Learn how to work with pre-ferments, or bread starters, the King Arthur Flour way for your best tasting breads yet. Baking instructor Amber Eisler starts by showing you how to calculate baking percentages and desired dough temperature like a pro. Then, get comfortable with developing flavor through long fermentation as you make no-knead country bread dough and shape it into baguettes and boules. Mastering pre-ferments is up next, as Amber teaches you how to use a poolish in a sesame semolina dough, and how to make bâtard- and fougasse-shaped breads. Incorporate a biga into whole wheat bread dough for a hearty-yet-light loaf that your family will swear came from a bakery. Plus, learn how to use a quick sponge to get the benefits of a pre-ferment when you're short on time. Finally, use pâte fermentée to make luscious golden raisin and ginger sweet bread. Amber will teach you to shape that dough into braids, wreaths and panettones that always impress.
Meet Amber Eisler and begin the class by learning two methods for creating exceptional flavor and texture in your breads: longer fermentation periods and pre-ferments, including poolish, biga, sponge and pâte fermentée. You'll discover how to calculate baker's percentages and desired dough temperature, plus set up your home oven to bake with steam.
Get comfortable baking with a pre-ferment, a preparation of a portion of bread dough made several hours in advance of mixing the final dough. Then, learn how to use your first pre-ferment, a poolish, to make sesame semolina bread. Amber will also demonstrate a special kneading method that develops the gluten in the dough as you create bâtard and fougasse shapes.
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