What you'll learn

  • 🥖 Gain Essential Skills in Using Baking Equipment for Bread Making!
  • 🥄 Discover the Role of Ingredients in Bread Baking for Perfect Results!
  • 🍞 Master Folding, Shaping, Proofing, and Baking Techniques Like a Pro!
  • 📏 Learn Precise Measurement and Preparation for Successful Baking!
  • 🍅 Create Delicious Focaccia with Olives and Tomatoes!
  • 🍔 Craft Perfect Burger Buns and Fluffy Dinner Rolls with Ease!
  • 🥪 Bake a Wholesome Whole Wheat Sandwich Loaf at Home!
  • 🥖 Achieve Artisan Perfection with a French-Style Artisan Loaf!

Course Content

Introduction To the Course

3 lectures
Introduction to the Course
Class Project and Outline
How to Download the Recipe Notes

Tools to Start your Bread Baking Journey

2 lectures
Tools
Equipment For the Class

Professional Bakers Concepts

4 lectures
Bakers Percentage
Understanding Desired Dough Temperature (DDT)
What is Gluten and the importance of it in Baking
Understanding the Fermentation Process

Understanding Ingredients

3 lectures
Types of Flour
Understand the Types of Yeast and their Role in Baking
Importance of Salt in Baking Bread

How to Make Focaccia

9 lectures
Bakers Percentage for Focaccia
How to Use a Scale
Desired Dough Temperature (DDT)
Making the Dough
Developing Gluten By Stretch And Folds
Arranging and Proofing the Dough
Putting Toppings on the Dough
Baking the Focaccia
Final Result

Dinner Rolls and Burger Buns

9 lectures
Understanding Ingredients
Mixing the Dough
Developing Gluten in the Dough
Cutting and Shaping Burger Buns
How to Shape Dinner Rolls- Braided, Bow Tie, Braided Buns and 2 Handed Shaping
Proofing the Dough
Glazing and Preparing to Bake
Baking the Dinner Rolls
Final Result

Whole Wheat Sandwich Loaf (Pain De Mie)

7 lectures
Dough Percentages
Mixing the Dough
Developing Gluten in the Dough
Shaping the Sandwich Loaf
Proofing the Loaf
Baking the Loaf
Final Result

Artisan French Boule

8 lectures
Dough Percentages
Mixing the Dough
Developing Gluten in the Dough
Shaping the Dough
Proofing the Bread
Baking in a Dutch Oven
Baking in a regular Oven ( without a Dutch Oven)
Final Result

Thank You

1 lecture
Conclusion

Description

🍞 Discover the magic of homemade artisanal breads 🥖 with just Flour, Water, Salt, and Yeast. This course is your gateway to mastering the Art of Artisan Breads, covering all the detailed foundations needed.

🥰 With simple ingredients and precise techniques, you’ll create stunning breads to delight your loved ones. Experience the immense satisfaction of crafting beautiful breads from scratch.

This comprehensive course dives into essential concepts like dough temperature, yeast roles, and the fermentation process to elevate your baking prowess. 📈

🇫🇷 Learn the French Baking Techniques and gain in-depth knowledge about the intricacies of baking ingredients. This understanding will empower you to bake professional-grade breads right from your home oven! 🏠

This course is perfect for both those embarking on their baking journey 🚀 and seasoned bakers looking to sharpen their skills. Learn to bake various delightful breads like Tomato and Olive Focaccia, Burger Buns, Dinner Rolls, Sandwich Loaf, and a French Artisan Loaf! 🥐

👨‍🍳 Let's make these recipes from scratch together, step by step, and delve into the details of each ingredient and procedure. This course is crafted for everyone - from absolute BEGINNERS to seasoned PROFESSIONALS.

🎁 Gift this course to your aspiring baker friends or family members who wish to embark on a delicious baking journey or refine their craft.

