The Complete Guide to Baking Bread

Taught By Multiple Professors
Rated 5 out of 5 by from Great Course I’ve learned a lot from all 3 chef instructors. Very informative!
Date published: 2021-04-07
Rated 5 out of 5 by from Great informative course Lots of great info, I wished there were some recipes given. I missed that. Let me comment on the "Questions". It was a great way to work in new subject matter. But when Mork from Boulder, Colorado said he didn't have bread like that from where he came from, I had to roll my eyes. NaNu NaNu
Date published: 2021-03-19
Rated 5 out of 5 by from Excellent Course Excellent Course! I like the scientific info from Mike Kalanty and his methods are easy to follow. I was put off at first by Zoe because the first thing she did was add salt then yeast on top of it, but her breads do look good and she is easy to follow as well.
Date published: 2021-03-13
Rated 5 out of 5 by from Excellent! Instructors/Chefs the BEST! I've learned so much! Thank you!!!!!
Date published: 2021-03-08
Rated 5 out of 5 by from Excellent! My hubby is an accomplished bread maker but is always looking for new and better ways to bake the perfect loaf. He found it with Zoe Francois' basic recipe and we are big fans! There is always a bucket of dough in the fridge from which we can make just about anything. What a bonanza! We're anxious to try all the different projects, especially the slow-cooker bread. Thanks, Zoe.
Date published: 2021-03-01
Rated 5 out of 5 by from Excellent Course on Modern Bread Making This is an excellent course on modern ways to make craft bread. The class has 4 parts: Introduction, How to Make Variations from a Master Recipe, Whole Grain Breads, and Sour Dough Breads, and these are taught by 3 professors. I've been making bread for close to 40 years, and I have relied on James Beard's recipes. This class brings in modern techniques. I am modifying my old recipes to incorporate many of these techniques. The only criticism I have is that the 3 professors all teach at the CIA, and the instruction is geared more towards professional chefs rather than people cooking at home. Richard Moscovich (who teaches the section on sourdough) is an exception because he does make several suggestions for how home cooks can achieve professional results at home. In another Great Courses class, Bill Briwa suggested running pizza under the broiler at the end because home ovens are not as hot as commercial ovens, and that suggestion would also improve the pizza recipe provided in this class. Those minor caveats aside, this is a wonderful course. I'm currently making a whole wheat cracked wheat bread, and I look forward to seeing how well it turns out.
Date published: 2021-02-02
Rated 5 out of 5 by from Learned a lot! I wanted to cite Zoe Francois for her excellent teaching. Hers is a practical hands on approach that works. From her master recipe for dough to her techniques for pizza and stuffed breads, this is an excellent course.
Date published: 2021-01-24
Rated 5 out of 5 by from I had my doubts... This is an unusual class in some ways because it's actually like 4 courses in one. Two of the courses are taught by the same guy, Michael, who is an unusual character, and initially I was unsure how I felt about his instructional style. However, I cannot oversell how helpful his lessons have been, particularly for shaping loaves and for encouraging a more relaxed approach to the kneading and baking process that pays attention to what the loaf is telling you. I've rewatched the episodes he presents on shaping and proofing multiple times and my friends are now familiar with all of his horrible jokes. In addition, I've been able to put his instructions to the test and produced some of the nicest shaped loaves I've ever made! Very grateful for his instruction and while I know this course was optioned from another platform, I hope we get to see more of him in the future. Next I'm going to try the bulk baking method that this course also goes through. Highly recommend this class!
Date published: 2021-01-17
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The Complete Guide to Baking Bread
Course Trailer
The Ecosystem of Bread
1: The Ecosystem of Bread

While you’ve used many words to describe bread over your lifetime, you’ve probably never used “ecosystem.” And yet, as Chef Kalanty explains, bread is exactly that—an ecosystem supporting one living organism: single-celled yeast. Learn the appropriate protocol for creating dough and the FATTOM constituents of this environment: food, acid, time, temperature, oxygen, and moisture.

27 min
The Chemistry of Gluten
2: The Chemistry of Gluten

Discover the important role of gluten, the protein that gives the dough its elasticity and shape. Learn how it develops in the dough and what causes dough to become sticky. Experiment with the dough’s moisture content to determine how that affects gluten development and subsequent bread shape and texture.

