Overview
11 DVDs in 2 Series Ciril Hitz 2005 - 2008
 SAVE $125 Developed by the award-winning chef Ciril Hitz, this master library of bread baking and decorative bread training videos are grouped in a specially priced bundle of eleven DVDs in two series, Better Breads and Bread Art. Titles in the bundle include:
Better Breads Series
- Baguette to Pretzel
- Laminated and Sweet Doughs
- Enriched Doughs
- Quick Breads
- Shaping Bread - Variety through Form
- Sourdough Breads 1
- Sourdough Breads 2
- Wood-Fired Baking and Cuisine
 Bread Art Series
- Yeasted Dough Techniques
- Non-Yeasted Dough Techniques
- Building a Competition Piece
Geared toward the professional or student restaurant chef, baker or pastry chef, these DVDs present their topics with clear, step-by-step instructions.
Chef Ciril Hitz brings a unique expertise to the baking field. With a professional background in design as well as baking and pastry, Chef Hitz has earned national and international recognition for his exquisitely crafted designs and sculptures in bread. Chef Hitz currently is a baking and pastry instructor at Johnson & Wales University in Providence, Rhode Island.
Better Bread Baking: Baguette to Pretzel (Disc 1)
 DVD 113 minutes Ciril Hitz 2006
This first DVD in the Better Bread DVD series instructs in the fundamentals of bread baking to create a well-rounded bread basket for service and covers simple fermentations, such as sponges, poolishes, bigas and straight dough fermentation techniques.
Bread products and variations covered in this DVD include:
- Baguettes
- Challah
- Pretzels
- Focaccia
- Whole Wheat Breads
- Bagels
Better Bread Baking: Laminated and Sweet Doughs (Disc 2)
DVD 80 minutes Ciril Hitz 2006
 This second DVD in the Better Bread DVD simplifies the process of making laminated dough products and covers the different techniques utilized in producing a variety of sweet and savory laminated products suitable for the breakfast table or luncheon buffet.
Bread products and variations covered in this DVD include:
- Croissants
- Whole Wheat Variations
- Sweet Dough Russian Braid
- Danishes
- Savory-filled Variations
Better Bread Baking: Enriched Doughs (Disc 3)
DVD 66 minutes Ciril Hitz 2006
 This third DVD in the Better Bread DVD series teaches you to understand the making of enriched dough products to help create more variety in a product line and covers proper mixing techniques, biga and poolish pre-ferments, and cold fermentation techniques. Chef Hitz also expands the scope of these enriched dough products through the easy addition of different ingredients and spices.
Bread products covered in this DVD include:
- Stollen
- Traditional Brioche
- Strawberry Almond Brioche
- Rosemary Raisin Suns
- Panettone
- Gibassier
- Pumpkin Brioche
Better Bread Baking: Quick Breads (Disc 4)
DVD 33 minutes Ciril Hitz 2006
 This fourth DVD in the Better Bread DVD series helps you increase the variety in your product line through the use of simple quick breads and covers all aspects of creating a variety of quick breads including the fundamental mixing methods of creaming and blending to the finishing touches on scones, biscuits and breads.
Bread products covered in this DVD include:
- Tyrolean Chocolate Cake
- Banana Bread
- Scones
- Swiss Carrot Cake
- Zucchini Bread
- Biscuits
Better Bread Baking: Shaping Bread - Variety through Form (Disc 5)
 DVD 54 minutes Ciril Hitz 2008
This fifth DVD in the Better Bread DVD series demonstrates ways to increase the variety in their product line through the use of bread forms. Chef Hitz illustrates how to easily expand the visual variety of an existing bread line through the use of simple and decorative shaping techniques with over thirty stunningly beautiful variations that can breath new life into your own favorite formulas.
Using one basic lean dough formula, Chef Hitz demonstrates the range from easy cuts and twists to more elaborate appliqués and other techniques that create new interest and variety in your breads while allowing them to retain the unique flavors of your own personal formulas.
