The Basic Steps of Baking Bread and Laminating Dough - ISBN:0000000000

The Basic Steps of Baking Bread and Laminating Dough

Date: 14 April 2011, 05:49

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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 bouchees.
* Find out how to evaluate quality in your finished baked goods.

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