Master Timeless Breads, Create Premium Products
Instructor: Joey Prats · Level: Beginner · Students enrolled: 977 · Rating: 4.9/5 from 50 reviews
This online class was designed to equip the learner with the necessary knowledge and skill to make four popular bread products, namely: Whole Wheat Oatmeal Pan de Sal, Rosemary Parmesan Focaccia, Cinnamon Raisin Swirl Bread, and Sticky Buns (Cinnamon Rolls) with Caramel Pecan Glaze. The lessons focus on the fundamental techniques associated with the production of yeast doughs, from mixing, fermentation, shaping, proofing, baking, and cooling. Emphasis is given on how to achieve quality high-end breads that are extremely appealing both from a visual and gustatory standpoint. Important guidelines on presentation are also covered in detail. Valuable tips on mise-en-place, ingredient and equipment identification, advance preparation, storage and shelf-life of the finished products, as well as costing and suggested selling prices are also included in this very informative and one of a kind class. A bonus recipe for Chef Joey's favorite Macaroni and Cheese is also included in this class (the perfect accompaniment for the Rosemary Parmesan Focaccia). Furthermore, an "Easter Egg" recipe for the Chef's famous Ube and Cheese Pan de Sal is included in the class materials as an added bonus.
1. Introduction to Yeast Doughs 2. Ingredient Identification 3. Equipment Identification 4. Steps in Yeast Dough Production 4.1 Mixing 4.2 Fermentation 4.3 Shaping 4.4 Proofing 4.5 Baking 4.6 Cooling 5. The Recipes for Timeless Breads 5.1 Whole Wheat Oatmeal Pan de Sal 5.2 Rosemary Parmesan Focaccia 5.3 Cinnamon Raisin Swirl Bread 5.4 Sticky Buns (Cinnamon Rolls) with Caramel Pecan Glaze 5.5 Ube Cheese Pan de Sal (Bonus Recipe pdf only)6. Bonus Recipe 6.1 Chef Joey's favorite Macaroni and Cheese 7. Presentation of Bread Products 8. Pastry Chef's Tips for Success 9. Advice on Advance Preparation, Storage and Product Shelf Life 10. Costing and Suggested Selling Prices
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