Gluten is a protein that can be found in grains such as rye, wheat, and barley. In this lesson, Thomas Marie takes you through the steps of making two loaves of bread: a gluten-free loaf one and one with gluten.
Content created by Thomas Marie, from Ecole Hôtelière de Lausanne (EHL), is a Senior Lecturer at EHL. He teaches novice chefs to prepare upscale baked goods. He studied at the National Institute of Baking and Pastry Making (INBP) in Rouen, France before becoming a travelling instructor for the INBP. Participating in different competitions, he earned the titles of: French national champion in baking, European runner-up (2006) and Meilleur ouvrier de France (2007). Together with Sébastien Odet, they wrote “60 succès de Boulangerie-Pâtisserie”, under the direction of the INBP and “Le Grand Livre de la Boulangerie”, published by Alain Ducasse publications. Thomas Marie is currently working on the second volume of “Le grand livre de la viennoiserie”, to be published in September 2020.
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