24 min
Fermentation Civilization
3: Fermentation Civilization

Learn about the conditions that cause yeast to start and stop fermentation as part of the organism’s natural life cycle. Discover how yeast creates carbon dioxide and how you can influence that production by using water to change the dough temperature. Chef Kalanty also illustrates how fermentation affects the crumb of the finished product.

21 min
Shaping Physics
4: Shaping Physics

You’ll be surprised to discover how your posture, table height, and the force you apply to the dough all affect the bread’s gluten elasticity and carbon dioxide content. Follow Chef Kalanty as he shows how to create first-form options and then the final shapes for baguettes, bâtards, dinner rolls, and knots.

28 min
Why Do We Proof?
5: Why Do We Proof?

After creating your final shapes, but before baking, the dough is proofed, a resting period during which the yeast is left to create more carbon dioxide. Learn how to develop an appropriate proofing environment in your kitchen using your dishwasher, kitchen cabinet, or second oven as you manage the humidity, temperature, and timing of the yeast environment to create the desired bread structure.

17 min
Inside the Bake
6: Inside the Bake

Learn about the three stages of baking and why the bread must ripen before eating. Watch Chef Kalanty as he demonstrates how scoring the top of the dough affects the bread’s expansion and ultimate shape as gases escape during the first phase of baking, oven spring.

28 min
The Master Recipe
7: The Master Recipe

Learn how to make an all-in-one-bucket dough that can stay in your refrigerator for up to two weeks while you cut pieces off to make breads, flatbreads, and dessert rolls. Follow Chef François as she builds the master recipe from the basics: water, salt, yeast, and flour.

17 min
Boule Variations and Slow Cooker Bread
8: Boule Variations and Slow Cooker Bread

Using dough from the master recipe, learn to make a couronne, a traditional circular bread, this time with embedded olives, as well as a delicious cheddar cheese bread. You’ll also experiment with baking bread in a Dutch oven and a slow cooker.

16 min
9: Baguettes

Chef François demonstrates how to make the classic baguette, the long, thin bread of France known for its soft interior and crunchy exterior. Learn how the stretching, relaxing, and shaping of the dough all affect the final product. In addition, you’ll learn to make the traditional epi, using kitchen shears to shape the baguette dough, and wreath bread.

24 min
Sandwich Breads, Buns, and Rolls
10: Sandwich Breads, Buns, and Rolls

Learn a simple way to make a tasty sandwich bread with very little dough work. Chef François also demonstrates how to make a delicious sandwich-shaped loaf swirled through with apples and cinnamon sugar. For smaller breads, you’ll be surprised how easy it is to make individual buns, pull-apart rolls, and crescent rolls.

18 min
Pita and Naan
11: Pita and Naan

Although naan is traditionally cooked on the side of a super-heated tandoor oven, Chef François demonstrates how to make this quick flatbread in both a stove-top skillet and on a cooking stone in a preheated oven. You’ll also learn how to make pita, both as a bread and as a crispy cracker bowl in which you can serve a variety of other foods.

18 min
Pizza and Focaccia
12: Pizza and Focaccia

Have you ever wondered how and why pizza chefs twirl their dough high in the air? You’ll learn that and more as Chef François prepares a classic Neapolitan pizza, sauce and all; a cracker-crust pizza with apples, pine nuts, and honey; and a Sicilian sheet-pan pizza with numerous toppings. You’ll also learn to make a delicious focaccia in a round cake pan.

23 min
Stuffed Breads
13: Stuffed Breads

If you love both savory and sweet, you’re in luck! Learn a simple way to make an elegant spinach-and-feta stuffed bread, sweet pinwheels, cinnamon buns, and caramel rolls. Although the dough itself is not sweet, you’ll discover how to use butter, sugar, cheese, jelly, and more to create these various delights.

28 min
Getting Started with Whole Grain Baking
14: Getting Started with Whole Grain Baking

Chef Kalanty reviews key bread ingredients and provides an overview of the language of baking. As you tackle a honey whole wheat sandwich bread, you’ll gain valuable tips about desired dough temperature and learn how to prepare your mise en place.

24 min
Dough Development and Fermentation
15: Dough Development and Fermentation

Discover the importance of dough hydration as you develop the dough’s structure through kneading. Chef Kalanty also demonstrates how fermentation creates flavor and shows you ways to increase the bitterness of your breads.

