Poilâne CEO Apollonia Poilâne teaches the renowned Parisian bakery’s philosophy and time-tested techniques for baking rustic French breads.
As a third-generation baker and CEO of the renowned Parisian bakery Poilâne, Apollonia Poilâne keeps time-honored traditions alive with every loaf. Now she’s sharing the joy of making bread from scratch with her recipes and hands-on demonstrations. Learn how to make your own starter and a variety of French breads, including rustic wheat, rye, and brioche. Taste, smell, and feel your way to fresh, warm bread at home.
In her masterclass, you'd learn lessons such as;
- Meet Your Instructor
- Baking à la Poilâne
- Sourdough Starter
- Poilâne-Style Wheat Loaf: Mixing & Shaping
- Poilâne-Style Wheat Loaf: Scoring & Baking
- Rye
- Pain de Mie
- Brioche
- Savory Corn Flour Bread
- Fresh Bread: Sourdough Wheat Tartines
- Dry Bread: Savory Pain de Mie Pain Perdu
- Dry Bread: Sourdough Wheat & Rye Granola
- Stale Bread: Crouton Variations
- Stale Bread: Caesar Salad With Flavored Brioche Croutons
- Stale Bread: Breadcrumbs & Sourdough Wheat Pesto
- Bread as Art: Decorating Your Loaves
- Rye Sablés
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