Bread Baking - Apollonia Poilâne

Description

In this course, you will :

• Learn some of Apollonia's fundamental baking philosophies, such as the importance of using all of one's senses, as well as practical guidelines for ingredients and equipment.
• Apollonia makes a French at-home starter, explaining how to make and maintain a leaven and the richness it adds to loaves.
• Using the sourdough starter made in the previous lesson, Apollonia teaches you how to make Poilâne's crown jewel, the world-famous country-style wheat loaf, from mixing to proofing and shaping.
• Apollonia completes her wheat loaf, including baking and scoring instructions, and walks you through a side-by-side loaf analysis of common baking issues.
• The Poilâne approach to rye is introduced by Apollonia: a rich, floral loaf leavened by the same starter used for the wheat loaf.
• Pain de mie literally translates to "crumb bread." Apollonia demonstrates how using a delicate hand results in an irresistible, cloud-like texture in her first yeast-based recipe.
• While reflecting on her time as a young apprentice in the bakehouse at Poilâne, Apollonia demonstrates how to achieve the quintessential airy texture and perfectly domed tops of this French favourite.
• This corn flour bread is an Apollonia original that she spent a decade perfecting. She explains how she makes the gluten-free and vegan loaf, which was inspired by Harvard college dinners.
• Apollonia shares the recipe for her open-faced ham-and-cheese sandwich and her hack for perfectly toasted slices of bread from Poilâne's sister café.
• In this tomato-and-curry-studded French toast, Apollonia takes a savoury approach to using dry bread, a departure from the traditional sweet version.
• By substituting oats for dried bread, Apollonia creates a unique twist on granola that is ideal for stale loaves.

Syllabus :

• Baking à la Poilâne
• Sourdough Starter
• Poilâne-Style Wheat Loaf: Mixing & Shaping
• Poilâne-Style Wheat Loaf: Scoring & Baking
• Rye
• Pain de Mie
• Brioche
• Savory Corn Flour Bread
• Fresh Bread: Sourdough Wheat Tartines
• Dry Bread: Savory Pain de Mie Pain Perdu
• Dry Bread: Sourdough Wheat & Rye Granola
• Stale Bread: Crouton Variations
• Stale Bread: Caesar Salad With Flavored Brioche Croutons
• Stale Bread: Breadcrumbs & Sourdough Wheat Pesto
• Bread as Art: Decorating Your Loaves
• Rye Sablés