Published 1/2023
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.53 GB | Duration: 2h 1m
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
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