Alice Waters Teaches The Art of Home Cooking

Apollonia Poilâne Teaches Bread Baking

Bake Like A Pro

Dominique Ansel Teaches French Pastry Fundamentals

Dominique Crenn Teaches Modern Vegetarian Cooking

GOAT

Gordon Ramsay Teaches Cooking I

Gordon Ramsay Teaches Cooking II: Restaurant Recipes at Home

Madhur Jaffrey Teaches Indian Cooking

Mashama Bailey Teaches Southern Cooking

Massimo Bottura Teaches Modern Italian Cooking

Niki Nakayama Teaches Modern Japanese Cooking

Roy Choi Teaches Intuitive Cooking

Thomas Keller Teaches Cooking Techniques

Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Wolfgang Puck Teaches Cooking

Sauté: Dover Sole With Pommes Château

Desserts: Lemon Tart With Pine Nut Crust

Meet Your Instructor

Pain de Mie

Brioche

Fresh Bread: Sourdough Wheat Tartines

Bread as Art: Decorating Your Loaves

Rye Sablés

Introduction

Mini Madeleines

Fruit Tart Finishing: Classic Strawberry Presentation

Chocolate Cake Finishing: Assembly & Presentation

The Perfect Croissant

Case Study: The Cronut®

Chez Panisse Cooking: Galette

Lip-smacking Savory Street-Food: Dahi Puri Chaat

Cake

Bake a Perfect Brioche

Sourdough Starter

Poilâne-Style Wheat Loaf: Mixing & Shaping

Poilâne-Style Wheat Loaf: Scoring & Baking 

Indian Breads: Chapati

Bake Sourdough Like a Pro

Desserts: Apple Pie With Lard Crust

Conclusion 

Baking à la Poilâne

Savory Corn Flour Bread

Oyster Hand Pies

Dominique’s Journey: Beauvais, Boulud, and the Bakery

Fruit Tart Base: Vanilla Sablé Shell

Fruit Tart Finishing: Modern Apple Presentation

Pizza

Bake the Flakiest Pastry

Pan Roasting: Duck Breast

Braising: Red Wine Braised Short Ribs

Make: Poached Egg & Mushrooms on Brioche

Make: Beef Wellington

Meet Your Instructor 

Pork Shank and Smoked Collard Greens

Foie and Grits

Follow the Rhythms of Nature: Seasonal Eating

Kaiseki Cooking

Training Your Palate

Recipe: Pepper Steak with Red Wine Sauce

Kitchen Setup: Essential Ingredients

Roy's Pantry Staples

Napa Cabbage Kimchi

Rice Bowls

Spice Fundamentals: Roasted Cumin and Garam Masala

Exploring Spices: Potato A Thousand Ways

Emilia Burger

Melon: Evolved

Mushroom

Blend Sweet & Savory Flavors

Desserts: Pots de Crème

Fruit Tart Filling: Pastry Cream

Chocolate Cake Filling: Mousse

Bonbon Base: Tempered Chocolate Shell

Bonbon Filling: Dark Chocolate and Banana Passionfruit Ganache

Thinking Creatively About Pastry

Custard: Crème Anglaise

Coffee

Ice Cream

“Better Than Panettone” Soufflé

Elevate Your Desserts

Chocolate Cake Base: Biscuit

Chocolate Cake Accent: Swiss Mini Meringues

Meringue

Raspberry Soufflé

Perfect Your Pastry Skills

Food & Drink

Teaches Intentional Eating

Michael Pollan

Michael Pollan Teaches Intentional Eating

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Thomas Keller

Teaches Wine Appreciation

James Suckling

James Suckling Teaches Wine Appreciation

Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

Teaches Bread Baking

Apollonia Poilâne

Teaches Cooking I

Gordon Ramsay

With Emily Wines

A Sommelier's Snob-Free Guide to Wine

Teaches Texas-Style BBQ

Aaron Franklin

Aaron Franklin Teaches Texas-Style BBQ

Teaches Southern Cooking

Mashama Bailey

Teach Mixology

Lynnette Marrero & Ryan Chetiyawardana

Lynnette Marrero & Ryan Chetiyawardana Teach Mixology

Teaches Gardening

Ron Finley

Ron Finley Teaches Gardening

With Leading Experts

Gut Health

Gut Health with Leading Experts

Teaches French Pastry Fundamentals

Dominique Ansel

Teaches Mexican Cooking

Gabriela Cámara

Gabriela Cámara Teaches Mexican Cooking

Teaches The Art of Home Cooking

Alice Waters

Teaches the Art of Home Cooking

Teaches Modern Japanese Cooking

Niki Nakayama

Teaches Cooking

Wolfgang Puck

José Andrés with Special Guest Chefs

Food, Stories, and Connections

Teaches Cooking Techniques

Teaches Cooking Techniques I: Vegetables, Pasta, and Eggs

Teaches Tracing Your Roots Through Food

Michael W. Twitty

Michael W. Twitty Teaches Tracing Your Roots Through Food

The Greatest of All Time

Teaches Cooking II: Restaurant Recipes at Home

Teaches Intuitive Cooking

Roy Choi

Teaches Modern Middle Eastern Cooking

Yotam Ottolenghi

Yotam Ottolenghi Teaches Modern Middle Eastern Cooking

Brain Health

Brain Health with Leading Experts

Teaches Indian Cooking

Madhur Jaffrey

Teaches Modern Italian Cooking

Massimo Bottura

Teaches Modern Vegetarian Cooking

