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King Arthur Flour's Artisan Bread

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Item # 15184161
Instructor : Amber Eisler
$39.99 $24.99
Skill Level 3 : Proven experience
Learn how to work with pre-ferments, or bread starters, the King Arthur Flour way for your best tasting breads yet. Baking instructor Amber Eisler starts by showing you how to calculate baking percentages and desired dough temperature like a pro. Then, get comfortable with developing flavor through long fermentation as you make no-knead country bread dough and shape it into baguettes and boules. Mastering pre-ferments is up next, as Amber teaches you how to use a poolish in a sesame semolina dough, and how to make bâtard- and fougasse-shaped breads. Incorporate a biga into whole wheat bread dough for a hearty-yet-light loaf that your family will swear came from a bakery. Plus, learn how to use a quick sponge to get the benefits of a pre-ferment when you're short on time. Finally, use pâte fermentée to make luscious golden raisin and ginger sweet bread. Amber will teach you to shape that dough into braids, wreaths and panettones that always impress. Learn how to work with pre-ferments, or bread starters, the King Arthur Flour way for your best tasting breads yet. Baking instructor Amber Eisler starts by showing you how to calculate baking percentages and desired dough temperature like a pro. Then, get comfortable with developing flavor through long fermentation as you make no-knead country bread dough and shape it into baguettes and boules. Mastering pre-ferments is up next, as Amber teaches you how to use a poolish in a sesame semolina dough, and how to make bâtard- and fougasse-shaped breads. Incorporate a biga into whole wheat bread dough for a hearty-yet-light loaf that your family will swear came from a bakery. Plus, learn how to use a quick sponge to get the benefits of a pre-ferment when you're short on time. Finally, use pâte fermentée to make luscious golden raisin and ginger sweet bread. Amber will teach you to shape that dough into braids, wreaths and panettones that always impress. More
Make impressive artisan breads at home! King Arthur Flour's Amber Eisler shows you how to work with pre-ferments for bakery-worthy results.

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Description
Learn how to work with pre-ferments, or bread starters, the King Arthur Flour way for your best tasting breads yet. Baking instructor Amber Eisler starts by showing you how to calculate baking percentages and desired dough temperature like a pro. Then, get comfortable with developing flavor through long fermentation as you make no-knead country bread dough and shape it into baguettes and boules. Mastering pre-ferments is up next, as Amber teaches you how to use a poolish in a sesame semolina dough, and how to make bâtard- and fougasse-shaped breads. Incorporate a biga into whole wheat bread dough for a hearty-yet-light loaf that your family will swear came from a bakery. Plus, learn how to use a quick sponge to get the benefits of a pre-ferment when you're short on time. Finally, use pâte fermentée to make luscious golden raisin and ginger sweet bread. Amber will teach you to shape that dough into braids, wreaths and panettones that always impress. Learn how to work with pre-ferments, or bread starters, the King Arthur Flour way for your best tasting breads yet. Baking instructor Amber Eisler starts by showing you how to calculate baking percentages and desired dough temperature like a pro. Then, get comfortable with developing flavor through long fermentation as you make no-knead country bread dough and shape it into baguettes and boules. Mastering pre-ferments is up next, as Amber teaches you how to use a poolish in a sesame semolina dough, and how to make bâtard- and fougasse-shaped breads. Incorporate a biga into whole wheat bread dough for a hearty-yet-light loaf that your family will swear came from a bakery. Plus, learn how to use a quick sponge to get the benefits of a pre-ferment when you're short on time. Finally, use pâte fermentée to make luscious golden raisin and ginger sweet bread. Amber will teach you to shape that dough into braids, wreaths and panettones that always impress.
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Instructor
   Amber Eisler

After graduating from the Culinary Institute of America, Amber Eisler started working in King Arthur Flour's production bakery. Today, she works in King Arthur Flour's Baking Education Center in Vermont, where she is able to share her passion for baking through hands-on instruction in the classroom.

Materials: What you Need

1 . Standard kitchen implements: pots, pans, baking dishes, mixing bowls, measuring cups and spoons, heat-proof spatula, whisk
2 . Linen couche cloth
3 . Baking stone
4 . Griddle
5 . Stand mixer with dough hook

Lesson Plan: What you Learn

Lesson 1 : Getting Started With Artisan Bread Baking
00:11:14

Meet Amber Eisler and begin the class by learning two methods for creating exceptional flavor and texture in your breads: longer fermentation periods and pre-ferments, including poolish, biga, sponge and pâte fermentée. You'll discover how to calculate baker's percentages and desired dough temperature, plus set up your home oven to bake with steam.

Lesson 2 : Long Fermentation: Country Bread
00:29:23

Put long fermentation to use as you make a rustic, flavorful country bread. Learn how this no-knead dough transforms through resting and folding, and find out how to shape and bake baguettes and boules.

Lesson 3 : Poolish: Sesame Semolina Bread
00:24:18

Get comfortable baking with a pre-ferment, a preparation of a portion of bread dough made several hours in advance of mixing the final dough. Then, learn how to use your first pre-ferment, a poolish, to make sesame semolina bread. Amber will also demonstrate a special kneading method that develops the gluten in the dough as you create bâtard and fougasse shapes.

Lesson 4 : Biga: Multigrain Whole Wheat Bread
00:21:52

Use another kind of pre-ferment, a biga, to make multigrain whole wheat bread. Find out how to work with a multigrain soaker to incorporate whole grains into your bread for incredible texture and flavor. Plus, learn another method for developing gluten that’s ideal for sticky doughs, the slap-and-fold method, before shaping and baking a bâtard and rolls.

Lesson 5 : Quick Sponge: Spelt Flatbread
00:16:42

Learn how to use a quick sponge in spelt flatbread dough, which brings many of the benefits of a pre-ferment to your bread in a much shorter time frame. Then, find out how more tips for working with high-hydration doughs, and how to cook flatbreads on a griddle.

Lesson 6 : Pâte Fermentée: Sweet Bread
00:27:55

Make golden raisin and ginger sweet bread using pâte fermentée, a pre-ferment that is simply dough saved from yesterday's bread. You'll learn how to use a mixer to develop the gluten in this dense dough, and finally, shape and bake braid, wreath and panettone loaves.



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