The fundamentals of baking (part 3): Key recipes

1. Explore the recipe

• An introduction to the machinery and small equipment, and an understanding of the sequence of steps and the role of the ingredients. This section enables you to master the technical and practical basics of the recipe before moving on to the practical session. 

2. Making the dough successfully

• Preparation of ingredients, managing the kneading process and temperatures, and the formation of the gluten network. Fermentation and dough defects are explained so that the recipe can be adapted to working conditions.

3.  Making the baguette

• Choice of equipment, dividing, shaping and proofing. Baking, scoring, resting and freezing are covered, as well as sensory analysis and possible corrections.

Standard French loaves

• Setting up the workstation: baking equipment and the role of the ingredients.
• Everyday French bread (loaf and round bread): overview (origin, raw materials, characteristics), video demonstration of the recipe (downloadable recipe sheet).

The traditional baguette

• Setting up the workstation: baking equipment and the role of the ingredients.
• The traditional baguette: an introduction (origin, raw materials, characteristics), a video demonstration of the recipe (downloadable recipe sheet).

1. Specialty breads made with rye flour

• Setting up the workstation: baking equipment and the role of ingredients.
• An introduction to rye flour and adapting bread-making techniques.
• Country bread (shaping using the split technique)
• Mixed-grain bread
• Rye bread
• Swedish rolls
• For each recipe: an introduction (origin, raw ingredients, characteristics), a video demonstration of the recipe (downloadable recipe sheet).

2. Speciality breads made with semi-wholemeal or wholemeal flour

• Setting up the workstation: baking equipment and the role of ingredients.
• Semi-wholemeal, wholemeal and whole-grain flours: characteristics and adaptation for bread-making.
• Wholemeal bread
• Brown bread or ‘tourte de meule’
• For each recipe: introduction (origin, raw materials, characteristics), video demonstration of the recipe (downloadable recipe sheet).

Snack breads

• Setting up the workstation: equipment and the role of ingredients.
• Sliced bread (baked in a tin)
• Viennese bread (baguette-style)
• Panini bread and ciabatta
• For each recipe: an introduction (origin, raw materials, characteristics), a video demonstrating how to make the recipe (downloadable recipe sheet).

1. Preparing for production

An overview of the recipe, equipment and ingredients. This chapter helps you to organise the production process and understand the role of each component.
 

2. Making the yeast dough

Description of the stages: kneading, proving, dividing and pre-shaping. Videos and tips help you to identify and correct problems with the dough.

3. Shaping the brioches

• An introduction to the techniques for different shapes: Nanterre, Couronne and brioche à tête. The video demonstrations make it easier to learn the techniques.

4. Ensuring the quality of your products

• Success criteria, cooking times and possible adjustments. Tips are provided to help adapt the recipe to production conditions and encourage creativity.

1. Everything you need to know about the recipe

• An introduction to the pure butter recipe, the ingredients and the equipment. This chapter prepares you for production by setting out the technical basics.

2. Making the puff pastry

• An explanation of the specific characteristics of the dough and the role of the ingredients. This key stage determines the quality of all puff pastry products.

3. Making the croissant

• Présentation des techniques de fabrication et des défauts courants. Le chapitre aide à obtenir une production régulière et maîtrisée.

4. Making the french pain au chocolat

• A description of the key steps and potential pitfalls. Videos and tips are provided to help you adapt the recipe.