Dominique Crenn

Sohla El-Waylly with Special Guest Chefs

Breakfast All Day

Joanne Chang

[Crème brûlée](https://www.masterclass.com/articles/easy-vanilla-creme-brulee-recipe) is a custard-based dessert with a creamy pudding-like texture and a crunchy, caramelized top made from hardened sugar. The brûlée of crème brûlée is the browned, crisp sugar topping of the cream. Also known as Trinity cream or burnt cream, this popular French dessert uses just a few simple ingredients: [heavy cream](https://www.masterclass.com/articles/whipping-cream-vs-heavy-cream), sugar, eggs, and [vanilla](https://www.masterclass.com/articles/how-to-use-vanilla-difference-between-vanilla-extract-vanilla-beans-and-vanilla-pods) bean, along with a sugar topping.
To make crème brûlée without a kitchen torch, you’ll need a set of ramekins and an oven [broiler](https://www.masterclass.com/articles/how-to-use-a-broiler). Ramekins are circular cooking dishes that make individual portions of crème brûlée. The straight-edge sides of the ramekin allow the eggs to rise as they cook. Cooking crème brûlée with an oven broiler results in the same crunchy, caramelized effect on top you would achieve with a kitchen torch.
Crème brûlée has a total cook time of about thirty minutes. Consider the following steps for making a crème brûlée recipe without a kitchen blowtorch for the first time:

- __Prep the oven and ramekins__. Preheat the oven to 325 degrees Fahrenheit. Place your ramekins on a large baking sheet and set the pan aside. 
- __Prep the ingredients__. Crème brûlée uses fresh vanilla beans to create a rich, sweet flavor. Vanilla beans come in tiny pods, so use a sharp knife to cut open the pods lengthwise. If you don’t have fresh vanilla beans, you can substitute [vanilla extract](https://www.masterclass.com/articles/vanilla-flavoring-vs-extract).
- __Combine the cream ingredients__. Scrape the vanilla beans and the pulp into a large pot on the stove. Add the heavy cream and salt to the vanilla beans, then cook the mixture on medium heat until it boils. Remove the pot from the stovetop and set it aside to cool.
- __Mix the eggs and sugar__. In a medium bowl, combine the eggs and sugar. Whisk the mixture until the eggs and sugar become pale yellow. 
- __Temper the eggs__. To add an extra layer of protection against making scrambled eggs, [temper](https://www.masterclass.com/articles/tempering-eggs) the yolks by whisking them together with a small portion of the warmed cream before introducing the egg mixture to the rest of the ingredients.
- __Pour the mixture into ramekins__. Continue to whisk together the cream and the egg yolks. Divide and pour the [custard](https://www.masterclass.com/articles/how-to-make-custard) into your set of ramekins. If your custard is thick and lumpy, strain it over a large measuring cup before pouring it into the ramekins. 
- __Bake the crème brûlée__. Place a [baking pan](https://www.masterclass.com/articles/types-of-baking-pans) with the [cookware](https://www.masterclass.com/articles/cookware-guide-types-of-pans-and-how-to-use-them) on it in the preheated oven. Before closing the oven door, pour boiling water on the baking dish to create a water bath for the ramekins. The hot water keeps the oven moist, preventing the crème brûlée from cracking. Cook the crème brûlée for about thirty minutes or until the custard sets and has a jiggly consistency. 
- __Cool and refrigerate the ramekins__. Wearing oven mitts, remove the [baking sheet](https://www.masterclass.com/articles/how-to-clean-baking-sheets) from the oven and set the ramekins on a cooling rack. Once the hot cream has cooled, refrigerate the baked custard for at least two hours. 
- __Add the sugar__. Remove the ramekins from the refrigerator and allow them to sit at room temperature for thirty minutes. Sprinkle the sugar over the top of the custard to create a thin layer of sugar.
- __Broil the crème brûlée__. Set the oven to broil and the temperature to 500 degrees Fahrenheit. Place the ramekins on the top shelf and let them broil until they become lightly golden or for about one minute. Monitor the crème brûlée to prevent it from overcooking and developing burnt sugar pieces. Broiling creates the signature look of crunchy, caramelized sugar on top of the crème brûlée.
The below tips will help you make a decadent crème brûlée with a creamy custard and crispy sugar crust.

