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

Chef Sébastien Canonne, M.O.F.

Class Preview

50:14

In-depth Instruction; over 51 mins
On-demand video access anytime
Bonus downloadable PDF resources
Access to class Q&A
Available for purchase: $29.99

Fundamentals Of Breadmaking

13:18

From ingredient selection to mixing, fermentation, shaping, scoring, proofing, baking, and cooling, this overview introduces our step-by-step methodology for making the highest-quality and best-tasting bread. For additional information, see our bread-making method chart. This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker Examination.

Basics Of Base Temperature Methodology

5:00

Understanding the base temperature system is key to making successful bread when working with yeast dough. Yeast is affected by humidity, temperature, and the environment in which you work. The base temperature system calculates the liquid's temperature to the dough to ensure the proper rise. In this overview, we will teach you the method for calculating the correct base temperature and provide you with a few practice examples to get you started!

Basics Of Testing The Gluten Window

1:57

For beginners and advanced bakers alike, when making bread it is sometimes difficult to know when the gluten has developed. There is one technique that we would like to share with you called testing the gluten window. It is easy and it can be a foolproof method when done correctly. This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker Examination.

Basics of Making a Proof Box

2:22

We use a proof box or a closed cabinet for many different breads or yeasted breakfast pastry recipes. The sealed space creates a controlled environment for both humidity and temperature. It allows yeast doughs to rise more effectively and keeps them from drying out. Our method is clever and convenient, and there is no additional equipment you need to buy. Your oven will do!

Bagels

3:50

Everyone loves a good bagel, breakfast, lunch, or even a snack, especially one right from your kitchen! Using a few of your pantry's essential ingredients, we've created an authentic bagel recipe that is chewy and packed with flavor. Before you begin, prepare the seed mixture for the topping. Allow one day to prepare The Fermented Dough.

Old Style Farmers' Bread

5:44

We use a few essential ingredients like rye flour and yeast to make our old-style farmers' bread. The delicious, thick crust and soft crumb pair exceptionally well with sandwiches or dipped in soups and stews. Allow one day to prepare the fermented dough.

Potato & Beer Bread

5:07

Beer bread is a traditional Alsatian-style bread infused with regional ingredients like rye, potatoes, and, of course, a good quality beer. The earthy crust is textured or "cracked," giving it a uniquely distinguished appearance from other artisan bread. Allow one day to prepare the fermented dough.

Spinach Toast Bread

6:04

Spinach Toast Bread is not your ordinary bread. We make this recipe using cooked spinach, milk, and butter for a flavorful savory toast that's not just for breakfast! Allow one day to prepare The Fermented Dough.

The Fermented Dough

2:22

The fermented dough is a very clever preferment or starter for making some bread. It's easier to work with than other preferments as it only needs to be mixed and fermented overnight in the refrigerator. The fermented dough is convenient, adds flavor and volume to artisan bread. Allow one day to prepare The Fermented Dough.

Whole Wheat Toast Bread

4:30

Our great-tasting whole wheat toast bread uses just a few essential ingredients but is packed with flavor. Allow one day to prepare the fermented dough.

10 Lessons

51 mins

Overview
Instructor
Bonus Materials
FAQs

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.

Chef Sébastien Canonne, M.O.F.

Pastry is a huge field and there are many practitioners of our craft. I like to give students a strong technical foundation and offer them an edge by teaching the more unusual techniques and recipes that I have learned in many places around the world. The impressive career of Chef Canonne began with both culinary and pastry apprenticeships; one of which was under the legendary pastry chef Gaston Lenôtre, in Paris. After several years spent with Mr. Lenôtre, his path brought him to work at the following world-renowned establishments: The Côte Saint Jacques in Joigny, Burgundy, France; the Beau Rivage Palace in Geneva, Switzerland; the Hotel Euler in Basel, Switzerland; the Palais de L’Elysée for French President François Mitterrand in Paris, France; and the Ritz-Carlton Hotel in Chicago, Illinois. These experiences led Chef Canonne thereafter to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts companies, the Raffles Hotel in Singapore; and the Atlantis Hotel in the Bahamas. In 1995, Sébastien Canonne, along with Jacquy Pfeiffer, founded The French Pastry School where they and their whole team are devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world.

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