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BASIC STEPS OF BAKING BREAD AND LAMINATING DOUGH
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.