1. __Avoid over-whisking__. Introducing too much air to the crème brûlée mixture can be detrimental to the final texture of the desert. Just whisk the cream enough to fully incorporate the ingredients.
2. __Choose the right sugar topping__. Although you can use dark sugars, such as [demerara](https://www.masterclass.com/articles/what-is-demerara-sugar) or brown sugar, white sugar works best for caramelizing the top. Dark sugars, especially brown sugar, are too soft and burn easily. Using alternative forms of sugar would also change the overall flavor of the dessert.  
3. __Use room temperature eggs__. Cold eggs that come directly from the fridge will likely result in scrambled or curdled eggs after you introduce them to heat. Instead, allow the eggs to warm to room temperature before whisking the ingredients together.
Become a better baker with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Dominique Ansel, Joanne Chang, Gordon Ramsay, Chef Thomas Keller, Mashama Bailey, and more.
Crème brûlée is a delicacy bursting with vanilla and caramel flavor. Learn how to make crème brûlée without a torch so you can serve this dessert alongside home-cooked meals.

Crème brûlée is a delicacy bursting with vanilla and caramel flavor. Learn how to make crème brûlée without a torch so you can serve this dessert alongside home-cooked meals.

Crème Brûlée Without a Torch: How to Make Easy Crème Brûlée

<a href='https://www.masterclass.com/articles/easy-vanilla-creme-brulee-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/easy-vanilla-creme-brulee-recipe","linkCopy":"Crème brûlée","category":null}'>Crème brûlée</a> is a custard-based dessert with a creamy pudding-like texture and a crunchy, caramelized top made from hardened sugar. The brûlée of crème brûlée is the browned, crisp sugar topping of the cream. Also known as Trinity cream or burnt cream, this popular French dessert uses just a few simple ingredients: <a href='https://www.masterclass.com/articles/whipping-cream-vs-heavy-cream' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/whipping-cream-vs-heavy-cream","linkCopy":"heavy cream","category":null}'>heavy cream</a>, sugar, eggs, and <a href='https://www.masterclass.com/articles/how-to-use-vanilla-difference-between-vanilla-extract-vanilla-beans-and-vanilla-pods' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-use-vanilla-difference-between-vanilla-extract-vanilla-beans-and-vanilla-pods","linkCopy":"vanilla","category":null}'>vanilla</a> bean, along with a sugar topping.

What Is Crème Brûlée?

To make crème brûlée without a kitchen torch, you’ll need a set of ramekins and an oven <a href='https://www.masterclass.com/articles/how-to-use-a-broiler' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-use-a-broiler","linkCopy":"broiler","category":null}'>broiler</a>. Ramekins are circular cooking dishes that make individual portions of crème brûlée. The straight-edge sides of the ramekin allow the eggs to rise as they cook. Cooking crème brûlée with an oven broiler results in the same crunchy, caramelized effect on top you would achieve with a kitchen torch.

Equipment Needed to Make Crème Brûlée Without a Torch

Crème brûlée has a total cook time of about thirty minutes. Consider the following steps for making a crème brûlée recipe without a kitchen blowtorch for the first time:<ul class="mc-m-4 list-styled"><li class="">Prep the oven and ramekins. Preheat the oven to 325 degrees Fahrenheit. Place your ramekins on a large baking sheet and set the pan aside. </li><li class="">Prep the ingredients. Crème brûlée uses fresh vanilla beans to create a rich, sweet flavor. Vanilla beans come in tiny pods, so use a sharp knife to cut open the pods lengthwise. If you don’t have fresh vanilla beans, you can substitute <a href='https://www.masterclass.com/articles/vanilla-flavoring-vs-extract' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/vanilla-flavoring-vs-extract","linkCopy":"vanilla extract","category":null}'>vanilla extract</a>. </li><li class="">Combine the cream ingredients. Scrape the vanilla beans and the pulp into a large pot on the stove. Add the heavy cream and salt to the vanilla beans, then cook the mixture on medium heat until it boils. Remove the pot from the stovetop and set it aside to cool. </li><li class="">Mix the eggs and sugar. In a medium bowl, combine the eggs and sugar. Whisk the mixture until the eggs and sugar become pale yellow. </li><li class="">Temper the eggs. To add an extra layer of protection against making scrambled eggs, <a href='https://www.masterclass.com/articles/tempering-eggs' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/tempering-eggs","linkCopy":"temper","category":null}'>temper</a> the yolks by whisking them together with a small portion of the warmed cream before introducing the egg mixture to the rest of the ingredients. </li><li class="">Pour the mixture into ramekins. Continue to whisk together the cream and the egg yolks. Divide and pour the <a href='https://www.masterclass.com/articles/how-to-make-custard' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-custard","linkCopy":"custard","category":null}'>custard</a> into your set of ramekins. If your custard is thick and lumpy, strain it over a large measuring cup before pouring it into the ramekins. </li><li class="">Bake the crème brûlée. Place a <a href='https://www.masterclass.com/articles/types-of-baking-pans' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/types-of-baking-pans","linkCopy":"baking pan","category":null}'>baking pan</a> with the <a href='https://www.masterclass.com/articles/cookware-guide-types-of-pans-and-how-to-use-them' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/cookware-guide-types-of-pans-and-how-to-use-them","linkCopy":"cookware","category":null}'>cookware</a> on it in the preheated oven. Before closing the oven door, pour boiling water on the baking dish to create a water bath for the ramekins. The hot water keeps the oven moist, preventing the crème brûlée from cracking. Cook the crème brûlée for about thirty minutes or until the custard sets and has a jiggly consistency. </li><li class="">Cool and refrigerate the ramekins. Wearing oven mitts, remove the <a href='https://www.masterclass.com/articles/how-to-clean-baking-sheets' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-clean-baking-sheets","linkCopy":"baking sheet","category":null}'>baking sheet</a> from the oven and set the ramekins on a cooling rack. Once the hot cream has cooled, refrigerate the baked custard for at least two hours. </li><li class="">Add the sugar. Remove the ramekins from the refrigerator and allow them to sit at room temperature for thirty minutes. Sprinkle the sugar over the top of the custard to create a thin layer of sugar. </li><li class="">Broil the crème brûlée. Set the oven to broil and the temperature to 500 degrees Fahrenheit. Place the ramekins on the top shelf and let them broil until they become lightly golden or for about one minute. Monitor the crème brûlée to prevent it from overcooking and developing burnt sugar pieces. Broiling creates the signature look of crunchy, caramelized sugar on top of the crème brûlée. </li></ul>

