The course is jam packed with other short instructional videos, tips, and techniques.
| Welcome to your course |
| Welcome to your course! |
| Wheat |
| Whole Wheat |
| Fundamentals of Laminated Doughs |
| What is Sugar? |
| Rolling Dough |
| Tools |
| How To Roll |
| Basics of Scaling |
| Basics of Eggs |
| Basics of Butter |
| Basics of Milk & Cream |
| Aged Egg Whites |
| Gluten Wash |
| Let's Try an Example |
| What is a Proof Box |
| Sugar Acts as a Preservative |
| Understanding Foodborne Illness |
| Basics of Mixing & Folding |
| Tools for Mixing & Folding |
| Basics of Whipping |
| Fundamentals of Yeasted Laminated Doughs |
| Enriched Dough w/ Yeast |
| Fundamentals of Breadmaking |
| Biga Starter Dough |
| Fermented Dough |
| Basics of the Baking Process |
| Convection Ovens |
| Knives |
| Small Hand Tools |
| Different Types of Sugars |
| Basics of Piping |
| Equipment for Piping |
| Measuring |
| Egg Whites |
| Sponge-Yeasted Starter |
| Styles of Butter |
| Types of Milk |
| Understanding Bacteria |
| Structure Roles |
| How to Fold |
| Whipping Egg Whites |
| What is the Base Temperature System |
| Calculating the Temperature of the Liquid Added to the Dough |
| The Benefits of Steam |
| Sugar Syrups |
| Fitting & Filling a Pastry Bag |
| Using a Digital Scale |
| Using Volumetric Measuring |
| Egg Coagulation |
| Proper Cooking Temperatures |
| Cooked and Cooled Temperatures |
| Thawing |
| Storing Food |
| Fats |
| Adding Light Mixtures to Heavy |
| Whipping Egg Yolks |
| Check Your Answers |
| Mixing Bowls |
| Small Appliances |
| Pots & Pans |
| Solid Content & Sweeting Power of Sugars |
| How to Pipe Using a Pastry Bag |
| Adding Multiple Mixtures at Once |
| Whipping Whole Eggs |
| Bread Making Accessories |
| Bake Pans, Liners & Racks |
| Sugar Acts as a Tenderizer |
| Paper Cones or Cornets |
| Whipping Cream |
| Testing the Gluten Window |
| The Maillard Reaction |
| Filling a Paper Cone or Cornet |
| The Poolish Yeasted Starter |
| Rings & Molds |
| Cake Pans |
| Specialty Molds |
| How to Pipe Using a Paper Cone or Cornet |
| White Sugars |
| Egg Yolks |
| Whipped and Light Butter |
| Melted Butter |
| Cream |
| Building Structure |
| How Fat Affects Egg Coagulation |
| Ratios |
| Sugar Changes Textures |
| Brown Sugars |
| Whole Eggs |
| Cultured Butter |
| Butter Fat Content |
| Tenderizing Structure |
| How Sugar Affects Egg Coagulation |
| Stablizing Water & Fat |
| Dry Butter or Beurre Sec |
| Crème Fraîche & Sour Cream |
| How Acid Affects Egg Coagulation |
| Raw Butter or Beurre Cru |
| How Starch Affects Egg Coagulation |
| Versatility of Butter |
| Melting Point |
| Clarified Butter, Ghee & Brown Butter |
