The Basic Steps of Baking Bread and Laminating Dough

Breads—both classic and contemporary—are a great way to create a propriety point of difference, a culinary "signature" your customers and competitors will notice. Take advantage of the CIA's "bread basket of learning" with The Basics Steps of Baking Bread and Laminating Dough.




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The Basic Steps of Baking Bread and Laminating Dough


Run time: 1+ hours

Product Details


Product Details

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.

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