King Arthur Flour's Essentials of Bread Baking
Kiss your fear of working with yeast goodbye and learn the secrets to moist, tender, homemade bread with guidance from King Arthur Flour baking instructor Amber Eisler. First, find out how to accurately measure your ingredients using either cups or a scale. And, get expert tips for mixing and kneading your dough for best results. Next, learn how to let your dough rest (and why that's important) and find out how to identify when your dough is proofed and ready to bake. Discover how to create both a loaf and a free-form bâtard using only four ingredients. Then, add olive oil to the equation as you make focaccia, rustic rolls and soft breadsticks. Plus, learn how to create whole-grain bread that's moist, light and flavorful. And, finish class with a little or a lot of butter as you make a buttery Nanterre and a beautiful braided loaf, sure to be your new, go-to party trick.
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
Great bread is composed of just a few simple ingredients. In this lesson you'll learn the importance of accurate measurement in bread baking and how to work with measuring cups or a scale. Plus, get started on your first loaf by mixing and kneading a basic dough.
Find out what's happening to the dough during the resting phase. Learn how to shape a classic loaf, and get tips on how to tell when it's proofed and ready to bake. You'll also review oven setup, including how to tell when your loaf is perfectly baked.
See bread in its most elemental form as you make a four-ingredient loaf. Then, shape a traditional loaf and a free-form bâtard, and learn how to bake with steam to achieve a shiny, crisp crust.
Learn how to add olive oil to your four-ingredient bread and see how the flavor and texture are transformed. Then, put your new skills to use as you make focaccia, a rustic roll and irresistibly soft breadsticks.
Go whole-grain in your next lesson! Discover the secrets to mastering recipes that incorporate delicious and nutritious whole grains into a moist, light loaf. Plus, expertly shape a free-form boule and a seeded pan loaf, and dig into the tasty results.
Everything's better with butter! In your last lesson, explore a new mixing technique that's perfect for rich, buttery bread. Then, find out how to shape a buttery Nanterre and a braided loaf.