Learn How to Bake Bread With 3 Master Chefs
3.6 (5 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
192 students enrolled
Wishlisted Wishlist

Please confirm that you want to add Learn How to Bake Bread With 3 Master Chefs to your Wishlist.

Add to Wishlist

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.
3.6 (5 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
192 students enrolled
Created by Panna Cooking
Last updated 6/2016
English
Current price: $10 Original price: $20 Discount: 50% off
5 hours left at this price!
30-Day Money-Back Guarantee
Includes:
  • 1 hour on-demand video
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
What Will I 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
View Curriculum
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 is the target audience?
  • 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.
Compare to Other Bread Baking Courses
Curriculum For This Course
6 Lectures
01:01:10
+
Introduction & Quick Bread
3 Lectures 35:07

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!)

Preview 00:31

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." 

Preview 19:54

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." 

Bouchon Bakery's Bacon Cheddar Scones With Sebastien Rouxel
14:42
+
Layered Dough
1 Lecture 11:08

There's a lot of folklore around biscuits: Some say you need the right kind of butter. Others say only one kind of flour will do—but for chef Nancy Silverton, it's all in the technique.

Watch her cooking video to learn:
1. The best way to knead dough
2. How to "laminate," or layer biscuit dough to make it extra flaky
3. What to do with leftover scraps of dough  

About the chef: Nancy Silverton
Location: Los Angeles
Speciality: Italian
Bona fides: 8 James Beard Awards
Restaurants: Osteria Mozza, Pizzeria Mozza, and Mozza2Go in Los Angeles

“I'm a big advocate of making things by hand... I think they taste better.”

Flaky Buttermilk Biscuits With Baking Legend Nancy Silverton
11:08
+
Yeasted Bread
2 Lectures 14:55

Before you bake any kind of bread with active dry yeast, you'll have to activate or bloom it first. In this cooking video, Top Chef judge Hugh Acheson shows us how to do it without a thermometer—and how to tell if your yeast is dead or alive. 

Tip: Is Your Yeast Dead or Alive? Here's How to Tell
00:44

For your final breadmaking mission, it's time to show yeast who's boss. Top Chef judge Hugh Acheson will be your guide as you master the art of fluffy, springy Parker House Rolls.

Watch this cooking video to learn:
The right way to activate your yeast
How to proof dough like a pro
How to check if your rolls are perfectly baked 

About the chef: Hugh Acheson
Location: Georgia
Speciality: Southern
Bona fides: 6 James Beard Awards
Restaurants: 5&10 and The National in Athens, GA; Empire State South and Spiller Park Coffee in Atlanta, GA; The Florence in Savannah, GA. 

“You need to dismiss this idea in your head that baking and yeasted things are really difficult things that you can’t accomplish.”

Parker House Rolls With Top Chef Judge Hugh Acheson
14:11
About the Instructor
Panna Cooking
3.6 Average rating
5 Reviews
197 Students
2 Courses
Video Learning for Daring Cooks

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 AchesonDorie 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.