Viennoiserie Course: 9 Classics
A viennoiserie course that starts with the ferments: sourdough and poolish, four breads, then croissants, bicolor and pineapple.
Yohan Ferrant
Head of the Baking School Barcelona Sabadell
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What you'll learn
9 Lessons, 110 min total
About this course
This viennoiserie course runs from the ferment to the finished pastry. Sourdough and poolish come first, then four breads built on them: a sourdough baguette, a seeds and cereal pavé, a T80 flour bread and a couronne bordelaise. Croissants follow the bread rather than opening the class. Nine lessons, in bakery order.
That order is the method. Lamination is far easier to control once you can read a dough that has fermented properly, so the croissant lessons assume the ferment work sitting behind them. Nothing here is a shortened version. The croissant is then pushed twice, into a bicolor chocolate version and a Tropic Pineapple pastry.
Each lesson adds one thing instead of repeating the last: a new pre-ferment, a new flour, a new shape, a new lamination. You leave able to keep a sourdough and a poolish in working condition, shape four breads from them, and laminate a croissant that opens honeycombed.
"Good bread is mostly about time, the ingredients are simple, the patience is not."
Yohan Ferrant · Director @ Escola de Flequers Baking School Barcelona Sabadell
Lessons
9
Video
1 hr 50 min HD
Recipes
10
Level
Audio
Spanish (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Build and maintain a sourdough and a poolish that ferment on a predictable schedule.
Shape a sourdough baguette with an open crumb and a crust that holds its crack.
Bake three more bread styles: seeds and cereal pavé, T80 and couronne bordelaise.
Laminate croissants, including a bicolor chocolate version and a pineapple pastry.
Viennoiserie today, panettone tomorrow.
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Meet your instructor
Yohan Ferrant
Head of the Baking School Barcelona Sabadell · Teaches at the French INBP
Yohan Ferrant is a French baker and the Head of the Baking School Barcelona Sabadell. He started in a bakery near his childhood home at thirteen and has worked more than two decades since, in organic bakeries in Paris and in established houses in London.
He teaches internationally, from the French INBP to the Japan Institute of Baking, and has grown the Barcelona school by drawing international professionals into its classrooms. In this class he works through sourdough and poolish first, then the breads and the laminated pastries that come out of them.
What chefs say
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Who is this course for?
New to laminating or years at it
First-time and daily bread bakers who want loaves and croissants out of the same skill set.
Bread and croissants you are proud of
Bakers who want the sourdough starter, the poolish pre-ferment and the croissant lamination explained in full.
Anyone who bakes bread and pastry
Sourdough baguettes, croissants and couronne bordelaise, bakers who want more from their doughs.
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Brilliant Recipes on Bread & Viennoiserie Classics · Yohan Ferrant
