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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.
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 bouch es.
-)--- Find out how to evaluate quality in your finished baked goods.