Category Archives: professional bread

Aartisan Bread Station

Artisan Bread Brioch           Prepare sponge and let ferment fully. (Double size)             Use “Brioche” method; dough should have smooth consistency.                                             Gabacciar        Panatone  Sponge Double Size        Artisan Bread   Sponge

Aartisan Bread Station

Artisan Bread Brioch           Prepare sponge and let ferment fully. (Double size)             Use “Brioche” method; dough should have smooth consistency.                                             Gabacciar        Panatone  Sponge Double Size        Artisan Bread   Sponge

Artisan Bread

        I learned new knowledge and skills during classes last month. Especially, I tried to control gluten development. Through this course, I could understand about characteristics of Artisan bread and I learned about pre-ferments more in depth. Artisan bread has

Artisan Bread

        I learned new knowledge and skills during classes last month. Especially, I tried to control gluten development. Through this course, I could understand about characteristics of Artisan bread and I learned about pre-ferments more in depth. Artisan bread has