Pre Ferment Based Advance Bread By Master Baker

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

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
Requirements
No pre requirement of any kind for learning this program
Description
Pre Ferment based Advance Breads by APCA Malaysia- An International Pastry & Culinary SchoolUnderstanding 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 fermentBaguette with Biga - A Baguette made with a preferment giving it better flavor, texture, and shelf lifeChallah - 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 cottageCrown 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 mouldPan Francese - Simply means 'french bread' in Italian. It is a long thin loaf that is an Italian version of the baguetteGenzeno Bread

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Theory of Pre Ferment

Lecture 3 All Products Introduction

Lecture 4 Baguette with Bigga

Lecture 5 Challah

Lecture 6 Chocolate Apricot

Lecture 7 Cottage Bread

Lecture 8 Crown of Bordaeux

Lecture 9 Fougasse

Lecture 10 Genzano

Lecture 11 Multigrain

Lecture 12 Pan Francese

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