What you'll learn
- 🍞 Master advanced bread making with expert Master Baker guidance on pre-fermentation techniques!
- 🎥 Dive into 2 hours of engaging video content designed to elevate your baking skills!
- 🥖 Discover the art of baking with Poolish, Biga, and Sponges in our comprehensive course!
- 👨🍳 Suitable for all skill levels, this course caters to beginners and experts alike!
- 📚 Comprehensive program that takes you from start to finish, teaching the essentials of bread baking using pre-fermentation methods!
Course Content
Introduction
12 lecturesA baguette made with a preferment giving it better flavor texture, and shelf life
A braided soft and rich jewish bread, eaten typically ceremonial occasions
This bread combines the flavors of chocolate and soaked apricots to give this loaf a special appeal
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 cottage
Bordeux style crown shaped bread, also know as Couronne is made up of small rolls of bread connected to create the shape of a golden crown
Fougasse is a bread associated with the provence region of France. This fougasse is made with polish giving it a better flavor and shelf life
A classic country bread from genzano region of Italy. There are many varieties but this variation we use thinly sliced potatoes, sea salt and cracked pepper to give a rich and delicious flavour
Multigrain bread, topped with various seeds, made with a biga preferment. It is a crusty loaf with rounded ends and diagonal slashed on top, bake without a mould
Simply means “French bread” in Italian. It is a long thin loaf that is an Italian version of the baguette
Description
Pre-Ferment Based Advanced Breads 🍞 by APCA Malaysia - An International Pastry & Culinary School
Unlock the secret to baking professional-quality breads with our comprehensive program! 🥖 Dive deep into the art of preferment and explore a diverse range of breads crafted using polish, biga, and sponges.
In this program, you will have access to:
- A detailed theory video about preferment
- Product introductions
- 9 delicious recipes that you can easily replicate in your kitchen 🍽️
Featured Recipes:
Theory of Pre-Ferment 📘
Baguette with Biga - A classic baguette enhanced with a preferment for superior flavor, texture, and shelf life 🥖
Challah - Enjoy a braided soft and rich Jewish bread, perfect for ceremonial occasions 🍞
Chocolate Apricot Bread - Indulge in a loaf that combines chocolate and soaked apricots for a unique taste 🌰
Fougasse - A traditional French bread from the Provence region, enhanced with poolish for better flavor and shelf life 🇫🇷
Cottage Bread - Relish the classic crusty English loaf, known for its unique two-ball shape resembling a cottage 🏡
Crown of Bordeaux - Experience a Bordeaux-style crown-shaped bread, known as Couronne, composed of small rolls forming a golden crown 👑
Multigrain Bread - Savor this crusty loaf topped with seeds, crafted with a biga pre-ferment 🌾
Pan Francese - Discover Italy's version of the baguette, a long thin loaf known for its exquisite taste and texture 🇮🇹
Genzeno Bread
Who this course is for:
- This program is suitable for home bakers, students, teachers, bakery owners, and professional bakers alike 👩🍳👨🍳
Course Reviews
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😀 Olha Mistiuk
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😀 Justin Tan
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😀 Tiziano Ciceri
yes ! Angelo is a very clear teacher !
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😀 Rakhee kamath
Everything was good i just felt that the first part of the course about preferments, if the mentor could also have discussed about the percentage of flour from the recipe does the preferment take up it would have been helpful. Otherwise all the knowledge shared was helpful .Thank you .
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😀 Kelly Kramer
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😀 Paul Skeffington
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😀 Nadia Pelayo