Скачать или смотреть How to Make a Raspberry Rye Baguette with a certified master baker

Join Certified Master Baker William McCarrick for an in-depth Retail Bakers of America webinar filmed at the Culinary Institute of America in Hyde Park. In this session, Chef McCarrick walks through his raspberry rye baguette formula, featuring a preferment (biga), medium rye flour, in-house smoked bacon, Monterey Jack cheese, and a stabilized Washington red raspberry filling.

You’ll learn how to:
• Build flavor and structure using a biga and proper dough fermentation
• Work with rye flour to add complexity, texture, and chew to baguette-style dough
• Create a raspberry “jelly” style inclusion using gellan (or pectin) for clean layers and better bake stability
• Shape both individual rolls and baguettes, proof correctly, and bake for optimal color and oven spring
• Adapt the technique for production, freezing at full proof, and baking for service

This webinar is ideal for retail bakers, bakery owners, pastry chefs, students, and educators looking to bring more creative, raspberry-forward savory products into their bake shops.

Sponsored by the Washington Red Raspberry Commission. Learn more about Washington red raspberries and access formulas and resources at:
redra.org

Learn more about Retail Bakers of America education, certification, and events:
https://www.retailbakersofamerica.org

Visit the Events tab on our website for upcoming webinars and trainings.