| 0 - Introduction English.vtt | 0 B | ||
| 0 - Introduction.mp4 | 9.9 MB | ||
| 1 - Whole Grains Theory English.vtt | 39 KB | ||
| 1 - Whole Grains Theory.mp4 | 616.8 MB | ||
| 10 - 3CurryBaguette.pdf | 953.3 KB | ||
| 10 - Baguette Curry Grains English.vtt | 15.9 KB | ||
| 10 - Baguette Curry Grains.mp4 | 332.8 MB | ||
| 11 - 10PotatoSourdoughBread.pdf | 969.5 KB | ||
| 11 - Potato Sourdough English.vtt | 7.4 KB | ||
| 11 - Potato Sourdough.mp4 | 179.1 MB | ||
| 2 - Roasted Garlic Levain English.vtt | 10.3 KB | ||
| 2 - Roasted Garlic Levain.mp4 | 247.1 MB | ||
| 3 - Roasted Walnut Apple Bread English.vtt | 9.5 KB | ||
| 3 - Roasted Walnut Apple Bread.mp4 | 224.9 MB | ||
| 4 - 5OinonPoppySeed.pdf | 932.2 KB | ||
| 4 - Onion Poppy Seeds English.vtt | 9.3 KB | ||
| 4 - Onion Poppy Seeds.mp4 | 240.6 MB | ||
| 5 - 8OliveLevain.pdf | 953.6 KB | ||
| 5 - Olive Levain English.vtt | 6.5 KB | ||
| 5 - Olive Levain.mp4 | 155.8 MB | ||
| 6 - 9PanDeCampagne.pdf | 1.1 MB | ||
| 6 - Pan De Campagne English.vtt | 9.3 KB | ||
| 6 - Pan De Campagne.mp4 | 242.9 MB | ||
| 7 - 7Meteil.pdf | 981.3 KB | ||
| 7 - Meteil English.vtt | 8.6 KB | ||
| 7 - Meteil.mp4 | 200.4 MB | ||
| 8 - 4BeetSourdough.pdf | 942.1 KB | ||
| 8 - Beet Sourdough English.vtt | 7 KB | ||
| 8 - Beet Sourdough.mp4 | 157.7 MB | ||
| 9 - 6Lodieve.pdf | 957.4 KB | ||
| 9 - Lodieve English.vtt | 7.7 KB | ||
| 9 - Lodieve.mp4 | 176.2 MB | ||
| Bonus Resources.txt | 409.6 B | ||
| Get Bonus Downloads Here.url | 204.8 B | ||
| ▲ 34 total files | |||
Sour Dough Breads By Master Baker
https://TutPig.com
Last updated 11/2021
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.73 GB | Duration: 2h 12m
This course will cover various Sour dough breads based covering different recipes & techniques
What you'll learn
Learn about sour dough breads
Learn about bread culture
Learn about Levain
Learn about different culture based on fruits and reducions
Requirements
No pre requirement for this program . Anybody can learn
Description
Sour Dough based Advance Breads by APCA Malaysia- An International Pastry & Culinary SchoolUnderstanding of sour dough 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 Whole GrainSour Dough Culture - Learn the ins and outs of creating and maintaining a sourdough cultureBaguette Curry - This Baguette is made with sourdough giving it a complex flavor and chewier texture and combines with the aromas of curry powder Beet Levain - Sourdough batters hydrated with fresh beets and beet juice giving it more moisture and nutrition.Onion Poppy Seeds - Soft rolls with caramelized onions and poppy seeds. An addition of a little sourdough gives a slight chew and more complex flavor.Lodieve - High hydration loaf unshaped shappen loaves that produces an extremely fragrant and open crumb.Mitiel - A combination of wheat flour, rye flour, and rye sourdough create this moist and nutritious loaf.Olive Levain - 100% sourdough levain with sliced olives and overnight fermentation to give maximum flavorPain au Champagne - A classic french country bread that can come in a variety of shapes. The small portion of rye in the recipes attributes to the flavor and aroma.Potato Sour dough Bread - This loaf combines roasted potatoes and fresh rosemary for a classic country taste.Roasted Garlic Levain - Slow Roasted Garlic and sourdough create a rich and complex aroma in this flavourful batard.Toasted Walnut apple Bread - This high hydration rustic loaves combines, apple juice, roasted walnuts and apple reduction to gives a light and sweet texture to the crumb of this bread.
Overview
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