Four new additions to the BETTER BREAD SERIES!! These baking tutorials continue to deliver the same high-quality educational material established in the first four programs in the series. These programs provide professional bakers and home baking enthusiasts the opportunity to learn new skills and techniques in the privacy of their own home or bakeshop as their schedule allows. SHAPING BREAD: Creating Variety Through Form
Chef Ciril Hitz illustrates how to easily expand the visual variety of an existing bread line through the use of simple and decorative shaping techniques. Using one basic lean dough formula, Chef Hitz demonstrates over 30 new variations to add to your bread-shaping repertoire. From easy cuts and twists to more elaborate appliqués, these techniques will create new interest and variety in your breads while allowing them to retain the unique flavors of your own personal formulas. Included are variations of baguettes, round loaves, oval loaves, crowns, folded breads, and rolls. 54 minutes
SOURDOUGH BREADS I
Chef Ciril Hitz begins the journey in exploring the complex world of sourdough breads.
Through clear, step-by-step instruction, Chef Hitz introduces the basic principles of working with sourdoughs, from starting and managing your own culture to understanding the role fermentation plays in developing the unique flavor profiles characteristic of sourdough breads. Topics and formulas include: Starting a sourdough culture; Maintaining a sourdough culture; Understanding fermentation and flavor; Sourdough Miche; Pumpkin Sourdough Bread; and, Olive Sourdough Bread. 69 minutes
SOURDOUGH BREADS II
Chef Ciril Hitz continues the journey into exploring the world of sourdough breads. Expanding on the information introduced in Sourdough Breads I, this disc focuses on the combinations of different flours (including rye and whole wheat) and the addition of other ingredients such as nuts, seeds, and fruit to increase the scope of your sourdough repertoire. Topics and formulas include: Walnut Raisin; Classic Sourdough; Chocolate Cherry Sour; Light Rye; Country Sour; Toasted Hazelnut; Harvest Loaf; Blue Cheese Walnut; and,100% Rye. 71 minutes
WOOD-FIRED BAKING AND CUISINE
Chef Ciril Hitz demystifies the process of utilizing a wood-fired oven as he demonstrates a modern approach to this ancient method of baking and cooking. This program details the basics of working with a wood-fired oven, inspires confidence, and provides helpful tips and techniques to the novice and experienced baker alike. Topics and formulas include: Miche; Hazelnut Sourdough; Focaccia; Pizza; Brioche; Pain de Mie; Linzer Tart; Lasagna; Pizza Toppings; Roasting Vegetables; and, Roasting Meats . 92 minutes