What You’ll Learn

Learn how to produce soft, flavorful breads using professional baking techniques and the tangzhong method.

• Master the mixing and dough-development process for soft breads

• Prepare four different salted bread variations

• Understand and apply the tangzhong technique for improved softness and texture

• Produce different styles of toast bread

• Follow professional methods that can be reproduced in your own kitchen or bakery

Course content

  • 1

    Introduction

  • 2

    Salted Bread Mixing and Dividing

    • Making the Dough and Divide it

  • 3

    Exploring Flavored Salted Breads

    • Shaping and baking of Salted bread ( Plain, truffle tiger ,coffee and chocolate)
  • 4

    Creating Toast Bread

    • Making of Tangzhong and Mixing Plain Toast Bread Dough

    • Shaping and Baking Plain Toast Bread and Chestnut Bread
  • 5

    Recipe Book

    • Recipes

Learn from a Professional Baker

  1. Jérémy Ballester — French Baker & Instructor

Based in Seoul, Jérémy Ballester is the founder and instructor of École du Pain, a professional baking school specializing in artisan bread, sourdough and viennoiserie.

His courses focus on understanding the techniques behind each process, so you can reproduce them consistently in your own production.

FAQ

  • Who is this course for?

    This course is designed for home bakers, baking enthusiasts and professionals who want to improve their skills and learn professional baking techniques. The methods are explained step by step so that you can understand the process and reproduce the products successfully.

  • Are the recipes included?

    Yes. The recipes used throughout the course are included so that you can follow the lessons and reproduce the products yourself.

  • How long will I have access to the course?

    You will have lifetime access to the course. You can watch the lessons at your own pace and return to them whenever you need to review a technique or recipe.