Apollonia Poilâne’s Teaches Bread Baking video course is a masterclass on traditional French bread-making techniques, led by the third-generation baker and CEO of the famous Poilâne bakery in Paris. In this course, Apollonia shares her expertise in crafting naturally leavened bread with simple ingredients, emphasizing time-honored methods and the art of fermentation.
Course Overview:
Introduction to Poilâne Bread Philosophy
Apollonia shares her family’s legacy and approach to bread-making.
Focus on quality ingredients, patience, and respecting tradition.
Fundamentals of Sourdough Starter
Understanding natural fermentation.
Creating and maintaining a sourdough starter.
Feeding and troubleshooting your starter.
Mixing and Kneading Dough
Proper flour selection.
Hydration, mixing techniques, and kneading methods.
Developing gluten structure for the perfect loaf.
Fermentation & Proofing
The role of fermentation in flavor and texture.
Controlling temperature and time for ideal proofing.
Techniques for knowing when the dough is ready to bake.
Shaping & Scoring Bread
Traditional shaping methods.
Scoring techniques to create signature patterns.
Baking for the Perfect Crust & Crumb
Oven setup and steam techniques.
How to achieve a crisp crust and airy crumb.
Knowing when the bread is fully baked.
Variations & Specialty Breads
Exploring different types of bread beyond the signature Poilâne loaf.
Integrating whole grains, nuts, and other ingredients.
Using Bread Beyond the Loaf
Creative ways to use bread in daily meals.
Recipes for tartines, breadcrumbs, and more.
Final Thoughts & Bread as a Way of Life
Apollonia’s insights on baking as a lifelong craft.
Encouragement to experiment and find joy in the process.
The course is perfect for both beginners and experienced bakers looking to refine their skills with an emphasis on French baking traditions.
Apollonia Poilâne Teaches Bread Baking