Included in this DVD are variations of:
- Baguettes
- Round loaves
- Oval loaves
- Crowns
- Folded breads
- Rolls
Better Bread Baking: Sourdough Breads I (Disc 6)
 DVD 69 minutes Ciril Hitz 2008
This sixth DVD in the Better Bread DVD series introduces the basic principles of working with sourdoughs and covers 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 covered in this DVD include:
- Starting a sourdough culture
- Maintaining a sourdough culture
- Understanding fermentation and flavor
- Sourdough Miche
- Pumpkin Sourdough Bread
- Olive Sourdough Bread
Better Bread Baking: Sourdough Breads II (Disc 7)
 DVD 71 minutes Ciril Hitz 2008
This seventh DVD in the Better Bread DVD series is an introduction to the basic principles of working with sourdoughs. Expanding on the information introduced in Sourdough Breads I, this DVD 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 covered in this DVD include:
- Walnut Raisin
- Classic Sourdough
- Chocolate Cherry Sour
- Light Rye
- Country Sour
- Toasted Hazelnut
- Harvest Loaf
- Blue Cheese Walnut
- 100% Rye
Better Bread Baking: Wood-Fired Baking and Cuisine (Disc 8)
 DVD 92 minutes Ciril Hitz 2008
This eighth DVD in the Better Bread DVD series examines the use of wood-fired ovens. Filmed on location using a Panyol oven at the Stone Turtle Baking and Cooking School, chef Ciril Hitz explains in detail the basics of working with a wood-fired oven. Topics covered in this DVD include:
- Miche
- Hazelnut Sourdough
- Focaccia
- Pizza
- Brioche
- Pain de Mie
- Linzer Tart
- Lasagna
- Pizza Toppings
- Roasting Vegetables
- Roasting Meats
Decorative Breads- Yeasted Dough Techniques (Disc 1)
 DVD 80 minutes Ciril Hitz 2005
This first DVD in the Bread Art series is an introduction to the use of yeasted decorative breads to enhance a buffet or create an eye-catching window display. Topics include basic tools, equipment and mixing techniques necessary to successfully make the doughs and create the projects such as braided breads, flour-dusted logos and a variety of spectacular bread centerpieces.
Projects covered in this DVD include:
- Two- to six-strand braided breads
- Personalized flour-dusted logo
- Wine bottle centerpiece
- Round display
- Basketweave centerpiece, part 1.
- Checkerboard centerpiece, part 1.
- Valentine heart, part 1.
- Bonus: Baguettes
- Bonus: Miché French Country style bread
Decorative Breads- Non-Yeasted Dough Techniques (Disc 2)
 DVD 115 minutes Ciril Hitz 2005
The second DVD in the Bread Art series focuses on utilizing non-yeasted decorative breads to further enhance the yeasted decorative bread techniques covered in DVD 1 of this series. Topics covered are basic tools, equipment and mixing techniques necessary to successfully make the doughs and use techniques such as marbleizing, silkscreening, glueing, preservation and more.
Techniques and projects covered in this DVD include:
- Marbleizing techniques
- Silkscreen techniques
- Gluing techniques
- Preservation techniques
- Baking on simple 3-D forms
- Building a small showpiece
- Autumn centerpiece
- Festive seasonal ornaments
- Valentine Heart, part 2
- Basketweave centerpiece, part 2
- Checkerboard centerpiece, part 2
- Easter Display, part 2
- Bonus Material: Totally-toasted Hazelnut Bread
- Bonus Material: Focaccia
Decorative Breads- Building a Competition Piece (Disc 3)
 DVD 85 minutes Ciril Hitz 2005
This is disc 3 of the Bread Art series that is geared toward the professional baker or pastry chef wanting to take the decorative bread techniques presented in Discs 1 and 2 to the competition level. Topics include advanced tools and equipment, as well as how to design and execute a visually stunning showpiece. Also covered in this disc are advanced marbleizing techniques, working with specialty molds, combining yeasted and non-yeasted elements and more.
Projects covered in this DVD include:
- Advanced marbleizing techniques
- Working with specialty molds
- Calculated risk taking
- Design elements and flow
- Combining yeasted and non-yeasted elements
- Practical tips on preparing for competition
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