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所在平台: Udemy |
课程主页: https://www.udemy.com/course/sour-dough-breads-by-master-baker/
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**课程名称：** 酵母面包烘焙大师课程（Master Baker） **课程概述：** 本课程由马来西亚APCA国际糕点与烹饪学院（APCA Malaysia）的烘焙大师亲自授课，专注于酵母（Sourdough）基底的高级面包制作。课程强调对酵母技术的深入理解，这是专业烘焙面包的关键。 课程内容涵盖了基于波兰种（Polish）、Biga和海绵（Sponges）预发酵法的各类高级面包。学员将学习一个关于预发酵法的理论视频，了解产品介绍，并通过9个易于在家复现的食谱，全面掌握酵母面包的制作技巧。 **主要学习内容：** * **全麦酵母文化理论**：深入学习如何创建和维护一个优质的酵母（Sourdough Culture）。 * **九款特色酵母面包食谱（含理论和实践）**： * **咖喱法棍 (Baguette Curry)**：利用酵母赋予的复杂风味和嚼劲，融入咖喱香料。 * **甜菜酵母 (Beet Levain)**：使用新鲜甜菜和甜菜汁发酵，增加面包的水分和营养。 * **洋葱罂粟籽卷 (Onion Poppy Seeds)**：柔软的面包卷，搭配焦糖洋葱和罂粟籽，酵母赋予一丝嚼劲和更丰富的风味。 * **洛迪夫 (Lodieve)**：高含水量的未塑形面包，产生极其芬芳和通透的内部组织。 * **米蒂尔 (Mitiel)**：小麦粉、黑麦粉和黑麦酵母的结合，制作出湿润有营养的面包。 * **橄榄酵母 (Olive Levain)**：100%酵母发酵，搭配橄榄，经过隔夜发酵，释放最大风味。 * **香槟面包 (Pain au Champagne)**：经典的法式乡村面包，加入少量黑麦，提升风味和香气。 * **土豆酵母面包 (Potato Sour dough Bread)**：融合烤土豆和新鲜迷迭香，带来经典的乡村风味。 * **烤蒜酵母 (Roasted Garlic Levain)**：慢烤大蒜与酵母的结合，产生浓郁而复杂的香气。 * **烤核桃苹果面包 (Toasted Walnut apple Bread)**：高含水量、乡村风格的面包，加入苹果汁、烤核桃和苹果酱，带来轻盈香甜的口感。 **教学方法：** 课程包含理论讲解视频和详细的食谱演示，鼓励学员在厨房中进行实践。 **课程目标：** 通过本课程，学员将能够理解酵母面包的核心原理，掌握不同预发酵法的运用，并能独立制作一系列高品质的美味酵母面包。
Sour Dough based Advance Breads by APCA Malaysia- An International Pastry & Culinary SchoolUnderstanding of sour dough 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 Whole GrainSour Dough Culture - Learn the ins and outs of creating and maintaining a sourdough cultureBaguette Curry - This Baguette is made with sourdough giving it a complex flavor and chewier texture and combines with the aromas of curry powder Beet Levain - Sourdough batters hydrated with fresh beets and beet juice giving it more moisture and nutrition.Onion Poppy Seeds - Soft rolls with caramelized onions and poppy seeds. An addition of a little sourdough gives a slight chew and more complex flavor.Lodieve - High hydration loaf unshaped shappen loaves that produces an extremely fragrant and open crumb.Mitiel - A combination of wheat flour, rye flour, and rye sourdough create this moist and nutritious loaf.Olive Levain - 100% sourdough levain with sliced olives and overnight fermentation to give maximum flavorPain au Champagne - A classic french country bread that can come in a variety of shapes. The small portion of rye in the recipes attributes to the flavor and aroma.Potato Sour dough Bread - This loaf combines roasted potatoes and fresh rosemary for a classic country taste.Roasted Garlic Levain - Slow Roasted Garlic and sourdough create a rich and complex aroma in this flavourful batard.Toasted Walnut apple Bread - This high hydration rustic loaves combines, apple juice, roasted walnuts and apple reduction to gives a light and sweet texture to the crumb of this bread.
