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所在平台: Udemy |
课程主页: https://www.udemy.com/course/extreme-fermentation-sourdough-bread/
课程评论：没有评论
课程名称：#9 烘焙极端发酵酸面包 课程概述： 本课程灵感来自 Yohan Ferrant 的“什么都不做”面包，作者在比利时 Puratos 的“寻找酸面包”研讨会上观察到该面包的制作过程。 课程目标： * 改变面团中的面筋，使其更易消化，并带来绝佳风味。 * 教授学生如何调整长发酵过程中酸味或温和度的变化。 * 开发一种发酵大批量面团的方法，以便在面团发酵数小时或数天后，能在短时间内烘焙出面包。 * 为那些希望“无麸质”但仍想吃真正面包的人提供选择。本课程旨在改良面筋，使其对许多有消化问题的人来说可以重新享用真正的面包。 课程内容： * 学习如何进行极端面团发酵。 * 掌握如何调整发酵过程中的酸味或温和度。 * 学会如何让发酵好的面团随时准备好，以便在短时间内烘焙。 * 本课程适合有一定酸面包烘焙基础的学员，但对于有初级和中级课程经验的学员来说也容易上手。课程不包含酸面包烘焙基础知识。 课程价值： 本课程将帮助上班族在工作日期间，轻松制作出世界一流的酸面包，且所需时间短，准备工作少。同时，对于希望改变面筋使其更易消化的人士也将大有裨益。 欢迎学习“烘焙改良面筋酸面包”课程，享受探索的乐趣！
This course was inspired by Yohan Ferrant's "Do Nothing" bread which I observed him making at the "Quest for Sourdough" workshop in Belgium at Puratos. My objects for this course are: To modify the gluten of bread, making it not only more digestible, but resulting in terrific flavor. Show the student how to vary the "sour" or mildness in their long ferments. Develop a method to ferment large batches of dough and be able bake up bread with only a few hours notice after the dough has fermented over the course of several hours or days.To offer an option for those who wish to go "Gluten Free" but still want to eat real bread. This is not free from gluten but the gluten is modified to the point where many with digestive issues can eat real bread again. With this course, I believe I have achieved all of my objectives. You will learn not only how to do an extreme ferment of the dough, but how to make it either "sour" or mild and how to have dough handy to bake with only a few hour notice. Although this course is aimed at the more advanced sourdough baker, it is easy enough to follow if you've taken some of the beginning and intermediate courses. Sourdough baking basics are not covered in this course. This course will make it easy for the working person to have world class bread throughout the week with very little work and short notice. It will also be helpful for those who wish to modify gluten to make it more digestible. Welcome to "Bake Modified Gluten Sourdough Bread" and enjoy the experimentation! Teresa
