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Pre ferment based advance bread by Master baker
Rating: 4.7 out of 5(11 ratings)
90 students

Pre ferment based advance bread by Master baker

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

    Learn pre ferment based advance bread concepts with a master baker in this introduction for course audiences.

  • Theory of Pre Ferment25:52

    Explore pre ferment methods: biga, sponge, and polish to build flavor, strength, and open crumb in intermediate breads, with temperature, hydration, and enzyme actions shaping lactic and acetic acids.

  • All Products Introduction0:43

    Master breads with pre fermented dough to boost shelf life and flavor, featuring Hala Pan, French's baguettes, a potato, Gonzales A. multigrain, bran, cottage cob, crown of Bordeaux.

  • 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

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