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所在平台: Udemy |
课程主页: https://www.udemy.com/course/pre-ferment-based-advance-bread-by-master-baker/
课程评论：没有评论
**Coursera课程总结：Master Baker 专业师傅的预发酵面包进阶课程** 本课程由APCA Malaysia（国际糕点与烹饪学院）提供，由专业面包大师授课，旨在深入讲解预发酵在专业面包烘焙中的重要性。课程涵盖了从波兰种（Polish）、中种（Biga）到海绵种（Sponge）等多种预发酵技法，无论您是初学者还是有一定基础的烘焙爱好者，都能从中获益。 **课程亮点：** * **理论精讲：** 提供一堂关于预发酵的理论视频，让您彻底理解其原理和优势。 * **产品介绍：** 详细介绍课程中将要制作的各项面包。 * **九款经典食谱：** 涵盖九款易于在家厨房复刻的特色面包，包括： * **Biga 法棍：** 采用Biga预发酵，带来更佳的风味、质地和保质期。 * **Challah 编辫面包：** 浓郁柔软的犹太传统面包，常用于仪式场合。 * **巧克力杏桃面包：** 巧克力与浸泡过的杏桃完美结合，带来独特风味。 * **Fougasse 法式乡村面包：** 源自法国普罗旺斯地区，使用波兰种，风味浓郁，保质期长。 * **Cottage Bread 乡村面包：** 经典英式硬壳面包，造型如两球叠放的茅屋。 * **Crown of Bordeaux 波尔多皇冠面包：** 法国波尔多风格的皇冠状面包，由互联的面包卷组成。 * **Multigrain Bread 多谷物面包：** 撒有多种谷物的硬壳面包，使用Biga预发酵，无模具烘烤，顶部有斜切纹。 * **Pan Francese 意大利法棍：** 意式长棍面包，是法棍的意大利版本。 * **Genzeno Bread：** （食谱名称，具体描述未提供） 通过本课程的学习，您将能够像专业烘焙师一样，制作出品质卓越、风味独特的预发酵面包。
Pre Ferment based Advance Breads by APCA Malaysia- An International Pastry & Culinary SchoolUnderstanding of preferment is very important if you have to bake breads like a professional. This program cover all level of different breads based on polish, Biga and sponges.You will be covering one theory video about preferment , Product introduction and 9 recipes in this program which can be easily replicated in kitchen -Theory of Pre fermentBaguette with Biga - A Baguette made with a preferment giving it better flavor, texture, and shelf lifeChallah - A braided soft and rich jewish bread, eaten typically ceremonial occasions.Chocolate Apricot- This bread combines the flavors of chocolate and soaked apricots to give this loaf a special appeal.Fougasse - Fougaase is a bread associated wiith the province region of France. This Fougasse is made with poolish giving it a better flavor and shelf life.Cottage Bread - A classic crusty loaf originating in England. The loaf is characterized by its shape which is two balls of dough sitting on top of each other to resemble a cottageCrown of Bordeaux- Bordeaux style crown shaped bread, also known as Couronne is made up of small rolls of bread connected to create the shape of a golden crown.Multigrain bread - Multigrain bread, topped with various seeds, made with a biga pre ferment. It is a crusty loaf with rounded ends and diagonal slashed on top, baked without a mouldPan Francese - Simply means 'french bread' in Italian. It is a long thin loaf that is an Italian version of the baguetteGenzeno Bread
