Advanced Breads
Learn how to make pre-ferments (biga, poolish and pate fermentee) to make delicious ciabatta, bagels and baguettes. This advanced bread course takes your bread baking to another level.
This course in included in my Bread Made Easy Membership
Welcome to Advanced Breads
Advanced Breads Ebook
Introduction to Baker's Percentages (Baker's Math)
Baker's Percentages Continued
Baker's Percentages Continued
An example of working out baker's percentage for ciabatta
An example of baker's percentage for poolish
Introduction to preferments - why you should use one in your next loaf
How to make a biga (stiff preferment)
How to make a poolish (liquid preferment)
Preferments ready for use
Introduction to pate fermentee
How to use pate fermentee in your loaf
The ingredients for ciabatta
Mixing the ingredients for ciabatta
The first stretch and fold of the ciabatta
The second stretch and fold of the ciabatta
Third round of stretch and fold for the ciabatta
How to shape ciabatta
The ciabatta ready to bake
The baked ciabatta
How to make ciabatta rolls