Pre ferment based advance bread by Master baker

Pre Ferment based Advance Breads by APCA Malaysia- An International Pastry & Culinary School

Understanding 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 ferment

Baguette with Biga – A Baguette made with a preferment giving it better flavor, texture, and shelf life

Challah – 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 cottage

Crown 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 mould

Pan Francese – Simply means ‘french bread’ in Italian. It is a long thin loaf that is an Italian version of the baguette

Genzeno Bread

Who this course is for:

• This program is suitable for home bakers, students teachers, bakery owners as well as Professional Bakers