Decorative Breads for the Professional

...with Ciril Hitz

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Decorative Breads for the Professional: Yeasted Dough Techniques

This first disc in the BreadArt series is geared toward the professional baker/pastry chef wanting to use yeasted decorative breads to enhance a buffet or create an eye-catching window display. Chef Ciril Hitz teaches about basic tools, equipment, and mixing techniques necessary to successfully make the doughs and create the following projects:

2 to 6 strand braided breads Basketweave centerpiece, part 1 Personalized flour-dusted logo Checkerboard centerpiece, part 1 Wine bottle centerpiece Valentine Heart, part 1

(about 70 minutes)

Decorative Breads for the Professional: Non-Yeasted Dough Techniques

In this second disc in the BreadArt series geared toward the professional baker/pastry, the focus will be on utilizing non-yeasted decorative breads to further enhance the yeasted decorative bread techniques covered in Disc 1 of the series. Chef Ciril Hitz teaches about basic tools, equipment, and mixing techniques necessary to successfully make the doughs and create the following projects:

Marbleizing techniques Baking on simple 3-D forms Valentine Heart, part 2 Silkscreen techniques Building a small showpiece Basketweave centerpiece, part 2 Gluing techniques Autumn centerpiece Checkerboard centerpiece, part 2 Preservation techniques Festive seasonal ornaments Easter Display, part 2

(about 70 minutes)

Decorative Breads for the Professional: Building a Competition Piece

Disc 3 of the BreadArt series is geared toward the professional baker/pastry chef wanting to take the decorative bread techniques presented in Discs 1 and to the competition level. Chef Ciril Hitz teaches about advanced tools and equipment, as well as how to design and execute a visually stunning showpiece. Topic covered in this disc include:

Advanced marbleizing techniques Design elements and flow Working with specialty molds Combining yeasted and non-yeasted elements Calculated risk taking Practical tips on preparing for competition

(about 70 minutes)

This video was added to our catalog on February 21, 2007 in Culinary::Baking.

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