Baking masterclasses: brioche, croissants, loaf cakes
In baking almost everything is decided before the oven: at mixing, at dough temperature, at proofing. This part of the library covers enriched and laminated yeast dough — sweet and savoury brioche, pistachio escargots, bostock, bagels, poppy seed babka, Christmas stollen and shortcrust quiche.
Start with the two foundation lessons, brioche dough and laminated yeast dough: half of everything else rests on them. After that only the fillings and the shaping change.