Key Skills You'll Master:

  1. Understand the essential Baking Tools 🥄
  2. Gain knowledge about Ingredients and their roles in baking 🥚
  3. Build a strong foundation with concepts like Dough Temperature and Fermentation 🔬
  4. Learn Techniques for various bread types 🍞
  5. Measure ingredients accurately and prepare effectively for baking 📏
  6. Create a Focaccia with Olives and Tomatoes 🍅
  7. Bake perfect Burger Buns and Dinner Rolls 🍔
  8. Make a wholesome Whole Wheat Sandwich Loaf 🌾
  9. Conquer the French Artisan Loaf 👨‍🍳
  10. Master advanced concepts like Folding, Shaping, Proofing, and Baking 🔄

Who This Course is For:

  • People passionate about Bread Baking ❤️
  • Beginners eager to learn the art of baking at home 🏡
  • Experienced bakers aspiring to enhance their skills 📚
  • The perfect present for friends and family 🎀
Start the Course

Course Reviews

  • 😀 Sofiya Kulkarni
    5
  • 😀 Darshana
    5
  • 😀 Shraddha Jogani
    5
  • 😀 Poonam Anand
    5

    yes i like it and clear all dought

  • 😀 Vaibhav Jain
    4.5
  • 😀 Rizwanul Karim
    4.5
  • 😀 Adarsh Shah
    5
  • 😀 Phan my linh
    5
  • 😀 MJ Jennel
    5
  • 😀 Rick Shooman
    5
  • 😀 Wandiko
    4.5
  • 😀 Irene Villejo
    5
  • 😀 Henry Hanna
    5
  • 😀 Mathuraiveeran
    5

    very good techniques to learn

  • 😀 Shalini Sinha
    4.5
  • 😀 Thomas Cessna
    4
  • 😀 Ritika S Mishra
    5
  • 😀 Jeff Catalano
    5

    Outstanding calls and teacher!

  • 😀 Priyam Garg
    5
  • 😐 Sonika Akshay
    3
  • 😀 Christoffer Svensson
    4.5
  • 😀 Sandra Maldonado
    5
  • 😀 Jauger Trinidad
    5

    I love this! I have a passion for cooking and now for baking. I want to learn this skill to hopefully turn it into a business some day!

  • 😀 Parveen Shaikh
    5

    Detailed and very well explained course. I enjoyed learning this course.

  • 😀 Kıvanç Akanay
    5
  • 😀 Fredrick Grice
    5

    The content is well made. I look forward to actually baking the bread. I can tell this guy knows his stuff. Audi could be improved a bit but I suspect it is because of his soft French accident. Some times it sounded a little too quiet but the instructions were 10 out of 10. I would recommend this course. I'm certain it's going to take my cooking skills up to a new notch (I am already known by friends and family for my skills)

  • 😀 Hector Gustavo Del_pozo
    5

    A great course, I'm learning a lot.

  • 😐 Tabbatha Hardman
    2

    The class instructor is great. I am having technical difficulties. Some of the videos keep buffering and will not allow me to watch them. I followed the guidance of the help center instructions online and ran the tests and everything was fine. I switched to my chrome browser. That helped a little bit but it’s still buffering. Otherwise I would rate this app a 10 out of 10. I am absolutely loving it with the huge exception of the technical difficulties.

  • 😀 Manisha Battula
    4
  • 😀 Mercedes
    5
  • 😀 Sneha Padiyath
    3.5
  • 😀 Anthony Mazur
    4
  • 😀 Kalpana Patel
    5

    Great

  • 😀 Len Grates
    4.5

    Very clear and easy to understand.

  • 😀 Abhijit Sathe
    4

    I am a budding home baker. I want to learn essentials and tricks of the trade.

  • 😀 Elizabeth Arkema
    5
  • 😀 Karen Gough
    5

    Very happy so far. Enjoying the course.

  • 😀 Ilija Jurak
    5
  • 😀 Sayantani Bhowal
    5
  • 😀 Adrian Oblena
    4
  • 😀 Alexis Mano
    5
  • 😀 Sharon Meyerhoff
    5
  • 😀 Teresa Jordan
    5
  • 😀 Liezel
    5

    It is excellent, Im enjoying it very much. Its full of information and he teaches very well.

  • 😀 Dobry Velev
    5
  • 😀 Nelson Corboy
    4
  • 😀 Alex Whipple
    5
  • 😀 Albino Mangion
    5
  • 😀 Jenny Liu
    5
  • 😀 Akshaan Barot
    5
  • 😀 Christine R
    4.5
  • 😀 Mpule Muladi
    5
  • 😀 Owen Kgolane
    5

    Great and easy course to follow along.