How to Make Crème Brûlée Without a Torch

The below tips will help you make a decadent crème brûlée with a creamy custard and crispy sugar crust.<ol class="mc-m-4"><li class="mc-my-4"> 1. Avoid over-whisking. Introducing too much air to the crème brûlée mixture can be detrimental to the final texture of the desert. Just whisk the cream enough to fully incorporate the ingredients. </li><li class="mc-my-4"> 2. Choose the right sugar topping. Although you can use dark sugars, such as <a href='https://www.masterclass.com/articles/what-is-demerara-sugar' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-demerara-sugar","linkCopy":"demerara","category":null}'>demerara</a> or brown sugar, white sugar works best for caramelizing the top. Dark sugars, especially brown sugar, are too soft and burn easily. Using alternative forms of sugar would also change the overall flavor of the dessert. </li><li class="mc-my-4"> 3. Use room temperature eggs. Cold eggs that come directly from the fridge will likely result in scrambled or curdled eggs after you introduce them to heat. Instead, allow the eggs to warm to room temperature before whisking the ingredients together. </li></ol>

3 Tips for Making Crème Brûlée Without a Torch

Become a better baker with the <a href='https://www.masterclass.com' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>. Gain access to exclusive video lessons taught by the world’s best, including Dominique Ansel, Joanne Chang, Gordon Ramsay, Chef Thomas Keller, Mashama Bailey, and more.

Want to Learn More About Baking?

Crème brûlée is a delicacy bursting with vanilla and caramel flavor. Learn how to make crème brûlée without a torch so you can serve this dessert alongside home-cooked meals.

Crème brûlée is a delicacy bursting with vanilla and caramel flavor. Learn how to make crème brûlée without a torch so you can serve this dessert alongside home-cooked meals.


Top view of crème brûlée that was made without a torch in a white ramekin on a white tea towel.

creme-brulee-without-torch

You can bake bread at home with a minimum of supplies, but there are a few tools that you'll want to invest in.

- __<a href='https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods","linkCopy":"Proofing","category":"automated-link"}' automatic='true'>Proofing</a> baskets__: Cloth-lined wicker baskets (or colanders lined with clean dish towels) are essential for baking beautiful boules. Over time, your proofing cloth will build up a protective flour coating that helps breads slide in and out. Trace amounts of bacteria and yeast can also reduce proofing time by as much as 15 percent. The shape of your proofing vessel depends on the type of bread you bake. If you want to bake baguettes, you'll need a wavy proofing tray with ridges for each long, narrow stick of bread. Usually, you proof breads that you bake in pans—like focaccia or or sandwich loaves—directly in the baking sheet or loaf pan.
- __Lidded Dutch oven__: A lidded Dutch oven, preferably made of heat-retaining cast iron, is an essential tool for the home artisan bread baker. It helps mimic the environment of large, traditional wood-fired ovens. Modern domestic ovens don’t get as hot as those log-burners, and they have vents that allow steam to escape easily. Preheating a Dutch oven ensures that the surface of the baking vessel is extra hot when the bread goes in the oven; the lid will trap steam, helping the bread rise more quickly. Moisture is crucial here. Supple dough encourages maximum expansion during the first ten minutes of baking. 
- __Kitchen scale__: When measuring ingredients, there are typically two avenues: volume (tablespoons, milliliters) or weight (ounces, grams). Volume measures how an ingredient fills a container—it’s good for liquids, which take the shape of the vessel in which they’re placed. But it’s not as accurate for solid ingredients, which have their own unique shapes. Also, the accuracy of a volume measurement depends entirely on the container; when it comes to home-baking tools, slight variations in measuring cups can throw a recipe into chaos. Meanwhile, weight refers to how heavy an ingredient is, regardless of the container. (Note: The metric standard is grams, while the United States relies on ounces. The former is a bit more precise, so use that whenever possible.) Unlike volume measurements, which might see an impact because the size and shape of an ingredient itself, the weight remains constant.
- __Cooling rack__: Your loaf of bread isn’t done baking just because you take it out of the oven. At this stage, the interior of the bread is much hotter than the exterior; cooling the bread allows the heat and moisture to be evenly distributed throughout. A wire cooling rack allows air to flow all around your bread, for the most efficient cooling.
- __Stand mixer with dough hook attachment__: While you can knead many breads by hand (and some "no-knead breads" require barely any kneading at all), sometimes it's better to let a stand mixer do the work. This is the case with delicate brioche, which requires prolonged gentle kneading.
- __Mixing bowls__: A large glass mixing bowl is the ideal vessel for combining wet and dry ingredients. Using clear glass will also allow you to watch your bread dough rise.
Many bread recipes rely on commercial yeast to get their rise. Most yeast breads are made with active dry yeast, which consists of dried granules in a protective coating. The advantage of using active [dry yeast](https://www.masterclass.com/articles/instant-yeast-vs-active-dry-yeast-comparison) is that you can store it for a longer period of time, but that doesn’t mean it stays good forever. After a few months, dry yeast will die, just like its live brethren. Always test your yeast before using. Here's how: In a small bowl, combine the yeast with one tablespoon of warm water and whisk with a fork. Let sit until activated, about two minutes. Test for activation by briefly whisking with a fork; the mixture should foam.

