Course No. 80160

Join three renowned chefs—Zoë François, Michael Kalanty, and Richard Miscovich—as they guide you through the complete process of baking bread, from the ecosystem of bread to mastering sourdough variations.

Video Lesson List

1. The Ecosystem of Bread

Understand bread as an ecosystem and the role of yeast in bread making.

27 min

2. The Chemistry of Gluten

Explore the chemistry behind gluten and its impact on dough elasticity and texture.

24 min

3. Fermentation Civilization

Learn about the fermentation process and how to manage it for optimal bread structure.

21 min

4. Shaping Physics

Discover how shaping affects bread’s final form and texture.

28 min

5. Why Do We Proof?

Understand the proofing process and its effect on bread’s crumb structure.

17 min

6. Inside the Bake

Examine the three stages of baking and the concept of oven spring.

28 min

7. The Master Recipe

Create a versatile dough recipe that can be used for various bread types.

17 min

8. Boule Variations and Slow Cooker Bread

Learn to shape and bake different types of boules and experiment with a slow cooker.

16 min

9. Baguettes

Master the art of making baguettes with various fillings and shapes.

24 min

10. Sandwich Breads, Buns, and Rolls

Discover simple methods for making sandwich breads and smaller rolls.

18 min

11. Pita and Naan

Learn to make traditional flatbreads like pita and naan using common kitchen tools.

18 min

12. Pizza and Focaccia

Explore the creation of classic pizzas and a round focaccia.

23 min

13. Stuffed Breads

Delve into making stuffed breads with savory and sweet fillings.

28 min

14. Getting Started with Whole Grain Baking

Review key ingredients and begin with a honey whole wheat sandwich bread.

24 min

15. Dough Development and Fermentation

Investigate dough hydration and fermentation for whole grain breads.

23 min

16. Shaping, Proofing, and Baking

Follow the steps for shaping, proofing, and baking whole grain breads.

22 min

17. Raisin Whole Wheat Swirl Bread

Incorporate sweetness into your whole grain bread with raisins and a swirl pattern.

26 min

18. Rustic Whole Wheat Boule

Apply advanced techniques to create a rustic whole wheat boule.

29 min

19. Multi-Seed Bâtard

Create a multigrain bâtard and learn about pre-fermentation.

37 min

20. Multigrain Boule

Craft a multigrain boule and experiment with different ingredients.

21 min

21. Introduction to Sourdough

Learn the basics of sourdough bread and how to create and maintain a starter.

20 min

22. Making Pain au Levain

Use your sourdough starter to create a preferment and develop dough.

25 min

23. Baking Pain au Levain

Master the steps of resting, shaping, scoring, and baking sourdough.

28 min

24. Pain au Levain Variations

Experiment with sourdough variations like olive focaccia and rosemary fougasse.

14 min

25. Going Whole Grain

Learn how whole grains affect dough hydration and technique.

19 min

26. Something’s Gone A-Rye

Discover the unique qualities of rye bread and how to incorporate rye flour.

24 min