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 |  Restaurant Chef Training Video: The Basic Steps of Baking Bread and Laminating Dough
Learn the basic steps of baking bread and laminating dough with this two-part DVD from the Culinary Institute of America. Topics include: ingredients and equipment needed for lean doughs, the straight-dough mixing method for lean dough, shaping and scoring techniques to produce the best-looking breads and rolls, essentials of making laminated dough used in puff pastry, Danish, and croissants, including key ingredients and formulas, etc.
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Overview
The Basic Steps of Baking Bread and Laminating Dough
DVD x minutes Culinary Institute of America
 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.
- 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.
- Find out how to evaluate quality in your finished baked goods.
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