You too can produce your own high-quality pizza doughs, baguettes, hard rolls, and focaccia!

In the first part of this DVD, you will: Examine ingredients and equipment needed for lean doughs; Learn the straight-dough mixing method for lean dough; and, Discover shaping and scoring techniques to produce the best-looking breads and rolls.

In part two, you will: Learn the essentials of making laminated dough used in puff pastry, Danish, and croissants, including key ingredients and formulas; Discover mixing, rolling, and shaping methods; and, Find out how to evaluate quality in your finished baked goods.

Sub-titled