Published 1/2023MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHzLanguage: English | Size: 2.53 GB | Duration: 2h 1m
This Masterclass will cover the bread making from starter to finished bread using different recipes and techniques What you'll learn Learnt the Art of Making Sour Dough Learn the preferment Making Learn how to Make artisan Bread Learn sour Dough Based Breads Requirements This program is suitable for bners to high Level Description Master chef Angelo Vantoorn in this program is going to teach some details about the different starts like Liquid dour dough, Stiff sour dough and also Pate fermente. You will be learning how to make these starters and then how to grow them and feed them and the science behind these sour dough starters. The breads are based on these starters, and you can see the impact of these starter on these breadsAll these breads are artisan breads where, from start to finish you can how to make the dough, test the dough, feel the stretch, and then understand the do and don’t while handling the dough. This program covers some very high-quality bread which can be easily made at your home or kitchen. The oven what we use may be different but we are sure that people who are baking knows there oven very well and they can easily adjust there oven accordingly. Its very important to understand your oven when you bake the breads or cakes as the result of the bread change from oven to oven.All the breads are considered healthy which can be easily enjoyed sliced , toasted with cheese , cold cuts , butter or with Olive oil not to forget as an accompant to sous. They also act very good for sandwiches of your choice and tasteYou will be able to find 11 Video in this program -Demi BaguettePain AromatiqueTomato and Herb BatardJalepeno Cheddar SourdoughPain CacaoBuckwheat CrownPortuguese SweetbreadBrieLiquid sourdough StarterStiff sour dough StarterPate fermente Overview Section 1: Introduction Lecture 1 Introduction Lecture 2 Demi Baguette Lecture 3 Pain Aromatique Lecture 4 Tomato And Herb Batard Lecture 5 Jalapeno Cheddar Sourdough Lecture 6 Pain Cacao Lecture 7 Buckwheat Crown Lecture 8 Portuguese Sweetbread Lecture 9 Brie Lecture 10 Liquid Sourdough Starter Lecture 11 Stiff Sourdough Starter Lecture 12 Pate Fermente This course is suitable for Students, Teachers and Professionals HomePage:
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