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

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

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Advanced Sweet-Dough Masterclass

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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.