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.

Brioche-Dough.pdf

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