Apollonia Poilane – MasterClass – Teaches Bread Baking

Apollonia Poilane – MasterClass – Teaches Bread Baking

Poilâne CEO Apollonia Poilâne teaches the renowned Parisian bakery’s philosophy and time-tested techniques for baking rustic French breads.

As a third-generation baker and CEO of the renowned Parisian bakery Poilâne, Apollonia Poilâne keeps time-honored traditions alive with every loaf. Now she’s sharing the joy of making bread from scratch with her recipes and hands-on demonstrations. Learn how to make your own starter and a variety of French breads, including rustic wheat, rye, and brioche. Taste, smell, and feel your way to fresh, warm bread at home.

Browse Lesson Plan

1. Meet Your Instructor

2. Baking à la Poilâne

3. Sourdough Starter

4. Poilâne-Style Wheat Loaf: Mixing & Shaping

5. Poilâne-Style Wheat Loaf: Scoring & Baking

6. Rye

7. Pain de Mie

8. Brioche

9. Savory Corn Flour Bread

10. Fresh Bread: Sourdough Wheat Tartines

11. Dry Bread: Savory Pain de Mie Pain Perdu

12. Dry Bread: Sourdough Wheat & Rye Granola

13. Stale Bread: Crouton Variations

14. Stale Bread: Caesar Salad With Flavored Brioche Croutons

15. Stale Bread: Breadcrumbs & Sourdough Wheat Pesto

16. Bread as Art: Decorating Your Loaves

17. Rye Sablés