Flour, water, time and heat: this is bread, all over the world. The flour can be wheat or a different grain. The time can be minutes or days. It is both commonplace and utterly unique to different cultures and traditions. It is connected to fairy tales, folklore, history, politics, war, religion and ceremonies, and it is perhaps the closest we can come to a universal language of food. One day I hope to know every one of the countless techniques and types of bread, but for this class, I will be focusing on three of my favorite methods.
Class Sessions
Course Prep Toolkit
15:55
Gemma goes over what you’ll learn in class and discusses the tools and ingredients you’ll need to make bread.
No-Knead Potato Bread
25:28
No-knead bread is a method of bread baking that uses a very long fermentation time, as in 12-18 hours, instead of kneading to form the gluten strands that give the bread its texture. It is also very simple — no machine is needed, just a wooden spoon and bowl. It is characterized by a low yeast content and a very wet dough. The results are a sour flavor with lots of lovely air bubbles.
Japanese Milk Bread
26:06
Bread came to Japan from Dutch and Portuguese trading ships in the 17th century and was popularized in the 20th century during the American occupation in WWI. Japanese Milk Bread is soft, finely textured and possibly the ultimate comfort bread. It is the perfect vehicle for just about any sandwich or filling, or simply toasted with a smear of good butter.
White Bread With Poolish
20:28
Poolish Bread is a method of making bread by first making a starter of flour, water and a little yeast that is allowed to ferment for half a day. If you love thedepth of flavor and wonderful texture of sourdough but don't have interest in maintaining a starter, this is a great method to learn. A pre-ferment is like a head start towards fermentation, and will give you results very similar to sourdough bread.
Your Instructor
Gemma Stafford
For a decade, Irish-born chef Gemma Stafford has been bringing her passion for teaching people to bake with confidence to her online baking show and brand, “Bigger Bolder Baking.” Gemma’s unique combination of expertise, bold recipes, and approachable techniques have led to appearances as a judge on Netflix’s “Nailed It!”, Food Network’s “Best Baker in America,” and Hulu’s “Baker’s Dozen.”
Bonus Material
All About Bread - Resources
No-Knead Potato Bread Resources
No-Knead Potato Bread Recipe
Japanese Milk Bread Resources
Japanese Milk Bread Recipe
White Bread With Poolish Resources
White Bread Recipe
Bonus: Carta Di Musica Recipe
Bonus: Garlic Bread Sticks Recipe
Bonus Materials available for download after purchase.
FAQs
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Explore Classes by Gemma Stafford
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