Description

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 bouchées.    * Find out how to evaluate quality in your finished baked goods.—–Culinary Institute of America Collection:Culinary Boot CampDry Heat Methods Disc 1Dry Heat Methods Disc 2Moist HeatKnife CareKnife SkillsBasics of Baking Bread and Laminating DoughBasics of SaucemakingIf you have any others, please upload! Enjoy