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.

YEASTED DOUGH TECHNIQUES (Disc 1)
For those wanting to use yeasted decorative breads to enhance a buffet or create an eye-catching window display. Chef Hitz teaches about basic tools, equipment, and mixing techniques necessary to successfully make the doughs and create the following projects: 2 to 6 strand braided breads; Basketweave centerpiece, part 1; Personalized flour-dusted logo; Checkerboard centerpiece, part 1; Wine bottle centerpiece; Valentine Heart, part 1; and, Round Display. Bonus Material includes Baguettes and Miché French Country style bread. 80 minutes

NON-YEASTED DOUGH TECHNIQUES (Disc 2)
In this second disc in the BreadArt series geared toward the professional baker/pastry, the focus will be on utilizing non-yeasted decorative breads to further enhance the yeasted decorative bread techniques covered in Disc 1 of the series. Chef Hitz teaches about basic tools, equipment, and mixing techniques necessary to successfully make the doughs and create the following projects: Marbleizing techniques; Baking on simple 3-D forms; Valentine Heart, part 2; Silkscreen techniques; Building a small showpiece; Basketweave centerpiece, part 2; Gluing techniques; Autumn centerpiece; Checkerboard centerpiece, part 2; Preservation techniques; Festive seasonal ornaments; and, Easter Display, part 2.
Bonus Material includes Totally-toasted Hazelnut Bread and Focaccia. 115 minutes

BUILDING A COMPETITION PIECE (Disc 3)
Disc 3 of the Bread Art series is geared toward the professional baker/pastry chef wanting to take the decorative bread techniques presented in Discs 1 and 2 to the competition level. Chef Hitz teaches about advanced tools and equipment, as well as how to design and execute a visually stunning showpiece. Topic covered in this disc include: Advanced marbleizing techniques; Design elements and flow; Working with specialty molds; Combining yeasted and non-yeasted elements; Calculated risk taking; and, Practical tips on preparing for competition. Bonus Material includes Laminating doughs and Pumpkin Bread. 85 minutes