Chef Ciril Hitz brings a unique expertise to the field of artisan and decorative breads. With a professional background in design as well as baking and pastry, Chef Hitz has earned national and international recognition for his exquisitely crafted breads.

This excellent series - geared towards the hospitality industry and professional baker - consists of four programs:

BAGUETTE TO PRETZEL (Disc 1)
Chef Hitz simplifies the basic fundamentals of bread baking to create a well-rounded bread basket for service. Through clear, step by step instruction, he covers simple fermentations, such as sponges, poolishes, bigas and straight dough fermentation techniques. By simplifying the number of doughs and maximizing their versatility, you will learn to efficiently create a multitude of products, including variations on: Baguettes; Challah; Pretzels; Focaccia; Whole Wheat Breads; and, Bagels. 113 minutes

LAMINATED AND SWEET DOUGHS (Disc 2)
Chef Hitz simplifies the process of making laminated dough products. Through clear, step by step instruction, Chef Hitz teaches about the different techniques utilized in producing a variety of sweet and savory laminated products suitable for the breakfast table or luncheon buffet, including: Croissants; Whole Wheat Variations; Sweet Dough Russian Braid; Danishes; and, Savory-filled Variations. 80 minutes

ENRICHED DOUGHS (Disc 3)
Chef Hitz simplifies the making of enriched dough products to help you create more variety in your product line. He covers proper mixing techniques, biga and poolish pre-ferments, and cold fermentation techniques. Chef Hitz also expands the scope of these enriched dough products through the easy addition of different ingredients and spices. Products cover in this DVD include: Stollen; Traditional Brioche; Strawberry Almond Brioche; Rosemary Raisin Suns; Panettone; Gibassier; and, Pumpkin Brioche. 66 minutes

QUICK BREADS (Disc 4)
Chef Hitz shows you how to increase the variety in your product line through the use of simple quick breads. From the fundamental mixing methods of creaming and blending to the finishing touches on scones, biscuits and breads, this disc covers all aspects of creating a variety of quick breads, including: Tyrolean Chocolate Cake; Banana Bread; Scones; Swiss Carrot Cake; Zucchini Bread; and, Biscuits. 33 minutes