Chef Sébastien Canonne, M.O.F.

The Butter Book Courses - Breadmaking using Fermented Dough Starters - 10 Lessons

Chef Sébastien Canonne, M.O.F.
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  • In-depth Instruction; over 51 mins
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  • Bonus downloadable PDF resources
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  • Available for purchase: $29.99
 
 
10 Lessons
51  mins

We use a Fermented Dough to add volume, flavor, and taste to bread, like Spinach Toast Bread, Bagels, and Old-Style Farmers’ Bread. The fermented dough is easier to work with than other preferments as it only needs to be mixed and fermented overnight in the refrigerator. Be sure to begin the course with the Fundamentals of Breadmaking, Basics of Testing the Gluten Window, and Making a Proof Box to acquire the necessities before you start.

* This class does not include any bonus PDF materials.

The Butter Book Courses - Breadmaking using Fermented Dough Starters - 10 LessonsPurchase this class for $29.99.