Instant yeast doesn't require this blooming step. Add it directly to dry ingredients, and it will dissolve more quickly than active dry yeast. To test your instant yeast, however, you can use the same method of whisking with warm water.
A sourdough starter is an acidic community of natural yeasts and bacteria used to leaven bread and add flavor. Sourdough starter has a lot of nicknames—pre-ferment, levain, leaven, and la mère. 

To make sourdough bread, begin with a sourdough starter—a mixture of flour, water, and naturally occurring yeasts and bacteria—rather than commercial yeast. The natural yeast is what makes the dough rise, while the bacteria contribute a pleasant tang. The only downside is that sourdough starters require daily maintenance. Learn how to make your own [sourdough starter](https://www.masterclass.com/articles/apollonia-poilane-sourdough-starter-recipe) from scratch with tips from baker Apollonia Poilâne. 
Refreshing your starter (discarding most of the starter and adding fresh flour and water) provides new food for the yeasts, increasing production and, in turn, improving its ability to leaven your bread. Additionally, stirring the starter introduces oxygen, which yeast needs to reproduce. 

As you observe your starter, you'll notice that it rises and falls throughout the day. Ideally, you'll feed your starter when it first starts to fall. How often this happens and at what time of day will depend on when you last fed your starter, the temperature of the room, and the specific microorganisms inhabiting your starter, but most bakers refresh their starter once or twice a day. 

If you need to pause the starter’s growth, you can refrigerate it for up to one month and halt the discard-and-feed process. Once removed from the refrigerator, resume the discard-and-feed schedule for at least three days before baking.
Whether you're baking sourdough bread for the first time or waking your mature starter up from a brief hibernation, there are three basic ways to know that your starter is ready to use. You can tell by: 

- __Smell__: Your starter should smell pleasantly funky. If it smells bad, don’t worry. That’s just an indication that it’s time to refresh (a.k.a. feed) your starter. Give it a couple of days of regular feeding before baking bread.
- __Sight__: A starter that’s ready will be very bubbly. Store yours in a glass jar so you can observe changes.
- __Time__: Keep a starter journal. It’ll give you important insights and, ideally, reveal your starter’s unique rhythm and cadence.
Proofing is the final step in fermentation when the bread dough rises in its final baking vessel or a proofing basket. Although many bread recipes provide a timeframe for proofing, volume is the clearest indication that fermentation is done. As a general rule of thumb, for most breads, fully fermented dough will have doubled in size, while air bubbles on the surface mean the dough has over-proofed. You can also poke the top of the dough with your finger: Fully fermented dough will retain an indentation. It can’t bounce back—the gluten has stretched to its limits.

Covering your proofing vessel with plastic wrap or a clear shower cap will allow you to visually monitor its progress.
The most apparent indication is visual: Fully baked breads will form a dark golden brown crust. (If you’re unsure, err on the side of a darker crust.) You can also test doneness by knocking or tapping on the bottom of the loaf. If the knock sounds clear, the bread is ready; if the knock is dull and muffled, the interior has not fully developed. And don’t discount your nose: You can smell the aroma of fresh-baked bread.
To preserve your homemade bread's freshness, store it at room temperature in a clean kitchen towel or paper bag, which will allow the bread to breathe without becoming stale. Stored this way, fresh bread will keep for up to a week. 

