Bread Master Pastry Chef Series Angelo By Apca Chef Online

This Masterclass will cover the bread making from starter to finished bread using different recipes and techniques

What you'll learn

Learnt the Art of Making Sour Dough

Learn the preferment Making

Learn how to Make artisan Bread

Learn sour Dough Based Breads

Requirements

This program is suitable for beginners to high Level

Description

Master chef Angelo Vantoorn in this program is going to teach some details about the different starts like Liquid dour dough, Stiff sour dough and also Pate fermente. You will be learning how to make these starters and then how to grow them and feed them and the science behind these sour dough starters. The breads are based on these starters, and you can see the impact of these starter on these breadsAll these breads are artisan breads where, from start to finish you can how to make the dough, test the dough, feel the stretch, and then understand the do and don’t while handling the dough. This program covers some very high-quality bread which can be easily made at your home or kitchen. The oven what we use may be different but we are sure that people who are baking knows there oven very well and they can easily adjust there oven accordingly. Its very important to understand your oven when you bake the breads or cakes as the result of the bread change from oven to oven.All the breads are considered healthy which can be easily enjoyed sliced , toasted with cheese , cold cuts , butter or with Olive oil not to forget as an accompaniment to sous. They also act very good for sandwiches of your choice and tasteYou will be able to find 11 Video in this program -Demi BaguettePain AromatiqueTomato and Herb BatardJalepeno Cheddar SourdoughPain CacaoBuckwheat CrownPortuguese SweetbreadBrieLiquid sourdough StarterStiff sour dough StarterPate fermente

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Demi Baguette

Lecture 3 Pain Aromatique

Lecture 4 Tomato And Herb Batard

Lecture 5 Jalapeno Cheddar Sourdough

Lecture 6 Pain Cacao

Lecture 7 Buckwheat Crown

Lecture 8 Portuguese Sweetbread

Lecture 9 Brie

Lecture 10 Liquid Sourdough Starter

Lecture 11 Stiff Sourdough Starter

Lecture 12 Pate Fermente

This course is suitable for Students, Teachers and Professionals