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Restaurant Chef Training Video: The Basic Steps of Baking Bread and Laminating Dough

 

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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Restaurant Chef Training Video: The Basic Steps of Baking Bread and Laminating Dough
    

 

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Restaurant Chef Training Video: The Basic Steps of Baking Bread and Laminating Dough
Product ID: CIA-1-58315-335-7-00180
Revised: 5/1/2017

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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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If you're interested in The Basic Steps of Baking Bread and Laminating Dough see these other products here at FoodSoftware.com:

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