For longer-term storage, freeze whole loaves (or quartered loaves) in zip-top freezer bags for up to several months, then defrost at room temperature.
If you’re ready to pursue bread-making, here are a few of Apollonia Poilâne’s recipes: 

1. __Brioche__: Brioche is a buttery yeast bread from France. To make Apollonia’s brioche, you need 100 percent white flour, eggs, plenty of butter, and a little sugar, creating a rich and airy bread with a tight crumb that begs to be dunked in hot chocolate. Learn how to make her [brioche](https://www.masterclass.com/articles/french-brioche-recipe-from-apollonia-poilane). 
2. __Corn flour bread__: Corn flour bread is cornbread made with corn flour instead of a mix of flour and yellow cornmeal. Third-generation baker Apollonia challenged herself to create this original, dairy-free recipe after attending several weekend roasts while at Harvard. Learn how to make [Apollonia’s corn flour bread](https://www.masterclass.com/articles/corn-flour-bread-recipe). 
3. __Pain de mie__: Typically baked in a Pullman loaf pain, pain de mie is a type of French sandwich bread. This fluffy white bread has a tight crumb and very little crust. Follow [Apollonia’s recipe for pain de mie](https://www.masterclass.com/articles/poilane-pain-de-mie). 
4. __Pain de siegle__: Pain de seigle (which translates as “bread of rye”) was one of the original offerings sold at Poilâne when the famous French bakery opened in 1932. Although the term “pain de seigle” can refer to any type of rye bread (from pumpernickel to Jewish-style rye bread), Poilâne’s version closely resembles the bakery’s stone-ground wheat miche. Poilâne’s pain de seigle loaves are round and slightly sour. Learn how to make [pain de siegle](https://www.masterclass.com/articles/rye-bread-recipe-by-baker-apollonia-poilane). 
We’ve got you covered. All you knead (see what we did there?) is The [MasterClass Annual Membership](https://www.masterclass.com), some water, flour, salt, and yeast, and our exclusive lessons from Apollonia Poilâne—Paris’s premier bread maker and one of the earliest architects of the artisanal bread movement. Roll up your sleeves and get baking. 
There are few smells more tantalizing than a loaf of homemade bread baking in your own oven, but baking the perfect loaf is no easy feat. Read on to learn more about baking bread.

There are few smells more tantalizing than a loaf of homemade bread baking in your own oven, but baking the perfect loaf is no easy feat. Read on to learn more about baking bread. 

Baking Bread: Common Bread-Making Questions Answered

You can bake bread at home with a minimum of supplies, but there are a few tools that you&#39;ll want to invest in.<ul class="mc-m-4 list-styled"><li class=""><a href='https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods","linkCopy":"Proofing","category":"automated-link"}' automatic='true'>Proofing</a> baskets: Cloth-lined wicker baskets (or colanders lined with clean dish towels) are essential for baking beautiful boules. Over time, your proofing cloth will build up a protective flour coating that helps breads slide in and out. Trace amounts of bacteria and yeast can also reduce proofing time by as much as 15 percent. The shape of your proofing vessel depends on the type of bread you bake. If you want to bake baguettes, you&#39;ll need a wavy proofing tray with ridges for each long, narrow stick of bread. Usually, you proof breads that you bake in pans—like focaccia or or sandwich loaves—directly in the baking sheet or loaf pan. </li><li class="">Lidded Dutch oven: A lidded Dutch oven, preferably made of heat-retaining cast iron, is an essential tool for the home artisan bread baker. It helps mimic the environment of large, traditional wood-fired ovens. Modern domestic ovens don’t get as hot as those log-burners, and they have vents that allow steam to escape easily. Preheating a Dutch oven ensures that the surface of the baking vessel is extra hot when the bread goes in the oven; the lid will trap steam, helping the bread rise more quickly. Moisture is crucial here. Supple dough encourages maximum expansion during the first ten minutes of baking. </li><li class="">Kitchen scale: When measuring ingredients, there are typically two avenues: volume (tablespoons, milliliters) or weight (ounces, grams). Volume measures how an ingredient fills a container—it’s good for liquids, which take the shape of the vessel in which they’re placed. But it’s not as accurate for solid ingredients, which have their own unique shapes. Also, the accuracy of a volume measurement depends entirely on the container; when it comes to home-baking tools, slight variations in measuring cups can throw a recipe into chaos. Meanwhile, weight refers to how heavy an ingredient is, regardless of the container. (Note: The metric standard is grams, while the United States relies on ounces. The former is a bit more precise, so use that whenever possible.) Unlike volume measurements, which might see an impact because the size and shape of an ingredient itself, the weight remains constant. </li><li class="">Cooling rack: Your loaf of bread isn’t done baking just because you take it out of the oven. At this stage, the interior of the bread is much hotter than the exterior; cooling the bread allows the heat and moisture to be evenly distributed throughout. A wire cooling rack allows air to flow all around your bread, for the most efficient cooling. </li><li class="">Stand mixer with dough hook attachment: While you can knead many breads by hand (and some &quot;no-knead breads&quot; require barely any kneading at all), sometimes it&#39;s better to let a stand mixer do the work. This is the case with delicate brioche, which requires prolonged gentle kneading. </li><li class="">Mixing bowls: A large glass mixing bowl is the ideal vessel for combining wet and dry ingredients. Using clear glass will also allow you to watch your bread dough rise. </li></ul>

What Tools Do You Need to Bake Bread?

