CAP Boulanger en candidat libre : Mission possible ? Le CAP boulangerie en Vidéo

You're wondering how to succeed in the Baking Certificate Today we're going through the White Baking Certificate Pierre will handle all the evidence I'll be filming him for 6 hours and 30 minutes and you'll know everything The special breads the flaky dough the rolling pin—everything that 's been worrying you is right here in this video Let's get started So the Boulangerie CAP will result in this: we'll have either everyday bread or traditional bread That's roughly 5 kilograms It will be in the subject Next the special breads: country bread whole grain bread sandwich bread or viennoisery These will be the special breads There will be one one kilogram For the puff pastry dough so those famous croissants we'll have 12 croissants 12 chocolate croissants and 12 raisin buns Regarding 1 kilogram Then either milk bread or brioche it will be part of the topic so 1 kilogram So you've understood four recipes will be produced Depending on the topic the test lasts seven hours 30 minutes of writing 6 hours 30 minutes of production Each year there are about twenty product topics The events run from early May to late June And then you can train in various places on various activities If you'd like to keep up with what I'm sharing below the video all the links are here The CAPs personalized support exam prep coaching It can help too And the man who's going to be filmed today the one we're going to follow is Pierrot Hey Pierrot you doing okay I'm doing okay just a bit tired A little tired and yet Pierrot what do you do for a living I'm a doctor Yeah doctor a great doctor handsome and young passionate—also passionate about bread So for fun he earned his baker 's certification And there it is we're going to follow it You'll see it's going to be surgical I'll give him his topic well it's a 2025 exam These are fake topics I created—don't bother yourself Then he'll leave for the 30 minutes of calculation Come on the event begins now so it's going to be 6 o'clock and we'll proceed with the candidates every 30 minutes Here are the topics they are structured this way we have the orders all we need to do Then the trade bread orders full viennoiserie and brioche milk bread and so on Then they explain the written phase and therefore at this written stage you must perform the order calculations to determine your daily bread your traditional bread the production lines and the mixers eading times TBs and the famous flowchart that will structure your day for 6 hours and 30 minutes Alright then friends We're attacking now Very important make sure your thermometer is properly placed on the turntable to calculate your base temperature That's really very important especially in summer when it's hot It 's 6:05 so now finally 7 He has finished his technical sheet If you have your technical sheet completed on time ask the teacher whether you can begin or not You'll surely wait We 're going to start the challenge I'll set it for 6:05 at the start so he should have finished around 12: 05 roughly about that time And above all make sure the organizational charts are done properly—everything is ready and at that moment only then can you take out your recipe book with your recipes for the challenge You must know them by heart Only the current recipe or tradition and your organizational chart And I can tell you if you train it takes no more than ten minutes Otherwise it's just not well enough known Come on let 's begin the challenge Pierre good luck best of luck He doesn't talk much I can tell you that So to be clear be precise and let go of everything you' re holding onto around your scale We have our little technical checklist each ingredient weighed with precision click weigh it Hydration that's 46% I mark off my water and milk There you go that 's the essential reflex You weigh the ingredients you sign off And it's already been several years that I've been administering the CAP to independent candidates adults The first hour It's always a rather stressful time Especially stay calm keep a light heart you're weighing you' re setting sail and that is the secret to success Carefully consider I repeat a thousand times through coaching And the approach to follow always the same I weigh my liquids first then I weigh each of my dry ingredients one by one I pour and check off as usual But well He's living his life today The guy isn't a doctor for nothing it's all about precision Baking is precision friends Weigh everything separately which prevents mistakes and allows you to add ingredients gradually and then incorporate the flour and knead And we're off All the ingredients the small ones are weighed and so the flour can go on top since we' ll have a kilo So no problem if there's a bit too much you can just scoop it off with a spoon If you do that it'll definitely work You will have a mixer paddle available A paddle and spiral mixer normally The paddle for quantities of one kilogram and the dough weighs 5 kilos We knead 4 minutes on first speed 6 minutes on second and there it is perfect And while the mixer is running You won't waste your time We 'll prepare the second recipe according to your flowchart: milk buns or brioche as usual I always start with pastries but everyone has their own style We'll do the same—flour salt sugar— e yeast the liquids on the side and the butter on the side It's the millimeter precision that makes it work I weigh out my small ingredient pour it in stir it I