064_Potato beer bread 7.jpg
 

BREADMAKING

FUNDAMENTALS

From ingredient selection to mixing, fermentation, shaping, scoring, proofing, baking, and cooling, this course introduces Breadmaking Fundamentals for making the highest-quality and best-tasting bread.

LAMINATED

DOUGHS

This course highlights laminated doughs and the secrets behind the hundreds of buttery layers. The leafy structure of the dough is formed by following a specific method of rolling and folding the dough and butter. This results in well over 1,000 layers of laminated dough and butter.

ENRICHED DOUGHS

WITH YEAST

When working with yeast doughs, understanding the fundamental steps for making the highest- quality enriched doughs with yeast using the base temperature system, testing the gluten window, and preparing a proof box is key to making successful bread.

Learn More About The Butter Book

The Platform 

Pricing 

Member Login

Free Trial

Recipe Lessons

Bread Making

Pastries

 

Cake Decorating 

Community

Blog

Facebook Group

Partners

About Us

FOLLOW US ON SOCIAL

  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • LinkedIn

©2020 The Butter Book. All rights reserved.