Classic French Breads Course
Baguettes and Brioche!
Learn how to make classic French breads with confidence by learning the secrets, baking science, and techniques with the guidance of trained chef, Kristin “Baker Bettie” Hoffman.
First, you will gain an understanding of what makes these French recipes so iconic by learning about the ratio of ingredients, mixing process, and fermentation.
Together, we will take these master recipes and transform them into varieties of breads utilizing different shaping techniques. Your final project will be stunning classic baguettes, epi loaves, brioche sandwich loaves, and chocolate stuffed brioche buns that your friends and family won’t believe you made! You will walk away from this course with a new attitude that not only is French bread making approachable, but it is so much fun!
In this course, you will learn:
- What is a preferment
- How to make a poolish
- How to work with high hydration doughs
- Baking timelines and how to make them work best for you
- Difference between lean doughs vs. enriched doughs
- Tips on how to bake, when dough is ready to bake, and steam baking methods
This course includes 10 videos with over an hour of instructional content! All users will have access to the Community where you can engage with other users, discuss topics, troubleshooting, and more.
Your Instructor
Kristin "Baker Bettie" Hoffman is a trained chef, baking educator, and the owner and head chef instructor of Bettie's Chicago- a recreational cooking & baking school. She is dedicated to breaking down baking science and foundational baking techniques in an approachable way to help bakers of all skill levels gain their confidence in the kitchen.
Course Curriculum
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StartBaguette Recipe & Example Timelines
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StartMixing the Poolish (2:56)
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StartFinal Dough Mixing + Stretch & Folds (8:35)
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StartPre-Shaping (3:03)
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StartBaguette Final Shaping (6:05)
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PreviewPreparing the Oven for Baking (1:59)
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StartScoring Classic Baguettes + Epi Loaves (4:02)
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StartBaking the Baguettes (3:31)