Pre ferment based advance bread by Master baker
Poolish, Biga and Sponges based bread by APCA Malaysia- An International Pastry & Culinary School
Pre ferment based advance bread by Master baker udemy course
Poolish, Biga and Sponges based bread by APCA Malaysia- An International Pastry & Culinary School
Pre Ferment based Advance Breads by APCA Malaysia- An International Pastry & Culinary School
Understanding of preferment is very important if you have to bake breads like a professional. This program cover all level of different breads based on polish, Biga and sponges.
You will be covering one theory video about preferment , Product introduction and 9 recipes in this program which can be easily replicated in kitchen -
Theory of Pre ferment
Baguette with Biga - A Baguette made with a preferment giving it better flavor, texture, and shelf life
Challah - A braided soft and rich jewish bread, eaten typically ceremonial occasions.
Chocolate Apricot- This bread combines the flavors of chocolate and soaked apricots to give this loaf a special appeal.
Fougasse - Fougaase is a bread associated wiith the province region of France. This Fougasse is made with poolish giving it a better flavor and shelf life.
Cottage Bread - 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
Crown of Bordeaux- Bordeaux style crown shaped bread, also known as Couronne is made up of small rolls of bread connected to create the shape of a golden crown.
Multigrain bread - Multigrain bread, topped with various seeds, made with a biga pre ferment. It is a crusty loaf with rounded ends and diagonal slashed on top, baked without a mould
Pan Francese - Simply means 'french bread' in Italian. It is a long thin loaf that is an Italian version of the baguette
Genzeno Bread