23 min
Shaping, Proofing, and Baking
16: Shaping, Proofing, and Baking

Fitting your bread into loaf pans for proofing can be a challenge. As you prepare it for baking, Chef Kalanty explains each stage, provides some tasty tips before it goes in the oven, and reveals how to evaluate a finished loaf.

22 min
Raisin Whole Wheat Swirl Bread
17: Raisin Whole Wheat Swirl Bread

Bringing a little sweetness to this section, Chef Kalanty demonstrates how to incorporate solid ingredients and roll the dough so your bread bakes evenly. Because adding ingredients can add a challenge to baking, Chef Kalanty also breaks down the whole wheat structure.

26 min
Rustic Whole Wheat Boule
18: Rustic Whole Wheat Boule

Starting with a lesson on how to soak whole wheat berries in order to release the nutrients and soften them, step by step, you’ll follow Chef Kalanty as he forms a boule shape, uses proofing baskets, and bakes on stone in order to create a rustic boule.

29 min
Multi-Seed Bâtard
19: Multi-Seed Bâtard

Revisiting the steps to soak seeds and grains, you’ll apply what you’ve learned to multigrain bâtard, which incorporates a pre-fermenting phase that will add to the structure and flavor of this robust bread. Chef Kalanty demonstrates how to use a couche—a linen proofing cloth—for this long-lasting loaf.

37 min
Multigrain Boule
20: Multigrain Boule

Using techniques from previous lessons—including soaking grains, pre-fermenting, and developing the dough—Chef Kalanty will walk you through creating a beautiful multigrain loaf and demonstrate how you can easily experiment with variables to develop both your skills and palate.

21 min
21: Introduction

Sourdough bread is different than yeasted breads. Chef Miscovich explains why as you look into the science of natural fermentation and create, grow, and feed a sourdough starter.

20 min
Making Pain au Levain
22: Making Pain au Levain

Learn how to use your starter to create a preferment—or levain—which is the leavening agent that is the base of your sourdough. Chef Miscovich demonstrates a traditional French cutting method, as well as several ways to knead your dough, as he reveals the autolyze method, which results in strong gluten bonds.

25 min
Baking Pain au Levain
23: Baking Pain au Levain

Find creative alternatives to a cloche if you don’t have one, as well as easy ways to create steam in your home oven, as Chef Miscovich takes you through the steps of resting, shaping, scoring, and baking your sourdough.

28 min
Pain au Levain Variations
24: Pain au Levain Variations

Take your newfound lessons in traditional sourdough bread to the next level as you experiment with three variations: olive focaccia, rosemary fougasse, and olive fougasse. Here, Chef Miscovich will show you tips to overcome the challenge of keeping a balance to the dough formula as you add in new ingredients.

14 min
Going Whole Grain
25: Going Whole Grain

With an eye on healthy eating, this lesson looks at how whole grains affect hydration in dough and how to vary your technique if you want to create a heartier, healthier loaf with an increased whole grain content by sprouting whole wheat berries before adding them to your mix.

19 min
Something’s Gone A-Rye
26: Something’s Gone A-Rye

Discover the joys of rye bread, and its Danish cousin Rugbrød. Chef Miscovich demonstrates how to use a stand mixer and which techniques are different when you add rye flour to your dough.

24 min
Michael Kalanty

The world of bread sustains life and celebrates the passage through it.

About Michael Kalanty

Chef Michael Kalanty—The Art and Science of Bread & Secrets to Whole Grain Bread Baking—has more than 20 years of baking and cooking experience. He is a published author who teaches at the International Culinary School and is the director of education for the California Culinary Academy.

Also By This Professor

Zoë François

I'm Zoë François and I love to bake. This is where I play with sugar and take the mystery out of baking everything.

About Zoë François

Chef Zoë François—Artisan Bread in Minutes—is a best-selling author, coauthor of several bread cookbooks, and a renowned blogger. She’s a seasoned baking instructor and frequent contributor to The Cooking Channel, Fine Cooking magazine, and Disney Channel.

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Richard Miscovich

I live my dream everyday – baking the best artisan breads and pastries using the same old-world techniques that make artisan baking so unique.

About Richard Miscovich

Chef Richard Miscovich—Handmade Sourdough: From Starter to Baked Loaf—is a published author who currently serves as an assistant professor at Johnson & Wales University, where he teaches bread production. He was the recipient of the Baking & Pastry Service Award in 2006 and 2009.

Also By This Professor