Professional chefs share the secrets to making exceptional breads from scratch—and you can learn to make them in your own home.
Overview
Syllabus
- By This Expert
- By This Expert
- By This Expert
- 01: The Ecosystem of Bread
- 02: The Chemistry of Gluten
- 03: Fermentation Civilization
- 04: Shaping Physics
- 05: Why Do We Proof?
- 06: Inside the Bake
- 07: The Master Recipe
- 08: Boule Variations and Slow Cooker Bread
- 09: Baguettes
- 10: Sandwich Breads, Buns, and Rolls
- 11: Pita and Naan
- 12: Pizza and Focaccia
- 13: Stuffed Breads
- 14: Getting Started with Whole Grain Baking
- 15: Dough Development and Fermentation
- 16: Shaping, Proofing, and Baking
- 17: Raisin Whole Wheat Swirl Bread
- 18: Rustic Whole Wheat Boule
- 19: Multi-Seed Bâtard
- 20: Multigrain Boule
- 21: Introduction
- 22: Making Pain au Levain
- 23: Baking Pain au Levain
- 24: Pain au Levain Variations
- 25: Going Whole Grain
- 26: Something’s Gone A-Rye
Taught by
Michael Kalanty Previous Bio Prev Next Bio Next, Zoë François Previous Bio Prev Next Bio Next, and Richard Miscovich Previous Bio Prev Next Bio Next