can tell you if you do this you're going to succeed So the ingredients for the milk bread are weighed the croissant dough is rolled out and thus he can prepare something accordingly His water for his current flow —where it trades He can prepare slabs sheets that's it Everyday bread traditional bread and so on Typically you'll have between 4 and 5 kilograms of flour—this depends on your setup Some will make Pretty much the same just make a few adjustments like I do It' s a method that works really well but everyone is free to start rough the current do What matters is that everything be on the buffet by 6:30 A small clarification regarding the organizational chart Since I started working with adults in career transition I've definitely restructured my workflow and now at peak times I handle everything myself during the first hour I used to stretch the kneading throughout the entire process Now we're at the weighing stage hands deep in the yeast In the sugar and everything else we prepare everything knead everything and then we play with the cold That's my little trick secret for 2025 The laminated dough is kneaded so the little maneuver I'm going to divide my three dough portions of flaky fermented dough shape it and that little trick—when you keep kneading like this you won't need Drain the tank add our liquids then our dry ingredients Keep the butter aside we're off to knead and while it's kneading I roll out the risen puff pastry and above all don't use too much flour and watch out for the heat— the enemies are near The viennoiserie comes together through flour and heat The little guitar- shaped paper the little timer—either freeze it or chill it in the refrigerator as long as you have it on hand for about thirty minutes For the base temperature we're at 60°C you'll need to ask at the examination center it may vary depending on the ovens across France doesn't matter then you prepare two portions of water if you have for example current and tradition and countryside you prepare twice your tebe That's it done in one go There it is—you're going to use the spiral kneading hook or the oblique shaft doesn't matter just a little brush here ah these are the little details that make all the difference Pierrot That's how we win Here it is— stay organized that's the key And I remind you it 's been 13 days since they discovered the bakery Okay it's not about CAPs that last over time— it's truly about intensity And after 13 days if you're at this level you're definitely promising Friends On the other hand what's this What are these socks That's not approved you should see that one Here it is this one These are brioche rolls so normally here you go—your vat is very clean which is why there's no need to wash it we make our small flaps then you'll usually switch on the power following the tradition no matter what here you can see it's turning small readou the fridge if needed always the same shed hop I'm off I weigh and I carry on my last loaves that are left my fourth recipe The dough has just stopped rising— important thing—so Pierre is going to launch quite a few things at once a little simultaneously that's it but that depends on your capabilities what matters isn't launching everything and then ignoring it or failing to monitor it—you really need to be organized when the mixer stops you must clear it when the paddle stops you must be there so this is what matters It's about progressing little by little—6 hours and 30 minutes of effort that's all it takes It's a marathon so the setup a small liter with water a horn this lets you dispense in the cleanest and most efficient way possible without the paste sticking also on the day of the CAP you don 't need starter okay it's fermented dough the fermented dough provided by the examination center The fermented dough and the pastry cream provided by the examination center yes unfortunately we bakers are going to have more work to do again e next generation to bring sourdough to the CAP we're crossing our fingers perhaps in 30 years a very important reflexive habit when you're done kneading just rinse your bowl right away with a cloth—it 'll save you time and effort later at least having the entire kneading section which is unique at the end of the first hour to wash — I just use a cloth with water Here's a clean cloth hot water and at least this way we avoid weird products wipe thoroughly and we're done ere they are the little bins hop we grease them like this it goes super fast it's super clean so you return your equipment properly piece by piece clean on the machine over there —there the dough is kneaded all the doughs are kneaded One minute late—still little one good if you make it to that level— frankly that's already great so here we go we begin rolling out the chilled laminated dough we have the three dough portions that have been chilled perfect now let's get ready our butter so the goal is for the dough and the butter to have the same consistency you can use plastic wrap to do it you can do it on the tour so already these are pieces weighing 170 grams and generally you have a kilo of butter and the professor He'll cut it into six pieces so you end up with roughly a quarter of the original dough's weight thus preventing loss and therefore you don't have kilometers-long tours especially organize yourselves well when I 'm working my croissants I really clear the space completely and then afterwards I'll turn it by hand and the detailing will be done on the rolling mill so I