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A Toast to Pan Bread
Class Prep
Welcome! (2:59)
Recipes & Ingredients (2:29)
Tools You Might Need (2:02)
Bread Making Concepts
Baker's Formulas Explained (3:24)
Time & Temperature (5:13)
Flour Types (4:11)
Mixing Styles (2:07)
Dough Folding (2:12)
Dough Shaping (1:15)
Dough Scoring (2:26)
Preferments (2:22)
Milk Bread (Tangzhong Method)
Making the Tangzhong (day before) (6:46)
Mixing the Dough (day of) (9:35)
Dividing & Preshaping (2:13)
Final Shaping (3:19)
Baking (3:41)
Honey Wheat Bread (made with Sponge)
Making the Sponge (day before) (1:29)
Mixing the Dough (day of) (12:07)
Dividing & Preshaping (1:24)
Final Shaping (1:41)
Baking (4:20)
Multi-Grain Super Seed (made with Levain + Soaker)
Making the Soaker & Levain (day before) (3:04)
Mixing the Dough (day of) (14:46)
Stretch & Fold (1:02)
Dividing & Preshaping (2:34)
Final Shaping (3:05)
Baking (4:42)
Class Conclusion
Baking Assessment (7:38)
Farewell! (0:47)
Bonus Content
Aunt Betty’s “Marmalade” (4:26)
Simple Berry Spread (3:33)
Final Shaping
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