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Sour dough Breads by Master Baker
Rating: 4.0 out of 5(4 ratings)
47 students

Sour dough Breads by Master Baker

This course will cover various Sour dough breads based covering different recipes & techniques
Last updated 11/2021
English

What you'll learn

  • Learn about sour dough breads
  • Learn about bread culture
  • Learn about Levain
  • Learn about different culture based on fruits and reducions

Course content

1 section12 lectures2h 11m total length
  • Introduction0:30
  • Whole Grains Theory29:15
  • Roasted Garlic Levain11:37

    Slow roasted garlic and sourdough create a rich and complex aroma in this flavorful

  • Roasted Walnut Apple Bread10:34

    This high hydration rustic loaves combines, apple juice, roasted walnuts and apple reduction to gives a light and sweet texture to the crumb of this bread

  • Onion Poppy Seeds11:17

    Soft roll with caramelized onions and poppy seeds.

  • Olive Levain7:22

    100% sourdough levain with sliced olives and overnight fermentation to give maximun flavor

  • Pan De Campagne11:22

    A classic French country bread that can come in a variety of shapes. The small portion of rye in the recipe attributes to the flavor and aroma

  • Meteil9:29

    A combination of wheat flour, rye flour and rye sourdough create this moist and nutritious loaf

  • Beet Sourdough7:29

    Sourdough batards hydrated with fresh beets and beet juice giving it more moisture and nutrition

  • Lodieve8:21

    High hydration loaf unshaped shappen loaves that produces an extremely fragrant and open crumb

  • Baguette Curry Grains15:49

    This baguette is made with sourdough giving it a complex flavor and chewier texture and combines with the aromas of curry powder

  • Potato Sourdough8:26

    This loaf combines roasted potatoes and fresh rosemary for a classic country taste

Requirements

  • No pre requirement for this program . Anybody can learn

Description

Sour Dough  based Advance Breads by APCA Malaysia- An International Pastry & Culinary School

Understanding of sour dough 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 Whole Grain

Sour Dough Culture - Learn the ins and outs of creating and maintaining a sourdough culture

Baguette Curry - This Baguette is made with sourdough giving it a complex flavor and chewier texture and combines with the aromas of curry powder

Beet Levain - Sourdough batters hydrated with fresh beets and beet juice giving it more moisture and nutrition.

Onion Poppy Seeds - Soft rolls with caramelized onions and poppy seeds. An addition of a little sourdough gives a slight chew and more complex flavor.

Lodieve - High hydration loaf unshaped shappen loaves that produces an extremely fragrant and open crumb.

Mitiel     - A combination of wheat flour, rye flour, and rye sourdough create this moist and nutritious loaf.

Olive Levain - 100% sourdough levain with sliced olives and overnight fermentation to give maximum flavor

Pain au Champagne - A classic french country bread that can come in a variety of shapes. The small portion of rye in the recipes attributes to the flavor and aroma.

Potato Sour dough Bread - This loaf combines roasted potatoes and fresh rosemary for a classic country taste.

Roasted Garlic Levain - Slow Roasted Garlic and sourdough create a rich and complex aroma in this flavourful batard.

Toasted Walnut apple Bread - This high hydration rustic loaves combines, apple juice, roasted walnuts and apple reduction to gives a light and sweet texture to the crumb of this bread.

Who this course is for:

  • This program is suitable for all level from home bakers, enthusiats and professionals