Class
The Butter Book Courses - Enriched Dough with Yeast - 8 Lessons
$29.99
At a Glance:
- In-depth Instruction; over 43 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Item:
W0003L
Description
Description
Buttery and rich bread is the emphasis for this course – the necessities for making Traditional Brioche, Raspberry Berliner Doughnuts, Cinnamon Rolls, and Holiday Stollen. When working with yeast doughs, understanding the fundamental steps for making the highest- quality enriched doughs with yeast using the base temperature system, testing the gluten window, and preparing a proof box is key to making successful bread.
Class Sessions
Baked Cake Doughnuts
4:30
For our Baked Cake Doughnuts, we use the creaming method to make the batter. Unlike other doughnuts and zeppoles, these doughnuts are baked in a specific pan with a doughnut "hole." The Baked Cake Doughnuts are glazed with whole milk and confectioners' sugar and served warm.
Basics Of Base Temperature Methodology
5:00
Understanding the base temperature system is key to making successful bread when working with yeast dough. Yeast is affected by humidity, temperature, and the environment in which you work. The base temperature system calculates the liquid's temperature to the dough to ensure the proper rise. In this overview, we will teach you the method for calculating the correct base temperature and provide you with a few practice examples to get you started!
Basics Of Testing The Gluten Window
1:57
For beginners and advanced bakers alike, when making bread it is sometimes difficult to know when the gluten has developed. There is one technique that we would like to share with you called testing the gluten window. It is easy and it can be a foolproof method when done correctly. This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker Examination.
Cinnamon Rolls
5:52
There is no better way to start the day than with our sweet and sticky cinnamon rolls. In this recipe, learn to mix, roll, shape, bake, and enjoy!
Fundamentals Of Enriched Doughs With Yeast
10:29
From ingredient selection and methodology to the final proofing and baking, this overview introduces our fundamental steps for making the highest quality enriched doughs with yeast, such as brioches, beignets, and stollen. This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker Examination.
Holiday Stollen
4:49
A traditional German sweet bread most popular during the holiday season, we fill our stollen recipe with rum-soaked, plump, golden raisins, candied citrus fruits, and almonds. Right out of the oven, we generously brush it with warm, melted butter and sprinkle it with cinnamon sugar!
Raspberry Berliner Doughnuts
4:30
Berliner doughnuts are a German breakfast pastry fried in hot oil, rolled in cinnamon and sugar, and filled with a sweet, tangy raspberry jam. We guarantee our Raspberry Berliner Doughnuts won’t last long on the breakfast table!
Traditional Brioche
5:34
The tender crumb of enriched bread, like Traditional Brioche, uses fresh eggs, yeast, and butter. We love this recipe for sandwiches, dinner rolls, or with our favorite jam. Before you begin, prepare the egg wash.
Your Instructor
Chef Sébastien Canonne, M.O.F.
Pastry is a huge field and there are many practitioners of our craft. I like to give students a strong technical foundation and offer them an edge by teaching the more unusual techniques and recipes that I have learned in many places around the world. The impressive career of Chef Canonne began with both culinary and pastry apprenticeships; one of which was under the legendary pastry chef Gaston Lenôtre, in Paris. After several years spent with Mr. Lenôtre, his path brought him to work at the following world-renowned establishments: The Côte Saint Jacques in Joigny, Burgundy, France; the Beau Rivage Palace in Geneva, Switzerland; the Hotel Euler in Basel, Switzerland; the Palais de L’Elysée for French President François Mitterrand in Paris, France; and the Ritz-Carlton Hotel in Chicago, Illinois. These experiences led Chef Canonne thereafter to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts companies, the Raffles Hotel in Singapore; and the Atlantis Hotel in the Bahamas. In 1995, Sébastien Canonne, along with Jacquy Pfeiffer, founded The French Pastry School where they and their whole team are devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world.
Bonus Material
Baked Cake Doughnuts
Basics Of Base Temperature Methodology
Basics Of Testing The Gluten Window
Cinnamon Rolls
Fundamentals Of Enriched Doughs With Yeast
Holiday Stollen
Raspberry Berliner Doughnuts
Traditional Brioche
Bonus Materials available for download after purchase.