To Knead or Not to Knead: The Art of Baking Bread | Chrissy Barua | Skillshare

To Knead or Not to Knead: The Art of Baking Bread

Chrissy Barua

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11 Lessons (34m)
    • 1. Introduction

      1:03
    • 2. Class Project Overview

      0:36
    • 3. The Building Blocks of Bread

      2:05
    • 4. Gluten 101: Let's Get Stretchy!

      1:31
    • 5. Leavening 101: Rising to the Occasion

      1:36
    • 6. Quick and Dirty: Irish Brown Bread

      5:59
    • 7. Cheater's Yeast: Beer Bread

      3:39
    • 8. Flour Power: Rustic White Loaf

      5:28
    • 9. Go Away Gluten!: Pao de Queijo

      5:55
    • 10. Conclusion

      0:23
    • 11. Bonus! Sweet & Simple Pumpkin Bread

      5:26
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In October 2018, we updated our review system to improve the way we collect feedback. Below are the reviews written before that update. You are welcome to edit your old review into the new system!

18 of 19 students recommend this class
Thank you:-), a lot of interesting recipes
Omar Siyagha

Online Bussiness Expert&Master in Computer Science

interesting and simple information
on first sight I. I'm a newbie. leave the bag sealed and cut a hole in the bottom corner of about say 1-1/2" or 2" and "pipe" the dough out? Would it be similar to the consistency of toothpaste?
I 've been interested in baking bread without using a breadmake and I came across this class. It was just what I needed. Thank you!
Lana Petruzzi

Gluten Free Baker. English, Italian & Portuguese

Hi Chrissy, I'm originally from Brazil and I love pão de queijo. But have never tried it with herbs before, so yesterday my kids and I made your recipe and let's just say that we did not have enough time to take one single picture, because it was so good and gone in a minute. It was so delicious!!