bread by Master baker

Name: Pre ferment based advance bread by Master baker
Rating: 4.7 (11 reviews)

Poolish, Biga and Sponges based bread by APCA Malaysia- An International Pastry & Culinary School

Created byAPCA CHEF Online

Last updated 11/2021

English

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

Course content

1 section • 12 lectures • 1h 53m total length

Introduction0:30
Theory of Pre Ferment25:52
All Products Introduction0:43
Baguette with Bigga8:40
A baguette made with a preferment giving it better flavor texture, and shelf life
Challah9:20
A braided soft and rich jewish bread, eaten typically ceremonial occasions
Chocolate Apricot8:17
This bread combines the flavors of chocolate and soaked apricots to give this loaf a special appeal
Cottage Bread12:29
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 cottage
Crown of Bordaeux12:31
Bordeux style crown shaped bread, also know as Couronne is made up of small rolls of bread connected to create the shape of a golden crown
Fougasse7:24
Fougasse is a bread associated with the provence region of France. This fougasse is made with polish giving it a better flavor and shelf life
Genzano7:45
A classic country bread from genzano region of Italy. There are many varieties but this variation we use thinly sliced potatoes, sea salt and cracked pepper to give a rich and delicious flavour
Multigrain8:09
Multigrain bread, topped with various seeds, made with a biga preferment. It is a crusty loaf with rounded ends and diagonal slashed on top, bake without a mould
Pan Francese11:35
Simply means “French bread” in Italian. It is a long thin loaf that is an Italian version of the baguette

Requirements

No pre requirement of any kind for learning this program

Description

Pre Ferment based Advance Breads by APCA Malaysia- An International Pastry & Culinary School

Understanding 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 ferment

Baguette with Biga - A Baguette made with a preferment giving it better flavor, texture, and shelf life

Challah - 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 cottage

Crown 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 mould

Pan Francese - Simply means 'french bread' in Italian. It is a long thin loaf that is an Italian version of the baguette

Genzeno Bread

Who this course is for:

This program is suitable for home bakers, students teachers, bakery owners as well as Professional Bakers