recommend doing a double pass then a single pass—there you go Everyone has their own style two simple turns that works too no problem at all There it is—so you can see the butter reaches the very end of the dough which is excellent The double fold: you open up the side or not depending on it this allows you to get a perfectly rectangular dough piece and you proceed with the three in succession —there you go we turn it around o avoid making 15 000 round trips between the fridge and the freezer and everything else and starting all over again we just take the butter on the farm to the left and to the right you see the butter it's normal that's just how it is and then with the roller we gain roughly 50 to 55 cm and we turn— there that's square I love it Let's move on now—croissants that's shaped we'll divide the milk buns or brioche rolls here we go division shaping generally you have a dozen between 12 and 14 or even 16 pieces weighing 60 to 70 grams and then braids or crowns What’s Pierre doing today three-strand braids two three-strand braids to make using the rest of the dough so that’s it Pay close attention to the order— the secret to a beautiful finish is a clean well-arranged layout There it is perfectly laid out on a single plate Perfect— it's going to be reheated a quick tap on the fridge and we're on to the PLF simple turns and one of your references on turning— what really matters is a simple turn one minute Here it is—let's see three minutes at most to complete the turnaround And there you have it we're off for a quick easy stroll off we go the kneading is done and then we shape the milk buns so there he has to make shuttles and also little animals animal shapes in sweet bread That's the technique for making an octopus at the base you start with a drop then cut your tentacles Here it is the famous rabbit so a large sausage 50 cm long which we cut to get the head ears and tail there it is perfect There are plenty of tutorials on the channel for those who aren't familiar with making milk bread the latest being the snail-shaped loaf so you make a 60 cm long strand cut 80% of the body in half on the other side you attach the antennas It is rolled up We place it on the plate—there it is: the snail the rabbit the octopus and that will be a hedgehog and our shuttles are done so following the instruction you' ll have either three-strand braids or two-strand braids so here we go—braid and practice with this playdough quick tip that way you won't hesitate even for a second when it's time to braid The braiding is complete so you transfer it to the fermentationchamber —typically you' ll use a chamber designated by your supervisingprofessor a room at 27 to28 to 29 degrees so be careful withfermentations —set your timers to about 1 hour 15 minutes to 1 hour 30 minutes for the fermentation and then you proceed with the PLF if desired just as in a business setting you can halt stabilize the fermentations using the refrigerator so you just put your containers in the fridge without any problem— different pastas whether country- style traditional or whatever—just manage your time accordingly The goal is to achieve an optimal result and if so you can keep rolling out the croissants thus for the PLF especially you take a dough piece and you're going to the rolling mill with your meter so here we'll make it 30 cm wide and all the rolling mills are the same so you have a small joystick there's a small knob a button to go left a button to go right but honestly no problem at all what matters is reducing ckness graduallyincreases to reach 30 cm to beg and then we turn a quarter turn and we reach 53 centimeters —there we go we reduce it we check the size and there's just a tiny bit left to reach And there you have it—always raise your hand to the emergency stop button Here it is fold it in half make sure it's properly aligned cut a very small piece on the side that set it aside we'll go back to it to press it again in the thick part like a grape We open it up cut it in half then with a small roller what's this It's the lord's roller—hop now we divide it into three parts So we mark it simply we don't cut it Here it is if you don't cut with this you'll cut the turn with ere it is—super and each portion we'll cut into triangles and that's the best way to get twelve even croissants that will turn out perfectly a little more weight—after 60 and 65 grams so these are tiny croissants in business we're typically at 80 grams generally 80-90 and therefore the order is a curved crescent so we make a small incision on top now in 2025 we are no longer Sure the curved croissant for shaping we open it slightly hop we start forming the little ears There it is we roll it up calmly We go back and break it— this is for those who pull toward themselves those who push you don't need to go back—there perfect it's within reach You're sure it won't open Come on pastry shop—so in the fermentation room you put everything next to the water so it's all good and we carry on let's go chocolate croissantschocolate-filled we gain the width 30 centimeters and then the length 54 same thing and so the rule is when setting up the rolling mill above all don't rely on the number rely on the size of the dough pieces okay you lower it gradually It'll go down the rolls you gain 30 centimeters and then 54 and there you have it— at least you don't have any problems because that's it Generally it's not very representative on the rolling mills if you're worried you can lightly scent