Description
Learn how to laminate dough and shape advanced viennoiserie items like kouign-amann, pain suisse, and almond croissants—all from your home oven. The course teaches the precise timing for folding, resting, and rolling. You’ll explore the effect of room temperature, butter types, and chilling intervals. Modules include flavoring with cardamom, cinnamon, and citrus zest. Watch side-by-side comparisons of successful and failed batches. Follow a printable baking schedule that mimics a professional kitchen. Bonus content includes savory viennoiserie options. Learn about bakery equipment alternatives for home use. Join the baker’s community forum for weekly challenges. This program is ideal for weekend warriors and passionate dough artisans.
