The French Baguette

[LeeAndro]

Last updated 2/2018MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHzLanguage: English | Size: 276.52 MB | Duration: 0h 39m

How to make a real french baguette​

What you'll learn
Produce the French baguette
Know the different steps of making baguette
List the necessary ingredients and materials
Master the role of each ingredient
Master your work environment
Take into account factors influencing production
Correct the defects of the dough and the baguette
List the factors influencing production
Requirements
To be literate and numerate, master the rule of three/percentage/subtraction/addition
To be equipped with a smartphone, tablet or computer, with internet / web access
Description
You want to make tasty Baguette like a French Baker Follow our course created with our French Bakers and experts. At the bning, there are only four ingredients: flour, water, yeast and salt. Once they are mixed together, the dough becomes alive. And this is the difficult part of production. Dough is sensitive to several elements such as temperature, the quantity and the type of ingredients used.We'll give you some tips to adapt production to your environment.Making bread by hand requires technical know-how and precise gestures. This training course includes demonstration videos to show you the necessary knowledge, the keys ingredients and production steps, equipments, recipe ... What happens from shaping the baguette until cooking and conserving it. How to identify the baguettes defects and how to make better ones. Then you'll be able to use this knowledge in your bakery to master the technique!You will discover our Baker secrets ... Come and enjoy the dough process !

Overview

Section 1: Introduction

Lecture 1 Presentation of the French baguette

Lecture 2 Origins of the French baguette

Section 2: Discovering the recipe

Lecture 3 The recipe

Lecture 4 Adapting the recipe

Lecture 5 The role played by ingredients

Lecture 6 What is an improver

Lecture 7 Presentation of equipment

Lecture 8 Different kinds of kneading machines

Lecture 9 Light equipment

Section 3: Selecting the ingredients

Lecture 10 How to choose flour

Lecture 11 Composition of flour

Lecture 12 Manage your flour's protein rate

Lecture 13 Water

Lecture 14 The other ingredients

Lecture 15 In conclusion

Section 4: Making the dough

Lecture 16 Introduction

Lecture 17 Preparation

Lecture 18 Calculate the temperature

Lecture 19 Kneading

Lecture 20 Mixture kneading and slow speed kneading

Lecture 21 High speed kneading

Lecture 22 With a Spiral Mixer

Lecture 23 With an Artofex Mixer

Lecture 24 After kneading process

Lecture 25 Resting in the dough mixer

Section 5: Pinpointing dough defects

Lecture 26 Dough defects

Lecture 27 Do you need help

Section 6: Adapting the recipe to your environment

Lecture 28 Adapting the recipe

Lecture 29 Adapting it to atmospheric conditions

Lecture 30 Adapting your ingredients

Lecture 31 In conclusion

Section 7: Making baguettes

Lecture 32 So what happens in the production process

Lecture 33 Division

Lecture 34 Shaping

Lecture 35 The second fermentation: proofing

Lecture 36 Preparation of the baguettes

Lecture 37 Blade marks

Lecture 38 Cooking: In a stone hearth deck oven

Lecture 39 Cooking: In a rotating rack oven oven

Lecture 40 Focus on Maillard's reaction

Lecture 41 It's ready!

Lecture 42 A good cooling process

Lecture 43 Do you want to freeze your baguettes

Section 8: Pinpointing bread defects

Lecture 44 Checking baguettes

Lecture 45 Sensorial analysis

Lecture 46 A few tips to correct defects

Section 9: Adapting the recipe to your environment

Lecture 47 Defects baguettes have

Lecture 48 Adapting the recipe

Lecture 49 Adapting it to atmospheric conditions

Lecture 50 In conclusion

Section 10: Your turn!

Lecture 51 Thanks!

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