Recounting the story of the bakery started by her grandfather in 1932 and expanded by her father before taking the reins, Apollonia introduces herself and her revered Parisian bakery and explains what you’ll learn in the class.
Recounting the story of the bakery started by her grandfather in 1932 and expanded by her father before taking the reins, Apollonia introduces herself and her revered Parisian bakery and explains what you’ll learn in the class.
Using the sourdough starter made in the previous lesson, Apollonia shares the secrets to mastering Poilâne’s crown jewel—its world-famous country-style wheat loaf—from mixing to proofing and shaping.
Using the sourdough starter made in the previous lesson, Apollonia shares the secrets to mastering Poilâne’s crown jewel—its world-famous country-style wheat loaf—from mixing to proofing and shaping.
Apollonia puts the finishing touches on her wheat loaf—including baking and a scoring tutorial—and walks you through a side-by-side loaf analysis of common baking issues.
Apollonia puts the finishing touches on her wheat loaf—including baking and a scoring tutorial—and walks you through a side-by-side loaf analysis of common baking issues.
Pain de mie literally translates to “bread of crumb.” With this first yeast-based recipe, Apollonia demonstrates how using a delicate hand results in a loaf with an irresistible, cloud-like texture.
Pain de mie literally translates to “bread of crumb.” With this first yeast-based recipe, Apollonia demonstrates how using a delicate hand results in a loaf with an irresistible, cloud-like texture.
Apollonia demonstrates the way to achieve the quintessential airy texture and perfectly domed tops of this French favorite while reflecting on time spent honing her brioche technique as a young apprentice in the bakehouse at Poilâne.
Apollonia demonstrates the way to achieve the quintessential airy texture and perfectly domed tops of this French favorite while reflecting on time spent honing her brioche technique as a young apprentice in the bakehouse at Poilâne.
An Apollonia original, this corn flour bread is a recipe she spent a decade refining. She shares her process for making the gluten-free and vegan loaf, originally inspired by college dinners at Harvard.
An Apollonia original, this corn flour bread is a recipe she spent a decade refining. She shares her process for making the gluten-free and vegan loaf, originally inspired by college dinners at Harvard.
Demonstrating an all-time favorite from Poilâne’s sister café, Apollonia shares the recipe for her open-faced ham-and-cheese sandwich and her hack for perfectly toasted slices of bread.
Demonstrating an all-time favorite from Poilâne’s sister café, Apollonia shares the recipe for her open-faced ham-and-cheese sandwich and her hack for perfectly toasted slices of bread.
Poilâne has a rich history of collaboration with artists, including Apollonia’s father’s friendship with Dalí. Apollonia reflects on the relationship between bread and art, and shows you how to embellish loaves with leaves, roses, and letters.
Poilâne has a rich history of collaboration with artists, including Apollonia’s father’s friendship with Dalí. Apollonia reflects on the relationship between bread and art, and shows you how to embellish loaves with leaves, roses, and letters.
In this concluding lesson, Apollonia shows you how to make Poilâne’s popular grain-based cookies, affectionately named punitions, or punishments, because you can’t eat just one.
In this concluding lesson, Apollonia shows you how to make Poilâne’s popular grain-based cookies, affectionately named punitions, or punishments, because you can’t eat just one.
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