the billet but just a tiny bit— really very lightly with the rolling mills there are never any issues so in terms of length we take the exact size and then divide it by six at's where you'll have a variation between 7 and 8 up to 8 and a half depending on the situation and we mark it and cut it precisely always There it is—just roll it smoothly press down firmly in the right spot and there you go everything 's perfectly in place on the tray neatly arranged done That's very important— you have a note for regularity and placement —go to the chamber so you have residues either you open your paeton That's the part right there—you open it place the rolls inside and that way you get zero waste So now he's starting on the raisin bread dough otherwise you ask the reference teacher whether there's a container of Viennese sourdough and if so you put it in and it could be useful for future candidates taking the CAP— personally that's what I do—but if you don't need to have any setbacks You put it back into your raisin bread dough—no problem at all in fact there are even people at the company who make raisin breads so with the PLF scraps that's it no problem and so for the tin grapes we'll do 35 by 35 We'll do a small square about 35 by 39 nice and easy we' ll lightly press down on this section no cream on this part e grapes—whether soaked or not —here we'll use 180 grams of grapes and thus the cream provided by the examinationcenter We'll add 200 grams of cream It's well distributed all the way through—this is what it should look like: we have the cream the grapes a section where we' re left with nothing for the winding and we'll wind it up nice and easy I'm measuring it now then I cut it into three parts— there we go Then each portion I cut in half and again in half so that I end up with 12 raisin buns perfec And there you have it—the result Fermentation takes place in the room just line everything up side by side—there you go place your numbers in advance on the J days that way you won't have any trouble me to move forward 8:30 a clean solid start after the puff pastry has risen all the pastries and viennoiseries etc before tackling the next steps especially since you don't have much space it's got to be perfect once you're back on track you have a little drink then we move on to dividing the special loaves so that it's complete our campaign what are you going to do about it um I know so if you divide and don't know What you're going to do isn't good— we have three shapes to choose from so I'll make two flowers two braids and two eights— that's beautiful ere it is little shapes take advantage of them when you're out in the field to do fun things formatting is good so here this is for e eight of infinity this is for the braids and this is for the droplets while that's being done you prepare your diapers you're preparing oil if you want to make shapes and so on for relaxation to make the flower so the small roll of 80 grams Roll it out then transfer it onto parchmentpaper He got hot the chef was there it's marked on your file plusyeah damn we put on the parchment paper we make a cross with a brush and oil with a flat slap of dough we come to mark the inside— there it is— and what's good about it on paper is that it's the paper that turns and that you' re not bothered —take the 260- gram ball don't rebowl it and place it on the grill so the side facing up Not very pretty but facing you we quite like the little brush stroke then gently close it turning the paper and place it onto the sheet like this You don't need touch it—it's perfect then you move on to braiding so the iconic shape begins with a base of drops We'll divide it into three parts and then divide each part into three-quarters and then we dust it again on top a small technique I repeat often— flouring it before the after on this shape and for the last one so here— I have my little rolling pin I sprinkle a bit of flour And there we go —let's braid it we can do anything we want we can make keys we can make mustaches we can do anything at all That gives you a nice texture you can adapt it in countless different ways there you go—we'll sift our layer perfectly with trad flour and we're going to do a grid turn there we go flip it over back into the oven perfect let's go then the convection or deck oven depending on your setup on It needs to be preheated you can ask the reference teacher to turn it on and then we'll put it in the oven so to begin with in this organization sweet buns or brioche — I’m reminding you it’s the same thing — this egg is extremely extremely large though mostly big in talent — as for the sugar — If it's not labeled as truly sugar-free you can add sugar afterward—personally I'm not in favor of sweetening everythingabsolutely everything so that's it In your opinion don't hesitate to ask the reference teacher if you're allowed to add sugar as well Come on for the rabbits one eye for the jellyfish two eyes she 's not too cute that one come on let's go here we go cooking forced air floor furnace according to the professor so forced air 160 190 but it will be decided by the referring professor at's it especially with timers—14 minutes for small ones 18 for large ones if you have a bit of time just hop in—either a quick clean-up or a quick sweep of the broom take a look at his organizational chart his timers that's right and time keeps ticking always it's already in the oven for the milk buns the skewered rabbits so here he's going to attack the division of