You too can produce your own high-quality breads and pastries in this two-part series featuring fundamental baking techniques. In the first part of this DVD, you will:
~ Study the 12 steps of bread baking.
~ Examine ingredients and equipment needed for lean doughs.
~ Learn the straight-dough mixing method for lean dough.
~ Discover shaping and scoring techniques for a variety of breads, including round loaves, baguettes, pan bread, and dinner rolls.
In part two, you will:
~ Learn the proper techniques, key ingredients, and formulas used in producing laminated doughs.
~ Discover mixing, rolling, and shaping methods for creating a selection of laminated products, including turnovers and bouchees.
~ Find out how to evaluate quality in your finished baked goods
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