King Arthur Flour's Artisan Bread
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
Lesson Plan: What you Learn
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.
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.
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.
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 thats ideal for sticky doughs, the slap-and-fold method, before shaping and baking a bâtard and rolls.
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.
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.