  • 😀 Elahe Behrangi
    5

    I like the course a lot. Good explanation about tools and way of baking breads☺️

  • 😀 Nawatt Silawan
    5
  • 😀 Hajnalka Daligault
    5
  • 😀 June G Marinoff
    4

    hard to know yet. just seeing the basics and equipment so far

  • 🙁 Dora
    1.5
  • 😀 Sujana george Vinod
    4.5

    Need to watch completely

  • 😀 Zainab Dawaki
    5
  • 😀 Jun Shi
    5
  • 😀 Malik Zafar Ahmad
    5
  • 😀 Amol Kulkarni
    5
  • 😀 Kunthea Suon
    5
  • 😀 Anna Messmer
    5
  • 😀 Shazia Malik
    5
  • 😀 Christian Persson
    5
  • 😀 Nur Hidayatul Asmaa Sazli
    5
  • 😀 Neo
    5
  • 😀 Teresa Squibb
    4
  • 😀 Ramakrishnan Natarajan
    5

    Nice course

  • 😀 Ivan Pretell Navarro
    5
  • 😀 Stephanie Holman
    5

    easy to follow with good explanations

  • 😐 Shahab Haidar
    3
  • 😀 Cigdem Malkoc
    5
  • 😀 Denisse Abbie Caballes
    5
  • 😀 Sylka Regis
    5
  • 😀 Darren
    5
  • 😀 Brian Ranger
    5
  • 😐 Freyja Muller
    3

    So far very basic. No real explanations as to the functions of each tool.

  • 😀 Paul Lewis
    5

    Very clear and beginner friendly. I am so happy I found this course. I can't wait to surprise my wife!

  • 😀 Darren Eckersley
    5
  • 😀 Jackie Dingle
    5

    Very informative!

  • 😀 Tarini
    4
  • 😀 Jessica Polfer
    5
  • 😀 Sunny Simon
    4
  • 😀 Cristina Berardo
    4.5
  • 😀 Susan Bain
    5
  • 😀 Nidhi Gupta
    5
  • 😀 Milica Pejković
    5
  • 😀 Raylene Jorgenson
    3.5

    The instructor is demonstrating everything really well. He has included some recipes, and prepared a good syllabus and course. I took this course because I've been having a problem with my doughs not rising very much. I just figured out today that it was because I was storing my active dry yeast in the frig, but not letting it warm up first before adding it to water. Anyway, this course is interesting, and it has been good to see how moist he makes the doughs, how he kneeds them, etc . Being in the arid western US, my doughs tend to be very dry, so I will try to incorporate more liquid initially. There are some areas in which this course hasn't worked for me. The measurements are in weights - I don't plan to go buy a scale. We use cups, tablespoons, and teaspoons here. Also, the temperatures he gives are in Centigrade, and only for the baking portions are the Fahrenheit equivalents given. He talks about four types of flours, but doesn't address soft and hard wheats and the difference those make. He teaches of three yeast types, but doesn't discuss sour dough starter yeast, nor does he mention that if you refrigerate your active dry that you must warm it up first, as I already mentioned. While his English is almost perfect, his pronunciation is off, usually in two or more syllable words, so I have been getting tickled over this, such as: 'devil-up' your dough, 'per-centage', 'trice' (instead of thrice), 'smooda' (instead of smoother), etc. I understand almost all of it, it's just funny to hear. I would like to know what the room temperature should be while raising the dough. (He calls it prove, proving, or proofing the dough.) He gave a great demonstration and explanation about the tools and equipment for bread making. He also explains cold fermentation and even three raises (proofs), which I did not know one could do. All in all, I've learned some good things from this course. I can't really use the recipes, or ways in which he taught to measure. I can, however, apply what he has demonstrated, with the US recipes I have, to improve my bread making skills. Thank you for your work in making this course. ;-)

  • 😀 Niraj
    5
  • 😀 Shoog Alshimshir
    5
  • 😀 Nicole Y
    4.5
  • 😀 Jake Wojcik
    4
  • 😀 Sunila Munjal
    5
  • 😀 Judy fitzpatrick
    4.5
  • 😀 Keri Garon
    5
  • 😀 Lisa London
    5
  • 😀 Jeffrey Tarr
    5

    Great course and very well explained. If you have any more courses I would get it.