What you'll learn

  • đŸ„ Create bakery-quality rolls and biscuits at home!
  • đŸ‘©â€đŸł Master the art of activating yeast with ease and confidence!
  • 🍞 Learn to proof yeasted bread dough like a pro!
  • đŸ„“ Perfect the technique of rendering bacon fat in a cast iron skillet!
  • ✹ Discover how to laminate dough for delectable biscuits, croissants, and puff pastries!
  • đŸ”„ Use the broiler to achieve that perfect golden crust every time!

Course Content

Introduction & Quick Bread

3 lectures
Introduction From Top Chef's Hugh Acheson

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!)

Classic Blueberry Muffins With Bouchon Bakery's Sebastien Rouxel

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." 

Bouchon Bakery's Bacon Cheddar Scones With Sebastien Rouxel

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." 

Layered Dough

1 lecture
Flaky Buttermilk Biscuits With Baking Legend Nancy Silverton

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.”

Yeasted Bread

2 lectures
Tip: Is Your Yeast Dead or Alive? Here's How to Tell

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. 

Parker House Rolls With Top Chef Judge Hugh Acheson

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.”

Description

🍞 Master the Art of Bread Making: Three Essential Bread Types!

  • Quick Bread: Crafted with baking soda instead of yeast.
  • Biscuit Dough: Utilizing a special technique inspired by croissant making.
  • Dinner Rolls: Delightfully made with yeast.

đŸœ What You Will Learn:

  • Laminate dough to achieve ultra-flaky layers.
  • Activate yeast with the perfect water temperature.
  • Expertly mix wet and dry ingredients together.
  • Perfect the art of proofing dough to rise without a dry crust.
  • Make bread in advance and learn best freezing practices.

👹‍🍳 Learn from the Best in the Business!
Rest assured, you're guided by top-tier chefs:

  • Nancy Silverton: Founder of La Brea Bakery and chef/owner of multiple Mozza locations in Los Angeles.
  • Hugh Acheson: Esteemed judge on Top Chef and renowned restaurant owner across Georgia.
  • Sean Brock: Awarded Best Chef in the Southeast and a passionate advocate for Southern cuisine.

đŸ‘©â€đŸł Who Should Take This Course?

  • If you’re ready to conquer the final frontier of baking—breadmaking—this course is perfect for you.
  • For those who've faced challenges in home bread baking, our James Beard Award-winning chefs provide the insights you need!
Start the Course

Course Reviews

  • 😀 Alma Kafati
    5
  • 😐 Shiko
    3
  • 😀 Jia Min Lai
    5
  • 😀 Virginia Phillips
    5
  • 🙁 Soter Francis D'Souza
    1

    not able to download resources. clicking on downloading resources is showing error.

  • 😀 Jacqueline L. Jacobs
    5
  • 😀 Steve Harvey
    5
  • 😀 Aline Belizaire Cadet
    4
  • 😐 Mabel R. Kinkito
    2

    I feel that the lessons and recipes shown here are not worth the price I paid for. Just 4 recipes included in the class, which can all be found in online videos. Chef Hugh however, gives simple, easy to understand explanations. Additionally, the resource links DO NOT WORK anymore!

  • 😀 Siti Khofifah
    4

    cocok sekali

  • 😀 Vivi Astika
    5

    it is awesome

  • 😀 Shirley Monteiro
    4
  • 🙁 Maria Escobar
    1
  • 😀 Rosalie Norton
    5
  • 😀 Emily Cole
    3.5
  • 😀 Janet Bratcher
    3.5

    Volume a little low

  • 😀 Joselito D. Fidel
    4.5

    Yes

  • 😀 Samar hakim
    5
  • 😀 Anita gregersen
    5
  • 😀 Terry Udemy
    3.5

    Course is a little slow but it has great information including hints and tips The main complaint I have about this course is the title vs the actual video content. The title says how to bake bread but the video content is all about baking rolls. Sorry but I was looking for instruction on baking bread. Rolls and muffins are not bread. The instruction is very well done but the title is just misleading.

  • 😀 Sonja Neal
    5

    Directions were sound and clear. I see myself doing this for breakfast soon as I do not have any blueberries here at present. Thank you. Now that I did the entire course, is there a written recipe (s) so I can print out? I noticed in one video that ingredient amounts were missing for a few items.

  • 🙁 Ste Allan
    0.5

    Think I just got ripped off. 5 very short videos barely youtube worthy and there was no bread tutorial.

  • 😀 Monique C
    4