Udemy - The French Baguette

How to make a real french baguette?
What you'll learn
Produce the French baguette
Know the different steps of making baguette
List the necessary ingredients and materials
Master the role of each ingredient
Master your work environment
Take into account factors influencing production
Correct the defects of the dough and the baguette
List the factors influencing production
Requirements
To be literate and numerate, master the rule of three/percentage/subtraction/addition
To be equipped with a smartphone, tablet or computer, with internet / web access
Description
You want to make tasty Baguette like a French Baker ? Follow our course created with our French Bakers and experts. At the beginning, there are only four ingredients: flour, water, yeast and salt. Once they are mixed together, the dough becomes alive. And this is the difficult part of production. Dough is sensitive to several elements such as temperature, the quantity and the type of ingredients used.We'll give you some tips to adapt production to your environment.Making bread by hand requires technical know-how and precise gestures. This training course includes demonstration videos to show you the necessary knowledge, the keys ingredients and production steps, equipments, recipe ... What happens from shaping the baguette until cooking and conserving it. How to identify the baguettes defects and how to make better ones. Then you'll be able to use this knowledge in your bakery to master the technique!You will discover our Baker secrets ... Come and enjoy the dough process !
Overview
Section 1: Introduction
Lecture 1 Presentation of the French baguette
Lecture 2 Origins of the French baguette
Section 2: Discovering the recipe
Lecture 3 The recipe
Lecture 4 Adapting the recipe
Lecture 5 The role played by ingredients
Lecture 6 What is an improver?
Lecture 7 Presentation of equipment
Lecture 8 Different kinds of kneading machines
Lecture 9 Light equipment
Section 3: Selecting the ingredients
Lecture 10 How to choose flour?
Lecture 11 Composition of flour
Lecture 12 Manage your flour's protein rate
Lecture 13 Water
Lecture 14 The other ingredients
Lecture 15 In conclusion
Section 4: Making the dough
Lecture 16 Introduction
Lecture 17 Preparation
Lecture 18 Calculate the temperature
Lecture 19 Kneading
Lecture 20 Mixture kneading and slow speed kneading
Lecture 21 High speed kneading
Lecture 22 With a Spiral Mixer
Lecture 23 With an Artofex Mixer
Lecture 24 After kneading process
Lecture 25 Resting in the dough mixer
Section 5: Pinpointing dough defects
Lecture 26 Dough defects
Lecture 27 Do you need help?
Section 6: Adapting the recipe to your environment
Lecture 28 Adapting the recipe
Lecture 29 Adapting it to atmospheric conditions
Lecture 30 Adapting your ingredients
Lecture 31 In conclusion
Section 7: Making baguettes
Lecture 32 So what happens in the production process?
Lecture 33 Division
Lecture 34 Shaping
Lecture 35 The second fermentation: proofing time
Lecture 36 Preparation of the baguettes
Lecture 37 Blade marks
Lecture 38 Cooking: In a stone hearth deck oven
Lecture 39 Cooking: In a rotating rack oven oven
Lecture 40 Focus on Maillard's reaction
Lecture 41 It's ready!
Lecture 42 A good cooling process
Lecture 43 Do you want to freeze your baguettes?
Section 8: Pinpointing bread defects
Lecture 44 Checking baguettes
Lecture 45 Sensorial analysis
Lecture 46 A few tips to correct defects
Section 9: Adapting the recipe to your environment
Lecture 47 Defects baguettes have
Lecture 48 Adapting the recipe
Lecture 49 Adapting it to atmospheric conditions
Lecture 50 In conclusion
Section 10: Your turn!
Lecture 51 Thanks!
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