Masterclass – Apollonia Poilane Teaches Bread Baking

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As a third-era baker and CEO of the famend Parisian bakery Poilâne, Apollonia Poilâne maintains time-venerated traditions alive with each loaf. Now she’s sharing the pleasure of creating bread from scratch together along with her recipes and hands-on demonstrations. Learn the way to make your very own starter and lots of French breads, inclusive of rustic wheat, rye, and brioche. Taste, smell, and sense your manner to fresh, heat bread at domestic.

Browse Lesson Plan

1. Meet Your Instructor
Recounting the tale of the bakery commenced with the aid of using her grandfather in 1932 and increased with the aid of using her father earlier than taking the reins, Apollonia introduces herself and her respected Parisian bakery and explains what you’ll examine withinside the class.

2. Baking à los angeles Poilâne
Learn a number of Apollonia’s middle baking philosophies—inclusive of the usage of all of one’s senses—in addition to sensible suggestions for components and equipment.

3. Sourdough Starter
Apollonia demonstrates her French at-domestic starter, demystifying the way to construct and hold a leaven and explaining the richness it lends to loaves.

4. Poilâne-Style Wheat Loaf: Mixing & Shaping
Using the sourdough starter made withinside the preceding lesson, Apollonia stocks the secrets and techniques to learning Poilâne’s crown jewel—its world-well-known country-fashion wheat loaf—from blending to proofing and shaping.

5. Poilâne-Style Wheat Loaf: Scoring & Baking
Apollonia places the completing touches on her wheat loaf—inclusive of baking and a scoring tutorial—and walks you via a facet-with the aid of using-facet loaf evaluation of not unusualplace baking issues.

6. Rye

Apollonia introduces you to the Poilâne technique to rye: a wealthy, floral loaf leavened with the aid of using the equal starter used for the wheat loaf.

7. Pain de Mie

Pain de mie actually interprets to “bread of crumb.” With this primary yeast-primarily based totally recipe, Apollonia demonstrates how the usage of a sensitive hand consequences in a loaf with an irresistible, cloud-like texture

8. Brioche
Apollonia demonstrates the manner to gain the critical ethereal texture and flawlessly domed tops of this French favourite whilst reflecting on time spent honing her brioche approach as a younger apprentice withinside the bakehouse at Poilâne.

9. Savory Corn Flour Bread
An Apollonia original, this corn flour bread is a recipe she spent a decade refining. She stocks her system for making the gluten-unfastened and vegan loaf, at the beginning stimulated with the aid of using university dinners at Harvard.

10. Fresh Bread: Sourdough Wheat Tartines
Demonstrating an all-time favourite from Poilâne’s sister café, Apollonia stocks the recipe for her open-confronted ham-and-cheese sandwich and her hack for flawlessly toasted slices of bread.

11. Dry Bread: Savory Pain de Mie Pain Perdu
Apollonia stocks her savory technique to the usage of dry bread on this tomato-and-curry-studded French toast, a departure from the normally candy model.

12. Dry Bread: Sourdough Wheat & Rye Granola
Swapping oats for dried bread, Apollonia introduces an modern riff on granola, a incredible use for loaves which can be now not fresh.

13. Stale Bread: Crouton Variations
Apollonia demonstrates strategies for turning stale bread into scrumptious croutons: one oven-baked, the opposite pan-fried.

14. Stale Bread: Caesar Salad With Flavored Brioche Croutons
Apollonia stocks her reimagined model of a Caesar salad providing richly marinated brioche croutons that turn out to be the supermegacelebrity of the show.

15. Stale Bread: Breadcrumbs & Sourdough Wheat Pesto
Apollonia replaces cheese and pine nuts with breadcrumbs and walnuts on this right now innovative and highly true-to-shape tackle pesto.

16. Bread as Art: Decorating Your Loaves
Poilâne has a wealthy records of collaboration with artists, inclusive of Apollonia’s father’s friendship with Dalí. Apollonia displays on the connection among bread and art, and suggests you the way to adorn loaves with leaves, roses, and letters.

17. Rye Sablés

In this concluding lesson, Apollonia suggests you the way to make Poilâne’s famous grain-primarily based totally cookies, affectionately named punitions, or punishments, due to the fact you can’t consume simply one.

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