Simplified Bread Baking

...with Ciril Hitz

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Baguette to Pretzel

This instructional series simplifies baking bread for the hospitality and baking industry. Learn how to easily and successfully provide fresh bread products to your customers, utilizing common restaurant equipment. A wide range of basics, with many variations is covered.

This Disc (#1) covers: Braided Baguette Focaccia Challah Lye Pretzels

(about 70 minutes)

Laminated and Sweet Doughs

This Disc (# 2) covers: Laminated Savory Peach Filled Danish Hazelnut Danish, and Laminated Savory

(about 70 minutes)

Enriched Doughs

This Disc (# 3) covers: Stollen, Rosemary Raisin Suns, Pannetone Brioche, and Gibassier

(about 70 minutes)

Quick Breads

This Disc (# 4) covers: Tyrolean Chocolate Cake, Baking Powder Biscuits Savory Scones Quick Bread Assortment

(about 70 minutes)

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

Product availability: available now, ships immediately!

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