You will learn

• How to work with sweet yeast dough: from the start to the baking process
• What is gluten and how to develop it in yeast dough
• How to make a variety of baked goods from the basic dough recipe

Author

Hans Ovando

Pastry Chef, master chocolatier of Spain, Champion of World Chocolate Masters Spain, winner of several awards at the WCM Championship in Paris.

Course/lesson composition

Salted french brioche with camembert, olives and bacon

16:22

Dough kneading

00:15

Brioche molding

09:36

Putting brioche into the oven

11:44

Final decoration

15:04

Description

This lesson is dedicated to working with brioche dough. We look through the aspects of working with fat-rich dough with flavorings.  You will find the detailed process of dough kneading, shaping, proofing, and baking yeast dough.

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What says our students

Это нечто!!! Во первых сам шеф, такого понятного объяснения про глютен, про его взаимодействие с другими веществами я ещё никогда не видела. И во вторых сама бриошь, семья съела полную порцию меньше чем за час и сразу же попросила добавки!

София

Camembert, olives and bacon brioche

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What is necessary

Inventory

• Mixer
• Scales
• Rolling pin

Ingredients

• Wheat flour
• Salt
• Sugar
• Milk
• Cream
• Egg
• Yeast
• Butter
• Black olives
• Bacon
• Cheese emmental
• Camembert