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• .1 welcome-must-watch.mp4

• .2 molini-lario.mp4

• .3 home-made-proofer.mp4

• .4 lamination-butter.mp4

• .5 ganache-mixing.mp4

• .6 pastry-cream-the-base.mp4

• Schedule - Panettone - Colomba - Pandoro.pdf

LIEVITO MADRE

• .1 day-1.mp4

• .2 day-2.mp4

• .3 day-3.mp4

• .4 day-4.mp4

• .5 day-5.mp4

• .6 13-day.mp4

• .7 lievito-madre-first-refresh.mp4

• .8 lievito-madre-second-refresh.mp4

• .9 lievito-madre-third-refresh.mp4

• .10 lievito-madre-ready.mp4

• lievito-madrre.pdf

• Lievito-Madre_after13days.pdf

Sweet Lievito Madre

• .1 sweet-lievito-madre-mixing.mp4

• .2 sweet-lievito-madre-ready.mp4

• Sweet-Lievito-Madre.pdf

Brioche Dough

• .1 brioche-dough.mp4

• .2 Brioche-Dough.pdf

BABKA

• .1 babka-shaping.mp4

• .2 babka-baking.mp4

• .3 babka-cutting.mp4

• Babka-Shaping.pdf

BI-COLOR CROISSANT & PAIN AU CHOCOLATE

• .1 intro-amp-mixing.mp4

• .2 bi-color-croissant-chocolate.mp4

• .3 bi-color-croissant-lamination.mp4

• .4 bi-color-croissant-shaping.mp4

• .5 bi-color-croissant-baking.mp4

• .6 bi-color-croissant-cutting.mp4

• Bi-Color-Croissant.pdf

BRIOCHE DOME

• .1 shaping.mp4

• .2 baking.mp4

• .3 cutting.mp4

• Brioche-Dough.pdf

CRUFFIN

• .1 cruffin-lamination.mp4

• .2 cruffin-shaping.mp4

• .3 cruffin-baking.mp4

• Cruffin.pdf

Cardamom Buns

• .1 intro-amp-mixing.mp4

• .2 filling-amp-shaping.mp4

• .3 baking.mp4

• Cardamom-Buns.pdf

COLOMBA

• .1 colomba-day-2-mixing.mp4

• .2 colomba-pre-shape.mp4

• .3 colomba-shaping.mp4

• .4 colomba-baking.mp4

• .5 colomba-cutting.mp4

• Colomba-Easter-dove.pdf

DANISH PASTRY

• .1 danish-pastry-intro-amp-mixing.mp4

• .2 danish-pastry-dough.mp4

• .3 danish-pastry-shaping.mp4

• .4 danish-pastry-baking.mp4

• .5 danish-pastry-icing.mp4

• Danish-Pastry.pdf

DONUT

• .1 donut-mixing.mp4

• .2 donut-shaping.mp4

• .3 donut-frying.mp4

• .4 donut-checking.mp4

• Donut-Beesham.pdf

PANDORO

• .1 intro-amp-mixing.mp4

• .2 day-2-mixing.mp4

• .3 pre-shape.mp4

• .4 shaping.mp4

• .5 baking.mp4

• .6 cutting.mp4

• pandoro.pdf

PAN DE MUERTO

• .1 pan-de-muerto-shaping.mp4

• .2 pan-de-muerto-baking.mp4

• .3 pan-de-muerto-cutting.mp4

• Pan de muerto.pdf

LAMINATED BRIOCHE

• .1 lamination.mp4

• .2 shaping.mp4

• .3 baking.mp4

• .4 checking.mp4

• laminated-brioche.pdf

PAIN AUX RAISIN

• .1 shaping (1).mp4

• .2 baking.mp4

• Pain-Aux-Raisin.pdf

PANETTONE - CHOCOLATE

• .1 panettone-chocolate-mixing.mp4

• .2 panettone-chocolate-pre-shape.mp4

• .3 panettone-chocolate-shaping.mp4

• .4 panettone-chocolate-baking.mp4

• .5 panettone-chocolate-cutting.mp4

• .6 panettone-chocolate-cutting-2.mp4

• Panettone-Chocolate.pdf

PANETTONE - CLASSIC

• .1 day-1-mixing.mp4

• .2 day-2-mixing.mp4

• .3 pre-shape.mp4

• .4 shaping.mp4

• .5 baking.mp4

• .6 cutting.mp4

• Panettone.pdf

STOLLEN

• .1 intro-amp-mixing.mp4

• .2 pre-shape.mp4

• .3 marsipan.mp4

• .4 shaping.mp4

• .5 baking.mp4

• .6 cutting.mp4

• stollen.pdf

SWEDISH SEMLA

• .1 intro-amp-mixing (1).mp4

• .2 shaping.mp4

• .3 baking.mp4

• .4 assembling.mp4

• Swedish-Semla.pdf

Sweet Cinnamon Buns

• .1 filling.mp4

• .2 shaping.mp4

• .3 baking.mp4

• .4 checking.mp4

• Swedish Cinnamon Buns Sweet dough course.pdf

• Hydration in the recipe is wrong it should be 250g milk instead of 150g. If one is using liquid starter it should be 200g.