WE INTRODUCE YOU TO THE WORLD OF SWEET BREADS, ENRICHED DOUGHS OR FESTIVE BREADS. WE WILL SEE CLASSIC PREPARATIONS SUCH AS CINNAMON ROLLS, BRIOCHE BUT IN OUR PLANT BASED VERSION.

"Imagine a super airy white bread, with a delicate dough, loaded with sugar on top, and just before it goes into the scorching heat of the oven. the scorching heat of the oven. That sugar toasts and burns on some parts of the bread, generating a crunchy, sweet, complex and super aromatic crust, complex and super aromatic crust. When the bread comes out of the oven, it is usually sprinkled with pure aniseed liqueur. The alcohol evaporates The alcohol evaporates instantly with the heat of the freshly baked bread and all the aroma of the liqueur remains on top, which is impregnated in the sugar. sugar. This bread exists, it is the coca de Forner, from Catalonia".

"To ferment Brioche doughs in a natural way, the first thing to achieve is to direct the Levain: it must have a good fermenting power, be fresh, and carry a minimum of acidity. good fermenting power, fresh, and with a minimum acidity load. How can this be achieved? By making refreshing from a young Levain (always), or by lowering the mother's foot, or by making a double refreshment if we have more time.... we have more time..."

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PROGRAM

LEARN WITH MÁXIMO CABRERA

    1. Welcome to the world of party breads, 100% Plant Based enriched breads.

    1. We are going to start our sourdough from scratch, a rye sourdough that will be the beginning of all the styles of sourdoughs you want to create.

    1. In this lesson Diego shows us how from two enriched bread doughs, we can achieve a multiplicity of Sweet pieces. We will also see the correct kneading and folding techniques.

    1. We get to the heart of our Fiesta breads. We will see creams and butters 100% Plant Based that will be part of your sweet preparations forever.

    1. Each of these pieces tells a different story, you will learn the techniques to assemble, bake and decorate each of these classic preparations of enriched breads.

    1. Cakes are nothing more than flat breads, from the Focacce family in Italy, or Cocas in Spain. In this case, from the sweet world; fresh or roasted fruits, preserved fruits, sugar, seeds, spices, syrups, olive oil...

About the Course

  • 7 lessons
  • 1 hour of video content

Diego Veras

Learn with:

Born in Argentina. Diego spent a good part of his life in Spain, but decided to return when he decided to follow his vocation as a cook and, later, as a baker. He worked in the kitchens of Bar Uriarte, L'epi, Sanbenito, Arturito (São Paulo), Casa Felix. Today he is part of the teaching staff of Crudo, where he teaches artisan bakery courses. In the classes, rather than focusing on teaching a recipe, the meetings emphasize transmitting a method: types of kneading, times and ways of resting the dough, shaping, fermentation, baking and natural leavening. In addition to generating a baking culture through courses and workshops, Diego advises restaurants, cafeterias and small bakeries.

Diego Veras

Professor Studio Crudo

Diego Veras

Learn with:

Born in Argentina. Diego spent a good part of his life in Spain, but decided to return when he decided to follow his vocation as a cook and, later, as a baker. He worked in the kitchens of Bar Uriarte, L'epi, Sanbenito, Arturito (São Paulo), Casa Felix. Today he is part of the teaching staff of Crudo, where he teaches artisan bakery courses. In the classes, rather than focusing on teaching a recipe, the meetings emphasize transmitting a method: types of kneading, times and ways of resting the dough, shaping, fermentation, baking and natural leavening. In addition to generating a baking culture through courses and workshops, Diego advises restaurants, cafeterias and small bakeries.

Diego Veras

Professor Studio Crudo

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