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Become a confident breadmaker with the help of chefs Nancy Silverton, Hugh Acheson, and Sean Brock.
An excellent training about Food & Beverage
Learn How to Bake Bread With 3 Master Chefs
In this course, you’ll master three fundamental types of bread:1. Quick bread, made with baking soda instead of yeast2. Biscuit dough, using a technique borrowed from croissant making3. Dinner rolls, made with yeastYou’ll get the recipes, of coursebut you’ll also learn how to:1. Laminate, or fold, doughin order to create exceptionally flaky layers2. Activate yeast, including the ideal water temperature for letting it bloom3. Mix wet and dry ingredients together4. Proof dough and let it rise, without developing a dry crust on top5. Make bread ahead of time and freeze for laterAnd most importantly, you can rest assured you’re learning from three of the very best chefs to ever wield a rolling pin: Nancy Silverton is the founder of La Brea Bakery, which now ships breads around the world, as well as the chef/owner of Osteria Mozza, Pizzeria Mozza and Mozza to Go in Los Angeles. Once, on an episode ofBaking with Julia, she baked a brioche tart so good, it made Julia Child cry. Hugh Achesonis a judge on Top Chefand the owner of numerous restaurants across Georgia. Sean Brockwas named Best Chef in the Southeast by the James Beard Foundation. He is the chef/owner of Husk in Charleston and at partner at McCrady’s, as well as a notableadvocate of the South’s culinary heritage.
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