Signature Breads
Create your own signature breads with surprising flavor combinations. With just two types of dough, and a wide variety of ingredients, you can make delicious breads that stand out.
5th generation baker at Triticum (Barcelona, Spain)
Harmoniously combine selected ingredients to achieve sophisticated signature breads
In this online course Xevi shows us how with just two different doughs we can achieve a multitude of creative, original and flavorful breads. He will prepare quality products, using the autolyse technique, and exciting additions to achieve surprising results.
Xevi will teach you how to introduce different ingredients into your dough with successful outcomes. He will make both savory and sweet breads, using recipes that harmoniously combine surprising ingredients, so we can enjoy bread almost as if it were a single dish in its own right.
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Course Syllabus
Course Content
Chapter 2 - Dough
Chapter 3 - Feta cheese, hazelnut, chilli and pepper bread
Chapter 4 - Cheddar, Dill, Caper, and Allspice Bread
Chapter 5 - Extremely Chocolatey Bread
Chapter 6 - Honey Raisin and Hazelnut Bread
Chapter 7 - Nut and dried apricot bread
Before you go
Make creative signature breads: balanced and healthy, with a variety of ingredients
What you'll learn
You will discover how to make a wide variety of breads using just two basic dough preparations. You will learn to use different types of cheese, nuts, herbs, vegetables, and sweet products, such as honey, or chocolate. Each bread will have different formats so you can learn to play with it and discover different possibilities.
This is a course full of learning opportunities where you can dare to be creative.
Who is it for?
This course is aimed at professionals in the world of bakery or cuisine who want to learn how to make original breads efficiently, using only two types of bread dough. It is also aimed at bread lovers who want to continue to learn and experiment with new recipes.
Recommended equipment
Instruments or materials suggested in some of the recipes (not essential for the course):
- Deck oven
- Kneader
- Oven tins
- Fermenter
- Bakery fabrics
- Scales
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Meet your Instructor
5th generation baker at Triticum (Barcelona, Spain)
Master baker and owner of Triticum, a cutting-edge company in the sector of pre-baked bread for haute cuisine that makes exquisite bread
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This is my first bakery course and it's perfect!
Thank you for such a rich course, I'd like to try every piece of bread that was presented in the course!