Many bread recipes rely on commercial yeast to get their rise. Most yeast breads are made with active dry yeast, which consists of dried granules in a protective coating. The advantage of using active <a href='https://www.masterclass.com/articles/instant-yeast-vs-active-dry-yeast-comparison' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/instant-yeast-vs-active-dry-yeast-comparison","linkCopy":"dry yeast","category":null}'>dry yeast</a> is that you can store it for a longer period of time, but that doesn’t mean it stays good forever. After a few months, dry yeast will die, just like its live brethren. Always test your yeast before using. Here&#39;s how: In a small bowl, combine the yeast with one tablespoon of warm water and whisk with a fork. Let sit until activated, about two minutes. Test for activation by briefly whisking with a fork; the mixture should foam.Instant yeast doesn&#39;t require this blooming step. Add it directly to dry ingredients, and it will dissolve more quickly than active dry yeast. To test your instant yeast, however, you can use the same method of whisking with warm water.

How Do You Test Yeast?

A sourdough starter is an acidic community of natural yeasts and bacteria used to leaven bread and add flavor. Sourdough starter has a lot of nicknames—pre-ferment, levain, leaven, and la mère. To make sourdough bread, begin with a sourdough starter—a mixture of flour, water, and naturally occurring yeasts and bacteria—rather than commercial yeast. The natural yeast is what makes the dough rise, while the bacteria contribute a pleasant tang. The only downside is that sourdough starters require daily maintenance. Learn how to make your own <a href='https://www.masterclass.com/articles/apollonia-poilane-sourdough-starter-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/apollonia-poilane-sourdough-starter-recipe","linkCopy":"sourdough starter","category":null}'>sourdough starter</a> from scratch with tips from baker Apollonia Poilâne.

What Is a Sourdough Starter?

Refreshing your starter (discarding most of the starter and adding fresh flour and water) provides new food for the yeasts, increasing production and, in turn, improving its ability to leaven your bread. Additionally, stirring the starter introduces oxygen, which yeast needs to reproduce. As you observe your starter, you&#39;ll notice that it rises and falls throughout the day. Ideally, you&#39;ll feed your starter when it first starts to fall. How often this happens and at what time of day will depend on when you last fed your starter, the temperature of the room, and the specific microorganisms inhabiting your starter, but most bakers refresh their starter once or twice a day. If you need to pause the starter’s growth, you can refrigerate it for up to one month and halt the discard-and-feed process. Once removed from the refrigerator, resume the discard-and-feed schedule for at least three days before baking.

How Often Should You Feed a Sourdough Starter?

Whether you&#39;re baking sourdough bread for the first time or waking your mature starter up from a brief hibernation, there are three basic ways to know that your starter is ready to use. You can tell by: <ul class="mc-m-4 list-styled"><li class="">Smell: Your starter should smell pleasantly funky. If it smells bad, don’t worry. That’s just an indication that it’s time to refresh (a.k.a. feed) your starter. Give it a couple of days of regular feeding before baking bread. </li><li class="">Sight: A starter that’s ready will be very bubbly. Store yours in a glass jar so you can observe changes. </li><li class="">Time: Keep a starter journal. It’ll give you important insights and, ideally, reveal your starter’s unique rhythm and cadence. </li></ul>

How Can You Tell if Your Sourdough Starter Is Ready?

Proofing is the final step in fermentation when the bread dough rises in its final baking vessel or a proofing basket. Although many bread recipes provide a timeframe for proofing, volume is the clearest indication that fermentation is done. As a general rule of thumb, for most breads, fully fermented dough will have doubled in size, while air bubbles on the surface mean the dough has over-proofed. You can also poke the top of the dough with your finger: Fully fermented dough will retain an indentation. It can’t bounce back—the gluten has stretched to its limits.Covering your proofing vessel with plastic wrap or a clear shower cap will allow you to visually monitor its progress.

How Long Does Dough Need to Proof?

The most apparent indication is visual: Fully baked breads will form a dark golden brown crust. (If you’re unsure, err on the side of a darker crust.) You can also test doneness by knocking or tapping on the bottom of the loaf. If the knock sounds clear, the bread is ready; if the knock is dull and muffled, the interior has not fully developed. And don’t discount your nose: You can smell the aroma of fresh-baked bread.

How Can You Tell When Your Bread is Done Baking?

To preserve your homemade bread&#39;s freshness, store it at room temperature in a clean kitchen towel or paper bag, which will allow the bread to breathe without becoming stale. Stored this way, fresh bread will keep for up to a week. For longer-term storage, freeze whole loaves (or quartered loaves) in zip-top freezer bags for up to several months, then defrost at room temperature.

Where Should You Store Your Bread?