his regular bread or the tradition so be well prepared especially when you don't have much space our dough one side the scale and the board for resting then we'll divide it by categories starting with the large pieces or the baguettes whichever you prefer you 'll divide them—for example your 10 baguettes—and shape them accordingly e 10 baguettes then you'll make the large loaves the 4 large loaves shape them there you go that's really e most efficient organization possible go in one swift move Well the best thing is to have rectangles —there you go that's the start : a nice well- crafted rectangle for a beautiful layout —that's the secret The baguettes are divided everything weighing 350 grams and I shape them following this method so the relaxation will happen naturally like this As I progress with my work it's becomingincreasingly organized perfectly so—here it is and thus there are forms to complete 550 of them so we'll make snuffboxes and also daisies so we'll divide 550 by 7 and that way we can roll them and put them on paper so when you reach a certain point in the challenge you'll see lots of timers going off at once—that's normal okay and so— You've already taken out the little pieces—they're so cute—five minutes ago and now the big pieces following along —there perfect the baking is just right ere she is especially if you're stepping out all at once that's not a good sign she's not too cute that one—oh look at the little tail— come on let's go in shaping a lovely little shaping Come on let's shape the large pieces —so here the big loaves the shapes at 550 so Pierre decided to make a tobacco box in the shape of a loaf regionalperfect it flows in current it flows in campaign in tradition here are forms that appear everywhere Here's the little trick: when you're making snuff boxes you need to leave about the width of a finger 's space—like this —and then you're sure to get it right It'll go well it'll be great here it is—if you 'd like to add a little topping you can use cereal depending on your preference Ask the reference teacher if it's alright to use a small tray with a damp cloth so you can achieve a nice finish No need to roll it again just like this is perfect for your little daisy— the emperors usually prefer small rolls and you'll end up with three shapes so don't bother—just roll them into balls then place the weld on the flour layer There it is—here's one that's easy to make: you shape a bastard stretch it slightly longer lift it up on the tips then bring it back a little to the left a bit to the right and there it is you've got a shape everything's perfectly positioned on the board now it's going to take off for an after of about 45 minutes to an hour so here we go He's made real progress —well done—there 's still plenty of time so now he's going to make a major revision clean it up thoroughly and lay down the boards and once everything is clean glaze the pastries put them in the oven and so on and then maybe have a drink later on so go ahead and put them in the ove country bread special deals right away so you check that the mat is properly reset to zero and the advantage of working with small sheets what matters is that you can easily transport them and put them in the oven— there you go so that 's good it's baking paper so it goes in the oven the flowers flip them like this so now we turn them over and place them down and the last ones—so this is tournagré we turn them over flip and then as a result— They're already floured so now we just adjust the shapes—if you have stencils this is the time to use them if you'd like Apply a beautiful sieve now op and you mount up and especially don't forget to create steam and off we go for 25 minutes—once it's in the oven start putting everything away as you go because we are so don't forget you'll be passing through at the same time so everything related to floor oven management we'll say everything related to the ventilated oven everything related to rolling mill operation don't worry there are reference teachers available eachers are there for this purpose — to guide and support you if you have the slightest doubt kindly and politely ask them and it will always better that way They'll be with you every step of the way it'll go smoothly and after the special breads we'll move on to baking the puff pastry dough so we check that the ovens are available if needed we ask the supervising professor if multiple candidates want to load the ovens simultaneously we wait our turn gentlycalmly so as not to damage this magnificent work a brief moment of calm it's relaxation it's connection we wait for the PLF to cook You're on time Good there's still 2 hours left to finish the cooking mashed potatoes he's efficient that's exactly it I hope you'll be just as relaxed on the day of the CAP and I hope it goes well if it went well please leave a quick comment leave comments always The guy's chilling out with his little socks on—no way are you putting those on me or is it peace then Fine okay let's go— time to shove it in from the PLF hop let it rise well nickel quick timer 16 minutes depending on the size of the mat you're going to load your regular loaves your traditional breads either on 2 trays or on 3 —this is a very small oven so we'll put it in on 3 trays we'll start naturally by the large pieces the 550 pieces the large loaves and finally the baguettes because those are the ones that will bake as quickly as possible At this moment carefully check your order if you have spices if you have anything at all you must stay fully focused until the very end en the rolls are always right by the window so you can grab them easily and you can move them by hand with no problem at all I'm saying it again—especially focus on sifting and sieving that's crucial very important because it directly affects the final product so he decided to do four blade strokes and a polka cut okay there was nothing to place so he went with two different styles and the steam ckel and the stopwatches that star go ahead the baking of the country loaves is good the final batch of the day the baguettes and as for sifting you see either flour the baguettes or don't flour them —whichever you prefer depending on the order—there 's no strict rule it's up to you f it's indicated in the order don't flour it especially pay close attention at the end hop a nice neat arrangement and we'll be ready to start setting up the display come o for the emperors hop you just pile it on like that pile it on shove it in that works perfectly for me and that way it's super easy ere it is and as soon as you're done clearing the oven don't forget to give a quick sweep with the broom so we'll come by with the little broom alright then It's a short oven so you sweep it push the debris to the side then use a small brush to transfer it into a small container And there it is— at least it's free and clean for the next one and we move on to setting up the products and in terms of product presentation we keep it well— e most beautiful ones on the side always placed front and center often displayed on stone tables one is missing here it is the call of hunger so don't eat your products don't open your products especially— sometimes people ask me "Do you open baguettes " No Don't touch anything especially when you' re done setting up the presentation table— always give it a quick sweep and make sure to clean the front of the turntable thoroughly We clean the inside of the unit especially the area in front of the work surface— there we sweep thoroughly and there you go just like that once it's done it's ready and normally you do it before sweeping it up Pierrot you 're being filmed anyway it's no big deal we can sweep twice that's what it's for come o Presentation complete exactly noon the buffet is set up we'll take a quick look once everything is ready you ask the reference teacher whether it's acceptable to him Can you go there So you're going to go have a drink eat something — that's what he 's probably going to do Here well look at that You've already begun and then here you 'll return for the cleaning so don't leave don't run away relieved It went well —yeah it went well just half an hour early with the campaign so it should go smoothly on the day ok a great challenge well we've followed it honestly zero mistakes I wish you the same level of efficiency as Pierre we'll do a quick debrief but in any case you don't have to answer any questions —here's the jury they'll work independently they'll take notes and they'll deliberate e'll note down the overall view the number of products whether the order is included and then you'll come back to set up the cleaning etc listen frankly congratulations —when in 20 years you'll have 2 3 4 or 5 bakeries who will remember this video It'll still be online that's already set up so we've got the baguettes the ears of bread the large loaves the baking is excellent there you go perfect We have the 550 pieces the daisies the tobacco tins honestly now Pierrot gave it all very beautiful excellent cooking emperors in three forms same super so he had plenty of campaigns in three forms here it is well draw inspiration from these forms f you liked it then the pastries so always keep the buffets aligned like this making it easy to count the raisin tines magnificent the croissants curved the braids often the jury it will look like this you can tell it's very well baked for the braids Frankly great job Pierrot—he nailed the steak the jellyfish the snail Well then it's definitely the snail after the truck passed by And there it is—the result friends that's how it works so my four students presented their buffets let me show you quick as a flash the buffets and also the various specials you'll be able to have it now so the buffet with the APLF we'll have so whole grain bread so it was in three forms so we have some mixed types small flowers and a trio there with the three balls— this is a typical form of the complete set the baguettes are undercooked the vivare It's not quite mastered but the small portions are very well cooked very tasty and the tobacco jars are truly magnificent with the stencil honestly not bad at all here we have a nice bake the large loaves the baguettes they're a bit underbaked same thing the tabatière 's done it's under control the daisy perfect so second it's the Viennese baguettes there we go that's part of the special breads just a reminder small pieces large pieces magnificenttwice-gilded very beautiful the raisin breads and so on so this is Pierre's turn and the last one perfectly baked baguettes honestly not bad at all the tobacco pouches with the stencil the octopus she's not too cute good the PLF and the last type of special bread is sandwich bread perfectly baked in a fan oven at 160 degrees absolutelymagnificent—come on friends I hope you enjoyed this video You liked it now you have all the tips to succeed in the CAP Boulangerie study the displays take inspiration and now it's your turn Go ahead ciao