If you’re ready to pursue bread-making, here are a few of Apollonia Poilâne’s recipes: <ol class="mc-m-4"><li class="mc-my-4"> 1. Brioche: Brioche is a buttery yeast bread from France. To make Apollonia’s brioche, you need 100 percent white flour, eggs, plenty of butter, and a little sugar, creating a rich and airy bread with a tight crumb that begs to be dunked in hot chocolate. Learn how to make her <a href='https://www.masterclass.com/articles/french-brioche-recipe-from-apollonia-poilane' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/french-brioche-recipe-from-apollonia-poilane","linkCopy":"brioche","category":null}'>brioche</a>. </li><li class="mc-my-4"> 2. Corn flour bread: Corn flour bread is cornbread made with corn flour instead of a mix of flour and yellow cornmeal. Third-generation baker Apollonia challenged herself to create this original, dairy-free recipe after attending several weekend roasts while at Harvard. Learn how to make <a href='https://www.masterclass.com/articles/corn-flour-bread-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/corn-flour-bread-recipe","linkCopy":"Apollonia’s corn flour bread","category":null}'>Apollonia’s corn flour bread</a>. </li><li class="mc-my-4"> 3. Pain de mie: Typically baked in a Pullman loaf pain, pain de mie is a type of French sandwich bread. This fluffy white bread has a tight crumb and very little crust. Follow <a href='https://www.masterclass.com/articles/poilane-pain-de-mie' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/poilane-pain-de-mie","linkCopy":"Apollonia’s recipe for pain de mie","category":null}'>Apollonia’s recipe for pain de mie</a>. </li><li class="mc-my-4"> 4. Pain de siegle: Pain de seigle (which translates as “bread of rye”) was one of the original offerings sold at Poilâne when the famous French bakery opened in 1932. Although the term “pain de seigle” can refer to any type of rye bread (from pumpernickel to Jewish-style rye bread), Poilâne’s version closely resembles the bakery’s stone-ground wheat miche. Poilâne’s pain de seigle loaves are round and slightly sour. Learn how to make <a href='https://www.masterclass.com/articles/rye-bread-recipe-by-baker-apollonia-poilane' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/rye-bread-recipe-by-baker-apollonia-poilane","linkCopy":"pain de siegle","category":null}'>pain de siegle</a>. </li></ol>

4 Bread Recipes

We’ve got you covered. All you knead (see what we did there?) is The <a href='https://www.masterclass.com' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>, some water, flour, salt, and yeast, and our exclusive lessons from Apollonia Poilâne—Paris’s premier bread maker and one of the earliest architects of the artisanal bread movement. Roll up your sleeves and get baking.

Bready for More?

There are few smells more tantalizing than a loaf of homemade bread baking in your own oven, but baking the perfect loaf is no easy feat. Read on to learn more about baking bread.

There are few smells more tantalizing than a loaf of homemade bread baking in your own oven, but baking the perfect loaf is no easy feat. Read on to learn more about baking bread. 


Homemade braided bread on a cooling rack. 

baking-bread

Cake flour comes from varieties of soft wheat—often soft red winter wheat—and has a low protein content (about six percent). Cake flour gets ground extra-fine, which results in a lighter, loosely structured crumb and fluffy texture. Cake flour is ideal for baked goods with a tender texture due to its low gluten content, which makes it easier to achieve lighter, tender textures when baking delicate sponges, pound cakes, layer cakes, and cupcakes.
Pastry flour is finely ground flour with a low protein content (about eight percent). Pastry flour has a low gluten content and is ideal for baked goods with a chewy, flakey, or crumbly texture, such as [pie crust](https://www.masterclass.com/articles/perfect-homemade-pie-crust-recipe), croissants, scones, tarts, or [quick breads](https://www.masterclass.com/articles/quick-bread-recipes).
Here are the main differences between pastry flour and cake flour:

1. __Protein content__: Cake flour has a protein content of six percent, while pastry flour has a slightly higher protein content of eight percent. Therefore, cake flour has less gluten than pastry flour. The lower protein content affects the elasticity of baked goods.
2. __Texture__: Cake flour and pastry flour are soft flours, but cake flour is finer than pastry flour. Pastry flour has slightly more structure.
3. __Usage__: Pastry flour is ideal for airy, flakey pastries (such as [croissants](https://www.masterclass.com/articles/make-the-perfect-croissant-with-chef-dominique-ansel)) and baked goods (like brownies and chocolate chip cookies). In contrast, cake flour baked goods are lighter in texture, like pound cakes and angel food cake recipes. (Cake flour and pastry flour have low gluten content, so you should not use them to make breads, pasta, or baked goods where gluten development is necessary.)

Cake and pastry flour are typically bleached, but you can purchase unbleached versions at the grocery store. You can also buy white and whole wheat versions of cake flour and pastry flour.
Cake flour and pastry flour are highly specialized flours that professional bakers use for specific reasons. If you're a home baker in a pinch, you can substitute one for the other, yielding a slight difference in texture. For best results, mix ½ cup of all-purpose flour and ½ cup of cake flour for every cup of pastry flour in a baking recipe.
Become a better baker with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Dominique Ansel, Joanne Chang, Gordon Ramsay, Chef Thomas Keller, Mashama Bailey, and more.
There are several types of flour for different baking needs. Learn what sets pastry flour and cake flour apart, and the best uses for these types of flour.

There are several types of flour for different baking needs. Learn what sets pastry flour and cake flour apart, and the best uses for these types of flour.

Pastry Flour vs. Cake Flour: 3 Differences

There are several types of flour for different baking needs. Learn what sets pastry flour and cake flour apart, and the best uses for these types of flour.

There are several types of flour for different baking needs. Learn what sets pastry flour and cake flour apart, and the best uses for these types of flour.


Bake Delicious Bread & Pastries